Citrus Berry Shortcake

My son can be a very picky eater and I've been looking for ways to get him more involved in the kitchen.    I asked him if he'd be interested in choosing a one meal a week to learn to cook.   He thought for a minute and said, well, it's not a meal, but I'd like to learn to make a cake from scratch.   How could I say no?   I had a huge container of strawberries to use up, so we searched and decided on this recipe.

First I taught him how to substitute regular milk for buttermilk using the vinegar trick.   Then I showed him how to cut parchment paper to fit his cake pan.  He melted butter, chopped, zested, juiced, stirred, folded.  We did increase the sugar that was tossed with the sliced strawberries to one tablespoon, because our berries were not very sweet.  

The cake baked in exactly 21 minutes, and turned out of the pan beautifully.   Since we weren't eating it right away, we kept our strawberries to the side and spooned them over each serving.   It made for a beautiful plate.   Our only note would be that I'd decrease the amount of lemon juice in with the strawberries to one teaspoon.   Thank you so much to Meryl H for sharing her great recipe.

Strawberries cake

print recipe

Citrus Berry Shortcake
  1 1/3           cups  all-purpose flour
     1/2           cup  sugar
  2          teaspoons  baking powder
     1/4      teaspoon  salt
     2/3           cup  buttermilk
     1/4           cup  butter -- melted
  1              large  egg
  1         tablespoon  orange juice
  1           teaspoon  grated orange peel
  1           teaspoon  vanilla extract
  1                cup  sliced fresh strawberries
  1 1/2           cups  sliced fresh strawberries
  1         tablespoon  lemon juice
  1           teaspoon  sugar
  2               cups  whipped topping (We used Redi-whip)
  2          teaspoons  orange liqueur or orange juice (omitted)

Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment paper; grease paper.

In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan.

Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely.

For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top. Yield: 8 servings.



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