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The Unofficial Strawberry Shortcake Cookbook, page 1

 

The Unofficial Strawberry Shortcake Cookbook
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The Unofficial Strawberry Shortcake Cookbook


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  Dedication

  To my amazing husband, Dave, my favorite sous chef, taster, and dishwasher.

  Introduction

  Welcome to Strawberryland!

  In this magical place, berries grow as big as beach balls, animals talk, the sun grants wishes, a snail delivers your mail, and butterflies double as airplanes. Best of all, everyone is obsessed with food, particularly sweet foods like fruits and berries, and cakes, cookies, and pies! Most notable is heroine Strawberry Shortcake, Strawberryland’s most popular resident. Strawberry is an avid baker and dedicated strawberry farmer whose crop supplies most of the area. When she’s not working hard, she loves spending time with her friends, including best friend, Blueberry Muffin, and sharing a sweet treat with them.

  In The Unofficial Strawberry Shortcake Cookbook, you’re invited to spend as much time as you like with Strawberry and her friends, and make seventy-five delicious goodies crafted in their honor! You’ll find all types of sweets, such as:

  Cakes, including (of course) Strawberry Shortcake and Lime’s Dancing Chiffon Cake

  Pastries and fancy desserts, such as Blushing Peach Turnovers and Pearis’s Best Mini Éclairs

  Pies and tarts, like Huckleberry’s Pie and Marmalade’s Fluttering Pastry Cups

  Breakfast sweets, such as Pupcake’s Pancake Puffs and Hopsalot’s Carrot Cake Muffins

  Cookies and bars, like Bourbon Mint Tulip Sandwich Cookies and Maple Stirrup Blondies

  Trifles, puddings, and parfaits, including Custard’s Strawberry Panna Cotta and Strawberry Charlotte

  Ice creams, frappés, and drinks, like Ada’s Lemon Drop Granita and Berry Scary Blueberry Milkshakes

  And confections and treats, including Marza Panda’s Marzipan Bites and Crispy Marshmallow Lucky Bugs

  You don’t have to be a skilled cook like Crepe Suzette to make these goodies! Although if you do want to practice your culinary talents—and show the envious Purple Pieman how it’s done—there are a number of fancy recipes to enjoy, like Berry Bake Shoppe Strawberry Napoleons and Stop-and-Go Grape Clafoutis. And there are lots of recipes to make and enjoy as a family, like Butterfly Cupcakes and Coco Nutwork’s Coconut Chocolate Oatmeal Orbs.

  Most of all, enjoy your trip to Strawberryland! Because even if you can’t stay for as long as you’d like, it will stay in your heart forever.

  Strawberry Shortcake

  Strawberry’s signature dessert has everything it needs to make it a perennial favorite: fresh strawberries, sweet and airy clouds of whipped cream, and a not-too-sweet pastry that lets the other flavors shine through. It also reflects this berry sweet girl’s personality: Strawberry is generous and kind and quick to make friends! Add some flowers for an extra sweet presentation.

  Serves 6

  For Shortcake

  1 ½ cups plus 1 ½ tablespoons all-purpose flour, divided

  ⅔ cup granulated sugar

  4 tablespoons unsalted butter

  1 large egg, room temperature

  1 teaspoon vanilla extract

  ¼ teaspoon salt

  2 teaspoons baking powder

  ½ cup whole milk

  For Berries

  1 ½ cups sliced fresh strawberries

  1 ½ tablespoons lemon juice (or 1 ½ tablespoons Marsala)

  1 ½ tablespoons granulated sugar

  For Topping

  1 ½ cups heavy cream

  1 ½ tablespoons cream cheese

  3 tablespoons confectioners’ sugar

  6 large whole fresh strawberries

  1. To make Shortcake: Preheat oven to 350°F. Grease three round 6" cake pans with butter and dust each pan with ½ tablespoon flour.

  2. In a large bowl, cream sugar and butter. Stir in egg and vanilla. In a separate medium bowl, combine salt, remaining 1 ½ cups flour, and baking powder. Stir dry ingredients into wet ingredients gradually, alternating with milk.

