Directions: |
Directions:FILLING: Hull and slice 1 quart (1 pound) of the strawberries; slicing each berry in half lengthwise should be sufficient. Put them in a 9-inch square cake pan, and sprinkle them with the sugar. Put the strawberries in the oven, turn it to 400°F, and let them start to bake while you make the shortcake.
SHORTCAKE: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture is unevenly crumbly. In a separate bowl whisk together the egg, vanilla and milk.
Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get. Remember: an iron fist in a velvet glove does the trick! When everything is cohesive save for a bit of dry crumbs in the bottom of the bowl, give the dough a few turns in the bowl, to collect the crumbs. Pat it into a lightly greased 9-inch round cake pan. Brush the top with milk, and sprinkle with coarse sugar.
BAKING: Put the shortcake in the preheated 400°F oven, and bake it along with the strawberries, for 30 minutes. When done, the shortcake will be golden brown, and should be completely baked in the center. (Poke a tiny hole into the center with a sharp knife; it should look moist, but not gooey.) Remove the shortcake from the oven, cool it for about 5 minutes, then carefully (it's fairly delicate) turn it out onto a rack to cool completely. Remove the strawberries from the oven, scrape them out of the pan into a dish, stir in 1/2 teaspoon vanilla, and allow them to cool.
FILLING: Gently whisk together the pudding mix, the milk or cream, and the vanilla. Use anything from skim milk to heavy cream; let your diet and taste buds be your guide. Clearly, the cream-based version will be richer and tastier than the skim milk version. Refrigerate the pudding until it's thickened.
ASSEMBLY: Using a long serrated knife, carefully slice the completely cooled shortcake in half around the equator to make two 9-inch rounds. Spoon the baked strawberries atop one of the rounds, then spread with the pudding. Top with the second layer, sugar-side up. Pipe or spoon whipped cream or whipped topping over the shortcake; garnish with fresh berries, whole if they're not very large, sliced if they are. Serve with additional sliced berries, if desired. Yield: 1 cake, 8 to 12 servings. Note: This cake is best served the same day it's assembled; wait about 30 minutes after putting it together before cutting, so the filling has a chance to soften the scone a bit. |
This recipe for Vanilla Strawberry Mega Shortcake King Arthur is from