STRAWBERRY FLOWERS RECIPES

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STRAWBERRY SHORTCAKE SHEET CAKE | SOUTHERN LIVING



Strawberry Shortcake Sheet Cake | Southern Living image

Not much effort is needed for this pretty (and delicious) dessert.

Provided by Ivy Odom

Total Time 2 hours 10 minutes

Number Of Ingredients 14

2 pounds fresh strawberries
2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)
1 cup all-purpose flour, plus more for dusting
½ teaspoon kosher salt
¾ cup granulated sugar, divided
¼ cup cold unsalted butter, cut into ¼-inch cubes
1 cup whole buttermilk
2 teaspoons grated lemon zest (from 1 lemon)
1 ⅔ cups heavy whipping cream, divided
1 tablespoon vanilla extract, divided
1 ¼ tablespoons unsalted butter, melted
2 tablespoons sanding sugar
1 (8-oz.) container mascarpone cheese
¼ cup powdered sugar

Steps:

  • Hull 1 pound of the fresh strawberries, and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.) 
  • Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.
  • Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour. 
  • Meanwhile, stir together halved strawberries and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.
  • Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined. 
  • Spread whipped cream-mascarpone mixture over top of cooled shortcake, leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...



Flavor Extracts • 15 Homemade Recipes • Printable Labels ... image

Homemade flavor extracts are easy and inexpensive to make at home. They’re great to make for your own personal use to save money and ensure pure ingredients plus they’re excellent to make in bulk to give away as gifts.

Provided by TJ

Categories     Miscellaneous

Total Time 20165 minutes

Prep Time 5 minutes

Yield 48

Number Of Ingredients 2

1 cup alcohol ((see article for the best kind to use))
plant material as desired ((see article or printable for ideas and amounts))

Steps:

  • Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
  • Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
  • Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
  • After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
  • Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.

Nutrition Facts : ServingSize 1 teaspoon, Calories 12 kcal

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