- Ella Taylor
The Sweet Side of Finance -- May
Welcome to the fifth installment of The Sweet Side of Finance. If you've signed up for my newsletter, you already know about today's tasty treat.
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If you missed my other recipes, they can be found here:
January: Brown Butter Chocolate Chip Cookies
February: Sugar Cookies with Meyer Lemon Glaze
March: Veggie Frittatas
April : Bean Salad
If you give my recipes a try, I'd love to see pictures and hear about what you thought of them!
This month, we've been talking about being prepared financially for whatever life may throw at you. I've written about it on Instagram, Facebook, and LinkedIn.
This month, we've been talking about taxes. It's not most people's favorite topic, and yet, it's an important one. But instead of doing something tax-related for food (because what would that even be?), I decided to go for something much more fun--a strawberry summer treat!
Fresh Biscuit Strawberry Shortcake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons of cold butter, cut into chunks
3/4 cup cream
2 pints of strawberries
½ cup of sugar
½ pint of whipping cream
1 teaspoon vanilla extract
1/3 cup powdered sugar
Prepare Strawberries: Wash the strawberries, remove the stems, and cut into quarters. Place in a bowl and gently mix with the sugar. Leave for 20 minutes at room temperature, stirring gently every 5 minutes. This will allow the strawberries to release their juice and will create a nice, sweet strawberry juice.
After 20 minutes, pour water over the strawberries until they are covered by about an inch of water. Stir, then cover and place in the refrigerator to cool.
Prepare biscuits: Preheat oven to 425 degrees F.
Mix the flour, baking powder, salt, and sugar in a bowl.
Use a pastry cutter or a couple of knives to cut the butter into the flour mixture until the dough pieces are the size of peas.
Stir in the cream until just incorporated. Do not over mix.
Roll out the dough to about ¾ inch thick on a floured surface.
Cut out biscuits with a lightly floured 3 inch round cookie cutter. I like to use a drinking glass for this part.
Place on a baking sheet and bake for about 10 to 12 minutes.
Prepare whipped cream: Pour the cream into a metal bowl and then place in the refrigerator for 10 minutes to cool.
Remove from the refrigerator, add the vanilla and sugar, and whip until soft peaks form.
Once the biscuits are cool, cut the biscuit in half, place in a bowl, cover with strawberries and some of the strawberry liquid, and then top with whipped cream. Enjoy!
This recipe always signifies summer to me. I like to add extra strawberry juice to my strawberry shortcake so that the biscuit gets soft from soaking up the juice and the cream. It’s a hotly debated topic of cake vs. biscuit, but I always love a good biscuit. I also enjoy the biscuit instead of a cake because I think it holds its form better with the extra juice. The vanilla and sweetness of the whipped cream goes well with the slight tartness and acidity of the berries.
Until Next Time,