Saturday night we had a game night with the neighbors. Naturally, we had to impress them with a dessert, so Adam suggested we make strawberry shortcake. We didn't actually have enough strawberries to make a pure strawberry shortcake, so we added banana to the fruit mix. To make the dessert even more heavenly, Adam made fresh whipped cream, both the original variety and chocolate. I must give all the credit of this fabulous dessert to the Magruders--June, who gave us the recipe, and Adam, who made the whipped cream and inspired the baking.
Strawberry-Banana Shortcake (June with our variations)
The wonderful thing about shortcake is that it takes a relatively little amount of time to bake, only 12-15 minutes. And, in comparison to other baked goods, it's not too terrible for you. All-in-all, a perfect dessert.
2 cups flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, cut into pieces
3/4 cup milk
2 pints strawberries (we only had 1, but 2 would have been better), sliced
2 bananas, sliced
1 Tbs. sugar
1 cup whipping cream
2 Tbs. sugar
chocolate syrup, to taste
1. Preheat the oven to 450.
2. Combine the dry ingredients in a food processor just to mix. Add the butter and pulse until the mixture looks like cornmeal.
3. Transfer the mixture into another bowl. Make a hole in the middle of the flour. Pour the milk into the hole and stir until moistened. You may not need all of the milk.
4. Pour the shortcake mixture into a greased 8 x 8 x 2 pan and bake for 12-15 minutes.
5. Meanwhile, place the sliced strawberries in a bowl and coat with 1 Tbs. sugar. Set aside.
6. To make the whipped cream, place the whipping cream in a very cold metal mixing bowl. Beat the cream until soft peaks have formed; fold in the sugar. Divide the whipped cream, adding chocolate syrup to half.
7. Cut the cooked shortcake into bars and split in half. Top with strawberries, bananas, and whipped cream. Indulge!
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