Strawberry Shortcake Cookies

Continuing on with the strawberry shortcake theme, I baked up a small batch of these cookies to give away as thank-you gifts. It is my second time making this recipe and both times have been very successful and taste heavenly. Just beware of the fruit juice burning in the oven as the strawberries bubble away. These strawberry shortcake cookies are great way to use up a excess strawberries, although really, when do does one ever have too much fruit? There are two fruit monsters living in my house so fruit is consumed at astonishing rates. 

Strawberry Shortcake Cookies

Summer is the time to incorporate as much seasonal produce as possible. Berries are such a summer flavour; these cookies are sure to disappear very quickly from the cookie jar. Maybe I'll attempt using other fresh fruit the next time I make these. Blackberry honey cookies....mmm~~

Strawberry Shortcake Cookies

Baby Strawberry Whole Wheat Shortcakes

Baby Strawberry Whole Wheat Shortcakes

These miniature sized shortcakes are too adorable! They are the perfect size for high tea; slightly smaller than the circumference of a regular cupcake. May I mention that besides the whipped cream, they are fat-free and vegan? Talk about the perfect summer dessert! These shortcakes look absolutely stunning when served on a platter. Anything baby-sized is cute.

I chose to use strawberries because they are currently in season and super cheap to buy. I also like how it is possible to slice the strawberries and use the tips to make a star shape. To make this dessert look even better, opt to use a pipping bag to add the whipped cream. I ran out and had just plopped it on with an icing spatula. I guess you can say it gives it a more 'homemade/backyard barbeque' look, hahaha! Stabilizing whipped cream will allow the whipped cream to hold it's shape and to sit out on a plate for a long time without deflating and melting all over the place. Very important when you plan to eat for 4 hours on a summer's day.

Baby Strawberry Whole Wheat Shortcakes

Shortcake recipe from Better Homes & Gardens magazine

Yield: 9

Ingredients

Shortcakes

• ½ cup all purpose flour
• ¼ cup whole wheat flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• ½ cup + 3 tbsp whipping cream

Stabilized Whipped Cream (not vegan; Peanut Crumpet's vegan whipped cream can be found here)

• ½ cup whipping cream
• ½ tsp powdered gelatin
• ½ tbsp cold water
• Honey, to taste

Topping

• Sliced strawberries

Directions

1. Preheat oven to 325˚F and line a cookie sheet with parchment paper or a silicon mat.
2. In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
3. Add whipping cream; stir with a fork just until the dough comes together. Do not overmix.  
4. Using a cookie scoop, drop dough mounds onto the prepared baking sheet, leaving about 3 inches between mounds.  
5. Bake about 18 minutes or just until the tops begin to brown. Once the shortcakes are finished baking, allow them to cool completely before assembling.
6. To make stabilized whipped cream, whip whipping cream with an electric beater until soft peaks form.
7. Dissolve powdered gelatin in cold water and add it immediately to whipped cream.
8. Continue beating until incorporated. Sweeten with honey to taste and continue beating until stiff peaks. Store in fridge until ready to use.
9. To assemble, slice the shortcakes into half horizontally using a sharp knife and a gentle hand. Smear a dollop of whipped cream on the bottom side and arrange strawberry slices (or bits) on top. Smear a bit more whipped cream on the top half of the shortcake as 'glue' and sandwich on top. For more decoration, add a bit of whipped cream on the very top of the whole shortcake and top with half a strawberry. (Wow, how many times did I use the word 'top' in this step?)
10. Best eaten immediately, or can be stored in an air-tight container in the fridge.

Love from Coconut Crumpet's Corner ♡ 

DIY Summer High Tea

DIY Summer High Tea

Tuesday June twenty-fifth, the day every single one of us has finally been released from the grasp of year end exams. And what better way to celebrate together than a five hour catch-up gossip session over high tea? Paying to experience high tea at a fancy cafe Downtown is not within our poor student budget, and making food ourselves allows us to have a wider variety of food. Our specialty is eating, and eating a lot. This is just the beginning of an awesome summer vacation, with many more get-togethers involving food to come. 

Here is the menu for the Summer High Tea. Please see the recipe posts for more photos!

Clockwise from top left corner: Fruit Jello Parfait, Earl Grey Cupcake, Salad (sans dressing), Green Tea Macaron, savoury bottom tier, Lemon bars

Fresh Salad with Orange Dijon Mustard Vinaigrette

Open-faced Cucumber Sandwich with Smoked Salmon Cream Cheese

Open-faced Avocado Sandwich

Classic Club Sandwich

Black Tea-Infused Garlic Miso Chicken Salad Cone

Bell Pepper, Green Onion, and Gouda Fluffy Mini Quiche 

Mini Beef and Cheese Sandwich Roll

Apricot Gouda Scone

Baby Strawberry Whole Wheat Shortcake

Earl Grey Cupcake

Matcha Macaron with Chocolate Ganache

Lemon Bar

Fruit Jello Parfait

Love from Papaya and Coconut Crumpet and Co.