Strawberry Shortcake a la Riz
Too soon for Valentine’s? I agree. But, these reds couldn’t wait unto the red day. You know how sensitive strawberries are.
By the way, thanks to the daughter, the Baguio college lass, for bringing these 100 pesos-a-kilo-babies home.
And, Oh! These reds? And, so very sweet? They’re eaten fresh!
Might as well, try my luck for that dessert dish I watched on TV.
Enough of the intro. Let’s get it on with the Strawberry Shortcake.
For the chewy dough (right side of the photo below). Here’s what I did.
What you need:
1 1/2 cups All-Purpose flour
half cup butter (chilled)
1 cup all-purpose cream
dash of salt
1/3 cup of sugar (or less for those on the diet)
How to make the dough:
- Place flour in a medium deep container. Add salt. Mix thoroughly.
- Cut the butter into smaller pieces and mix in to the flour.
- Mix until it resembles corn meal.
- Pour in the cream. Mix until well blended and form into a ball. TIP1: Add cold water to adjust the consistency of the dough. Not enough please or you’ll get a soggy dough.
- Refrigerate the dough for 5-10 minutes.
- Afterwards, knead the dough until elastic.
- Cut the dough into desired size and form each one into a ball.
- Then, flatten each dough. This should not be intimidating as you can form any shape you want. Nothing fancy here.
- Then, bake each dough medium heat for 15 minutes or less depending on how chewy you want.
- Then prepare the strawberry and the toppings. (of your choice)
In the TV ad, they grilled the strawberries. For me, I prefer them fresh as it is. Just cut each strawberry into quarters.
Viola! Let’s eat. Let’s eat.
For this topping, I used chilled cream. TIP2: Don’t forget to whip the cream before using. It gives that consistency oh-I-don’t-know Arrange the strawberries on top. Pour in choco syrup. Done
Wanna make one for Valentine’s Day?