Tag Archives: Dessert

Surprise Pound Cake

27 Jul

For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!

I always find zebra cakes very fascinating and although its on my to-bake list, I opted to do something simple this time around. I baked a pound cake with a “star” of a surprise inside.


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INGREDIENTS

  • Ingredients for a loaf of chocolate/red velvet pound cake
  • Ingredients for a loaf of vanilla pound cake

The world of internet is abound with pound cake recipes, so I am not going to delve into that. You can choose your own pound cake recipe for this. Also, I was deliberating about baking a red velvet pound cake or chocolate pound cake, so ended up with a mixture of both 😛 .  Added red food coloring and a bit of chocolate to the batter for the main loaf 😀

I started off with baking the vanilla loaf first and baked it in a 9*5 pan at 350 degree Fahrenheit for about 50 minutes. Again, I would think that would vary on your recipe.  After the cake had cooled a bit, I transfered it to wire rack and let it cool further. I find it easier to make clean cuts on a cool cake as opposed to one freshly out of oven. Cut it into 1 inch slices. Now, I used a star cookie cutter, but really you can use any  cookies cutter, to carve out the surprise part of the cake.

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Prepare the batter for the chocolate pound cake and pour it into the loaf pan barely enough to line an inch. Place the carved stars along the length of the pan, leaving no gaps in between. I did however leave a little less than half an inch between the pan wall and the stars on either side. Also, make sure that all the edges of the stars align. Now, pour the remaining batter over the assembly and place into oven for baking.

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The cake looked like a regular pound cake and gave away no details of the surprise inside, until it was cut. Well, I and only I could see the little bumps made by the star tops 😉 . But, the cake looked and tasted amazing. I love how the stars are perfectly shaped and each loaf of cake has stars on both sides.

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Amazing!,  and a great variation from regular cakes! If its already not evident from my blog, I would like to end the post by saying that I absolutely loved this month’s challenge!

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Pinwheel Sugar Cookies

25 Dec

Christmas is here, and despite my resolution of not indulging my sweet tooth, I couldn’t ignore the urge to bake. After all, after christmas comes new year and I can renew my resolution then 😀 I had been browsing for sugar cookies for a long time now, and I find the idea of prepare-freeze-bake on demand cookies exceptional. It saves time, and one can still boast of baking them up from scratch, not to mention, they are delectable.

My husband who usually doesn’t like anything too sweet, loved them. In fact, I had to ask him to leave them alone till I could get a few pictures for the blog. It is one of the easiest cookie recipes and they looked so pretty too. Check out for yourself.

Sugar Cookie

INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/2 tbsp baking powder
  • 1 egg yolk
  • 2 tsp vanilla essence
  • 1 tbsp milk
  • few drops of red/green food color

Line a baking sheet with parchment paper and set it aside. Sift flour and baking powder in a bowl and set it aside as well.

Sugar Cookie

In a separate bowl, beat butter till it is creamy, then add sugar and beat again, till its light and fluffy.  Add the egg yolk and beat until it is well incorporated. Add the vanilla essence and milk and mix it well.

Sugar Cookie

Add the dry ingredients in parts and mix the batter well after each addition. The end product would be dough like and will leave the sides of the bowl. Remove about 3/4 of the dough and add a food coloring of your choice. Blend the dough well, so that its of uniform color. Lay out a sheet of parchment paper and roll the dough into a rectangular/square shape. On a new sheet of parchment paper toll out the colored dough into the exact same shape and size. Flip the colored dough onto the original vanilla dough and roll the layers into a log. Wrap the log tightly in a parchment paper and refrigerate for at least 30 minutes.

Sugar Cookie

Whenever you want to bake the cookies, take them out of the refrigerator and let them thaw enough so that you can cut them into 1 inch slices. Pre-heat the oven to 350 degree fahrenheit.

Place these slices on the baking sheet we prepared and bake in the oven at 350 degree fahrenheit for 20-25 minutes or until the edges start coloring ever so slightly.   Take them off the sheet and let them cool on a wire rack.

Eat them warm, eat them cold, eat them however you want, I will guarantee you won’t eat just one!! Well, it is holiday time 🙂 ,  and what are gyms for after all :D.

