Saturday, May 28, 2016

Strawberries with Cream: The Recipe

"Do you remember the Shire, Mr. Frodo? It'll be spring soon. And the orchards will be in blossom. And the birds will be nesting in the hazel thicket. And they'll be sowing the summer barley in the lower fields... and eating the first of the strawberries with cream. Do you remember the taste of strawberries?" (Return of the King 2003)

For cake and fruit (for cream recipe, see below)

  • 1 1/2 lbs. strawberries, stems removed, cut in quarters
  • 5 tablespoons sugar
  • 2 cups all purpose flower
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoons salt
  • 1 1/2 cups heavy cream
Mix strawberries with 3 tablespoons of sugar.  Refrigerate for 30 minutes to allow the juices to get nice and sugary.  Preheat your oven to 400 degrees F.  Sift the flour, baking powder, baking soda, and the remaining sugar together.  Add salt in the medium bowl.  Mix in heavy cream.  Place batter in an ungreased 8-inch square pan.  Bake until golden (about 18-20 minutes).  Remove the cake from the pan and cool on a rack.   Spoon strawberry/juice mixture on cake.  Add whipped cream.

Whipped cream recipe

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
Use a large bowl.  Whip cream until little peaks begin to form.  Beat in sugar and vanilla extract until more peaks form.  Caution: do no over-beat because the whipped cream will be lumpy.

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