I knew there would come a week in this project where I felt thoroughly unmotivated and unexcited about making cake. This week might have been one of those weeks.
It’s not that I didn’t want to bake or spend time in the kitchen, it’s that I didn’t really want to bake cake. I found myself day dreaming about other types of projects, scones, biscotti, I even procrastinated the weekly task by spatchcocking a chicken (which I do not recommend unless you have a very very sharp kitchen knife and an iron stomach).
I finally got around to planning my Week 18 cake to serve my friends at a goodbye dinner later in the week, because the first goodbye just wasn’t enough (see week 17).
I like to think that I am a seasonal shopper and that I’m the kind of person who shops seasonally at farmer’s markets (key word here is seasonal incase you missed it). But that isn’t always the case. Blame it on time, money and transportation. I would also like to think that this week’s recipe centered around my seasonal idealism because it’s basically strawberry season. That and the fact that I’ve never made a shortbread cake before and variety is the spice of life, amirite?
I may be a shortbread noob but I have made pie dough and I’ve sampled many a biscuit–the recipe for the shortbread is somewhere in between. It’s actually super simple to make. You just follow the directions for Strawberry Shortcake found on the Driscoll Strawberry website and pulse everything in your food processor (bless). If you don’t have a food processor, the butter has to but cut into the dough and should start out very cold.
For the whipped cream I made my own recipe. Beat (with the whisk of a hand mixer) 2 cups of heavy cream, a splash of vanilla, 1/3 cup unbleached cain sugar (organic if possible) and three generous scoops of mascarpone cream cheese. I use cain sugar because white table sugar freaks me out and I’ve heard lot’s of weird things about the government subsidizing sugar and I use mascarpone cream cheese because I had it left over from last week.
Once the cake is layered it lasts a few days in the fridge, and you definitely want to keep this refrigerated because of the whipped cream and fresh fruit!
Despite my lack of enthusiasm for this week’s cake, to be honest I was way more into setting up to unmentioned pre-dessert taco bar, I think I did all right for my first shortcake. AND I haven’t resorted to a box cake yet!
Final thoughts on Driscoll’s Strawberry Shortcake:
- Pretty solid cake recipe.
- Next week is my birthday… get ready!