Healthy Strawberry Dessert Recipes

April 2, 2020 at 6:01 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Healthy Strawberry Dessert Recipes. Get ready for some Delicious and Healthy Strawberry Dessert Recipes with recipes including Strawberry-Mango Nice Cream, Chocolate Covered Strawberry Angel Food Cake, and Mini Angel Food Strawberry Shortcakes. Strawberry Heaven! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Strawberry Dessert Recipes
Find healthy, delicious strawberry dessert recipes including strawberry shortcake. Healthier recipes, from the food and nutrition experts at EatingWell.

Strawberry-Mango Nice Cream
This creamy strawberry-mango nice cream is a delicious healthy ice cream alternative. It’s all fruit, dairy-free, vegan and contains no added sugar. And this three-ingredient dessert is super-fast and easy to prep. Serve it as a snack or light dessert on the hottest days of the summer–or any time you want a refreshing treat…………………………………..

Chocolate Covered Strawberry Angel Food Cake
This chocolate angel food cake topped with strawberries and shaved chocolate is an unforgettable dessert. It’s so beautiful, your guests won’t believe you made it yourself………………….

Mini Angel Food Strawberry Shortcakes
These adorable strawberry shortcakes are made with mini angel food cakes. These single-serve desserts are perfect for a picnic or party on a warm summer day………………..

* Click the link below to get all the Healthy Strawberry Dessert Recipes
http://www.eatingwell.com/recipes/18301/desserts/fruit/strawberry/

Ohio Festivals June 20-23, 2019

June 19, 2019 at 6:03 AM | Posted in Festivals | Leave a comment
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June 20-22, 2019 London Strawberry Festival – London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.
https://www.londonstrawberryfestival.com/

 

June 22-23, 2019 Mulberry Creek Herbfair – Huron, Ohio
Enjoy herbal foods, plants and vendors at the herb farm’s annual fair. This year’s focus will be on ‘France: Food, Wine & Culture’
https://mulberrycreek.com/Events/index.html

One of America’s Favorites – Shortcake

January 15, 2018 at 7:24 AM | Posted in One of America's Favorites | 2 Comments
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Strawberry Shortcake

Shortcake is a sweet cake or biscuit (in the American sense: that is, a crumbly bread that has been leavened with baking powder or baking soda). The earliest recipe for shortcake is in an English cookbook from 1588. In 1602, William Shakespeare used it as a character’s name in The Merry Wives of Windsor, Alice Shortcake.

Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker’s preferences. Then it is baked at a relatively high temperature until set.

 

The most famous dessert made with shortcake is strawberry shortcake. Sliced strawberries are mixed with sugar and allowed to sit an hour or so, until the strawberries have surrendered a great deal of their juices (macerated). The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. The top is replaced, and more strawberries and whipped cream are added onto the top. Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base, and are a popular Christmas treat in Japan.

The largest strawberry shortcake ever made was in the town of La Trinidad, Benguet in the Philippines on March 20, 2004. It weighed 21,213.40 lb.

Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, chocolate shortcake and other similar desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut is a common addition.

 

Though today’s shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South.

The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll’s berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States on June 14, which is Strawberry Shortcake Day. It wasn’t until 1910 that French pastry chefs replaced the topping with heavy whipped cream.

 

One of America’s Favorites – Shortcake

September 25, 2017 at 5:03 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , ,

Shortcake is a sweet cake or biscuit (in the American sense: that is, a crumbly bread that has been leavened with baking powder or baking soda).

Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker’s preferences. Then it is baked at a relatively high temperature until set.

 

An image of a strawberry shortcake

Strawberry shortcake
The most famous dessert made with shortcake is strawberry shortcake. Sliced strawberries are mixed with sugar and allowed to sit an hour or so, until the strawberries have surrendered a great deal of their juices (macerated). The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. The top is replaced, and more strawberries and whipped cream are added onto the top. Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base, and are a popular Christmas treat in Japan.

The largest strawberry shortcake ever made was in the town of La Trinidad, Benguet in the Philippines on March 20, 2004. It weighed 21,213.40 lb.

Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, chocolate shortcake and other similar desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut is a common addition.

 

Though today’s shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South.

The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll’s berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States on June 14, which is Strawberry Shortcake Day. It wasn’t until 1910 that French pastry chefs replaced the topping with heavy whipped cream.

 

 

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