Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding.

I’m calling this the summer of the strawberry shortcake trifle. If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and […]

The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.

I’m calling this the summer of the strawberry shortcake trifle.

strawberry shortcake trifle

If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and wonderful, which is exactly what we all want and need while quarantined. Right?!

Also. I’ve wanted to make a strawberry shortcake cake for months. I was waiting until strawberries came in season, and then my sister-in-law made the most amazing berry trifle over memorial day weekend. And I couldn’t stop thinking about it. So this is how I meshed the two!

fresh picked strawberries

See, I’ve had an obsession with strawberry shortcake anything since I was a kid. Like a little little kid. Probably five or six? I watched strawberry shortcake cartoons and then I had the dolls too. And all I can remember is that they SMELLED LIKE CAKE. Does anyone else remember this? It had to be in the very late 80s or early 90s. And when I think about my toys from childhood, strawberry shortcake anything is all I remember. 

I was crazy over it. 

So naturally, I want all the strawberry shortcake recipes. Because if I haven’t screamed it from the rooftops enough, strawberries are my favorite fruit and they are divine when in season.

fresh vanilla whipped cream

The best part of a trifle is that you can use all homemade ingredients or store bought in a pinch. 

The past few weeks, I’ve done it both ways. So here are my thoughts!

I highly suggest buying the pound cake. Store bought pound cake is pretty darn good and if it’s not, it will be blanketed with vanilla pudding and whipped cream. I’ve also made it the “city girl trifle” way, which is where you make a syrup with orange liqueur and and sugar and then brush it over the cake. Wowza it’s good. It’s a great way to save store bought cake too.

I’ve made both boxed pudding and homemade pudding. This version has homemade vanilla bean pudding and it’s incredible. Silky but thick, rich but light at the same time. Tastes like heaven!

layered strawberries and pound cake

I also always make my own whipped cream. And I tend to add vanilla extract or vanilla bean paste to it, but no sweetener or sugar. I love it this way because the hint of vanilla is so… pure. Not sugary sweet or fake. It also cuts the sweetness of the pudding and cake.

My favorite thing about this treat is that the strawberries are the sweetest part. YES. Perfectly juicy and sweet when in season – they almost taste like candy. Folded into the whipped cream and pudding with bits of the fluffy cake… OMG.

I don’t even know how to describe it!

It’s so summery. So fresh. So wonderful. 

strawberry shortcake trifle

Of course – you can do this with any type of berry! You can also do a fun mix of berries for a whole red, white and blue theme. You can throw this together in MINUTES if you use store bought ingredients. If you make your own whipped cream, you can still throw it together pretty quickly. And it’s looks so fancy. 

If you don’t have a trifle dish, use a large glass bowl. Or make individual trifle parfaits in glasses. It’s so easy.

layered pound cake and whipped cream

It’s such a crowd pleaser and everyone flips over it. Especially because it’s 2020 and we all forgot how much we love a good trifle. 

strawberry shortcake trifle

Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle

This strawberry shortcake trifle is made with buttery pound cake, homemade vanilla pudding and vanilla whipped cream! It is divine.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 1 (9x5 inch) pound cake, cut into cubes (about 12 ounces)
  • 2 cups vanilla bean pudding recipe below (or 1 (5oz) box of instant vanilla pudding)
  • 2 to 3 cups whipped cream recipe below
  • 3 cups sliced or quartered fresh strawberries
  • fresh strawberries for garnish optional

vanilla bean pudding

  • 2 cups cold whole milk
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1 tablespoons butter

vanilla whipped cream

  • 2 cups cold whipped cream
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract

Instructions

trifle

  • Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
  • This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
  • If you don’t have a trifle dish, you can easily use a large bowl to make this.

vanilla bean pudding

  • Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
  • Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.

vanilla whipped cream

  • Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.

Notes

pudding method from allrecipes

strawberry shortcake trifle

It’s the best feeling to serve a messy dessert.

The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.

Classic Strawberry Shortcake

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream. Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it! How to make strawberry shortcake: 3 steps! There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below: Macerating the strawberries. Macerate means to let them sit with sugar so they break down. Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy). Making homemade whipped cream. A basic skill for any home cook to master! Baking the shortcakes: some tips The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.