  3. Spread batter into prepared pans. Bake 15–20 minutes until golden.

  4. Cool Shortcake 10 minutes in pans, then remove from pans onto a wire rack to cool 1 hour.

  5. To make Berries: Combine strawberry slices, lemon juice (or Marsala), and sugar in a medium bowl.

  6. To make Topping: Whip cream and cream cheese in a large chilled bowl with chilled beaters until soft peaks form; add sugar, continuing to whip until peaks stiffen.

  7. To assemble: Trim any domes off each shortcake layer to get an even surface. Spread ⅓ whipped cream on 1 cake layer. Top with half of Berries. Top with second cake layer, another ⅓ whipped cream, and remaining Berries. Top with third cake layer, and spread remaining whipped cream on top. Garnish with whole strawberries. Chill 20 minutes then cut into wedges and serve.

  Orange Blossom Layer Cake

  Orange Blossom first befriends Strawberry Shortcake during Strawberry’s trip to Big Apple City (Strawberry Shortcake in Big Apple City, 1981). She is a talented artist with a great zest for life. This orange layer cake embodies that zest, with a light vanilla cake, tangy marmalade filling, and orange buttercream frosting.

  Serves 8

  For Cakes

  2 tablespoons all-purpose flour

  1 cup (2 sticks) unsalted butter, room temperature

  2 cups granulated sugar

  4 large eggs

  1 tablespoon baking powder

  ¼ teaspoon salt

  1 ¾ cups 2% milk

  1 tablespoon vanilla extract

  3 ½ cups cake flour

  For Frosting

  ½ cup (1 stick) unsalted butter, room temperature

  3 ¾ cups confectioners’ sugar

  2 tablespoons pulp-free orange juice

  Zest of 1 large orange

  3 drops orange food coloring

  For Filling

  ¾ cup orange marmalade

  For Fondant Blossoms

  1 (4.4-ounce) package white vanilla fondant

  4 drops orange food coloring

  1. To make Cakes: Preheat oven to 325°F. Grease two round 8" cake pans with butter and dust each pan with 1 tablespoon all-purpose flour.

  2. Cream together butter and sugar in a large bowl until fluffy. Add eggs one at a time, mixing well to combine, scraping down sides of bowl as needed. Stir in baking powder and salt.

  3. Mix milk and vanilla. Alternate adding cake flour and milk to bowl while mixing, finishing with flour. Mix until batter is smooth.

  4. Divide batter among prepared pans. Bake 35–50 minutes, until a toothpick inserted in center comes out clean. Cool Cakes in pans 10 minutes before removing from pans and transferring to a wire rack.

  5. To make Frosting: Beat butter in a medium bowl until fluffy. Gradually beat in sugar until well combined. Add orange juice and zest. Stir in food coloring.

  6. Cover top of 1 Cake with marmalade. Top with second Cake, pressing down gently. Frost top and sides.

  7. To make Fondant Blossoms: Pinch off 1 tablespoon fondant and combine with food coloring. Knead until color is evenly distributed. Set aside.

  8. Roll out white fondant on a surface dusted with confectioners’ sugar to ⅛" thickness. Cut out forty ½" petals and eight ¼" circles. Arrange five petals in a star shape near edge of top of Cake (or around sides if preferred), then press a circle in middle of petals. Roll orange fondant into tiny balls (about the size of a chia seed), and press four balls onto each white blossom circle. Repeat with some remaining fondant to create a larger flower. Arrange large flower on center of cake and remaining flowers along the top edge.

  Raspberry Tart’s Raspberry Chocolate Torte

  Raspberry Tart is one of Strawberry’s close friends. Over the years, she has gone from being called Raspberry Tart to Raspberry Torte and then back again. This Raspberry Chocolate Torte celebrates those little idiosyncrasies that keep life in and out of Strawberryland interesting, with its light chocolate cake, rich ganache topping, and berry cream filling.

