Chef Regina Mehallick, owner of R Bistro shares a crowd pleasing Strawberry Shortcake recipe and shares some interesting facts about the history of the American favorite summer time dessert.
Did you know that sometime around 1850, Strawberry Shortcake parties were held across the country to welcome the start of summer? This year, we want to bring back that tradition. This June 14th, gather friends and family in honor of National Strawberry Shortcake Day!
It may be a classic dating back to the 1800's but chef Regina Mehallick's Strawberry Shortcake is far from old-fashioned! You can trust that filling your studio with this dessert and sharing the recipe with your viewers, courtesy of Driscoll's, will be nothing short of Strawberry greatness!
Mehallick, owner of R Bistro
Prep time: 30 minutes
Cook time: 25 minutes
Makes: 8 servings
10 tablespoons chilled unsalted butter, cut into small pieces plus more for pans
3 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups heavy cream
1 1/2 packages (16 ounces each) Driscoll's Strawberries, hulled and quartered
2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup sugar
Preheat oven to 375°F. Generously butter 3 (8-inch) round cake pans. Set aside.
Combine flour, sugar, baking powder, baking soda and salt in bowl of a food processor or large bowl. Add butter and pulse in food processor or cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add heavy cream and pulse in food processor (stirring with a fork several times to help distribute cream) or stir into bowl with a fork until just moistened (do not over mix).
Gather dough into a large ball (if using food processor, first transfer mixture into large bowl) and gently knead on a lightly floured surface, just until smooth (about 5 turns).
Divide dough into 3 equal portions and with hands, press each piece of dough into a prepared cake pan, spreading to edges and making as smooth as possible.
Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack then turn out to cool completely on wire rack.
Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating just until stiff peaks form. Keep refrigerated until ready to use.
To serve, place first cake layer on serving plate and top with about 1/3 quartered strawberries in a single layer. Top with about 1/3 whipped cream and spread until even. Top with second cake layer and repeat with 1/3 quartered strawberries and 1/3 whipped cream. Top with final cake layer and spread remaining whipped cream in an even layer, leaving about 1-inch border around. Top with remaining quartered strawberries in a mound. Serve immediately.
Strawberry Shortcake with Orange Whipped Cream
• 2 1/2 cups all-purpose flour
• 1/2 cups plus 2 teaspoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoons ground cinnamon
• 1/4 teaspoons salt
• 8 tablespoons cold unsalted butter, cut into small pieces
• 1 cup plus 2 tablespoons buttermilk
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 packages (16 ounces or 3 cups each) Driscoll's Strawberries
• 3 teaspoons granulated sugar, divided
• 1 1/2 cups heavy cream, chilled
• 1/3 cups confectioners' sugar
• 2 teaspoons grated orange zest
Fresh orange zest strips for garnish (optional)
• Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl whisk together 1 cup buttermilk, egg yolk, and vanilla extract and stir into flour mixture until just moistened.
• Turn dough out onto a lightly floured surface and gently knead 4 to 5 times with floured hands. Gently pat dough to 3/4-inch thickness. Using a 3-inch-round biscuit cutter, cut out 8 shortcakes, gathering scraps and patting out again if necessary, and transfer to the prepared baking sheet. Brush tops of shortcakes with remaining 2 tablespoons buttermilk and sprinkle with remaining 2 teaspoons sugar.
• Bake shortcakes until lightly golden, 12 to 14 minutes. Cool on the baking sheet on a wire rack 10 minutes. Carefully split shortcakes horizontally using a serrated knife.
• Hull and chop 15 strawberries and toss in a bowl with 2 teaspoons sugar; set aside. Combine heavy cream, confectioners' sugar, and orange zest in a bowl and beat with an electric hand mixer on high until stiff peaks almost form. Refrigerate until ready to use. Hull and halve 20 berries lengthwise. Hull and vertically slice 8 strawberries. Use any remaining strawberries for garnish or reserve for another use.
Place the bottom halves of shortcakes, cut side up,
on eight serving plates and spread each with 2 tablespoons whipped cream. Arrange 5 strawberry halves, on their sides (with the cut side facing in towards the center) around the edge of each shortcake to form a ring. Spoon chopped strawberries into the center of the ring. Top with 2 tablespoons whipped cream and place shortcake tops, cut side down, on top. Spread tops with 1 tablespoon whipped cream, leaving a 1/2-inch border. Decoratively arrange 4 to 5 strawberry slices on top and sprinkle with remaining 1 teaspoon sugar. Drop a small dollop of whipped cream in the center of sliced berries and garnish with the orange zest strips if using. Serve or refrigerate until ready to serve.
Greenfield police officers are spending their Sunday giving 41 deserving children a day out on the town for the holidays.
A winter weather advisory was issued for Wayne, Union, Switzerland, Ripley, Ohio, Franklin, Fayette and Dearborn counties on Saturday night.
IMPD officials say a 3-year-old boy has died after he was shot in the head Saturday evening.