“Summer” has hit with a vengeance here in Northern Baltimore County. The thermometer has been hovering in a hazy upper 80’s for several days. There was no way I was going to turn on the oven in my non – air conditioned kitchen to bake… but man… I really wanted to make some strawberry shortcake.
I thought about the microwave, but quickly dismissed the idea. Previous attempts at microwave baking had produced cakes that were both gummy and unappetizing.
Then in a fit of heat related insanity I convinced myself that “Maybe this time will be different!!!” And you know what? I was right!
So dear readers I bring you:
Photo Credit: Maggie
- 1/2 c melted Butter
- 1/2 c Sugar
- 2 Eggs
- 1 c Flour
- 1 teaspoon Baking Powder
- 3 Tablespoons plus 1 teaspoon of Almond Milk
- 1 teaspoon of Almond Extract
- 1/2 cup of chopped Pecans
- Plastic Wrap
- Cooking Spray
Butter Cream Icing —
- 1/4 c Butter
- 3/4 c Powdered Sugar
- 1/2 teaspoon Almond Extract
- Milk as desired for texture
- 1 cup of Strawberries cleaned and sliced
1. Prepare 5 large silicone muffin cups by spraying liberally with cooking spray. Set aside
2. Combine the melted Butter and the Sugar in a medium-sized bowl.
3. Add the Eggs and beat throughly.
4. Add the Flour, Baking Powder, Almond Milk and Almond Extract and beat or whisk until well combined and batter forms a bubble when it is folded upon itself.
5. Fold in the Pecans.
6. Divide the batter into the baking cups. They will be about 1/3rd filled. Give each one a little tap against the table to let out any air bubbles. Cover each with Plastic Wrap, but leave a little opening, so the steam can get out.
7. ONE AT A TIME put a muffin cup in the Microwave and heat on HIGH for 60-70 seconds. I did this for the full 70 seconds and it worked perfectly. Remove the plastic wrap CAREFULLY ( remember the steam? ) and place upside down on a plate to cool.
8. Repeat for the other Shortcakes.
ICING and STRAWBERRIES:
1. Melt the butter to soften it (but don’t completely melt it.)
2. Add the Powdered Sugar and Almond Extract. Mix til smooth.
3. Add Milk one tablespoon at a time until icing is smooth and spreadable.
4. Spread on the tops of the cooled Shortcakes.
5. Top with Strawberries, and add additional Strawberries between cakes.
6. TRY to wait until after dinner to eat this yummy dessert.
Here are all five shortcakes assembled on the cake dish. They taunted us all through dinner.
I got comments like “Restaurant worthy” and “5 stars” and “You can make this anytime!” for this little dessert. It was really good. The mini-cakes alone are terrific. They didn’t come out gummy or too moist. The cake consistency is just right. They really did taste like a cake version of a Pecan Sandie.
Absolutely worth a try.
Look inside that shortcake. Look at that delicious flakiness.
This recipe was inspired by one on Instructables.com You should totes go visit them and see what they’ve got cooking.
[To my VEGAN readers — These obviously don’t fit the Vegan bill, but I’d be interested in how you think we might be able to adapt this recipe to something that would work your table.]