Strawberry shortcake

Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it!

How to make strawberry shortcake: 3 steps!

There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below:

  • Macerating the strawberries. Macerate means to let them sit with sugar so they break down.
  • Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy).
  • Making homemade whipped cream. A basic skill for any home cook to master!
How to make strawberry shortcake

Baking the shortcakes: some tips

The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead of rolling and folding them several times to create layers, we’ve simplified the process. These are like a combination of a layered biscuit and a drop biscuit. Here are a few tips for making these shortcakes:

  • Use buttermilk. Buttermilk brings the right tangy flavor and fluffy texture. It’s worth springing for the real stuff.
  • Don’t overmix. Be careful not to overmix the batter. If it’s too dry, you can add a little more buttermilk: but not too much!
  • Use a biscuit cutter. A 3-inch biscuit cutter gets just the right shape.
  • Place the biscuits directly next to each other. Placing them next to each other on the baking sheet helps them rise in the oven.
  • Sprinkle with sugar. Sprinkle the top with sugar to get a crunchy texture!

Can you make strawberry shortcakes in advance? These are best the day of, so they have a crispy on the outside and tender on the inside texture.

Shortcake biscuits

What if you don’t have a biscuit cutter?

If you don’t have a biscuit cutter for the strawberry shortcakes, here are a few ideas on how to cut the biscuits:

  • Find a circular cookie cutter that’s approximately 3 inches wide.
  • Use a knife to draw a circle 3 inches wide. (You could even cut out a 3-inch wide circle to trace as a guide.)

How to macerate strawberries

What does macerate mean? To macerate is to soften food by sitting in a liquid. With fruit and berries, you can simply mix them with sugar and let them sit. As they sit, the sugar extracts the juices from the berries, making a natural sauce with the sugar. I remember my mother doing this in the summer when I was growing up.

All you have to do is slice the berries and mix them with sugar: you don’t even have to measure quantities (or use the quantities in the recipe below). Here are a few notes about macerating the strawberries for strawberry shortcake:

  • You can use sugar or maple syrup. We’ve used sugar here, but if you prefer naturally sweet sugars with the berries maple syrup works too.
  • Adding acid makes them pop! Lemon juice makes the flavor even brighter: it’s almost like adding a pinch of salt. You can also use balsamic vinegar (strawberries and balsamic are a natural pair).
  • Make them as you bake the cakes, or 24 hours in advance. You can let the berries sit at room temperature while you bake the cakes. Or macerate them in advance in the refrigerator. Just make sure to bring them to room temp before serving.
Strawberry shortcake

Homemade whipped cream: it’s a must!

You could use store-bought whipped cream for strawberry shortcake…but if you’ve come this far, why not make homemade? Homemade whipped cream is fluffier, richer and creamier than anything you can get at the store. The recipe we’ve been making for years is this Homemade Whipped Cream. Go to that post for all our tips and tricks, but here are a fe w notes:

  • Do it with a whisk or a stand mixer. You can use a simple whisk and a bowl: get your muscles ready! It’s fun to watch cream thicken and become fluffy with just a whisk. If you have a stand mixer, you can use that for less of a workout!
  • Infuse it for a twist. Try Infused Alcoholic Whipped Cream to infuse your cream with bourbon or rum.
  • Can you make homemade whipped cream in advance? Yes. While it’s best right when it’s made, you can also make it a few hours in advance and refrigerate.
How to make strawberry shortcake

Ripe berries are a must for strawberry shortcake!

As always, the quality of the ingredients is key. For a summer symphony like strawberry shortcake, you absolutely must have the ripest berries you can find. Grab local strawberries if you can: their flavor is sweet and pure summer. The first time I had a bite of a local strawberry, my mind was blown. The nuance of the flavor is simply magical.

This strawberry shortcake recipe is…

Vegetarian.

Print
Strawberry shortcake

Classic Strawberry Shortcake


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.


