Shortcakes: Peaches & Cream

Classic Shortcakes for Customizable Flavours

About this recipe

  • soft inside and subtle crunchy/crumbly outside
  • biscuit-like but not super tall = shortcakes
  • floured working surface, circle cookie cutter or (jar lid) needed
  • plain shortcakes means you can top with peaches, strawberries, whatever you like!
  • buttermilk & unsalted butter needed!
  • whipping cream or clotted cream for topping!
  • super fun to make and assemble

What are Shortcakes?

Shortcakes are considered to be sweet biscuits that are not too tall, but are leaved with baking soda and baking powder. Often plain, these biscuits are paired with cream and fruit to complement their gentle sweetness. They are soft on the inside with a subtle crumbly outside. When compared to a scone they are less dense and more light and fluffy.

Often in shortcakes recipes there is the use of buttermilk; this is absolutely crucial! otherwise they will taste like baking soda. The acidity for buttermilk adds fat and helps the leavening advent to rise the cakes. It also cuts the flavour of baking powder and baking soda so be sure to not swap this ingredient.

How to fold the dough:

The Recipe:

Prep timeBake timeTotal time
15 mins18-20 mins50 mins
Yields: 8 large shortcakes

Shortcakes: Peaches & cream

Ingredients:

biscuits:

  • 2 and 3/4 cups  all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt 
  • 3/4 cup unsalted butter, cold and cubed
  • 1 cup cold buttermilk
  • optional:
  • 2 Tablespoons heavy cream or buttermilk *for brushing
  • coarse sugar *for topping

cream:

  • 1/4 cup + 2 Tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream

Procedure:

Make the biscuits: 

Preheat oven to 400°F and line a rectangular baking sheet with parchment; set aside.

Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter, two forks, two knives or your fingers. Continue cutting in the butter until small, even, pea sized crumbs of butter appear.

Next, pour the cold buttermilk on-top of the butter mixing it in with a large wooden spoon or spatula. mix until it comes together into a ball. It will be wet and crumbly and that is okay!

on a slightly floured work surface, use you hands to shape the ball into a rectangle about 1/2 inch thick. Fold both shorter sides of the dough inward like an eveleope, then turn 180 degrees and reapt by pressing the doough into a rectangle 1/2 thick again. Repat the process by folding the shorter sides inward and then turing the evelope 180 degrees. Once this is done twice flatten into a rectangle again 1/2 thick and cut out circle shortcakes with a cokie cutter or jat lid.

Place the shortcakes evenly apart on the baking sheet and brush iwth buttermilk before baking.

Bake the cakes for about 18-2o minutes. let cool completely before assembling with cream adn fruit.

While in the oven, make the whipping cream. with an electric mixer or by whisk add all the ingredietns for the cream and whisk or beat until stiff peaks appear. THis will be about 4 mins on high speed or 5-7 mins by hand.

assemble the cakes as you like and have fun!

Enjoy!

Happy Baking!

Fresh Strawberry Pie

Sweet Summer Strawberries in jello on Crisp Crunchy Crust!

About this Pie:

  • Fresh strawberries are best
  • strawberry jello as filling
  • all butter crust recipe
  • no baking for the filling! only the crust
  • freezer or fridge required for a few hours before slicing
  • whip cream or meringue topped
The Method

first the crust is made simply by combining flour, fine-sugar , salt. The unsalted-butter then gets cut in until small pea sized chunks appear and lastly cold water is added until a ball of dough forms. the crust is done, nice and quick! rolled out, placed in the dish, baked, and the crust (hardest part) is complete.

The crust if fully cooled before the strawberries are prepared.

Hulled and halved then placed inside the pie till full and that all the strawberries require. Next on the stovetop a water, sugar, and cornstarch thick-end syrup is made. Once cool the jello gets added making a nice bright red syrup. This gets poured over the strawberries inside the pie and the entire dish is chilled until firm. In the fridge for 3 hours or freezer for 1 1/2 hours approximately.

Topped with whip cream and ready to enjoy this summer treat!

2 Tips for Success

  1. Do not roll the pie crust too thick; it will not cook well!
  2. Strawberries should be halved or quartered, but no smaller. Otherwise you will not fill up the pie depth

The Recipe:

Prep timeBake timeFreezer/fridge time
10 mins15 mins1.5-3 hrs
Yields: One 9- inch pie dish

Fresh Strawberry Jello Pie

Ingredients:

Pie crust:

  • 3 cups flour
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 cup unsalted butter *softened
  • 1/2 cup cold water

Filling:

  • ~4-5 cups fresh strawberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 packet (3 0z) strawberry Jello

Optional:

  • whipping cream
Procedure:

Make the pie crust: firstly, whisk together the flour, salt, and granulated sugar in a medium bowl. Add the cubed unsalted butter and “cut in the butter” until pea sized chunks remain. Pour the cold water in, until a ball of dough appears to be sticking together. * to cut in the butter use a pastry blender, two knives, food processor, or a couple forks*

Roll out the dough: on a floured work surface roll out the dough to be about 1/4 inch thick and an inch wider than your pie dish. Once evenly rolled out, transfer into pie dish and pinch your crust to your desired look.

Baked with pie weights for best outcome ; but, this step is not mandatory.

Bake at 400 Degrees F for ~15 mins until golden.

The strawberries:

cut the strawberries either is halves or quarter s and place in completely cooled pie crust.

