Sunday, September 21, 2014

Strawberry Shortcake Swensen

This is from the Hannah Swenson Mystery Series book #2. I like the looks of the Pound Cake Plus that is used for the base of the dessert. Since I am not a big strawberry person, I think I would like to use apples or cherries...That's just me. Just sayin'.
Serves 12 (or 6 if they ask for second helpings)

To make this dessert, you will need:

Pound Plus Cake * ,
three boxes of ripe Strawberry Topping, and a
bowl of Hannah’s Whipped Crème Fraiche. (Pronounce it “Cremm Fresh” and everybody will think you speak French.)

Pound Plus Cake:

Preheat oven to 325 ° F., rack in the middle position.

Ingredients:

1 ½ cups softened butter (3 sticks)
2 cups white sugar
4 eggs
1 cup sour cream (you can substitute unflavored yogurt for a lighter cake)
½ teaspoon baking powder
1 teaspoon vanilla
2 cups cake flour (DO NOT SIFT —use it right out of the box)

Directions:

Generously butter and flour two 9-inch round cake pans.
(Don’t use Pam or spray shortening— it won’t work.)
Cream softened butter and sugar in the bowl of an electric mixer.
(You can mix this cake by hand, but it takes some muscle.)
Add the eggs , one at a time , and beat until they’re nice and fluffy.
Then add the sour cream, baking powder and vanilla.
Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.
Pour the batter into the pans and bake at 325 degrees F. for 45 to 50 minutes.
(The cakes should be golden brown on top.)
Cool in the pans on a rack for 20 minutes.
Run a knife around the inside edges of the pans to loosen the cakes and turn them out on the rack.
After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly.
Wrap these packages in foil and store them in the refrigerator for 48 hours.
Take them out an hour before you serve, but don’t unwrap them until you’re ready to assemble the dessert.

NOTE:  Pound Plus Cake freezes well.

Assembling Strawberry Shortcake Swensen:

Cut each Pound Plus Cake into 6 pie-shaped wedges and place on dessert plates. 

Top with the Strawberry Topping
Put several generous dollops of Crème Fraiche on top and sprinkle with the brown sugar . 
Garnish with the whole berries you reserved. 
Serve and receive rave reviews.

Fluke, Joanne (2007-02-01). Strawberry Shortcake Murder (Hannah Swensen Mystery) (pp. 21-22). Kensington Publishing Corp. Kindle Edition.

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