Strawberry shortcake starts with light, fluffy cake and ends with a topping of fresh strawberries and a white chocolate liquor cream. Valentine’s day was made for desserts like this!

 

 

It’s Valentine’s Day. A food blogger’s dream. For food bloggers celebrating with someone or the ones throwing down just for their own awesomeness – it’s a day for food. Desserts being on the top of that list.

I would like to say I made an amazing prime rib that is a perfect medium rare and with a great crust but in reality, I just got home from Texas. My inbox is overflowing and I am filled with inspiration for my store, my blog and my other projects. And in reality – I spent the better half of my afternoon snuggling with my kittens, puppy and man. Gotta keep my priorities straight.

So today, I bring you a quick and classic, strawberry shortcake dessert recipe, in case you are also crunched for time.

Strawberry Shortcake

Cake recipe adapted from Cupcakes, Cupcakes, and more Cupcakes

Ingredients:

For the cakes:

• 3 cups flour
• 1 tbs baking powder
• 1/4 teas salt
• 1/4 teas baking soda
• 1/2 (one stick) butter, softened
• 1 cup sugar
• 1 tbs vanilla extract
• 2 eggs
• 1 1/2 cups buttermilk
• 1 teas white chocolate liquor

For the strawberries:

• 10 oz fresh strawberries, topped and sliced
• 2 tbs honey
• 1/2 teas lemon zest

For the cream:

• 2 tbs confectioners sugar
• 1 cup heavy cream
• 2 teas white chocolate liquor

Preparation:

Preheat the oven to 325 degrees. Grease a dessert shell pan (or muffin pan).

In a bowl, sift flour, baking powder, salt, and baking soda.

In a separate bowl, place butter and sugar, whip with an electric mixer at medium speed. Add the vanilla extract (scraping sides of bowl) until batter is light and airy.

Gradually add the dry ingredients and buttermilk, mixing well until batter is smooth.

Fill the dessert shells two-thirds full.

Bake for 20-25 minutes, or until cakes are springy to the touch and a toothpick into the cupcake’s center comes out clean.

Slice the domed tops off of the cakes and brush tops with liquor.

For the Strawberries:

In a bowl stir together the strawberries, honey and zest. Mash a few of the strawberries. Let mingle in refridgerator for 2 hours.

For the Cream:

Whip the cream on high until it becomes light and fluffy. Fold in the sugar and liquor.

Place strawberries in the dessert shell and top with a dollop of whipped cream. Serve and enjoy.

[/print_this]

On a side note:

I just got back from Texas for business. This is what happens when my BF wants to host my blog for a few days:

My Man’s Macaroni and Cheese:

Ingredients:

• Too much Velveeta
• An entire box of elbow macaroni

Special Tools Needed:

• Power Drill

Prepare noodles as directed. Melt Velveeta.

Use power drill with mixing paddle attached to combine ingredients.

Add a quality vintage wine or beverage and good to go.

PS. He also told me that he will be using his fine carpentry skills to build me a nice new mirror for Valentine’s day. I have one of those cheap plastic ones that I have to move out from behind a door if I need to make sure my shoes match my outfit. So, it’s your job as my awesome readers to make sure that he doesn’t take a year to make this one 😉