Strawberry Shortcake

As many of you already know, cooking is one of my "other" passions.  I really enjoy getting each issue of Bon Appetit magazine.  They have a really amazing column entitled "R.S.V.P".  Readers have the opportunity to write in and describe the best dishes they have had at restaurants from around the world.  Bon Appetit follows up by actually contacting these restaurants and getting the recipes to publish and share with the readers.

One of the recipes that caught my eye this month was via a request by Stephanie of Virginia.  She said she had been to Millie’s Diner in Richmond VA and had had a strawberry shortcake that she still dreams about.  After reading that description, I knew I had to try it!  I made it last night for a get together we had with David’s parents. The shortcake turned out FABULOUS!  I am so ecstatic about the way it turned out, I just had to pop on and share the recipe with all of you.

I hope you will try this recipe the next time you have especially ripe & plump strawberries available!  It is amazing and a very memorable ending to a meal!!!

THE BEST Strawberry Shortcake
(courtesy of Bon Apetit, may 2008 issue, p. 40)

CAKE:
Nonstick vegetable oil spray
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1 cup plus 1 tablespoon sugar
1/2 8-oz package cream cheese (room temperature)
1/4 cup (1/2 stick) unsalted butter, room temperature)
3/4 cup whole milk
2 large eggs
1/4 teaspoon vanilla extract

SAUCE:
2 lbs. strawberries, hulled
1/4 cup water
3 tablespoons sugar, divided
2 teaspoons fresh lemon juice

WHIPPED CREAM:
1-1/2 cups shilled whipping cream
1-1/2 tablespoons powdered sugar plus additional for sprinkling
3/4 teaspoon vanilla extract

CAKE INSTRUCTIONS:
1. Preheat oven to 350-degrees.  Spray 9-inch diameter cake pan with 2-inch sides with nonstick cooking spray.  Sprinkle bottom & sides of pan with sugar; tap out any excess sugar.

2. Whisk flour and baking powder in medium bowl. Set aside.

3. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend.  Set aside.

4. Beat milk, eggs, and vanilla in another medium bowl to blend.  Beat milk into cream cheese mixture.  Add dry ingredients; beat until smooth.

5.  Transfer batter to prepared baking pan.  Sprinkle remaining 1 tablespoon of sugar over top of batter.

 

6. Bake until cake is golden brown on top and tester inserted into center comes out clean, about 40 minutes.  coll in pan on rack.

SAUCE INSTRUCTIONS:
1. Place half of strawberries (about 3 cups)  in food processor.  Using on/off turns, process until coarsley chopped.  Transfer into medium saucepan; reserve processor.

2.  add 1/4 cup water, 2 tablespoon sugar, and lemon juice to shopped berries.  Bring to boil.  Reduce heat to medium and simmer until berries are very tender, about 4 minutes.

3.  Return strawberry mixture to processor and puree until smooth.  Strain sauce through fine mesh strainer into medium bowl.  Cover & chill until cold, about 2 hours.

4.  Quarter remaining strawberries.  Toss with remaining 1 tablespoon sugar in another medium bowl.  Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes.  Add strawberry sauce.  Cover and chill.

WHIPPED CREAM INSTRUCTIONS:
1. Whip chilled whipping cream, 1-1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form.

SERVING INSTRUCTIONS:
1. Cut cake into 8 wedges.  Split each wedge horizontally in half.  Place bottom of each wedge on plate.  Spoon strawberry mixture over, then top with dollop of whipped cream.  Place top of cake over cream.  Sprinkle with powdered sugar and serve.