Wish everyone Merry Christmas and happy holidays 🙂

 

Pineapple Cake

23 Dec

Happy holidays friends!! I have been busy for a few months now, well,  busy and then mostly lazy 😀 But then its holiday season now and even a lazy and uninspired bum like me couldn’t stay away from the blogging and baking sessions.

It was my husband’s birthday a month ago and when asked which cake he wanted me to bake, his answer was simple, Pineapple Cake, not the pineapple-upside-down cake but the cake version of the Indian pineapple pastry.  I used to love these as a kid, well, to be truthful, they came second after black forest pastry 🙂 , but then my brother and I together, always ordered both the pastries and shared them. So, this baking session, came with a trip down the memory lane.

Pineapple Pastry

INGREDIENTS

Pineapple Sponge Cake

  • Crushed planko (fine, dry breadcrumbs)
  • 4 large eggs, at room temperature
  • 1 cup granulated white sugar
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt

Layering & Assembling

  • Fresh, cold whipping cream
  • 1 can sweetened, crushed pineapple

Preparation: Sponge Cake

I used the same recipe for baking the cake, that I had used for the DB challenge: Swedish Prinsesstarta.  If you want it to be more authentic you can replace the vanilla essence with pineapple essence and add some yellow food color.

Pineapple Pastry

Preparation: Cake assembly

With a long knife cut the sponge cake into 2 even layers.  Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it.  Place the bottom most cake layer on the cake platter and sprinkle some pineapple juice from the pineapple can on it. Next, layer on some cold whip followed by the crushed pineapple. Since, both I and my husband love pineapple I made sure that I covered the entire cake with pineapple :). Place the other cake layer on top of it and sprinkle some more pineapple juice on the new layer. Decorate the cake with more whipped, pineapple and cherries if you want. Traditionally every pineapple pastry is topped with a pineapple piece and  a cherry.

Pineapple Pastry

and another one with candles 🙂

Pineapple Pastry
The cake was a huge hit and gone within half an hour 🙂 I still have a long way as far as cake decoration is concerned, but I am learning.  Its a boon that I am blessed with an encouraging family and friends, they are my best critics.

My best wishes to all for the holiday season. Bake on!!

 

Pastel de Tre Leches

28 Sep

Its Daring Baker challenge time again!!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Pastel de Tre Leches

I have been quiet busy with life, but I am bless the day I decided to join the Daring Bakers Challenge!! This forum has been a constant source of motivation to me and with the members sharing these awesome challenges and bakes, it pushes me to do my bit too 🙂

Pastel de Tre Leches or The Three Milk Cake is very popular in many parts of Central and Southern America, although the origins of the tres leches are disputed.  When made without butter, it is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. So, in simple words, it is a sponge cake soaked in three types of milk, evaporated milk, condensed milk and heavy cream. 

 INGREDIENTS

Vanilla Sponge Cake

  • 5 large eggs (separated)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

Three milk syrup

  • 1 can (14 ounce) sweetened condensed milk
  • 1 can (12 ounce) evaporated milk
  • 1 cup heavy cream
  • 1 cinnamon stick
  • 2 teaspoons rum (I used 4 teaspoons of coffee)

Topping and/or filling

  • Fresh and cold whipping cream
  • Fresh fruit (I used strawberries)

Preparation: Sponge Cake

Preheat oven to moderate 350 degree fahrenheit. Prepare a 9 inch round cake pan.

Separate the egg whites from the yolks, and beat the egg whites on medium speed, about 3 to 5 minutes. When soft peaks form slowly add the sugar in small batches and whip until stiff peaks form (~5 minutes).

In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla. Gently fold the egg yolks with egg whites until just combined while trying not to lose any volume by over mixing.  Fold in the flour by sprinkling it in parts over the egg mixture. Mix until just combined (over-beating will result in a denser, flatter cake).

Pour the batter into the prepared cake pan. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean. Let it cool on a wire rack. Once it cools down, poke holes all over the cake to better absorb the three milk syrup.

Preparation: Milk syrup

In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick and bring it to a boil. Reduce the heat and continue boiling for 5 minutes. Remove it and let it cool. Once it cools down add instant coffee or a flavor of your choice. Gradually brush the milk syrup into sides of the cake (including the surface) until it is absorbed. Refrigerate overnight to give the cake enough time to soak up the syrup.

