This week was spring break and even though I had every intention of doing school all week, we didn't. Too many friends were off of school, so it was too easy to go out and have fun. We started the week by going to a local farm that has strawberry picking, followed by the park and delicious lunch of Mexican food. Then we went to the beach on Galveston Island on Tuesday and played in the sand all day. Wednesday was full of spring cleaning and outdoor fun. Then, on Thursday, we saw Mr.Peabody and Sherman and I must say it was funny and a bit educational. Both munchkins loved it. The kiddos also spent many hours on the trampoline all week long. We had plans to go camping at a State park this weekend but the weather looked dreadful for sleeping in a tent, so we canceled.
We had so much fun picking strawberries, both my munchkin and his cousin picked a whole bucketful of fresh ripe berries. Even though I don't really care to eat strawberries, so I have been trying to be creative with how to use them. Tuesday we had pancakes with strawberries and chocolate chips inside then topped off with strawberries and syrup. We had strawberries and bananas dipped in ganache Thursday night for dessert. Today I am making strawberry shortcakes, then tomorrow we will have strawberry smothered waffles for breakfast. If you live in the Houston area, you should check out Froberg's family farm and go out and pick the best tasting strawberries you will ever eat!
So let's get back to the strawberry shortcake. When I was the sous chef at Haak Winery (before I decided to quit my awesome job, to start this homeschooling journey) I had to write a lot of recipes. This dessert was one of my favorites. I modified a Martha Stewart recipe for shortcake and made this lovely trifle. It was so delicious and it used one of my favorite wines from the winery, their white port. I am including my original recipe because it was sooooooooooooooooo good. But for today I am just making the shortcake and strawberries (without the port, this time, so the munchkins can enjoy it) this will be a wonderful springtime treat.
Please check out the winery if you are able, it really is a great place to hang out and enjoy some amazing Texas wines (yes, Texas makes wine and they're good!). The winery doesn't even mind if you bring kids. My son loves going there to learn about the fermentation process and to see all the grapes in the vineyard. Sometimes you can even catch them bottling.
(Just so you know, they didn't ask me to promote them, nor do they know I am spreading the love, this is just a place I love, that I think everyone should visit at least once). So check out their website, they have lots of amazing public and often kid friendly events.
Haak Winery's website
http://www.haakwine.com/
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| My original picture of the recipe when I made it in the good old days |
Strawberry Shortcake Trifle
Makes 8 servings
Shortcakes:
2 cups AP Flour
4 tsp. baking powder
¾ tsp. salt
4 tbsp. sugar
4 tbsp. butter
3 tbsp. shortening
¾ c heavy cream
¼ cup coarse sugar (optional)
Strawberries:
1 pound strawberries, washed and thinly sliced
1/3 sugar
1/3 Haak Winery Blanc du bois white port
Filling:
2 1/2 cups heavy cream
½ cup confectioners’ sugar, sifted
1 cup white chocolate chips
4 oz. mascarpone (can sub cream cheese)
Preheat oven to 450 degrees.
Shortcake:
Add flour, baking powder, salt and sugar to the bowl of an electric food processor. Pulse until combined. Add the butter and shortening and pulse until mixture resembles coarse meal, about 10 times. Add the heavy cream and pulse until larger clumps start to form, about 25 times. In a standard muffin pan press dough equally into 8 muffin slots, then sprinkle with coarse sugar. Bake for 15-20 minutes until light golden brown. Cool on rack. To avoid crumbling let cool completely before assembly.
Strawberries:
In a large bowl add sugar and port, stir to dissolve sugar then add strawberries and toss to coat. Refrigerate mixture for at least an hour and up to overnight. Strain before assembly to remove excess juice.
Filling:
In a large bowl set over a pan of simmering water, melt the white chocolate and mascarpone together. Remove from the heat and let cool to room temperature.
In an electric mixer, with whisk attachment, add cream and sifted powdered sugar, stir on low until incorporated then increase speed to medium high and whip until stiff peaks form.
Once chocolate mixture is cooled, carefully fold in half of the whipped cream, reserving the remainder for assembly. Try to go fast or the white chocolate will have greater chances to seize on you and become grainy.
Assembly:
Slice shortcake horizontally with a serrated knife. Place bottom half on serving dish, top with spoonful of mousse, then layer a spoonful of strawberries, then a spoonful of whipped cream, add shortcake top and garnish with fresh mint. Be sure to evenly portion layers so each of the 6 servings get the same amount of each layer.
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