Ingredients

For the strawberries

  • 1 pound ripe strawberries
  • 3 tablespoons sugar
  • 1 1/2 tablespoons lemon juice

For the shortcakes

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest (or 1 tablespoon orange zest*)
  • 6 tablespoons cold unsalted butter
  • 3/4 cup plus 1 tablespoon cold buttermilk, plus more for brushing

For serving


Instructions

  1. Preheat the oven to 400°F.
  2. Slice strawberries. Zest and juice the lemon, reserving the zest for the shortcakes. Mix the berries with the 3 tablespoons sugar and 1 1/2 tablespoons fresh lemon juice. Allow to stand at room temperature for 1 hour or more, which lets them macerate and release their juices. (Or, do up to 24 hours in advance and refrigerate: bring to room temperature before serving.)
  3. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon lemon zest. Cut the butter into 1/2-inch pieces and use a pastry cutter it into the flour mixture.
  4. Add the 3/4 cup buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Use your hands to form the dough into a rough ball. Add the 1 tablespoon more buttermilk to help the dough come together.
  5. Turn onto a lightly floured counter. Gently pat the dough out into a rectangle about 8” x 10” and about 3/4” thick (you may need to wash, dry and flour your hands to help pat it out).
  6. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet (you can also use a cookie cutter or use a knife to cut out a 3-inch circle). Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  7. Brush tops with buttermilk. Sprinkle with additional sugar. Bake 15 to 17 minutes until lightly golden brown on top. Allow to cool for 10 minutes. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
  8. Make the Homemade Whipped Cream (or try Infused Whipped Cream for a treat).
  9. To serve, cut the shortcakes in half. Top with strawberries and whipped cream, then the top of the shortcake and more whipped cream and strawberries.

Notes

*Our favorite twist is to use orange zest for the biscuits (in that case you can use orange juice for the strawberries). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry shortcake

More strawberry recipes

Who doesn’t love the sweet flavor of strawberry? Here are a few more top notch strawberry recipes to add to your collection:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Homemade Strawberry Shortcake Recipe

Easy Homemade Strawberry Shortcake Recipe
This classic strawberry shortcake recipe is made completely from scratch! It starts with homemade buttermilk biscuits that are topped with a fresh, macerated strawberry filling, and homemade whipped cream. A si…

A biscuit filled with strawberries and whipped cream on a white plate.

Easy Homemade Strawberry Shortcake Recipe

This classic strawberry shortcake recipe is made completely from scratch! It starts with homemade buttermilk biscuits that are topped with a fresh, macerated strawberry filling, and homemade whipped cream. A simple, traditional dessert that is an absolute summer staple!

READ: Easy Homemade Strawberry Shortcake Recipe

The St. Nick Special.

The saint nick special cocktail is here just in time for tonight. Or, the rest of the season. While you wrap presents. Watch holiday movies. Sit in the dark by your glowy Christmas tree.  Sounds like we’re in a Hallmark movie right now! I’m into it. But really, check your shoes in the morning for […]

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The saint nick special cocktail is here just in time for tonight.

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

Or, the rest of the season. While you wrap presents. Watch holiday movies. Sit in the dark by your glowy Christmas tree. 

Sounds like we’re in a Hallmark movie right now! I’m into it.

homemade hot fudge

But really, check your shoes in the morning for some chocolate gold coins!

homemade hot fudge

As a kid, I often forgot about Saint Nicholas Day, until I woke up that morning and found gold chocolate coins in my shoe. My dad has always remembered! And then once I got to school that morning, we talked about it or learned about it. But nevertheless, I’d forget every Dec 5th. Not even think about it.

Now that I’m an adult and actually remember it, it’s one of my favorite days to think back on.

And it’s a tradition we started with Max. One he enjoyed last year, but if I’m being honest, I can’t wait for tomorrow morning to see his face. He will be so excited.

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

So if you’re ready, I’m ready! And I made us the saint nick special to get us ready.

P.S. you can find the santa mugs here. They are my favorite thing to break out right after Halloween!

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

I mean, I would never pass up a glass like this if it was handed to me.

We’ve been loving the saint nick special for a few weeks, if only because I am a Bailey’s freak. Remember the time I made homemade Baileys? If you get on that right now, it will be perfect just in time to wrap gifts in a few days.

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

This is like a grown up santa latte.

We have homemade hot fudge. Freshly brewed coffee. A drop of whiskey. And a pour of Irish cream.

Lots of fresh whipped cream on top. Crushed peppermints if you wish. Shaved chocolate. A big old marshmallow!

