Introduction: Breaking Tradition: REAL Strawberry Shortcake
It's your big day....CONGRATS!
You've picked out the usual traditions for your wedding, because--hey!--it's what you do on your wedding day, right!?
And not that these traditions are wrong or bad in any way...but isn't this YOU and YOUR SPOUSE's big day? Not to be confused with the millions of other people doing all the same things?
So it's time to break tradition and make this about YOU TWO!!
One easy place to break tradition is to give yourself what you LOVE in place of the usual cake. Some people love s'mores, others do an ice cream sundae bar, and still others have opted for chocolate fondue, etc.
When my husband and I recently celebrated our 10 Year Anniversary with an extra special Vow Renewal, we almost fell for the traditional cake (again). We made plans, picked our baker friends that were perfect for the job, and created a basic design we wanted. And then we sat back and thought to ourselves, "We're not doing anything traditional this time (just for the sake of keeping tradition), so why are we getting the typical cake? We don't even like cake that much."
Therefore, we opted for...drum roll please...STRAWBERRY SHORTCAKE!!
And this isn't the typical strawberry shortcake that uses a spongy cake (like you get in the store)--NO! This has to be REAL strawberry shortcake. If you don't know the difference, real shortcake is a drier consistency like a biscuit or even similar to a scone. Therefore, with this recipe we broke tradition to make it about US...and it was oooh soooo delicious!!!
What new "traditions" will you create for your big day? Have fun and be yourselves! :)
Step 1: What You'll Need...
Here's what you will need to make this decadent dessert...
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cornstarch
3 tablespoons granulated sugar
1/4 cup COLD butter (or 1 stick)
1 cup milk
1 teaspoon vanilla
Cheese grater (to grate in the cold butter)
To make this shortcake vegan: simply replace the butter with a vegan "butter" alternative (Earth Balance or Smart Balance are great alternatives--the vegan "butter" just needs to be harder, not soft like margarine), and replace the milk with soy milk (unsweetened) or low-fat coconut milk. Generally speaking, you can use a 1:1 ratio (so in this case, 1 cup of soy milk or 1 cup of coconut milk).
1 cup heavy whipping cream
1 tablespoon confectioner's (powdered) sugar*
1 teaspoon vanilla
A chilled bowl and beaters (at least 10 minutes in fridge or 5 minutes in freezer)
*You can add more or less depending on how sweet you like it. But this ratio tastes exactly like Cool Whip.
For vegan whipped cream, follow Minimalist Baker's recipe here: http://minimalistbaker.com/how-to-make-coconut-whi...
Strawberries (washed, de-stemmed, and crushed), with a few left over for slicing (to top the shortcakes)
Potato masher (to crush the strawberries)
Step 2: Make the Shortcake
1. Whisk the dry ingredients together in a large bowl.
2. Grate in the cold butter. (If using vegan butter and you can't grate it in, crumble it in with your fingertips.)
3. Add milk and vanilla. Mix well, kneading a few times to incorporate.
4. Turn out the dough onto a lightly floured surface. Roll out the dough to about one inch thickness.
NOTE: The dough will be drier and a bit flaky...this is perfect. :)
5. Cut the dough with a cookie cutter (in any shape), use a mason jar ring to make rounds (like biscuits), or cut the dough into triangles to make scones.
6. Bake at 400 degrees on a cookie sheet for 15 minutes, or until the tops are just lightly browned. (If you rolled the shortbread too thick and the middles aren't cooked fully, then open them halfway, place them middles-up on the cookie sheet, and finish cooking them a little longer.)
*YIELDS: 10-11 individual shortcakes or scones. You will yield more or less depending on how big or small, and thick or thin you make them.
Step 3: Make the Whipped Cream & Strawberries
While your shortcake is cooking, make the whipped cream and strawberries.
1. Take your heavy whipping cream out of the fridge now. Pour it into a chilled bowl.
2. Add the sugar and vanilla. Whip it with a hand mixer (that has chilled beaters) until stiff peaks form.
3. Refrigerate your whipped cream to keep it cold until it's ready to be served.
4. Wash and de-stem your strawberries, then put them in a medium bowl. (The number of strawberries depends on how many you like in and/or on your strawberry shortcake. For this recipe, use at least one 16-ounce container of strawberries.)
5. Mash them with a potato masher and coat them with granulated sugar. You can omit the sugar if it's strawberry season and they're already nice and sweet.
Step 4: Assemble & Eat! :)
Cut your individual shortcakes/scones in half lengthwise (to make them like burger/hot dog buns).
On a plate, assemble your strawberry shortcake as follows:
1. Place the base of the shortcake/scone on the plate.
2. Fill the middle with the crushed strawberries and whipped cream.
3. Cover with the top of the shortcake/scone.
4. Top with more whipped cream and crushed strawberries and/or sliced strawberries.
Remember to make your big day about YOU TWO! Many blessings :)
Participated in the
Wedding Contest 2016