Pastel de Tre Leches

Layer on some whipped cream onto the cake and around its edges and decorate the cake top with fresh strawberries or any fruit of choice.  Decorate the cake’s edges with some crushed pecans to add a little crunch to it and  Voila!! The cake is now ready to be devoured :D, of course one slice at a time 😛

Pastel de Tre Leches

The recipe shared by Inma is just perfect, the cake isn’t soggy at all, it is just perfectly soaked and simply delicious!! It still surprises me that the yummiest things on this earth are so easy to bake.

So till I get around to posting about my next bake, stay blessed and keep baking 🙂

Mawa Cake

27 Aug

Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious! 🙂 Mawa Cake was the mandatory item in this month’s challenge and Aparna even shared the recipe to make mawa from scratch. I thoroughly enjoyed this month’s challenge, especially because we got to bake not one but two delicious treats.

Mawa Cake

In Aparna’s words, “Mawa Cakes are a specialty cake that is the hallmark of Irani cafés in India. The Iranis are Zoroastrians who left Persia/ Iran in the 19th and early 20th centuries to escape persecution of non-Muslims, and settled down and thrived here mostly in the cities of Mumbai, Hyderabad and Pune. They’re most famous in India for their friendly informal cafés/ restaurants that serve the most awesome food. The brun pav or maska pav(kinds of bread) with Irani chai (thick, strong, sweet and milky cardamom flavoured tea), their Shrewsbury biscuits and Mawa cakes are just a few of them.

Mawa (also known as Khoya/ Khoa) is made by slowly reducing milk (usually full-fat) until all that remain is a mass of slightly caramelized granular dough-like milk solids. Mawa is used in a wide variety of Indian sweets like Gulab Jamun and Peda, to mention just two.”

Mawa Cake

INGREDIENTS

Mawa

  • 4 cups (1 litre) of full fat milk

Cake

  • 1/2 cup unsalted butter
  • 3/4 cup mawa
  • 1-1/4 cup sugar
  • 3 large eggs
  • 1-1/2 tsp cardamom powder
  • 2 cup cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • almonds to decorate


Mawa Cake

Preparation: Mawa

Boil the milk in a thick bottomed pan,preferably in a non-stick pan, stirring it on and off, making sure it doesn’t stick to the bottom.
Turn down the heat to medium and keep cooking the milk until reduces to about a quarter of its original volume.  Once that happens, lower the heat and cook for a little while longer. Keep stirring regularly, until the milk solids (mawa) take on a lumpy appearance. There should be no visible liquid left in the pan, but the mawa should be moist and not stick to the sides of the pan.

Remove the pan from heat and let it cool completely. Cover and refrigerate it for a day or two (not more) till you’re ready to make the cake. It will harden in the fridge so let it come to room temperature before using it.

Preparation: Cake

Pre-heat oven to 350 degree Fahrenheit.

Beat butter, the crumbled mawa and the sugar in a large bowl, using a hand held electric beater, on high speed until soft and fluffy. Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well. Sift the cake flour, baking powder, cardamom powder and salt to the batter and beat at medium speed till well blended.  Grease and line only the bottom of an 8 inch pan. Pour the batter into the pan. Place the almonds onto the batter randomly (I decorated or, rather, tried to decorate my bake by placing the almonds in a pattern :P. This is what happens when one reads only 1 instruction at a time 😀 ). Do not press the nuts down into the batter. A Mawa Cake always has a rustic finished look rather than a decorated look.

The instructions directed us to bake the cake in the oven for about 1 hour or until the cake is a golden brown and a skewer pushed into the centre comes out clean. Do not over bake the cake or it will dry out. If the cake seems to be browning too quickly, cover it will aluminium foil hallway through the baking time.  This is how my cake turned out to be. I had a bigger pan, so my cake didn’t rise as much, nor did it have a cracked top, however, it did taste awesome.

Mawa Cake

The cake was moist and yummy and the cardamom flavor made it all the more irresistible. Now, all I can think about is to find ways to have my next slice 😀  It somehow reminded me of christmas and the festivities.  So, I recommend it to one and all.

Ciao friends! Happy baking 🙂 Will post my Bolinhas De Coco experience (2nd part of this month’s challenge) soon.

