_{WANT SOME GET SOME :O}

I have never celebrated 4th of July before, so being able to somewhat immerse in such a huge American holiday was an interesting experience.   We watched some pretty cool fireworks from our balcony, which were set off from The Strip.   And of course, I had to make some sort of a dessert, and since strawberries are in season, I opted for strawberry shortcake.

In response to high demand for the sharing of this recipé (yes you, Alicia @limetastic), here it is:

<sub>STRAWBERRY SHORTCAKE

Ingredients:

(For the filling)
2 pints fresh strawberries (hulled and sliced)
1 cup granulated white sugar
1 cup heavy whipping cream
1/2 cup confectioner's sugar

(For the cakes)
1 cup butter
1 cup granulated white sugar
4 large eggs
1/4 cup milk
1 tsp almond extract
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder


Directions:

1. Preheat the oven to 176°C or 350°F.   Be sure to have the oven at the desired temperature for at least 20 minutes prior to actual usage, so as to regulate the temperature.

2. Have the butter, eggs, and milk out for at least 20 minutes so they may reach room temperature.

3. Place the sliced strawberries in a large bowl, add 1 cup granulated sugar, and toss with a spoon to combine.   Cover, and chill in the refrigerator until needed.

4. Generously grease two 20cm or 8" round cake pans with cooking spray.   Trace around the pans over parchment paper, cut out and line the bottom of the pans.

5. Sieve the flour and baking powder into a medium sized-bowl (ALWAYS SIEVE) and using a hand-mixer or a narrow wire whisk, mix on high speed to aerate the dry ingredients.

6. Place the butter in a large bowl and sieve the granulated sugar over it.   Using a hand-mixer or wooden spoon, cream the butter and sugar, for approximately 3 minutes.

7. Add the eggs one at a time, and mix on low speed, combining the ingredients well before each addition.   Mix for around 4 to 5 minutes until no sugar granules remain.   Be careful not to over-beat the eggs.

8. Add the milk, as well as the almond and vanilla extracts, and mix on low speed until combined.

9. Add the flour and baking powder mixture slowly to the egg mixture, 1/3 at a time, and combine well before each addition.

10. Divide the cake batter between the two cake pans, using a rubber spatula to spread it around, as the batter will be thick.

11. Be sure to place the cakes on separate racks, and dead centre in the oven.   Bake at 176°C or 350°F for 22 minutes total, rotating the cake pans top to bottom in between at 11 minutes.   Cakes will be done when the tops are golden brown, and a toothpick inserted into the centres comes out clean.

12. Wait for the cakes to cool a little, around 3 to 5 minutes, before turning them out onto cooling racks to cool completely, around 45 minutes.

13. Flash-freeze a medium-size bowl (preferably stainless steel) along with the whisk attachments from your hand mixer (or a balloon whisk if you prefer).   After 5 minutes, remove them from the freezer, and place the heavy whipping cream in the ice-cold bowl.   Begin whipping the cream at high speed until soft peaks form.   Stop to sieve in the confectioner's sugar (ALWAYS SIEVE), and begin whisking again, until stiff peaks form. Keep the cream cool.

14. Invert one cake so as the round (top) side is down, and place on a large plate.   Remove the macerated strawberries from the fridge, and while straining the strawberries, drizzle some of the strawberry juice over the cake, making sure it's well absorbed.

15. Place as much as possible of the strawberries over the first cake half evenly, then spoon half of the sweetened whipped cream over the strawberries, and spread to cover evenly.

16. Place the other cake half over the filling, pressing down lightly.   Once again drizzle the strawberry juice over the top cake half, until well absorbed.   Cover with the remaining sweetened whipped cream.

17. Chill for 1 hour before serving.   Et Voilà!</sub>

Questions: What are some of your favourite desserts?   Should I have recipés for those, would you like me to share them too?

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