This installment of “Cooking with Christopher” is all about the whipped cream. How many kids have never enjoyed freshly made whipped cream — You mean it doesn’t come in a tub?! The key to success is a combination of ingredients and technique. Always use heavy whipping cream and take the time to chill your bowl and beaters. It makes a huge difference . . . believe me! You can use a whisk to beat the mixture by hand, but for a quicker and less tiring method try using an electric mixer, a food processor, or my favorite – an immersion blender. Beat the ingredients together until stiff peaks form. If you over-whip your cream it will start to get stiff and clumpy. Don’t give up, just add a little bit more cream and things should smooth out nicely. This recipe can be put together easily — it is a perfect recipe for little ones to accomplish with supervision. I didn’t add any additional sugar to the strawberries. The doughnuts are plenty sweet already. Slice open the doughnuts, add a layer of whipped cream, some strawberries, more whipped cream and you are ready to serve. Enjoy this quick and easy dessert and find a little one to share in the preparation. More fun for everyone!
GLAZED DOUGHNUT STRAWBERRY SHORTCAKE (Serves 4)
- 2 cups heavy whipping cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 4 glazed doughnuts, halved horizontally
- 1 quart strawberries, hulled and sliced
- Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
- Place the bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto the doughnut, arrange 1/4 of the sliced strawberries over the whipped cream, and then spoon another 1/4 cup whipped cream over the strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.
~ from AllRecipes.com ~