Chef Chirs Hutcheson Demonstrates How To Make A Strawberry Shortcake

7:59 AM, Jul 9, 2013   |    comments
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WASHINGTON (WUSA9) -- Fresh strawberries, homemade shortcake, real whipped cream and a sweet tooth is the perfect recipe for a classic summer treat. 

Here's the recipe to satisfy a summertime craving from the corporate pasty chef for Passion Food Hospitality, Chirs Hutcheson. If you don't feel like making this on your own there is a special today at District Commons on the strawberry shortcake dessert. 

Strawberry Shortcake - District Commons
Chris Hutcheson, Corporate Pastry Chef, Passion Food Hospitality

Yield: 8 servings

For the Shortcake

Ingredients
.75 stick Butter, cold and diced
1 cup Sugar
.5 teaspoon Salt
1.33 cup All-purpose flour
2.25 teaspoon Baking powder
1 teaspoon Vanilla extract
2 each Eggs
.5 cup Milk

Procedure
Dice and chill the butter. Mix the sugar, salt, flour and baking powder. In a food processor, blend the butter with the flour mixture. When mix is mealy, add the vanilla, eggs and milk. Blend until a batter forms. Bake in a parchment-lined large loaf pan (9 x 5 x 2.75 inches) at 350 degrees Fahrenheit for 20 minutes.


For the Strawberries and Garnish

Ingredients
1 pound Strawberries, cleaned and sliced
.25 cup Sugar
1 pinch Salt
For garnish Whipped cream, sweetened

Procedure
Clean and slice the berries. Mix them with the sugar and salt. Refrigerate for two hours before serving.

Assembly
Slice the cake lengthwise into 2 or 3 layers. Spoon the berries over the bottom layer. Garnish with sweetened whipped cream. Repeat for second layer, if needed. Finish it with the top slice of cake. Serve immediately.

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