Two Poems – Strawberry Shortcake in a Jar

strawberryshortcake5

too fast couldn’t stop

heart skipped a beat

then I looked in my rear view mirror to see

slick, rain-kissed asphalt

blissfully squirrel-gut free

strawberryshortcake4strawberryshortcake2

hey you

you

in the

left

lane

we the people with places to go people to see jobs to do deadlines to meet speedometers that work feet on the gas not so kindly ask

MOVE TO THE RIGHT

strawberryshortcake1strawberryshortcake6

Strawberry Shortcake in a Jar

Serves 8

I only ever wrote poetry for grades. But for some inexplicable reason these two have been swirling in my head and they have nowhere to go, so here they are along with this recipe for strawberry shortcake in a jar. Short and sweet, all of them.

Ingredients

You’ll need eight 2″ round glass jars. I used pot de crème cups I hauled back from France but small mason jars would work well too. Ramekins would do in a pinch, though you’ll lose quite a bit of the visual effect.

Cake
1/3 cup cake flour
3 tbsp granulated sugar
1/2 tsp baking powder
pinch of salt
1/8 cup vegetable oil
1 large egg yolk
1 tbsp water
1/2 tsp vanilla extract
2 large egg whites
1/8 tsp cream of tartar

Strawberries
1 lb strawberries, hulled and diced
3 tbsp granulated sugar
zest of one small lemon

Topping
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
4 small strawberries, halved

  1. Preheat the oven to 350˚F and lightly grease a 9″ round cake pan. Cut a round of parchment paper to fit, place inside the pan, and lightly grease the parchment paper.
  2. In a medium bowl, combine the diced strawberries with the sugar and lemon zest. Toss to coat the strawberries evenly, then set aside while you make the cake.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In a separate small bowl, whisk together the oil, egg yolk, water, and vanilla extract, then add to the flour mixture and whisk until smooth.
  5. Using a mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form, about 3-4 minutes.
  6. Add 1/3 of the beaten egg whites to the cake batter and whisk gently to loosen up the batter. Then add the remaining egg whites to the batter and use a spatula to gently fold in until just combined.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 8-10 minutes until the cake springs back when touched in the middle. Do not allow your cake to brown.
  8. Allow cake to cool on a wire rack for 5 minutes before inverting directly onto the wire rack. Remove the parchment paper and allow to cool completely, at least 10 minutes.
  9. In the bowl of a mixer, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat until it reaches desired consistency – a bit stiffer if you’d like to pipe the whipped cream, looser if you simply want to spoon it over the top of the cakes.
  10. Assemble the strawberry shortcake jars! Spoon 3 tbsp of the strawberry mixture into each jar. Using a round 2″ cutter, cut 7 rounds out of the 9″ cake and place in each jar on top of the strawberries. For the last jar, simply combine several scrap pieces of cake to cover the strawberries. (Or if you’d prefer, make only 7 jars and snack on the cake scraps separately.) Spoon or pipe a generous portion of whipped cream on each round of cake. Garnish with a halved strawberry and serve immediately.

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