Recipe Information Total Time: 15 minutes Servings: 6
There’s good reason strawberry shortcake is a classic dessert. It’s simple, yet amazingly delightful.
6 3” round shortcakes or sliced angel food cake
3 pints fresh strawberries, sliced
1 cup heavy whipping cream
1 tbs. vanilla
1/4 cup powdered sugar
Clean and slice fresh strawberries & set aside. Grab two stainless steel bowls, one slightly larger than the other. Add crushed ice and a little water to the larger bowl to make an ice bath. In the smaller bowl, add cream, vanilla and 1/4 powdered sugar. Place the smaller bowl into the water bath and, with a whisk, beat the whipping cream until it makes stiff peaks.
Spoon fresh Chantilly cream on sliced angel food cake or shortcake, and then add fresh sliced strawberries.
Tips & Tricks
Stiff peaks appear around 7 to 8 minutes if using a mixer, longer if by hand. The trails in the cream will become stiffer and stiffer, and the cream will start to take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will hold firmly but have slightly softened tips. This is typically the best stage to stop whipping and serve the cream. Once you’ve reached your ideal stage of whipped cream, serve the whipped cream immediately or cover and store it in the refrigerator for a few hours.
606 calories, 20 g. fat, 58 mg. cholesterol, 596 mg. sodium, 73 g. carbohydrate, 3 g. fiber, 9 g. protein