Saturday, May 11, 2013

Cooking for 2: Strawberry Shortcake

Strawberry Shortcake
This recipe for Strawberry Shortcake has pound cake in it.  I also used ice cream instead of whipping cream or cool whip because I could purchase a single serving instead of a large container.  The cake and strawberry sauce are easy to make.  I also cut up strawberries to serve with it. 
Pound Cake:
2 Tablespoons butter, softened
6 Tablespoons sugar
1 egg – use the whole egg
¼ teaspoon vanilla
2 Tablespoons buttermilk
1 Tablespoon oil
7 Tablespoons flour
Pinch of salt
Mix ingredients together and put in a 5 inch round greased pan.  I put a little piece of parchment paper on the bottom so the cake would come out easier.  It makes a difference.  I bought the 5 inch pan at World Market for just a few bucks and have used it over and over in recipes.  It is worth the investment in my opinion.  Cook the pound cake at 300 degrees for about 55-60 minutes.  Use a toothpick to test if it is done.  Be careful not to open the oven until it is almost done.  You don’t want the cake to fall.
Strawberry Sauce:
¼ cup water
1/3 cup sugar
1/3 cup berries, cut very small
1 Tablespoon cornstarch
3 drops of red food coloring
Pinch of salt
Mix water, sugar and berries in a saucepan.  Mix the cornstarch with a little bit of water until it is smooth.  Add to mixture in saucepan.  Cook at a medium heat until it thickens, about 4 minutes.  Take off heat and add the 3 drops of food coloring and a pinch of salt.  It is ready to eat!
Slice pound cake and stack any way you want with strawberries, strawberry sauce, cool whip and/or ice cream.  Enjoy!

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