Do you remember when you were a kid and so many things seem just… magical? You didn’t understand how things work which made it all amazing and astonishing for the little person. “Wow” was all you could exclaim.
I love that.
And being a mom of three little ones, I get to witness those moments quite a bit. But recently, I realized that with our almost 7 year old daughter (she is the oldest one) learning so many things – she is not so amazed with things anymore. We are homeschooling so we are the teachers. We explain how things work. Science is amazing. But it got me wonder: am I taking some of the magic away?
I know, just like every mother, I want the time to slow down and my kids to slow down and not grow up so fast. I am frantically trying to soak up every moment of motherhood. Every moment of them being little and adorable and so naive. They do not know about all the bad in the world, they still believe in princesses and knights and the tooth fairy. And I want to keep it that way for as long as I can. It’s a part of a happy childhood, right?
And you know what else is a part of a happy childhood? Strawberries! In the summer! Fresh and so deliciously sweet!
And you know what else? ICE CREAM! Don’t we all have happy memories that include ice cream?
I was asked by Driscoll’s Berries to come up with a new way to enjoy strawberries and strawberry shortcake. We are huge fans of strawberries so this task was super fun and it turned into a family project.
Strawberries, ice cream and shortcakes = fabulous summer dessert!
Few notes about the recipe:
I used my very favorite shortcake recipe, the same one you can find in my Classic Strawberry Shortcake post.
For the ice cream part: you can use store bought ice cream and mix in chopped fresh strawberries or you can make my evaporated whipped milk ice cream that require no machine and no yolks or cream. Super easy and quite… well…. magical. See here for my photo tutorial.
I sprinkled the tops of my shortcakes with slivered almonds just for looks. So you can skip this step or dress them up. It’s up to you.
- ¼ c granulated sugar
- 2 c all-purpose flour
- 2 tsp baking powder
- ½ c unsalted butter, cubed and chilled
- 1 beaten egg
- ⅔ c milk
- 1 can ( 13. oz. ) evaporated milk, with Vitamin D added
- 1¼ c powdered sugar
- 12 oz. strawberries, washed, hulled, chopped
- Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled.
- Pour into a large mixing bowl.
- Whip until fluffy, about 40 seconds.
- Add the powdered sugar, slowly pouring into the bowl and whip until combined.
- You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined.
- Place the bowl in the freezer for an hour.
- Pull out from the freezer, whip for 1 minute and back to the freezer.
- Repeat about 4 times.
- Place in a container with a lid. Store in the freezer.
- Stir in strawberries before assembling the shortcakes. Other wise you will have frozen pieces of strawberries in your ice cream.
- Line a baking sheet with parchment paper or silicone baking mat like Silpat. Set aside.
- Preheat oven to 450 degrees.
- In a medium mixing bowl, whisk together sugar, flour and baking powder.
- Add butter and cut in with a pastry cutter.
- In a small mixing bowl or measuring cup, mix together egg and milk.
- Add the wet ingredients to dry ingredients and stir with a wooden spoon just until moistened.
- Drop the dough onto prepared sheet by 2 heaping tablespoons, leaving at least 2 inches space between each mound. If you want flatter shortcakes, flour your hands and gently flatten each mound of dough to about ½ inch thick disks.
- Bake for 10 to 14 minutes, or until golden brown.
- Cool shortcakes on baking sheet for 2 minutes, then transfer onto a wire rack to cool completely.
- Slice each shortcake in half horizontally. Place a generous scoop of ice cream on the bottom part and top with the top part. Serve immediately.
Disclosure: I was provided coupons for a free product from Driscoll’s Berries. All opinions are 100% my own.