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Strawberry Shortcake with Homemade Whipped Cream

My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday :) so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

Print recipe
Strawberry Shortcake with Homemade Whip Cream
Serves 6-8
Prep time 2 hours, 20 minutes
Cook time 18 minutes
Total time 2 hours, 38 minutes
Meal type Dessert
Misc Child Friendly
Website Smitten Kitchen
These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

  • 1 2/3 cup all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 2 hard boiled egg yolks
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter (cut into 1/2)
  • 2 teaspoons lemon zest (or orange zest)
  • 2/3 cups plus 1 tablespoon heavy cream

Strawberry

  • 1/2lb strawberries (washed, hulled and quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Whipped Cream

  • 1 cup whipping cream (beaten to soft peaks, recipe follows)
  • 1/3 cup powdered sugar

Directions

Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Step 2
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 3
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Step 4
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Step 5
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Step 6
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

Print recipe
Serves 2 cups
Prep time 4 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

Brushing with cream before baking.

Before Baking and After

Helping dad blow out the candles, super blurry because that’s what my phone gave me :)

Homemade Strawberry Fruit Roll-ups (fruit leather)

Homemade fruit roll-ups at home have never been simpler. Only a couple ingredients, a blender, an oven and a few hours of patience and you have a healthy snack for your little one, or in my case husband and little one. Some may say this is time consuming but you are creating a healthy alternative to store bought preservative packed fruit leather.

Some may think that fruit leather is a weird sounding name, but that is what it technically is called but if that’s the case call them fruit roll-ups. Either way you will enjoy snacking on these because they are yummy in your tummy, that is what my daughter says.

Homemade Strawberry Fruit Roll-ups (fruit leather)

Print recipe
Homemade Strawberry Fruit Roll-ups (fruit leather)
Serves 40
Prep time 5 minutes
Cook time 6 hours
Total time 6 hours, 5 minutes
Dietary Vegan, Vegetarian
Meal type Snack
Misc Child Friendly, Pre-preparable
This recipe for homemade fruit roll-ups is delicious and children love it. Make this healthy snack for your little one. FrenchToasty.com has lots of kid friendly snack food.

Ingredients

  • 4 cups strawberries
  • 1/4 lemon (peeled)

Optional

  • sugar to taste

Directions

Step 1
Preheat oven to it's lowest temperature. My lowest temperature was 170 degrees F.
Step 2
Throw your strawberries and lemon into a blender or a food processor and blend until smooth, you may need to add a little water. You want it thin but still sort of thick, if that makes sense. Mine only took 1-2 minutes but my blender pulverizes things.
Step 3
Once smooth taste to see if you want it sweeter, I did not add any sugar, I felt the strawberries were more then sweet enough.
Step 4
Line baking sheets with plastic wrap, this will shrink a bit in the oven so make sure to have a little extra around the edges.
Step 5
Pour your strawberry puree onto plastic wrap. It should be thin enough to pour but thick enough to stay where it's poured. Use a spatula to spread into a thin even layer.
Step 6
Bake for 6-12 hours, all oven times vary. I started mine in the evening, shut my oven off when I went to bed and then turned it back on in the morning. I would say total mine took close to 12 hours, but keep a close eye on yours to make sure it doesn't burn.
Step 7
You will know it's done when it's tacky to the touch. Let it cool and then cut into strips and enjoy your healthy homemade fruit leather.

Once they are cooked and cooled I like to peel them off the plastic wrap and lay it on parchment paper. Then I will cut them into 2″ strips and roll them like fruit by the foot. It’s a fun way to pack them in your kids lunch or toss them into a mason jar on the counter for easy accessibility.

My blender filled to the brim with as many strawberries as I could fit and a wedge of lemon.

Baking in oven, I can fit 4 cookie sheets in at a time, and I recommend fitting as many as you can fit, just swap them every 2 hours for even cooking.

My daughter patiently waiting for them to bake! Don’t mind the smudges all over the oven…living with an almost 2 year old :)

Summer Strawberry Mixed Green Salad with Slivered Almonds

This salad is simple and delicious and a great way to use up some of those extra strawberries that are in season right now. When my husband first saw the salad he said, “strawberries? In my salad?” I told him to just try it and he loved it. This salad is great with a vinaigrette, I choose a Parmesan garlic vinaigrette and it was delicious.

Strawberries are my daughters favorite right now and she will eat them until she is red in the face. So it was a great way for her to eat the same as us.

This salad is great any time of year. Winter it’s delicious because it’ll remind you of summer and who doesn’t want to be reminded of the sun and beautiful weather :) so try this salad now!

 

Summer Strawberry Mixed Green Salad with Slivered Almonds

Print recipe
Summer Strawberry Mixed Green Salad with Slivered Almonds
Serves 6
Prep time 5 minutes
Meal type Salad
Misc Serve Cold
This is the perfect salad to go with any summer meal. FrenchToasty.com has lots of great salad recipes.

Ingredients

  • 6 cups mixed greens
  • 8 strawberries (sliced)
  • 1/2 cup slivered almonds

Directions

Step 1
Wash and dry greens and strawberries.
Step 2
Layer all ingredients of plate and top with your favorite dressing.

4th of July Chocolate Dipped Strawberries

What better way to show off some red, white and blue but with these adorable strawberries, aren’t they the cutest?! Everyone loves chocolate dipped strawberries. These are perfect for this national holiday to honor the United States in red, white and blue. They not only looked good, but were absolutely delicious. My daughter couldn’t get enough! These would also work great for Memorial Day or any other holiday where you want to represent some red, white and blue. You could easily swap out the blue for another colored sugar to go with what ever themed party you have.

