There are so many different ways to make and enjoy strawberry shortcake. We've happily eaten buttermilk biscuit-based shortcakes, used spongecake cupcakes for shortcake-style cupcakes, and topped leftover cake with diced berries and whipped cream for a make-shift shortcake. These shortcake rounds are a fun and pretty shortcake with a touch of white chocolate that adds a lovely flavor to this recipe. The strawberry coulis sauce drizzled on top gives it an extra special look. Plus, the leftover coulis sauce is amazing on sourdough waffles, dessert waffles, or pancakes! Enjoy!
Butter 12-18 whoopie pie molds (it just depends on the size of your molds)
Melt together in a microwave-safe container in 30-45 second increments, when it's smooth, set it aside to cool while you mix the rest together:
2 oz white chocolate (high quality)
1/2 cup milk
1/4 cup butter
1 tsp vanilla extract or bean paste
Beat until frothy:
1/3 - 1/2 cup sugar
3 eggs
Mix in until smooth:
1/4 cup coconut flour
1/4 cup white rice flour
1/4 tsp salt
1/4 tsp baking soda
Melted chocolate mixture from above
Divide the batter among the whoopie pie molds, filling just over 3/4 full. I have two pans, and one makes smaller whoopie pies and the other makes larger, so you'll just have to adjust accordingly.
Bake at 350 F for about 10-12 minutes. These cook quickly, so keep an eye on them. They may need a little less or little more time depending on how large you made them.
Let cool 5 minutes in pan, then use a rubber spatula to loosen and remove the cakes from the pan to a wire rack to cool.
To serve, dice 8 oz strawberries and mix with 1-2 Tbsp powdered sugar. Set aside to chill. These can be prepared in advance, if needed. Top shortcake round with fresh berries, whipped cream and drizzle with the fresh strawberry coulis sauce, below. Enjoy!
8-12 oz strawberries (about 1 1/2 - 2 cups, before removing ends)
4-6 Tbsp powdered sugar
2-4 Tbsp water (more or less depending on desired thickness)
zest of one lemon
1-2 Tbsp fresh lemon juice
Cook 1-2 minutes, then puree with a stick blender. Return to the heat and cook and additional 2-3 minutes. You can puree it again, or just press it through a sieve to strain out the seeds. (I like to rub the spoon back and forth in the sieve to help strain it) Cool, then refrigerate until ready to serve. Yum!
Delicious shortcake rounds, topped with diced strawberries, whipped cream, and homemade strawberry coulis sauce. Yum!
Strawberry Shortcake Rounds
Makes 12-18 roundsButter 12-18 whoopie pie molds (it just depends on the size of your molds)
Melt together in a microwave-safe container in 30-45 second increments, when it's smooth, set it aside to cool while you mix the rest together:
2 oz white chocolate (high quality)
1/2 cup milk
1/4 cup butter
1 tsp vanilla extract or bean paste
Beat until frothy:
1/3 - 1/2 cup sugar
3 eggs
Mix in until smooth:
1/4 cup coconut flour
1/4 cup white rice flour
1/4 tsp salt
1/4 tsp baking soda
Melted chocolate mixture from above
Divide the batter among the whoopie pie molds, filling just over 3/4 full. I have two pans, and one makes smaller whoopie pies and the other makes larger, so you'll just have to adjust accordingly.
Bake at 350 F for about 10-12 minutes. These cook quickly, so keep an eye on them. They may need a little less or little more time depending on how large you made them.
Let cool 5 minutes in pan, then use a rubber spatula to loosen and remove the cakes from the pan to a wire rack to cool.
Fresh shortcake rounds, ready for eating! These are browned a little more than I usually aim for, but I find because of the coconut flour, they're still nice and moist.
To serve, dice 8 oz strawberries and mix with 1-2 Tbsp powdered sugar. Set aside to chill. These can be prepared in advance, if needed. Top shortcake round with fresh berries, whipped cream and drizzle with the fresh strawberry coulis sauce, below. Enjoy!
Freshly diced with a touch of powdered sugar mixed in on the left. Berries ready for cooking into coulis sauce (below) on right.
Strawberry Coulis Sauce
In a medium-sized pot, bring to a boil over medium heat:8-12 oz strawberries (about 1 1/2 - 2 cups, before removing ends)
4-6 Tbsp powdered sugar
2-4 Tbsp water (more or less depending on desired thickness)
zest of one lemon
1-2 Tbsp fresh lemon juice
Cook 1-2 minutes, then puree with a stick blender. Return to the heat and cook and additional 2-3 minutes. You can puree it again, or just press it through a sieve to strain out the seeds. (I like to rub the spoon back and forth in the sieve to help strain it) Cool, then refrigerate until ready to serve. Yum!
Strawberry Coulis Sauce, just before straining.
No comments:
Post a Comment