I am excited to announce my very first Guest Post, which is pretty popular in the blogosphere. I do not post a lot of desserts, so when I found out that a friend of mine was making strawberry shortcake for her 4th of July gathering, I jumped at the chance to ask her to write a post for my blog. Enjoy!
PS–Happy 7/11! I hope everyone is able to visit 7-Eleven to take advantage of a free Slurpee!
Hello never-the-same-dish readers! I’m Alysha, Whitney’s former roommate and newbie in the kitchen. My husband does most of the meal prep at our house since I have an aversion to cooking (or looking at) raw meat. However, I do like to bake so that’s what I’m here today for!
We got invited to a BBQ at a friend’s house so we could read the play “Who’s Afraid of Virginia Woolf?” and it happened to be on the 4th of July! I knew I wanted to make something Red, White & Blue if possible, and that I wanted to make something homemade since everything else would be bought (potato salad, chips, etc.) I found this recipe by Just a Taste. I wanted to make it identical, but the BBQ was an hour away and I didn’t know how homemade whipped cream would keep overnight. I tweaked the recipe by buying cool whip (since I knew it’d fair well overnight and on the car ride) and adding chocolate chips to the batter! I especially liked that this recipe didn’t call for butter, which several others did.
I put the strawberries in a bowl with the sugar and set it off to the side to meld together into sweet, soupy fruit. At the very end of all this, I added blueberries to the fruit mix, but I had that as an afterthought so you won’t see them in pictures. You WILL however, see the purple spatula I used specifically for this dish because Whitney gave it to me as a wedding present!
After that, I put some chocolate chips in the food processor and pulsed until some chips were broken up and some were still whole. After this I followed the recipe and made it as is, except for the added chocolate chips. I formed it in a ball and placed on a floured surface. Apparently not floured enough because it kept sticking to the wax paper!
I rolled it out with a flour rolling pin, but again, it kept sticking! I now know for the future to REALLY cover it in flour. The recipe said to roll it out to ½ inch thick which I ignored on accident. So mine was pretty thin, probably about ¼ thin..don’t make my mistake! You’ll regret it later because these don’t really puff up much.
I used a 3 inch circle round biscuit cutter to cut these into perfect circles, but you can use a cup or can to do the same thing. I cut as many as would fit, then rolled the dough back in a ball, flattened, and cut some more circles. Seeing that mine made 9 and not 8 like the recipe called for should have been a warning to me that I made them too thin, but alas, I was still clueless!
I brushed the tops with heavy cream and put them in the oven. A few minutes later the oven started smoking a ton so I pulled them out. I’m not sure if it was because I was baking them on wax paper or if it was just the heavy cream smoking, but I took them off the wax paper and tried again. This time they worked out great.
I cut them all very carefully, but they were awfully thin. Here’s a picture of the turn out:
The chocolate chips were a great idea because semi-sweet chocolate paired with the sweet fruit was so delicious but not cloyingly sweet.
I was worried the dessert wouldn’t be substantial enough for the hearty appetites at the BBQ, so I went to the store and bought angel food cake. I sliced them up thin and put them in the middle of the shortcake, so it went shortcake, angel food cake, whipped cream, strawberries & blueberries, shortcake. It was delicious and everyone loved it. This was the first time I’ve ever made shortcake, so I know now (and so do you!) to heavily flour the surface & rolling pin, and to make sure not to roll the dough out too flat.
Now that this recipe has appeared on Never the Same Dish, it’s up to Whitney to find a new recipe when she makes shortcake for her husband who is dying to eat it!