DOESN’T THAT SOUND LIKE HEAVEN?!? Yes. Say yes.

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

It’s wonderful served hot, especially at night with decaf. But if you love iced coffee like I do, you can also pour this all over ice. And maybe skip the hot fudge or just do a light rim of hot fudge since it’s icy and cold. 

It’s fun. It’s festive. And I love that it’s super cute. Makes me so happy. Please join!

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

The Saint Nick Special

Saint Nick Special Cocktail

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

  • 6 ounces freshly brewed hot coffee
  • ½ ounce whiskey
  • 1 to 2 ounces Irish Cream liqueur
  • whipped cream for serving
  • crushed peppermints for serving
  • marshmallows for serving
  • flaked salt, (for sprinkling)

homemade hot fudge

  • 1 ½ cups powdered sugar
  • 1 14 ounce can full-fat coconut milk
  • ½ cup unsalted butter
  • 1 cup high-quality dark chocolate, (I like 70%, chopped (or chocolate chips!))
  1. Stir together the hot coffee, whiskey, irish cream and a drop of hot fudge in mug until the hot fudge starts to melt. Rim the mug with more hot fudge. Top with whipped cream, marshmallows and crushed peppermints. Sprinkle on some flaked salt. Enjoy!
  2. To make this cold, stir together cold brew or cold coffee with the whiskey and irish cream. Pour over ice. Rim the glass with hot fudge, top with the whipped cream. Go to town!

homemade hot fudge

  1. Combine all ingredients in a saucepan over medium heat and stir. Cook, stirring often, until the mixture comes to a boil. Let it boil and bubble for 8 to 10 minutes, stirring the entire time.
  2. Once the chocolate is melted and the mixture is thickened, set the pan aside and let it cool completely and thicken. If making right before you serve, you can use it while still warm. If reheating this, it heats great in the microwave in 10 second incredibles. The fudge sauce will stay great in the fridge for a few weeks!

The saint nick special cocktail is perfect for the holiday season! Coffee, whiskey and irish cream come together to create a comforting, delish drink!

Should probably just leave this out instead of cookies and milk!

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Salted Peanut Butter Hot Chocolate.

True story: I will never turn down a mug of peanut butter hot chocolate. Especially with peanut butter whipped cream! It’s only the best combination in the world, you know? Sure there are others that I frequently mention, like bread and butter, or cheese and olives, almond butter and strawberry jam. But I don’t think […]

The post Salted Peanut Butter Hot Chocolate. appeared first on How Sweet Eats.

True story: I will never turn down a mug of peanut butter hot chocolate.

This salted peanut butter hot chocolate is a hug in a mug! It's super decadent, indulgent and cozy. Everyone's favorite flavors in one drink!

Especially with peanut butter whipped cream!

It’s only the best combination in the world, you know?

Sure there are others that I frequently mention, like bread and butter, or cheese and olives, almond butter and strawberry jam.

But I don’t think many people will argue that peanut butter + chocolate is THEEEE flavor combo. 

hot chocolate ready to make

Last week I was devastated to learn that City Bakery in NYC closed. They have the most indulgent, rich hot chocolate – one that you have maybe once a year because it’s so decadent. It’s a hot chocolate that I think about all the time.

This isn’t exactly that, but it’s definitely hot CHOCOLATE. High-quality chocolate swirled into hot milk until melted and thick. OMG. I want a mug of it right now.

hot chocolate with marshmallows

I obviously didn’t know the difference between hot cocoa and hot chocolate when I was a kid. (Or, frankly, in 2009 when I made a recipe called salted hot chocolate and used cocoa powder! Whomp whomp. I hate myself.)

At our house, we were a hot cocoa family – my mom would buy the boxes with single serving packets and we loved them. 

But I distinctly remember sled riding with a friend at her grandma’s house, and her grandma making us hot chocolate on the stovetop. !!!!!

It.was.insane.

So chocolatey! So delicious! It was like dessert in a glass. 

peanut butter whipped cream

That’s what we have here. Chocolate melted into milk with creamy peanut butter and flaked sea salt. This recipe has both chocolate AND cocoa powder, so it’s doing double duty and it makes a mug extra flavorful. 