I hope everyone enjoyed their fourth of July yesterday. We had a great BBQ with friends and my daughter loved the fireworks, so it was a great evening. I can’t wait until next year to have these delicious chocolate dipped strawberries!

4th of July Chocolate Dipped Strawberries

Print recipe
4th of July Chocolate Dipped Strawberries
Prep time 15 minutes
Cook time 3 minutes
Total time 18 minutes
Misc Pre-preparable
These red, white and blue chocolate dipped strawberries are perfect for the fourth of July. FrenchToasty.com has lots of holiday recipes.

Ingredients

  • strawberries (washed and dried)
  • white chocolate
  • blue sugar or sprinkles

Directions

Step 1
Melt chocolate in a small bowl in the microwave at 50% for 2 minutes and then 30 seconds intervals after that until completely melted. Make sure to stir after each interval.
Step 2
While chocolate is melting put blue sugar in a small bowl.
Step 3
Dip the lower two thirds of the strawberry into the melted white chocolate.
Step 4
Dip the bottom third of the strawberry into the blue sugar.
Step 5
Place on wax paper until completely dried.
Step 6
And voila you have red, white & blue strawberries.

Red White & Blue Perfection[/caption]

Strawberry Rhubarb Lemonade

This lemonade recipe is full of flavor and so fruity. Everyone has tried strawberry lemonade but with the addition of rhubarb it is a refreshing new taste. I love lemonade and every summer my dad gives me tons of rhubarb so I was excited to try this lemonade recipe I found on Pinterest. I changed the recipe a bit to my liking, so I hope that you enjoy my adaptations.

Even if you don’t have any sunny days in your immediate forecast make this lemonade anyway because it tastes like summer and will make you feel like you are lounging outside soaking up some rays.

Strawberry Rhubarb Lemonade

Print recipe
Strawberry Rhubarb Lemonade
Cook time 2 hours, 20 minutes
Meal type Beverage
Misc Child Friendly, Pre-preparable, Serve Cold
Website The Pastry Affair
This Strawberry Rhubarb Lemonade is refreshing and sweet and delicious for summer. FrenchToasty.com has many drink recipes.

Ingredients

  • 2 cups rhubarb (chopped)
  • 2 cups strawberry (quartered)
  • 1/2 cup granulated sugar
  • 6 cups water
  • 2 lemons (juiced, 1/3 cup)

Directions

Step 1
Over medium-high heat boil rhubarb, strawberries, sugar and water.
Step 2
Once you have reached a boil, reduce heat and simmer for 20 minutes.
Step 3
Strain through a fine mesh sieve and cool in refrigerator, approximately 2 hours.
Step 4
Once cooled add fresh lemon juice and garnish with a lemon slice, sliced strawberries and rhubarb.

Enjoying a glass of lemonade on my back deck and enjoying the sun. Now this is what I call a great spring afternoon.

Mango Smoothie

After being in Maui a week I’ve been trying to replicate a smoothie we got from this great shrimp taco bus, yes the shrimp tacos were amazing also. But back to the smoothie, my daughter sucked it down and loved it, so I knew she’d love it if I could make it at home.

I got some amazing champagne mangoes at whole foods the other day. They are so juicy and flavorful, I knew they’d be great in a smoothie. I added a banana and a handful strawberries and wha la a delicious fruit smoothie.

Mango Smoothie

2 16 oz smoothies

Ingredients

1 mango, peeled
4 medium strawberries
1 banana
1 cup ice
1 cup water, or a little extra for a smoother consistency

Directions

Blend all ingredients until desired consistency.

 

Strawberry Rhubarb Muffins

Every spring the rhubarb in my dads garden is ready for picking and I always make sure to get some. I usually make a bunch of batches of strawberry rhubarb pie filling, put in Ziploc bags and toss in the freezer so I’m ready to bake a pie at any time. But this year I’ve decided to experiment and try some new recipes. I was babysitting my friends son yesterday and so I figured two little ones would enjoy some muffins, so I whipped up a batch of these and my daughter and friends son loved these. What’s better then having your little one enjoy something healthy with no preservatives that you made.
These would be excellent for breakfast or brunch, and with mothers day coming up, I’m sure your mom would love a batch of these. Wrap them in a basket and you will make her day.

Strawberry Rhubarb Muffins

makes 18 standard size muffins

Ingredients

1 cup milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cup rhubarb, finely diced
1 cup strawberries, chopped
1-1/2 cups whole wheat flour

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamon or ginger
1/2 teaspoon salt

Oat topping

5 tablespoons rolled oats
3 tablespoons sugar

Directions

  1. Preheat oven to 400 degrees F. Grease muffin tins or line with cupcake liners, set aside.
  2. In medium bowl, combine milk, vinegar, sugars, oil and vanilla, stir.
  3. In another bowl, combine the flours, baking powder, baking soda, cardamon and salt. Mix the rhubarb and strawberries into this dry mixture, tossing to coat with a light coat of the four mixture. This prevents the fruit from sinking to the bottom of the muffin and helps it stay in the center of the muffin (works great!).
  4. Pour the wet ingredients into the dry mixture and stir just until combined.
  5. Spoon batter evenly into your muffin tin and sprinkle with sugar and oats.
  6. Bake for 20-25 minutes (depending on what size muffins you are making) stick a  toothpick in to make sure it comes out clean.
  7. Cool in pan for 5-10 minutes and transfer to a cooling rack.

These are delicious plain but you can always add a little spread of butter in the middle, Enjoy!

 

 

Try these in mini muffin tins or as loaves of bread!

You see that all the strawberries and rhubarb stayed in the center of the muffin.