Langsung ke konten utama
Berry Shortcake Crumble
2 scoop vanilla ice cream
1/2 c. Strawberry Compote (see recipe below)
1/2 c. Shortcake Crumble (see recipe below)
3/4 c. Whipped Cream (see recipe below)
Shortcake Crumble
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
6 tbsp. cold unsalted butter
1 large egg
1/2 c. buttermilk
2 tbsp. firmly packed light brown sugar
1 tsp. pure vanilla extract
Strawberry Compote
4 qt. fresh strawberries
1 3/4 c. cane sugar
2 tbsp. cane sugar
2 tsp. freshly squeezed lemon juice
Whipped Cream
2 c. heavy whipping cream
2 tbsp. confectioners' sugar
1/2 tsp. vanilla bean paste

berry shortcake crumble

  1. To make the crumble: Preheat the oven to 400 degrees F.
  2. Combine the flour, baking powder, baking soda, and salt in a large bowl and stir with a fork. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture is the texture of coarsely ground cornmeal with a smattering of peas in it. (You want to do this quickly so your butter doesn’t melt. It’s okay if there are small lumps of butter in the mixture when you’re done.)
  3. In a separate small bowl, briefly whisk the egg. Add the buttermilk and whisk to combine. Then add the brown sugar, rubbing it between your fingers to squash any recalcitrant lumps; add the vanilla extract and whisk again. Make a depression in the center of the dry ingredients and empty the wet ingredients into it. Stir with a fork, reaching to the bottom of the bowl, and mix gently just until the ingredients are combined. (Don’t overdo this or your crumble will be tough.)
  4. Empty the dough onto a nonstick rimmed baking sheet and spread it out with your fingers, separating and breaking up larger clumps so they're no bigger than 2 inches in diameter. There will be gaps in the dough through which you can see the metal of the pan.
  5. Bake the crumble until golden brown, 12 to 15 minutes. Cool completely in the pan on a wire rack. When it’s cool, use your fingers to break up the crumble into bite-sized pieces 1 inch or smaller.
  6. Store in a covered plastic container at room temperature for up to 1 day or frozen for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before serving. Makes about 4 cups.
  7. To make the compote: Wash and hull the strawberries, discarding any that are bad and cutting away soft spots as necessary. Cut larger berries in halves or quarters, so that all berries are in pieces no bigger than 1 inch. Set aside one-fourth of the berries. Place the remaining berries and sugar in a large pot, stir, cover, and let sit at room temperature for 15 minutes. (This will draw the juice out of the berries.) Bring the berries to a boil over medium-high heat, decrease the heat to medium-low and simmer for 5 minutes. Remove from the heat and, using a potato (or bean) masher, mash the compote in the saucepan 15 times. Add the remaining berries and the lemon juice. Let cool 15 minutes before proceeding to the next step.
  8. Place a strainer over a large bowl and pour the berry mixture into it in manageable batches, stirring to release the liquid. What’s left in the strainer is your Strawberry Compote. The liquid in the bowl is Strawberry Syrup. Voil√†, you just made two recipes in one!
  9. Store the compote and syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The compote and syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before serving. Makes about 4 cups each of strawberry compote and strawberry syrup.
  10. To make the whipped cream: Pour the cream into a large bowl (a metal one, if you have it, which will chill more quickly than other materials) and place the bowl, along with the beaters from the electric mixer, in the refrigerator for 30 minutes.
  11. Using an electric mixer fitted with the chilled beaters, beat the cream on medium until soft peaks form. (To test for soft peaks, dip a spoon in the cream and pull it back out. The action should pull up a small “hill,” the point of which will flop over. Picture a dog with floppy ears.) Sift the confectioners’ sugar into the bowl, add the vanilla paste, and keep beating until stiff peaks form. (Test the same way you did for soft peaks, but this time picture a dog with ears that stick straight up.) Stop beating immediately (or you risk making butter). Makes about 4 cups.
  12. Serve within 2 hours, refrigerating the cream if you’re not serving it immediately.
  13. To make the sundae: Place 1 scoop of the ice cream in the center of a beehive sundae bowl. Press the second scoop firmly down on top of the first scoop, creating a double stack. Spoon the compote over and around the ice cream in the bottom of the bowl, then cover with the crumble. Top with the whipped cream and garnish with strawberries. Serve immediately.




Postingan populer dari blog ini

Kiwi and Melon Fruit Smoothie Recipe

Ingredients of Melon and Kiwi Fruit Smoothie 1 Kiwi (cut) 2-3 Papaya slices 2 Melon slices Grapes 1 Plum, sliced 1 glass milk 1/2-1 tsp honey 1/2 cup oats   How to Make Melon and Kiwi Fruit Smoothie 1. Mix all the ingredients in a blender and blend well. 2. Serve chilled. Note: You can use sugar/honey according to your taste. Feel free to throw in any fruits that you like. Source:

Strawberry Salad with Warm Goat Cheese Croutons

Ingredients 2 (4-oz.) goat cheese logs 1/3 cup all-purpose flour 1 large egg 2 tablespoons whole milk 1/2 cup panko (Japanese breadcrumbs) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup vegetable oil 5 ounces mixed baby greens 1 1/2 cups sliced fresh strawberries 1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices 1/4 red onion, thinly sliced Strawberry-Poppy Seed Vinaigrette Garnish: dill sprigs   Photo: Greg Dupree Styling: Ginny Branch How to Ma

Healthy Strawberry Oatmeal Bars

Ingredients For the Strawberry Bars: 1 cup old-fashioned rolled oats — gluten free if needed 3/4 cup white whole wheat flour — or substitute all-purpose flour or 1:1 baking flour to make gluten free 1/3 cup light brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt 6 tablespoons unsalted butter — melted (or substitute melted coconut oil to make vegan/dairy free) 2 cups small-diced strawberries — about 10 ounces, divided 1 teaspoon cornstarch 1 tablespoon  freshly squeezed lemon juice — from about 1/2 small lemon 1 tablespoon granulated sugar — divided For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar): 1/2 cup powdered sugar — sifted 1/2 teaspoon pure vanilla extract 1 tablespoon milk — any kind you like       Instructions Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that t