This salted peanut butter hot chocolate is a hug in a mug! It's super decadent, indulgent and cozy. Everyone's favorite flavors in one drink!

And it’s topped with a peanut butter whipped cream, which is unsweetened so it cuts the richness of the hot chocolate perfectly.

Oh and a shower of flaked sea salt rains down on top too!

This salted peanut butter hot chocolate is a hug in a mug! It's super decadent, indulgent and cozy. Everyone's favorite flavors in one drink!

This kind of reminds me of my favorite slow cooker coconut hot chocolate, which is so decadent that you can freeze it and make a pudding-like dessert out of the leftovers. It’s like bonus hot chocolate.

And everything I want to drink on a chilly night!

This salted peanut butter hot chocolate is a hug in a mug! It's super decadent, indulgent and cozy. Everyone's favorite flavors in one drink!

Salted Peanut Butter Hot Chocolate

Salted Peanut Butter Hot Chocolate

This salted peanut butter hot chocolate is a hug in a mug! It’s super decadent, indulgent and cozy. Everyone’s favorite flavors in one drink!

  • ½ cup water
  • 2 cups milk ((whole or coconut milk makes it the creamiest!))
  • 1 cup half and half or heavy cream or coconut milk/cream ((for dairy free))
  • 3 tablespoons sugar
  • 2 tablespoons cocoa powder
  • 8 ounces high-quality dark chocolate, (chopped)
  • ⅓ cup peanut butter
  • ¼ teaspoon flaked sea salt, (plus more for topping)
  • mini marshmallows, (for serving)

peanut butter whipped cream

  • 1 cup cold heavy cream
  • 2 tablespoons creamy peanut butter
  1. Place the water, milk and cream in a saucepan over low heat. Heat until the mixture is just warm and bubbles appear around the edges. Whisk in the sugar and cocoa until they dissolve. Stir in the chocolate and peanut butter with a wooden spoon, stirring often and cooking until both are fully melted. Stir in the sea salt.
  2. Once melted, divide the hot chocolate between mugs. Top with the whipped cream and mini marshmallows. Sprinkle on more flaked sea salt.

peanut butter whipped cream

  1. Place the cold cream in a bowl of your electric mixer. Add the peanut butter and beat the mixture on medium to high speed, until peaks form. Scoop the whipped cream into the hot chocolate!
  2. Note: I do not add any extra sugar to this whipped cream. The hot chocolate is already very sweet, so this cuts it nicely.

This salted peanut butter hot chocolate is a hug in a mug! It's super decadent, indulgent and cozy. Everyone's favorite flavors in one drink!

Might just curl up and nap on that whipped cream pile.

The post Salted Peanut Butter Hot Chocolate. appeared first on How Sweet Eats.

Caffe Panna Ice Cream Shop

Someone from San Francisco told me that now, there were now too many ice cream shops in the city. I didn’t think that was possible, but I guess things have changed since I moved away. (There are also some amazing bakeries there as well, which I don’t think is anything to grouse about either.) Just like in San Francisco, not only has the baking scene…

Someone from San Francisco told me that now, there were now too many ice cream shops in the city. I didn’t think that was possible, but I guess things have changed since I moved away. (There are also some amazing bakeries there as well, which I don’t think is anything to grouse about either.) Just like in San Francisco, not only has the baking scene in New York really ramped up, but the ice cream scene as well, including Caffè Panna, the latest addition.

[NOTE: Caffè Panna will be making a special sundae of a flavor combination that I inspired, with buckwheat ice cream, buckwheat honey, dark chocolate, and French whisky. I’ll be there this Saturday, October 12, from 2pm to 3:30pm. More info at the end of this post.]

Continue Reading Caffe Panna Ice Cream Shop...

Mixed Berry Shortcakes

It was definitely mercury in retrograde recently when I got a phone call at 8:20pm, while we were having dinner at home, from a restaurant I’d reserved a table at, asking if we were showing up for our 8pm reservation. I was sure I had reserved for the following night, but – nope – I erred and our reservation was for that evening. (Fortunately, the…

It was definitely mercury in retrograde recently when I got a phone call at 8:20pm, while we were having dinner at home, from a restaurant I’d reserved a table at, asking if we were showing up for our 8pm reservation. I was sure I had reserved for the following night, but – nope – I erred and our reservation was for that evening. (Fortunately, the restaurant has a steady walk-in crowd so the table didn’t sit empty. Still, I felt terrible.) We did go the next night, but that same day, I was typing this recipe up and my blogging platform asked me to log in again, which I dutifully did, and then it proceeded to erase the entire post, including the recipe.

