So I’m finally posting the final recipe from last week’s dinner, which consisted of Chicken Pie, Brown Sugar Glazed Carrots, and Fried Squash. It was the prequel to my Strawberry Cobbler. When I originally bought strawberries, I was going to have standard strawberry shortcake. While looking for shortcake recipes, I saw a few pictures of parfaits- so I decided to go that route instead.
The only difficult part of this was actually finding my parfait glasses. Apparently my dad had taken them outside and put them in the boxes with the stuff that he intends to yard sale. I rescued all six of my glasses, and mad six strawberry parfaits that were really great.
Homemade shortcake is not very sweet- just to forewarn anyone. It’s not like using soft, angel food cake. The texture is that of a biscuit- because it basically is just a sweet biscuit. I loved it, though!
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup of half & half
- melted butter to brush the cakes with
- Preheat oven to 450°
- Combine the flour, baking powder, salt, and sugar in a bowl.
- Cut in the butter and the shortening.
- Mix in the half & half.
- Drop by large spoonfuls onto a baking sheet lined with parchment paper.
- Brush the tops with melted butter and then sprinkle the tops of the biscuits with the sugar.
- Bake for 15 minutes or until brown.
- Short Cake
- Heavy Whipping Cream (or whipped cream/cool whip)
- A few tablespoons of sugar
Building the Parfaits
- Slice the strawberries (as many as you desire). After slicing, add all of them to a large bowl. Sprinkle with sugar and add about 1/4 of a cup of water and stir. Allow them to sit in the sugar for a while so that the juices can seep and be delicious.
- Whip your cream if you want to make it yourself. When whipping the cream add sugar and vanilla flavoring to taste.
- Layer your parfait glasses! I suggest using whipped cream for the bottom- I used shortcake and wished I hadn’t. Anyway- layer the whipped cream, shortcake, and strawberries until it reaches the top of the glass. Use as much or as little of each ingredient as you desire.
- Refrigerate until eating.
Today I bought some ramekins- I didn’t have any, and found a set of 4 at TJ Maxx for only six dollars. So I got them, and then I had to figure out what on earth I wanted to do with them. I have been trying to figure out what to do with the leftover strawberries I had. I thought about making these Strawberry Cucpakes, but I wasn’t sure I had enough strawberries to make them. And, my dad just made a German Chocolate cake and told me that he didn’t want anymore cake in the house. I asked him what I could do with my strawberries, and he suggested doing something with my new ramekins.
My grandmother had this recipe she used to make easy cobblers- and he said I could do that in my little dishes. So I found a recipe online for strawberry pie filling and decided to use it as a guideline for making the strawberry part of the cobbler, since I already had the recipe for the cobbler part. This recipe was really simple and the product was incredibly delicious. I could only eat half of one because it was so rich and delicious. This is good with a dollop of whipped cream, too.
Strawberry Filling Ingredients
- 1 lb strawberries
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 tablespoons cornstarch
- 1/8th teaspoon salt
Strawberry Filling Instructions
- Boil 1/2 cup of water in a small pot.
- Slice 1 cup of strawberries and add them to the pot of boiling water.
- Crush the strawberries in the pot of water using a potato masher.
- Allow it to simmer for a few minutes.
- Heat another pan while the strawberries are simmering.
- Pour the strawberry mixture into the warm pan. Add the sugar, cornstarch, and salt. Continue to simmer until the mixture gets thick.
- After the mixture thickens, remove it from the heat.
- While waiting on this to cool, dice what is left of the strawberries. Put these sliced strawberries into 2 6oz ramekins.
- Pour the cooled strawberry mixture on top of the diced berries in the ramekins. Set to the side.
- 6 slices of bread
- 1 cup sugar
- 1 egg, beaten
- 1 stick butter
- Melt butter in the same pan you used for the strawberries.
- Remove from heat and stir in sugar and beaten egg.
- Tear the bread into small pieces and stir it into the butter/sugar/egg mixture.
- Cover the strawberry filling with the bread mixture.
- Bake the ramekins at 400° until the bread is golden brown.