  Serves 8

  For Cake

  1 ¾ cups plus 2 tablespoons all-purpose flour, divided

  2 cups granulated sugar

  ¾ cup cocoa powder

  1 ½ teaspoons baking powder

  1 ½ teaspoons baking soda

  1 teaspoon salt

  1 teaspoon ground cinnamon

  2 large eggs

  1 cup 2% milk

  ½ cup vegetable oil

  2 teaspoons vanilla extract

  ¼ cup freshly brewed espresso or very strong coffee

  ¾ cup boiling water

  For Filling

  ½ cup heavy whipping cream

  1 tablespoon confectioners’ sugar

  2 tablespoons raspberry preserves

  For Topping

  12 ounces bittersweet chocolate, finely chopped

  1 ½ cups heavy cream

  2 teaspoons raspberry liqueur

  1 cup fresh raspberries

  1. To make Cake: Preheat oven to 350°F. Grease two 8" cake pans with butter and dust each pan with 1 tablespoon flour.

  2
. Whisk together sugar, remaining 1 ¾ cups flour, cocoa, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir in eggs, milk, vegetable oil, and vanilla. Stir in coffee and boiling water.

  3. Divide batter evenly among prepared pans and bake 30–40 minutes until a toothpick inserted in center comes out clean. Cool 10 minutes in pans, then remove from pan onto a wire rack and cool completely, 45–60 minutes, before filling and topping.

  4. To make Filling: Whip cream into soft peaks in a chilled medium bowl. Add sugar, and continue whipping until stiff peaks appear. Fold in raspberry preserves.

  5. To make Topping: Place chocolate in a medium heatproof bowl. Place cream in a small saucepan and heat over medium heat until little bubbles form on the sides, about 3 minutes. Do not let it boil.

  6. Pour hot cream over chocolate and stir until mixture is smooth and glossy. Stir in liqueur. Let cool and thicken 45 minutes before using.

  7. Spread Filling on 1 Cake, then top with second Cake. Pour Topping onto Cake and spread evenly over top and sides. Garnish with raspberries. Refrigerate 30 minutes before serving.

  Apple’s Big Birthday Cake

  Apple Dumplin’ may be one of Strawberryland’s babies, but she’s still brave enough to help defeat the Purple Pieman (The World of Strawberry Shortcake, 1980). In Meet Strawberry Shortcake (2003), she has a big birthday coming up, and older sister Strawberry puts on a party for her. This cake pays tribute to Apple’s sweet and spicy personality, with its fruit-filled batter and rich cream cheese frosting. Best of all, it can be served for any occasion—not just a birthday!

  Serves 12

  For Cake

  2 cups plus 2 tablespoons all-purpose flour, divided

  2 cups granulated sugar

  ½ cup canola oil

  2 large eggs

  2 teaspoons vanilla extract

  1 teaspoon ground cinnamon

  ½ teaspoon ground cardamom

  ½ teaspoon ground ginger

  ¼ teaspoon ground cloves

  ¼ teaspoon ground nutmeg

  ¼ teaspoon ground allspice

  2 teaspoons baking powder

  1 teaspoon salt

  ½ cup sour cream

  1 ½ pounds yellow-red apples, peeled, cored, and finely chopped

  1 ½ cups chopped walnuts

  For Frosting

  ¾ cup (1 ½ sticks) unsalted butter

  12 ounces cream cheese

  5 cups confectioners’ sugar

  2 tablespoons whole milk

  1 ½ teaspoons vanilla extract

  1 ½ teaspoons ground cinnamon

  1.To make Cake: Preheat oven to 350°F. Grease two 8" cake pans with butter and dust each pan with 1 tablespoon flour.

  2. Mix sugar, oil, eggs, and vanilla in a large bowl. Stir in spices, baking powder, and salt. Stir in remaining 2 cups flour and sour cream. Stir in apples and walnuts.

  3. Divide batter among prepared pans and bake 35–50 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then unmold onto a cooling rack and cool completely, 45–60 minutes. Freeze 30 minutes.

  4. To make Frosting: Mix butter and cream cheese in a medium bowl. Gradually add sugar, stirring until Frosting comes together. If Frosting is too thick, add milk to thin it. Stir in vanilla and cinnamon.

  5. Cut each Cake into two layers. Frost top of three layers. Top with last layer. Frost top and sides of Cake. Refrigerate 1 hour before serving.

  Too Much Dessert?

  This recipe can easily be halved for a single layer cake. You can also substitute pears for the apples if you prefer, and swap almonds for the walnuts.

