- Lucia Borzillo
Saturday Night Baking with Strawberries
Friday night it was too hot to bake. Plus this is a long weekend and when I went to the store today the strawberries were 2 for $5.00.
First I made the No-Bake Strawberry Icebox Cake. The orignal recipe is from TheKitchen.com. It was light and refreshing and a perfect way to start summer. Now if the weather would just cooperate...
This is my version of the recipe-
2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
Hull the strawberries and cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds stiff peaks.
Add the confectioners sugar, vanilla and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter.
Lay down 6 graham crackers.
Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat 3 times, until you have 4 layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
Next we needed something for breakfast. I was going to make the Strawberry Scones again from last week but decided to try something different. Red White and Blueberry Biscuits. The recipe is from Food Talk Daily.
I do not have a lot of Biscuit baking experience. I did not have self rising flour, but the recipe has a substitution, and I think I added too many blueberries so the folding over of the dough did not exactly work out. But, they came out pretty good. Actually quite good but I think they should have been flakier.
If you do not have self rising flour this is the substitution -
How to make self-rising flour out of all-purpose flour: For every cup of self-rising flour called for in your recipe, measure flour carefully. You want 1 level cup all-purpose flour. Add 1½ teaspoons baking powder and ¼ teaspoon kosher salt.
I will be adding self rising flour to the next shopping list.
1/2 cup (4 oz.) salted butter, *frozen (*freezing the butter prevents it from getting too soft while forming the dough)
2 1/2 cups (10 oz.) *self-rising flour
1/4 cup granulated sugar
1/4 teaspoon baking powder
1 cup chilled heavy whipping cream
3/4 cup chopped fresh strawberries
1/4 cup blueberries
2 tablespoons salted butter melted
Sugar for sprinkling top of biscuits if desired
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Grate the frozen butter using large holes of a box grater.
Toss together grated butter, flour, sugar, and baking powder in a large bowl.
Chill 10 minutes.
Make a well in the center of the butter mixture.
Add the heavy cream, and stir 10 times.
Add the berries, and stir 5 times. (Dough will be loose and flaky.)
Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough.
Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Starting at 1 short end, fold dough in half so short ends meet.
Repeat rolling and folding procedure 4 more times.
Roll the dough to 1-inch thickness.
Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.
Bake in preheated oven until lightly browned, about 15 minutes.
During last few minutes of baking time, brush biscuits with melted butter and sprinkle with sugar.
Also I am taking part in a St. Judes fund raiser during the month of June. Just posting bakes and there is a link on my page for donations. Already have $200 in donations!