My brain is STILL on summer, even after waking up to a temperature of 23F/-5C! Perhaps I'm just trying to will summer to Denmark, or maybe it's because we've booked our flights back home for June/July. Either way, I'm ready for some heat! Of course, I will be eating those words come June/July when I am melting in the hot Texas sun.
The other day, Hans and I came across a kilo (2.2 pounds) of huge, fresh strawberries for 40kr. ($7). Not a bad price at all, around here. As soon as I saw them, in all their glory, I had to make some strawberry shortcake.
Last night, we had an early dinner and afterwards I put Hans to work hulling and slicing strawberries while I worked on the shortcake.
There are so many different versions of strawberry shortcake out there, but the one I am most familiar with is a sweetened biscuit-like dough.
2.2 pounds (1 kilogram) strawberries, hulled and quartered
9 drops liquid Stevia (or 3 tablespoons of sugar)
Mix strawberries with liquid Stevia (or sugar, if using) and let macerate in the refrigerate, at least 30 minutes.
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
15 drops of liquid Stevia (or 5 tablespoons of sugar)
2.5 teaspoon salt
2 cups skim milk
1 cup heavy cream
Preheat the oven to 400F/218C.
Sift together flour, baking powder, baking soda, and salt in a medium bowl.
Add liquid Stevia (or sugar), milk, and heavy cream.
Mix until just combined.
Place mixture in lightly greased 9X13 pan and bake until golden, about 25 minutes.
Remove shortcake from pan and place on a rack to cool slightly.
Cut cake into 12 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom.
Top with a generous dollop of whipped cream and then the shortcake top, followed by more whipped cream and strawberries.
3 cups heavy cream, chilled
9 drops liquid Stevia (or 3 tablespoons sugar)
2 teaspoons vanilla (or almond extract)
1 teaspoon freshly grated lemon zest (optional)
Using a mixer, beat together all ingredients, until soft peaks form - about 2 minutes. (5-7 minutes is using a reduced fat whipping cream.)