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Welcome to my blog, where I share highlights of everything from my client's wedding days and portrait sessions, to recent features and our adventures around the world. 

Hi, I'm Alicia.

Strawberry Snickerdoodle Shortcake

Jul 30, 2014

Have you ever noticed that the whipped cream on desserts at a bakery, inside those little glass cases always looks perfect — no matter how many days it’s been sitting there?  Maybe that’s just me, but it always made me sorta mad because when I made whipped cream at home, it would be flat and gross within 24 hours.

Welp, thanks to Pinterest (surprise), I found out that there is such thing as stabilized whipped cream. By simply adding a unflavored gelatin to your recipe, it will hold forever! Okay, maybe not quite forever, but for as long as you can last without eating the entire thing :)

I wanted to give it a test run and decided what better than some strawberry shortcake, where whipped cream is pretty much obligatory. This recipe is a fun little twist on the regular  and the result were nothing short of amazing — enjoy!!

Curiosity question: Does anyone else hate whipped cream on ice cream but like it on pretty much anything else? For some reason they don’t jive for me!

 

Strawberry Snickerdoodle Shortcake

Recipe Adapted from Joy the Baker

Ingredients

For the Biscuits:2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 large egg, beaten
1/2 cup cold buttermilk
1 teaspoon pure vanilla extract
1 egg, beaten with a splash of water for egg wash
1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon, for topping

For the Strawberries:
1 pound ripe strawberries, hulled and sliced
2 tablespoons granulated sugar

For the Whipped Cream:
1/2 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

 

Directions

For Biscuits:

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients.

In a small bowl, whisk together egg, buttermilk, and vanilla extract. Add the wet ingredients all at once to the dry ingredients. Gently stir to combine. The dough will be slightly wet.

Generously flour a clean counter. Dump the dough out onto the counter and flour the top of the dough. Gently pat out into a 3/4-inch thickness. Line a baking sheet with parchment paper. Use a 2 1/2-inch round biscuit cutter to cut out rounds. You may need to flour the biscuit cutter between cuts. Place the shortcake rounds on the prepared baking sheet. Place shortcakes in the refrigerator for 20 minutes while the oven preheats to 400 degrees F.

Remove the shortcakes from the refrigerator, lightly brush the tops with egg wash and generously sprinkle with cinnamon sugar.

Bake for 12 to 14 minutes, until puffed, crackled across the top, and cooked through. Remove from the oven and allow to cool before serving.

 

For Strawberries:

To make the strawberries, sprinkle the sugar over the strawberries in a medium bowl. Allow to sit at room temperature for at least 30 minutes before serving.

For Whipped Cream: Sprinkle gelatin over cold water in small bowl to soften.
Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.

In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it’s done.

 

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