Eggless Fruit Cake

30 Jun

Its a hot weekend here in California, marked with heat wave warnings. Rather than crib about not being able to venture out, I decided to spend my time having a quality baking session. After all, my work’s been keeping me busy and my blog has been crying out to me for a new post.  So, here we are 🙂

Growing up I used to love the loaves of fruit cake my father used to bring in from the local bakery.  And after a recent trip to an Indian grocery store, I had been craving for the Britannia Fruit Cake. I decided not to buy it at the store and try bake one myself, after all being a baker has its advantages 🙂 .  Well, the variety I used to eat as a kid was always a loaf cake and had pineapple essence for flavor. But I couldn’t find pineapple essence at the store, so I decided to go with nutmeg like my recipe source suggested. The result was yummy!!

Fruit Cake

I decided to use the recipe over at The Inner Gourmet, and followed everything to the T, except the flavoring part, where I just went nutmeg and decided to skip cinnamon and the orange and the lemon zest. I am sure those ingredients would have added more flavor to the cake, but the only reason for not using them was because I wanted it to be as closer as possible to the cake I used to have as a kid.

INGREDIENTS

  • 1 14oz can of sweetened condensed milk
  • 2 tbsp granulated sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup melted butter
  • 3/4 cup water
  • 1 tsp vanilla essence
  • 1/4 tsp nutmeg powder

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Pre-heat the oven to 350 degree fahrenheit. Butter and dust a 9-inch cake pan with flour and set it aside.

Melt 2/3 cup butter and once it is at room temperature, add sugar into it and stir until incorporated. Stir in a can of sweetened condensed milk into it, followed by vanilla essence. Now, add 3/4 cup of water and blend them together.

In a separate bowl sift together all the dry ingredients (flour, baking powder, baking soda and nutmeg). Now, add the dry ingredients into the wet ingredients in parts and blend the mixture till there are no lumps left. Fold in candied fruit into the batter and pour the batter into the baking dish. Garnish with sliced almonds and bake in the oven for 45 minutes. Cool on a wire rack before slicing and serving.

Fruit Cake

I had this recipe added to my favorites for a really long time, and I was surprised by how soft an eggless cake can be. If only I could find pineapple essence, it would have been perfect! But I am glad I found this recipe, its what I had been looking for, my new go-to eggless cake recipe 🙂 Had to share this recipe with you all since the cake turned out to be light, moist and yummy!! I definitely for one had a satisfying baking session after a long time… It made my day. Not me mention I cannot enter the kitchen without getting my hands onto a slice 😛

So, till I get around to my next post have a good time baking!! Take care!!

Chocolate Brownies

22 Jun

Everyone loves chocolate!! And there are a very few people who can resist a chocolate brownie. Well, I definitely can not, especially the moist, rich and chocolate oozing fudge kind 🙂  Brownies without nuts are good too, but I adore it when the small pieces of nuts pop-up unexpectedly. So, a slice of chocolate brownie and a scoop of vanilla ice-cream is heaven for me. Just the idea of it makes me want to dig into one 😀

Chocolate Brownie

I have made brownies at home before, but never from scratch. When I first started baking I used to be mystified that actual brownies, that taste so good can actually be made out of a box bought at a grocery store and with so little effort too. So, last weekend for the first time, I decided to bake a batch of brownies form scratch and oh boy…am I glad I did 🙂 These turned out to be perfect. The recipe I used is called Katherine Hepburn’s Brownies, probably because it is her recipe. These turned out just like the article promises they will be.

So, without much ado, here is the recipe. I added pecans to the batch that I baked, however, I am pretty sure that they can be baked without any nuts as well!!

INGREDIENTS

  • 2 oz unsweetened baker’s chocolate or 1/2 cup cocoa
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup flour
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup roughly chopped pecans/walnuts

Pre-heat the oven to 325 degree fahrenheit. Butter a 8*8 inch cake pan.

Melt butter and chocolate chunks/or cocoa in a small pan stirring continuously until well blended. Remove from heat and stir-in sugar. Whisk in the vanilla extract and eggs, followed by salt and then the flour. In the end, fold in the pecan pieces.

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Pour the mixture into the well buttered square pan. Bake in the oven for 30-40 minutes. Just like its important to make sure that the brownies do not have more flour than required, we also need to make sure that they are not over-baked. So, even though the recipe source I used recommended baking for 40 minutes, I removed them from the oven when they passed the toothpick test (~ 30-35 minutes)

I should mention here that the brownies were a bit crumbly and difficult to cut, so I suggest using a very sharp knife for slicing, however they came off pretty neatly from the baking dish.

