Wednesday, June 13, 2012

Strawberry Shortcake

Strawberry Short Cake

In the past, I've never really liked baking with the girls.  I'd get a great idea of something delicious to make and then call them into the kitchen.  Within two minutes one or both girls would have their fingers in the dough, in the sugar, in the butter, in their mouths, in their hair, all over the counter, and even before we'd barely begun it was more than I could gracefully handle.  We didn't bake very often.

But yesterday was different.  Maybe they've recently crossed some crucial developmental threshold or maybe I've just loosen up, but for whatever reason, I can honestly say that for the first time baking together was a joy!  Amabel and Ellen actually kept most of the dough out of their mouths and happily stayed with the strawberry shortcake project from start to finish. . . doing most of the work themselves (well, except for clean up: mama did most of that).







Just in case you are looking for a tasty strawberry shortcake recipe, ours is roughly based on the one here.

For the shortcake:
2 cups flour (one white, one whole wheat)
3 tablespoons sugar
1&1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter
3 tablespoons whole milk yogurt
3 tablespoons (coconut) milk
2 egg yolks, beaten
1 tablespoon lemon zest

For the topping:
Lots of strawberries, of course
And your favorite whipped cream

Combine flour, sugar, baking powder, and salt.  Cut in butter until your mixture is crumbly.  Combine yogurt, (coconut) milk, egg yolks, & lemon zest; stir into crumb mixture.  Knead your slightly sticky dough 10 times (or, in the case of little ones, squeeze it to your heart's content).  Shape your shortcakes and bake at 400 degrees for 12-15 minutes.  You know how to do the rest!

And if you happen to have a resident mouse family, like we do, don't forget to make a few miniature cakes!

Don't Forget the Mice!

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