With my head on the verge of imploding, I decided to go for a walk, then head back a little later and get back to rewriting everything up from scratch. A few people told me mercury was in retrograde, so, of course, the moment I returned, they started doing construction upstairs, so was subjected to the sounds of jackhammering while trying to fill in all the ingredients in the recipe plug-in I use, so the recipes are printable, and to make sure I got all the ingredients and so forth in the right place, and the conversions.

By the time evening rolled around, some other neighbors decided to have a party and their voices were so loud, they could be heard all the way down the block. (So much for les américains having the loudest voices in town anymore.) What made up for it were these Mixed Berry Shortcakes, which we had for dessert that night.

Continue Reading Mixed Berry Shortcakes...

Eton Mess Tart

As soon as strawberries come into season in the UK, I’m ALL OVER THEM. It’s usually starting to get warm outside (although as I’m writing this my view is of a very grey sky), so a strawberry-heavy dessert like Eton mess is my idea of heaven. I have such strong memories of having it at primary school, served unglamorously in plastic cups, when we would have our annual ‘sports day’. It was effectively the last day of school so even though there was sports involved (gross), the fact that it was almost summer holidays made the day filled with so much excitement. Now, Eton mess isn’t the most beautiful dessert ever – strawberries, raspberries and crushed meringues folded into whipped cream will never look stunning. It was apparently borne out of someone dropping a meringue on the floor, it shattering, and them deciding to serve it anyway so you get the idea. But if you take those flavours and add them to a different dessert you can get a beautiful result. There are so many variations on Eton mess you could make by taking those basic flavours to make something else delicious. Here I made an Eton mess tart, using […]

The post Eton Mess Tart appeared first on Izy Hossack – Top With Cinnamon.

Eton mess tart with strawberries, raspberries and torched meringue

As soon as strawberries come into season in the UK, I’m ALL OVER THEM. It’s usually starting to get warm outside (although as I’m writing this my view is of a very grey sky), so a strawberry-heavy dessert like Eton mess is my idea of heaven.

A slice of Eton mess tart on a pink scalloped plate

I have such strong memories of having it at primary school, served unglamorously in plastic cups, when we would have our annual ‘sports day’. It was effectively the last day of school so even though there was sports involved (gross), the fact that it was almost summer holidays made the day filled with so much excitement.

Now, Eton mess isn’t the most beautiful dessert ever – strawberries, raspberries and crushed meringues folded into whipped cream will never look stunning. It was apparently borne out of someone dropping a meringue on the floor, it shattering, and them deciding to serve it anyway so you get the idea. But if you take those flavours and add them to a different dessert you can get a beautiful result. There are so many variations on Eton mess you could make by taking those basic flavours to make something else delicious.

Multiple slices of eton mess tart on pink plates

Here I made an Eton mess tart, using an enriched pastry which I rolled out ‘galette style’ so you don’t need a fluted tart tin to make it. The pastry is baked alone so it gets crisp and flaky. It’s then topped with whipped cream, berries and blobs of meringue ‘frosting’ which are torched.

The enriched pastry uses up the egg yolks that would be leftover from making the meringue so you don’t have random yolks sitting around in the fridge. But why even add eggs to pastry? The yolks help bind it together and, because of the fat content, keep it tender by preventing some gluten formation in the dough. You also get that slight yellow tinge to the pastry which can make it look even more appealing.

If you’re more up for a standard Eton mess recipe, I also did one for Food52 a while ago which you can check out here. Otherwise, I hope you enjoy this tart recipe!