Chocolate Brownie

Just writing this blog makes me want to have one, that’s how good they were!! If you have never tried baking brownies from scratch, this recipe has my thumbs-up, so try them out, and in case you already have a go-to brownie recipe I would say, try them out anyways 🙂 , since one can never be content with just one slice of brownie!!

Yay to Spring!! Lemon Crinkle Cookies

19 Apr

Spring is finally here! Yes, after many push backs from winter this year, spring was finally able to make its way to us 🙂 And so am I, after a week and a half of procrastination and brooding, with lemon crinkle cookies to welcome spring!

I like lemons, both their taste and color, and these recipes for baking yummy lemon crinkle cookies circulating online, gave me this brilliant idea of trying my hands as well. I have baked cookies before, but they have always been the usual chocolate/chocolate-chip cookies and this was the first time I baked a soft, chewy variety.

Lemon Crinkle Cookies

And oh boy am I glad I made these!! These soft chewy variety not only looks refreshing but also have this sweet, tangy flavor that remains after every bite. Just writing this post makes me feel like digging my teeth into one right now!  Absolutely Yummy!!

INGREDIENTS (20-22 cookies)

  • 1 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 1 cup granular sugar
  • 1/2 cup softened butter
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp lemon zest (I used zest of 1 entire lemon)
  • 2 tbsp fresh lemon juice (I used juice of 1 entire lemon)

NOTE: Use fresh lemon juice and zest only.

Pre-heat oven to 350 degree Fahrenheit. Line a cookie tray with parchment paper or, you can oil it as well.

Add flour, baking soda, baking powder and salt in a bowl and sift together. In a separate bowl cream sugar and butter till light and fluffy. Add lemon juice, zest, egg and vanilla and whip again. Remember to scape the sides of the bowl as well. Now, for all the above steps you can use a either a wire whisk of a hand blender but for the next step use either a spatula or a whisk only (No blending/whisking). Slowly, stir in the dry ingredients with the wet ingredients till combined.

I would recommend that you refrigerate the cookie mix for 10-20 minutes now. Divide, the batter into equal small balls and after rolling each ball into powdered sugar, place it on the cookie sheet. Keep some distance between adjacent cookies since, these do spread out and puff up on baking. Bake in the oven for 9-11 minutes.

Again, these might look under baked when you take it out of the oven, but if the tops have crinkled and a toothpick comes out clean, they are ready! I have this habit of peeping into the oven every 1-2 minutes :P, so I know that the cookies crinkled long before the timer ticked 9 minutes 😀  .

Lemon Crinkle Cookies

This might be the 100th time on this post, but I can’t tell you how yummy these cookies are!  These shout Spring and ooze lemon in every bite…

So, bake them if you love lemons… bake them even if you aren’t sure about loving lemon, you will love them for sure after that!

My Weekend Bake – Pineapple Upside Down Cake

1 Apr

Baking a pineapple upside down cake has been on my bucket list forever! I find it very interesting that the dessert not only incorporates the flavor of the fruit but also displays it unabashedly. So, I decided to try my hand at baking the cake this weekend. I will admit here that I had been reading a lot about upside down cakes for quiet some time and was quiet amused to find that pineapple upside down cakes came into existence only in 1920s. 

Following the tradition, I would like to present to all my readers a picture of the yummy pineapple upside down cake that emerged as a result of my experiment as a teaser before I proceed with the recipe 🙂

Pineapple Upside Down Cake

I sure hope that the above image would lure you into trying your hands at baking it sooner than you had planned. I have also had the cheesecake version of this cake and I am in love with both the versions. But then I love everything that constitutes dessert, almost always 🙂 The recipe I used has been borrowed from the joyofbaking.

INGREDIENTS (Serves 6-8)

Topping

  • 4 tbsp unsalted butter, cut in small pieces
  • 3/4 cup light brown sugar (I used dark brown)
  • 1 medium pineapple (I used canned pineapple slices)
  • Maraschino cherries (optional)

Cake

  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated white sugar
  • 2 large eggs, separated
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Preheat oven to 350 degree F. We will need a pan at least 9 inch diameter and 3 inch depth. Mine was less than 3 inch in height and I was worried the batter might overflow while baking. Thankfully, it didn’t!

NOTE

If using canned slices, pat each slice dry with paper towels. I let my slices sit on paper towels for a good 10 minutes before laying them in the pan.

