Strawberry Shortcake with Vanilla Cream

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake has been one of those recipes I have always wanted to make and I have been a little apprehensive about making it for some reason. Once I tried this recipe I really have no idea why I shied away.

I haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the winner see photo here. I was totally delighted as I had a few different taste testers; which were very happy for me as they tasted this amazing recipe and love my food styling.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 14 min.
Difficulty level is: Easy

From Chatelaine (Batched down)


• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp baking powder
• 1/8 tsp sea salt
• Lemon zest, from one lemon
• ¼ cup cold unsalted butter, cut into small cubes
• 1/3 cup heavy whipping cream, plus 3 tbsp
• 1 tbsp heavy whipping cream for brushing
• 1 tsp coarse sugar
• 250g strawberries sliced
Vanilla Whipped Cream
• ½ vanilla bean
• ½ cup heavy whipping cream
• 1 tbsp granulated sugar

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a large bowl stir together flour, sugar, baking powder, salt and lemon zest until blended.
4. Incorporate the butter using your finger, until the mixture resembles coarse crumbs.
5. Slowly add in the heavy cream, until the dough can form a ball.
6. Slightly press down the dough on a lightly floured surface and cut into four wedges.
7. Gently form each wedge into a ball and place on sheet 1” apart.
8. Brush the tops of the biscuits with cream and sprinkle with sugar.
9. Bake for 12-14 min. or until the tops are a golden brown.
10. Let cool on rack.
Vanilla Whipped Cream
1. Split vanilla bean down the middle and scrape out the vanilla seeds.
2. Using an electric mixer with the whisk attachment add in the vanilla seeds and sugar and whip cream on medium until stiff peaks are formed.

1. Once cooled cut shortcakes in half.
2. Place some jumbleberry jam on the plate.
3. Place the bottom of the shortcake and top with whipped cream.
4. Add strawberries on top followed by more whipped cream.
5. Place the top portion of the biscuit.
6. Garnish with strawberries and serve

• Serve with jumbleberry jam or strawberry jam.

Please Enjoy

My thoughts
These were a big hit with my tasters. One reviewer even showed me a clean plate with the remnants of jam. Another requested even more jam even though I gave a healthy helping; but they are Welsh born and this reminded them of scones, jam & clotted cream. I loved this so much I wanted to make another batch right away and wished I hadn’t batched down the recipe. The addition of the lemon zest to the batter added a slight punch and brightness not to mention nothing beats fresh homemade whipped cream. I haven’t purchased canned whipped cream in years now.

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream

I is for … Strawberry & Mango Cake Ice Cream - Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream – Candy Coated Culinista

I was craving some ice cream which isn’t the norm for me and I had just bought Mango fruit cake from the grocery store. The thought popped into my mind to go crazy and toss some fruit and cake into the ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min.
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions per your ice cream maker.
Chilling Time: 2 hrs, or overnight

Ice cream
• 1 cup milk
• ¾ cup granulated sugar
• Pinch of salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 vanilla bean, sliced in half and insides scrapped out
• 2 cups strawberries, chopped
• 4 slices of mango tea or sponge cake, cubed

Ice cream
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whisk together the egg yolks in a large glass bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour the mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the heavy cream and vanilla extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. In the last few minutes of the churning process, add in the strawberries and mango cake.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
This is my take on a reverse ice cream cake if you will and it just came together amazingly well. Whole strawberries and cake inside a single scoop of ice cream seems perfect to me and I love the taste of homemade ice cream. My favourite part about this recipe is that there are no artificial flavours and that makes me a huge fan.

Strawberry Scones with Compote

Strawberry Scones with Compote - Candy Coated Culinista

Strawberry Scones with Compote – Candy Coated Culinista

Another cooking club challenge that I decided to try, just to see how much this recipe varied from my Lemon Merignue Cranberry White Chocolate Scones with Lemon Glaze recipe.

From Chatelaine

Yield/Serving: 12
Prep Time: 10 min.
Cook Time: 15 – 17 min
Difficulty level is: Easy

• 2 cups all purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1/3 cold unsalted butter, coarsely grated
• 454g tub strawberries, diced, about 2 2/3 cups, divided
• 1 tsp lemon zest

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl mix together, flour, sugar, baking powder and salt.
4. Using a fork mix in the grated butter until the mixture is just crumbly.
5. Now stir in the cream and half of the strawberries until the dough just comes together.
6. Don’t over mix.
7. Scoop ¼ cup of the mixture and shape into a 1” high round scones on the prepared baking sheet.
8. Bake for 15 – 17 minutes until the tops of the scones are golden.
9. Transfer to a wire rack and let cool completely.
10. In a small saucepan add the remaining strawberries and sugar along with the lemon zest over medium-high heat.
11. Cook for 15 minutes until the sugar has dissolved, stirring often
12. Serve warm with scones

• Add more cream 1 tbsp at a time if needed.

Please Enjoy

My thoughts
This was just okay for me and they really didn’t look like scones. Since making my Lemon Merignue Cranberry White Chocolate Scones with Lemon Glaze I know what scones look like and these did not resemble scones to me at all. When I formed them they didn’t rise and they spread out and had a muffin or cake consistency more. When they started spreading in the oven I moved a few to muffin liners so they would at least be round and not flat. Another cooking club member mentioned she had to do this recipe twice. I have a policy on this I don’t do magazine recipes twice when they are triple-tested to get into the magazine. I don’t want to waste more ingredients to possibly get the same result. No thanks.

Blackberry Strawberry Chia Jam


I am trying to cut some of those hard to pronounce ingredients from my life and here’s my attempt at jam. I don’t really use jam unless in baked goods, but if I can get Mr. C. to like this more natural organic preparation, I’d be really happy.

Yield/Serving: 1 pint
Prep Time: 5 min.
Cook Time: about 20 min.
Difficulty level is: Easy

• Handful of strawberries, stems cut off & cut in quarters
• Handful of blackberries, cut in half
• Handful of frozen cranberries
• 5 tbsp agave nectar
• Juice from one orange
• 1 tsp pear extract
• 3 tbsp chia seeds

1. Prep the berries and pour into a small saucepan over medium-high heat and allow berries to break down.
2. Add orange juice and allow to boil stirring frequently.
3. Add in chia seeds, pear extract and continue to stir.
4. Reduce to low heat and allow jam to thicken up.
5. Pour into mason jars and let cool to room temperature.
6. Store in refrigerator.

• Jam will keep for up to two weeks.
• Use any type of sweetener or no sweetener at all if you like.

Please Enjoy

My thoughts
This jam was fast and simple and healthy. The chia seeds work well as the berries and seems to help the jam bind better.

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