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
.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
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
1 pound Strawberries, cleaned and sliced
.25 cup Sugar
1 pinch Salt
For garnish Whipped cream, sweetened
Clean and slice the berries. Mix them with the sugar and salt. Refrigerate for two hours before serving.
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.