Place the butter for the topping in the cake pan and place it in the oven till it melts. Add the brown sugar to the pan and place it in the oven again till it caramelizes (bubbles start appearing). Remove the pan from the oven and lay out the pineapple slices and one maraschino cherry in the center of each slice.

 In a large bowl whisk together the flour, salt and baking powder. In a bigger bowl, cream sugar and butter till light and fluffy. Beat in the vanilla extract followed by the egg yolks adding one at a time. Add milk, followed by the flour mixture, adding in small portions and ending with the dry ingredients. In another bowl whisk the egg whites with cream of tartar till firm peak forms. Gently fold in the egg whites with the cake batter. Pour the batter onto the caramelized pineapple slices and bake in the oven for about 40 minutes or until the top turns brown and a toothpick inserted comes out clean. Also, the cake would have pulled away from the sides of the pan.

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Run a knife around the edges and them invert the cake onto the serving plate. If some of pineapple pieces get stuck to the pan, no need to worry, just remove and place them onto the cake. Fortunately, I didn’t have to replace any of the slices as mine came out perfectly.

DSCN2719I recommend you to either serve it fresh out of oven or re-heat it for a couple of minutes before serving. Also, I served it with fresh whipped cream (Refer Strawberry Shortcake for the recipe), but I am sure it would taste good with vanilla ice-cream as well.

I am pretty sure I will bake this soon again. The cake turned out to be soft and fluffy and the pineapples were most definitely the crowning glory. My baking session this weekend was definitely more than satisfactory and am now super pumped up for the week.

Have a good week, friends and like always, bake away :)!

Strawberry Shortcake

22 Mar

Have I ever mentioned before that my husband is a huge fan of strawberries! Well this blog  is dedicated to how I finally succeeded in making, Strawberry Shortcake. Last week, when I baked cream scones and informed him that I could use them to make strawberry shortcake, he immediately jumped up at the idea of it. With his cousin’s visiting us for the first time, it seemed to be a good enough reason to indulge in some fresh strawberries and whipped cream (oh yes, heavy whipped cream!!).

Strawberry shortcake

Usually I count my calories, but that day I decided to let go and have some fun, afterall I was eating berries too! I am surrounded by awesome cooks, so I need to think about the outcome before I start cooking/baking just to be sure I will have something presentable ready and the end of the journey. Well, this journey was definitely worth all the risk, in fact  this now is one of my most reliable recipes.

INGREDIENTS

Scones

Bake a fresh batch of Cream Scones.

Topping

  • 1 cup cold heavy whipping cream
  • 2 tbsp sugar

Refrigerate the bowl and the hand mixer’s whipping attachments for 10-20 minutes. Add, sugar and cream into the bowl and whip with the hand mixer till stiff peaks appear and our whipped cream is now ready. Refrigerate it and it should be good for a couple of hours.

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Filling

  • 2 pounds of fresh strawberries
  • 1/4 cup of sugar

Wash, and cut strawberries into small pieces. Using a fork mash 1/3 amount of strawberries and add them to the cut ones. This makes the filling juicy. Sprinkle sugar over the bowl of strawberries, mix it with a single stroke and refrigerate 

Strawberry filling

After the scones have cooled down, cut them into half using a butter knife or pry them open with hands. Place the bottom half of the scone on the plate and top it with a layer of strawberry filling. I prefer a generous helping of strawberries as first layer, this ensures that the scone base absorbs the juices, but adding too much of it may result in the base getting soggy so I would say be careful about not drowning the scone. Top it with a layer of whipped cream and place the upper half of scone on this setup.

Strawberry shortcakeYour star berry shortcake is now ready! I was having so much fun layering it up that I added another layer of whipped cream and strawberries to it. See the pictures for yourself and trust me, they were as good as they look. For all those people out there who watch their calories, you can skip the second layer of topping altogether and replace it with just the strawberries. Its yummy either way!

So, that’s another item off my baking bucket list (which has almost everything on it, and that’s why I don’t maintain it anywhere :P)! I never knew small things in life could be so fulfilling, not to mention my husband is pretty happy with my little adventures in kitchen and he is a good cook himself. I am already looking forward to another weekend of baking. Its pure bliss, I tell ya!

That said, bake away!! Catch you soon with another post!!

(reference: joyofbaking)
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