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Pinspiration of the Week: Strawberry ShortcakeFeast your eyes on the yummiest recipes we could find. But try not to drool on your keyboard |
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6 eggs
1/2 cup sugar
1 tsp vanilla
1 cup all-purpose flour
1/2 cup melted butter
2 1/2 cups fresh strawberries cut into small pieces
4 cups of vanilla ice cream
Directions
1. Preheat oven at 350°F. Using a 9 X 11 baking sheet cover with parchment paper. Melt your butter and reserve
2. In a mixing bowl of electric mixer beat the eggs and sugar until white and fluffy (5-8min). Add vanilla
3. Stir in flour into eggs mixture, little by little and folding gently between addition (this step in important to take the time so that your egg mixture stays fluffy). Fold in melted butter slowly
4. Spread batter on the baking sheet and bake for 20-25 min. Let cool. Once cooled, put in freezer for 20-30 minutes 5. Let the ice cream thaw just enough so you can mix in the berries In a big bowl mix the chopped strawberries into the ice cream and stir making sure all the little pieces are well incorporated in your ice cream. Return to freezer
5. Take your cooled genoise and with a 4 inch round cookie cutter, cut out 8 circles Take out ice cream and with regular ice cream scoop, scoop in the ice on 4 cut out of the genoise. Top it with the other genoise. Put back in freezer until ready to serve
Source: My Sweet Remedy
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