On Friday about 4PM I got started making strawberry shortcake. I first got the berries hulled and washed. Then I sliced the smaller ones, saving the big ones for the top. I found a star shaped one. I’ve never found one of those before.
We had eaten one of the pints the night before and 3 pints doesn’t go far for a shortcake. I’m used to filling a bowl twice this one’s size.
Next I found a clean bowl and took the beaters to the hand mixer and put them both in the freezer. They had to be plenty cold for whipping cream.
For the shortcake, I planned to halve the recipe as my brother said he didn’t want to eat just shortcake for supper. I got the dry ingredients halved and mixed, melted the butter and added it and mixed it in.
Then the brainfog took over and I forgot to halve the rest of the ingredients, the wet ones. Sigh… I didn’t realize it until I was ready to pour it into the pan. I didn’t have the energy to redo it, so I put it in and baked it anyways.
It came out with a heavy moist base and lighter top layer.
I like to eat the shortcake warm from the oven. But my brother hadn’t gotten home yet, so I put his meal in the oven to warm. He never got home until after 7PM. He had had to work much later than usual before going to get the milk.
We divvied up the strawberries as he likes his sugared and I don’t, and I made the shortcake. I got the cream whipping, and he went to select which one of the vanillas he’d brought back from Madagascar to use.
He’d selected a paste, but the pantry is a good deal cooler than the rest of the house and it wouldn’t come out of the tiny jar. So I had to stop making the whipped cream while he warmed the jar. We weren’t sure how much to add, so we put some in and whipped it. There wasn’t enough flavor, so we put more in.
OOPS! The cream started to go to butter! It had the tan color it takes on when you use just vanilla and no sugar. My helper friend would have no trouble making butter on Friday, if I remembered to take the cream out to warm.
It all tasted wonderful, but then I was half starved by the time we sat down. There’s 2 more servings left, so I know what I’m having for breakfast…
I’ve posted the recipe many times, but here’s the first time.
I think I like the base moister. It’s not really shortcake like that, but it had a nicer mouth feel. So next time I will try using the new amounts, which I made note of.