Posted in Recipes
We harvested our first strawberries this past week, and wanted to make strawberry shortcake. I’d never gone looking for a shortcake recipe before. This came out with a texture between those cheesy cakes we used to get in the grocery store next to the strawberries and angel food cake, but so much better than either one!
- 1 C corn starch
- 1/4 t xanthum gum
- 1 1/4 teaspoons baking powder
- 1 C butter (one stick) slightly softened
- 1 C powdered sugar
- 4 eggs
- 1 T vanilla
Preheat oven to 375 and grease muffin tins. I used tins that were shaped like small bundt cakes.
Combine dry ingredients, mix well, and set aside. (not the sugar.)
Beat butter until fluffy. I used a stand mixer, but a hand mixer would also work.
Add vanilla and sugar, and beat til fluffy again, starting with the mixer on low so you don’t make a mess.
Add eggs, one at a time, beating until fluffy between each. At the end the mixture may separate a little; this is ok.
Add the dry ingredients and … Yep! You guessed it! Beat til fluffy!!
Divide the batter between the cups. It will be thick, but that won’t matter; they will cook into a nice shape even through they don’t start with a smooth surface.
Bake for about 15 minutes. Less will give a softer, wetter texture, more will give a firmer, dryer consistency and a darker color.
I also made a cinnamon whipped topping while the cakes were cooking:
- 1/2 C heavy cream
- 1/2 C 2% milk
- 1 t cinnamon
- 2 T powdered sugar
Beat cream until it starts to thicken.
Add milk, a little at a time, beating between additions, diluting the cream as mich as you can without making soup. Depending on the cream and the milk and the day, you may not be able to use it all.
Add cinnamon and powdered sugar, and beat some more.
I plated it up, sprinkled with some shaved chocolate, and it was delicious! Wonderful accompaniment to a game of Carcassonne!