Eton Mess Tart

Eton Mess Tart

Yield: serves 8-10
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Ingredients

Pastry:

  • 240g (2 cups) plain white flour (all-purpose flour)
  • 90g (3/4 cup) wholemeal (whole wheat) pastry flour
  • 1 teaspoon salt
  • 200g (7 ounces) unsalted butter, cold, cubed
  • 2 egg yolks (save the whites)
  • 100-125ml (6-8 tablespoons) cold water

Meringue:

  • 2 egg whites
  • 100g (1/2 cup) granulated sugar

Toppings:

  • 150ml (2/3 cup) double cream (heavy cream)
  • 125ml (1/2 cup) plain yogurt
  • 2 tbsp icing sugar (powdered sugar)
  • 200g (7 ounces) strawberries
  • 100g (3.5 ounces) raspberries

Instructions

Make the pastry:

  1. Place both the flours and salt into a large bowl. Add the cold butter and toss to coat the cubes in flour. Use your fingertips to rub the butter into the flour until you have a mostly sandy/breadcrumb texture with some pea-sized lumps of butter remaining. (You can also do this by pulsing the same ingredients in a food processor)
  2. Add the egg yolks and about half of the water. Start to bring it together with your fingertips, gently kneading. Drizzle in more water as needed, a tablespoon at a time, until the dough starts to stick together and feels slightly moist but not sticky.
  3. Smush the dough together into one big ball with your hands then flatten it into a disk shape. Place in a resealable sandwich bag and chill for 1 hour so it can rest.

Shape and bake:

  1. Let the chilled dough warm at room temp. for a few minutes so it softens slightly. Line a large baking tray with baking paper.
  2. Dust the pastry lightly with flour and roll it out into a circle about 35cm (14 inches) in diameter. It doesn't matter if it is slightly larger than the baking tray at this point. Roll up the pastry around the rolling pin, then unroll over the lined baking sheet.
  3. Roll and tuck the outer 5cm (2 inch) border of the circle under itself to neaten the edge and create a thicker crust, a bit like a pizza! NOTE: You may need to trim the edges of the pastry before rolling up to get it to fit onto the baking tray properly.
  4. Now crimp the edge of the pastry all the way around with your fingertips (see video above for how to do it) OR use the tines of a fork to make impressions all the way around the edge.
  5. Prick the centre of the pastry all over with a fork to prevent it bubbling up when it bakes.
  6. Chill the pastry for 10-15 minutes as your oven preheats to 190 C (170 C fan / 375 F).
  7. Bake for 25-30 minutes until golden brown. Keep an eye on it and use a metal spatula to press down any big air bubbles that may form as it bakes.
  8. Let the crust cool before filling.

Meringue:

  1. Combine the egg whites and sugar in a medium, heatproof bowl. Set over a pot of simmering water making sure the bottom of the bowl isn't touching the water.
  2. Stir constantly until the sugar has dissolved (the mixture shouldn’t feel gritty when you rub some between your fingertips) and registers 71 C (160 F ) on a thermometer.
  3. Remove the bowl from the pan and use electric beaters to whisk until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue. Transfer to a piping bag fitted with a wide plain tip (or you can dollop it with a spoon if you don't have piping bags).

Assemble:

  1. When you're ready to serve: Whip the double cream in a large bowl with a whisk until thickened. Fold in the yogurt and icing sugar.
  2. Prep the berries by removing any stalks and cutting up larger berries into slices.
  3. Spread the whipped yogurt cream over the pastry. Top with the berries. Pipe on (or spoon on) blobs of meringue all over. If you have a blowtorch you can use it to toast the meringue blobs but it's not necessary.
  4. Serve!

Notes

MAKE IT EASIER:

  • you can use ready made shortcrust pastry for this recipe if you'd like. You'll need about 350g (12 ounces) of pastry. You can go with plain or 'dessert' shortcrust..
  • If you don't want to make the meringue yourself you can buy the meringues from the shops, usually in the baking aisle. Just crumble them up and scatter over the tart.
  • Alternatively, could buy marshmallow fluff and pipe dollops of that all over the tart and torch it, instead of making meringue.

MAKE AHEAD:

This Eton mess tart is best assembled just before eating as the crust can go soggy if it sits around with the toppings on it. You can pre-bake the crust, whip the cream, prep the berries & meringue. Then when you're ready to eat, just layer it up and serve!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

eton mess tart with whipped cream, strawberries, raspberries and meringue

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