  Cheesecake Mouse’s Blueberry Ginger Temptation

  Blueberry Muffin’s pet, Cheesecake, inspires this dessert; what mouse doesn’t love cheese? Both mice and humans in your family will like this recipe, which adds some flair to the usual cheesecake fare. It features a ginger cookie crust, tangy topping, and a little octane in the creamy filling—which also includes mascarpone cheese and crème fraîche.

  Serves 12

  For Crust

  2 cups ground ginger cookies

  2 tablespoons granulated sugar

  6 tablespoons unsalted butter, melted

  For Filling

  2 cups fresh blueberries

  1 cup plus 2 tablespoons granulated sugar, divided

  1 tablespoon plus 1 teaspoon Cointreau, divided

  16 ounces cream cheese, room temperature

  16 ounces mascarpone cheese, room temperature

  2 large eggs

  1 teaspoon vanilla extract

  Zest of 1 large orange

  ¼ cup crème fraîche

  2 tablespoons all-purpose flour

  ¼ teaspoon salt

  For Blueberry Coulis

  3 cups fresh blueberries, divided

  2 tablespoons granulated sugar

  2 teaspoons lemon juice

  1. To make Crust: Preheat oven to 350°F. Grease a 9" springform pan with butter.

  2. Combine ginger cookie crumbs and sugar in a medium bowl. Stir in melted butter. Press mixture into prepared pan, covering bottom and pressing up sides.

  3. Bake Crust 20 minutes until puffed and golden. Remove from oven and reduce oven to 325°F.

  4. To make Filling: Purée blueberries in a food processor. Pour purée into a small saucepan and add 2 tablespoons sugar and 1 tablespoon Cointreau. Stir to dissolve sugar, then bring mixture to a boil over high heat. Reduce heat to medium-low and cook until mixture thickens, about 10 minutes. Cool to room temperature, 30–45 minutes.

  5. Beat cream cheese, mascarpone, and remaining 1 cup sugar in a large bowl until smooth. Stir in eggs, vanilla, remaining 1 teaspoon Cointreau, orange zest, and crème fraîche. Stir in flour, salt, and cooled blueberry purée.

  6. Pour Filling into Crust and smooth top. Wrap pan snugly in aluminum foil and place in a large roasting pan. Pour enough boiling water into roasting pan to come 1" up springform pan. Bake cheesecake 90 minutes or until Filling has set.

  7. Remove springform pan from water bath. Peel off aluminum foil, and cool on a wire rack 1 hour. Refrigerate at least 6 hours, up to overnight.

  8. To make Blueberry Coulis: Purée 2 cups blueberries in a food processor. Pour into a small saucepan along with sugar and lemon juice. Stir until sugar is dissolved, then bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until thickened. Cool completely, 30–45 minutes.

  9. Remove cheesecake from pan and top with Blueberry Coulis and remaining 1 cup blueberries.

  Apricot’s Chocolate Jam Cake

  An apricot jam filling and a tangy apricot buttercream frosting make this chocolate layer cake a special treat worthy of Strawberry’s friend, the precocious baby Apricot (who has a more impressive vocabulary than many adults). Apricot is introduced in Strawberry Shortcake in Big Apple City (1981), and she moves to Strawberryland after, along with several other friends. The dried apricots and mint leaves in this recipe add a decorative touch reminiscent of the signature hat that usually covers Apricot’s curly white hair.

  Serves 8

  For Cake

  1 ¾ cups plus 2 tablespoons all-purpose flour, divided

  2 cups granulated sugar

  ¾ cup cocoa powder

  1 ½ teaspoons baking powder

  1 ½ teaspoons baking soda

  1 teaspoon salt

  2 large eggs

  1 cup 2% milk

  ½ cup vegetable oil

  2 teaspoons vanilla extract

  ¼ cup freshly brewed espresso or very strong coffee

  ¾ cup boiling water

  For Frosting

  ½ cup (1 stick) unsalted butter, softened

  3 ¾ cups confectioners’ sugar

  ½ cup apricot jam

  1 teaspoon Cointreau

  2 teaspoons vanilla extract

  7 dried apricots

  7 small mint leaves

  For Filling

  ¾ cup apricot jam

  1. To make Cake: Preheat oven to 350°F. Grease two 8" cake pans with butter and dust each pan with 1 tablespoon flour.

 
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