CALI GIRL STRAWBERRY SHORTCAKE
Strawberry Shortcake is my favorite dessert and I hold it dear to my heart. I am pretty sure it is the first baked good I ever made, but only my mom knows the answer to that (RIP). I have beautiful memories of visiting the local strawberry fields with her near my childhood home. We'd bring home a flat of strawberries about 3ft x 1.5ft large. Visualize the standard 1lb strawberry package at the grocery store and multiply by 10. These strawberries were incredibly juicy and sweet, soft to the touch, and dark red. And we had about 5 days to eat all of them before they went bad!
In my family, Strawberry Shortcake is served on top of a from scratch baked biscuit. Juicy strawberries soak into the biscuit and fresh whipped cream graces above.
Find the juiciest, sweetest, and ripest strawberries possible. Make sure to get Organic. Commercially grown strawberries are on the dirty dozen list for pesticides. They are heavily sprayed and have ZERO flavor. The best strawberries I have found here in Colorado were at Whole Foods. Yeah I spent an extra buck or 2, but dessert shouldn't be toxic.
This recipe has from scratch components. Follow the links for making our house gluten free flour blend, hemp buttermilk, and hemp buttermilk biscuits. You can choose to use the "So Delicious" brand coconut whipped topping or make your own coconut milk whipped cream. Both are equally delicious.
RECIPE
1 lb strawberries, organic or farm fresh only
1/2c organic cane sugar
1 recipe Hemp Buttermilk Biscuits
1 batch Coconut Milk Whipped Cream *
Prepare strawberries by cutting off all the green tops. Slice about 1/4 inch thick and place in small bowl. Add sugar and stir. Let sit for a minimum of 30 minutes until juicy.
Assembly:
Gently slice open biscuit. Place one biscuit half on dessert plate/bowl. Spoon about 1/4c strawberry mixture on top of biscuit. Dollop generously with whipped cream. Top with other biscuit half. Eat immediately.
*About Whipped Cream:
I love the So Delicious brand "Coco Whip", see picture. Its' vegan/plant based and one of my favorite products to use in desserts. I also use it as a whipped filling for in between cake layers. And in my Ambrosia fruit salad. Buy the full fat version. Its' at Sprouts, Vitamin Cottage/Natural Grocers, and Whole Foods here in Denver.
There are many recipes on the internet for making fresh Whipped Cream out of Coconut Milk. Its' incredible and worth the effort.
I have had success with the following recipe:
http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html
Copyright Disclaimer: The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Herban Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information email: revolutioninthekitchen@hotmail.com
In my family, Strawberry Shortcake is served on top of a from scratch baked biscuit. Juicy strawberries soak into the biscuit and fresh whipped cream graces above.
Find the juiciest, sweetest, and ripest strawberries possible. Make sure to get Organic. Commercially grown strawberries are on the dirty dozen list for pesticides. They are heavily sprayed and have ZERO flavor. The best strawberries I have found here in Colorado were at Whole Foods. Yeah I spent an extra buck or 2, but dessert shouldn't be toxic.
This recipe has from scratch components. Follow the links for making our house gluten free flour blend, hemp buttermilk, and hemp buttermilk biscuits. You can choose to use the "So Delicious" brand coconut whipped topping or make your own coconut milk whipped cream. Both are equally delicious.
RECIPE
1 lb strawberries, organic or farm fresh only
1/2c organic cane sugar
1 recipe Hemp Buttermilk Biscuits
1 batch Coconut Milk Whipped Cream *
Prepare strawberries by cutting off all the green tops. Slice about 1/4 inch thick and place in small bowl. Add sugar and stir. Let sit for a minimum of 30 minutes until juicy.
Assembly:
Gently slice open biscuit. Place one biscuit half on dessert plate/bowl. Spoon about 1/4c strawberry mixture on top of biscuit. Dollop generously with whipped cream. Top with other biscuit half. Eat immediately.
*About Whipped Cream:
I love the So Delicious brand "Coco Whip", see picture. Its' vegan/plant based and one of my favorite products to use in desserts. I also use it as a whipped filling for in between cake layers. And in my Ambrosia fruit salad. Buy the full fat version. Its' at Sprouts, Vitamin Cottage/Natural Grocers, and Whole Foods here in Denver.
There are many recipes on the internet for making fresh Whipped Cream out of Coconut Milk. Its' incredible and worth the effort.
I have had success with the following recipe:
http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html
Copyright Disclaimer: The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Herban Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information email: revolutioninthekitchen@hotmail.com
No comments:
Post a Comment