The jello syrup:

in a medium saucepan simmer together the water, sugar, and cornstarch. once boiling and thickened take off the heat. Pour in jello powder and stir in completely. Let cool before pouring into pie dish. Once cooled, pour on-top of the strawberries and place the whole dish in the freezer for 1 1/2 hours or fridge for 3 hours.

top with whipping cream and Enjoy!

Happy Baking!

Streusel Cherry Crumble Bars

3 Layers: Shortbread, Cherries, & Oats
About these dessert bars:
  • Shortbread bottom, cherries in the middle, oats/brown sugar topping!
  • Made in about 30 mins!
  • Great texture! with the dense bottom, soft middle and crunchy top
  • Cold unsalted butter works best, but (margarine could work as well in a pinch)
  • fresh or frozen cherries
  • any fruit could replace the cherries. Blueberries, mixed berries, blackberries etc.

The Method:

Firstly, the base is made by combining: flour, salt, baking powder, and powdered sugar and whisking them together. Then cutting cubes of the unsalted butter in. Once an even thick dough appears it gets pressed into the base of a 9×13 inch pan; which gets baked for ~13 mins at 350 Degrees F, then set to cool.

Next, the cherry filing is quite simply made by combining the cherries with cornstarch and sugar and placed evenly on-top of the base.

Lastly the streusel topping is made with oats, brown sugar, and melted butter; mixed in a bowl with a fork then sprinkled overtop and it is complete. Bake for a second time now for about 15 mins, let cool, and enjoy!

The Recipe:
Prep timeBake timeTotal time
15 mins10 mins + 15 mins30 mins
Yields: one 9×13 inch pan

Streusel Cherry Crumble Bars

Ingredients:

the base:

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 cup unsalted butter *softened*

the filing:

  • 2-3 cups cherries (depends on size/fresh or frozen etc. just enough to cover base completely)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

streusel topping

  • 1 1/2 cups oats (rolled or large flake)
  • 1/2 cup brown sugar
  • 1/2 cup butter melted
Procedure:

Preheat oven to 350 Degrees F and line one 9×13 inch square pan with parchment paper. Set aside.

In a large bowl, whisk together the flour, powdered sugar, salt, and baking powder. Make sure there are no lumps, especially with the powdered sugar. Next, using a pastry blender, two butter knives, or a couple forks, cut in the unsalted butter until small peas sized (even) chunks remain. *this is why it is important to have room temp. and softened butter, it is easy to cut in when it is in this sate*

Once completed the dough should look similar to that of a cookie dough or shortbread. Press the dough in-to the bottom of the pan and bake for ~10 mins. Once out of the oven let cool.

In another bowl, make the filling by combining the cherries, granulated sugar, and cornstarch. Pour evenly on-top of the base; set aside.

Lastly, make the streusel topping by mixing the oats and brown sugar and pouring the melted butter on-top. Mix with a fork and sprinkle over the cherries.

Bake the tray bake for ~15 mins or until slightly golden!

Let cool, slice, enjoy!

Happy Baking!

Grapefruit Cake : fluffy & flavourful

About the Cake:

fluffy and exceptionally light white cake

strong & fresh grapefruit flavour

white chocolate pink glaze (white chocolate + grapefruit juice + pink colouring)

Both grapefruit juice & zest used

The Method: A Quick Overview

The batter: firstly the dry ingredients get sifted together and set aside. Then, the sugar and grapefruit zest are mixed together to infuse great, strong grapefruit flavour!

Next, the oil, milk, eggs, vanilla, and grapefruit juice get mixed thoroughly and poured over the sugar bowl. Once smooth the batter is poured into the bundt pan and ready to bake.

Baked at 350 degrees F for about 45-60 mins and it is ready to devour. Th optional mil chocolate can be made on a double boiler (pictured)

Fluffy, light & Citrus-y

The Recipe:

Prep timeBake timeTotal time
15 mins~45 mins~1 hour
yields: 1 large bundt cake (8 servings)

Grapefruit Cake
Ingredients:
  • 2 cups cake flour or all-purpose flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon salt
  • 1⅔ cups granulated sugar
  • zest of 1 large grapefruit
  • 2 large eggs 
  • 1 cup (250 ml) whole milk 
  • ¾ cup (175 ml) vegetable oil
  • 1 teaspoon vanilla extract
Procedure:

Preheat oven to 350 Degrees F and grease a 9 inch bundt cake pan, set aside.

In a large bowl prepare the dry mix by sifting together the flour, baking powder, and salt.

In a medium bowl, place the sugar and add the zest of the entire grapefruit overtop. Using fork or your fingers, infuse the grapefruit zest into the sugar by mixing thoroughly.

In another small bowl or in a glass measuring cup, combine the eggs, milk, grapefruit juice ,oil and vanilla. Whisk together thoroughly and pour overtop of the sugar mix.

Now with teo mixtures: the dry flour mix, and the oil mix, combine the two by folding the wet inot the dry with a rubber spatula, then mix until a smooth batter appears.

Pour into bundt cake pan and bake for ~45-50 minutes or until a tooth pick comes out clean from the cake!

let cool and enjoy!

Optional White chocolate drizzle

Create a double boiler by placing a small saucepan in the stovetop with about one cup of water inside. Overtop of the boiling water place a bowl as you would a lid. Inside the bowl place about 1/2 cup of white chocolate (chips/chocolate melts/ or bar) and add 1 Tablespoon of heavy cream. Stir until melted and smooth and add grapefruit juice and pink food colouring until the desired colour appears. Pour over the cooled cake before the chocolate hardens; and it is complete!

Happy Baking!