Shortcakes for Summer

7.12.17

How was your weekend?? Mine was full up of fun and work.  I preferred the fun part. I celebrated a few birthdays, one for a grown up and one for a child. They were very different…..but somehow both involved alcohol. I’m excited to soon share the cake I made for the kid’s birthday, it was adventurous and new for me, but it turned out great!

I can’t believe the summer is halfway over.  It’s already been flying by. This summer has been very different than any other, and much busier than I anticipated. I guess when it rains it pours. I’ve been learning a lot since May, a lot about myself, what I want, what it means to be rewarded for hustling, but also understanding how draining that can be. I’ve taken on a different kind of job this summer, one involving some more baking, and it’s been so educational, both in learning how to work in an environment where I’m more of a leader, and also one where I’m only working days, something I’ve never experience before (hashtag serverlife.) The verdict is still out on whether this is the right choice for me, my lifestyle, but most importantly, my happiness and sanity.  Change is hard and weird, and uprooting the schedule you’ve grown so accustomed to is really jarring, and has also left me less time to bake for myself (hashtag many less posts than anticipated), which has made me sad.  So I’m learning through this summer whether that balance is possible, and actually something I want. I know the ultimate things I want in life, but honestly it has nothing to do with baking (hashtag actorslife). So what is the right step? I’m still unsure, but I am grateful for opportunities such as the one I’ve taken on this summer, as well as my husband who is supportive in all my endeavors, and promises that no matter what happens with my choices, we’ll always figure it out (hashtag sappyloveshitsorrynotsorry).

So now that I’ve laid down my current TRUTH with you, you know what else I learned on a much less grand scale? That Strawberry Shortcakes are basically just biscuits you make SWEET.  After trolling around the internet and seeing what others are doing, what classic shortcakes recipes involve, I’ve realized they’re basically just the biscuits I’ve made to be smothered in gravy; except turn down the savory, amp up the sweet and cut them in half to throw some strawberries in between. And while I kind of want to call bullshit on this, I think I’m just happy about how easy it is to make Strawberry Shortcakes! Since I have made this discovery I decided to change it up and use homemade ice cream inside instead.

I basically always have homemade no-churn ice cream in the freezer now.  I’ve added orange curd to it, crushed up Thin Mints into it, and now made it with strawberry puree with a little chocolate swirled in. It’s so smooth and refreshing, and when there’s so little involved with making it, it’s hard not to just have some on reserve at all times.

Fun fact: pour some of the ice cream (or all if only using for shortcakes) into muffin tins so they’re the perfect size and amount to go into these cakes!!

I prefer to let the ice cream get a little melty before digging in so it’s easy to get all aspects of it in one bite.  And the coconut is such a tasty summer touch, but can easily be left out.

This week I’ll be working (and filming some fun stuff!!) so I think I’ll realistically see you cats next week, when I’m hoping to share a few totally different birthday cakes I’ve made in the past month!

Strawberry Ice Cream Shortcakes

Ingredients

For the Ice Cream

• 1 cup heavy cream
• 1/2 can sweetened condensed milk
• splash vanilla
• pinch salt
• 1/4 cup pureed strawberries
• melted chocolate, if desired
• sliced strawberries, for topping

For the Cakes

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/3 cup sugar, plus extra for sprinkling
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, sliced
• 3/4 cup coconut milk, plus extra for brushing
• 1 cup toasted, coconut flakes

Instructions

For the Ice Cream

• Chill the bowl of a stand up mixer and whisk attachment for 15 minutes
• Once chilled, whip heavy cream until firm peaks form
• In a separate bowl, whisk together sweetened condensed milk, vanilla, salt and strawberry puree until uniform in color
• Fold in half of the whipped cream into the milk mixture until no white streaks remain, fold the milk/cream mixture back into the remaining whipped cream and gently fold until no white streaks remain
• Pour mixture into loaf pan, or muffin tin (for perfect circles ideal to put into cakes)
• If desired, drizzle melted chocolate over top of ice cream and swirl with tip of knife
• Cover tightly with plastic wrap and allow to freeze overnight

For the Cakes

• Preheat oven to 350 and line two baking sheets with parchment paper or Silpat
• In a large bowl whisk together flour, baking powder, sugar, and salt
• Add in half of cold butter and cut in with pastry cutter until small crumbs are formed, repeat with remaining butter
• Add in coconut milk and fold together until dough forms, sprinkle in coconut flakes and fold in until evenly distributed
• Roll out into 1/2 inch rectangle on clean floured surface and using a floured biscuit cutter, cut out circles and place on lined baking sheets, continue to reroll dough and repeat until none is left
• Brush the tops of cake with coconut milk and sprinkle with sugar
• Bake for 20 minutes or until golden brown
• Allow to cool before slicing

To Assemble

• Once ice cream is frozen, slice cakes in half and scoop ice cream on top of bottom half, covering it with top half
• Scoop a small amount of ice cream on top of cake and garnish with sliced strawberries