Another Road Tripping Dessert

Written for The River Current publication 7/18/13

                                                                 

 

Not so long ago, I did a blog post entitled…Road Tripping Black Berry Crisp.  I had such a good time with this recipe idea that over the 4^th of July weekend, I tried it again…Road Tripping Strawberry Shortcakes.  I am like the Mobile Dessert Diva!

 

The whole thought behind these road-tripping recipes is largely due to the fact that I prefer some desserts hot out of the oven.  This becomes complicated when you are invited somewhere else for dinner.   With a little preparation, I have found that it isn’t really all that hard to pre-assemble the ingredients before you hit the road. 
 

Often at a gathering of friends and/or family, many congregate in the kitchen anyway…so why not have your dessert ready to throw together while enjoying the company of others?  Again, I will suggest not taking a recipe that will cause a mess or confusion for whomever is hosting the meal.   This should be a fun thing to share; not a hassle for you or your host. 

Here is how I assembled the ingredients for my Road Tripping Strawberry Shortcakes:

Place in a large zip lock baggie:

2 cups organic white whole wheat flour

2 Tbsp. organic raw sugar

2 Tbsp. organic brown sugar

1 Tbsp. aluminum free baking powder

½ tsp. sea salt
 

On a parchment-lined baking sheet I assembled the remaining ingredients:

6 Tbsp. organic unsalted butter

1 organic farm fresh egg

2/3 cup organic half-and-half, plus 1 Tbsp. for brushing

1 quart of organic strawberries (I also added blueberries for a patriotic touch)

Now you are ready to hit the road. 
 

1. After your initial Hello’s and at the appropriate time, rinse the berries, remove the stems and cut into slices.  Toss the berries with just a touch of sugar and set them aside; allowing them to get all juicy and happy.

2. Next cut the butter into smaller chunks, (so it will be easier to incorporate) and toss it into the bag of dry ingredients.  Here is the fun part...simply knead the butter along with the dry ingredients until the mixture is nicely incorporated and crumbly.  (This saves the mess of any bowls.)  Whisk together the egg and half-and-half in a small bowl and pour into the flour mixture.  Knead only until combined.

3.  Turn the mixture out onto the parchment lined baking sheet and press it into a rectangle…about ½ inch thick.  (It may be necessary to sprinkle the dough with a little additional flour.)  Cut into rounds with a drinking glass or special cookie cutter.   Brush each round with the half-and-half; sprinkle lightly with sugar, if desired.  Bake for 12 to 14 minutes, or just until golden.

Assemble and enjoy.  Top with whipped cream, if you must.