Iconic summertime favorite: The Strawberry Shortcake


The All-American, all-time favorite summertime treat…
The Strawberry Shortcake.
Originally a scone, sliced to indulge a strawberry sandwich…then evolved to sponge cake pastry cups.
Trending now, are assorted variations…
from angels food to devils food, lemony or peppery.
Trifles or grilled kebabs.
…and simply a must-have summertime favorite.
The Menu Shoppe has it covered…
great tips for great menus.
Also a pleasure to present our newest menu covers
Woven of strong, highly sustainable fibers for textured panache, and available in a stunning palette of organic hues. 
A close-up features a die-cut cover for logo display. Available in standard and custom sizing.  Also engaging for wine lists or other specialty menus.
Brown Sugar Shortcake
1 cup sliced strawberries
*use 2 cups if using only strawberries or 1/2 cup each of other berries
3/4 cup Lemon Curd
Combine the strawberries, ( and other berries if wished ) in a bowl. Split the shortcakes in half horizontally using a serrated knife, and place each half on a dessert plate.
Spoon 1/2 cup berry mixture over each shortcake half, and spoon 3 tablespoons Lemon Curd over berries.
Simple. And simply a best of summer sweet treat.
Chocolate Strawberry Shortcake
Biscuits:
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
Strawberries:
2 pounds small strawberries, hulled, quartered (about 3 1/2 cups)
8 tablespoons powdered sugar, divided
1/4 cup fresh orange juice
2 tablespoons Grand Marnier
1/2 teaspoon finely grated orange peel
Pinch of salt
1/2 cup chilled whipping cream
1/2 cup chilled sour cream
For the biscuits:
Preheat oven to 400°F. Line baking sheet with parchment. Whisk first 5 ingredients in large bowl. Using electric mixer, beat cream and vanilla in medium bowl until firm peaks form. Stir cream into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. Pat dough out to 3/4-inch thickness. Using 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out total of 6 biscuits. Place biscuits on prepared baking sheet. Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to rack; cool.
NOTE: Can be made 6 hours ahead. Let stand at room temperature.
For the strawberries:
Stir strawberries, 6 tablespoons powdered sugar, and next 4 ingredients in medium bowl. Cover and chill at least 1 hour and up to 2 hours. Using electric mixer, beat chilled whipping cream, sour cream, and remaining 2 tablespoons powdered sugar until soft peaks form. Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream. Pass remaining berries alongside.
Strawberry Shortcake Trifle
2 cups whole milk
1/4 teaspoon salt
1/4 cup cornstarch
2 large eggs
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 loaf pound cake, cut into 16 slices
1/2 cup strawberry jam
2 cups thinly sliced strawberries
2 tablespoons Triple Sec
In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth. Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.
Grilled Strawberry Shortcake Kebabs
1/2 cup whipping cream
1/2 cup crème fraîche
2 tablespoons packed dark brown sugar
Zest of 1/2 lemon
1 angel food cake (1 lb.)
32 strawberries (2 lbs.)
preferably about 1 1/2 in. wide, hulled to create a V-shaped hollow
6 tablespoons strawberry jam
Beat whipping cream, crème fraîche, sugar, and zest in a bowl with a mixer until thick enough to hold a soft shape. Chill. Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in. Save remaining cake for other uses. Heat grill to medium-low (300°F to 350°F ).
Put strawberries in a large bowl. Microwave jam in a glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, dab hulled insides of berries with jam, then brush remaining jam over berries and turn gently to coat all over. Hold a pair of bamboo skewers so they’re slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs. Grill kebabs, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it’s toasted, but if not, nudge with tip of tongs. Serve with cream mixture.
If it’s on the menu…the Menu Shoppe has it covered.
Visit www.menushoppe.com today.
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