If there’s one thing I’m religious about in the kitchen, it’s whipping my own whipped cream. There are certain things I’m willing to cut corners on, but nothing beats the heavenly fluffiness of just whipped cream. It’s one of those tasks that sounds a lot more complicated than it is, but it actually happens really fast…especially with the help of a mixer…the job is done in less than a minute. Which brings me to an exciting announcement…not only do I have a yummy Strawberry Shortcake recipe to share with you today, but I’ve teamed up with Hamilton Beach, and I’m giving one lucky winner TWO fabulous mixers (more details on that below!).
I prefer shortcake that’s not overtly sweet. While I do add a bit of sugar (adjusting the amount, depending on the sweetness of my berries), I also add some fresh lemon zest and juice along with some chopped mint to give it fresh and zingy flavor.
Let all those ingredients sit together for a bit, and the strawberries start oozing a luscious syrupy juice. It’s divine.
With a stand mixer, it doesn’t get much easier than tossing whipped cream, sugar, and vanilla into the bowl, and letting the machine do all of the work for you. I loved testing out this great little machine. It’s sturdy, but still lightweight so it’s easy to manage, and it was completely simple to operate. Plus, it’s easy to dismantle, and I had just two parts to wash after…the bowl and the whisk attachment. (The cream could easily be whipped with a handheld mixer as well).
Here’s a little tip for testing the doneness of whipped cream….you know when they say beat till “stiff peaks” form? Well, sometimes it’s tough to tell when you reach that point, but if you flip over your beater, and the cream stand in a stiff point (instead of dropping over), then you are good to go!
Zesty Lemon Strawberry Shortcake
- 1 pound strawberries, cut into bite-size pieces
- About 1 tablespoon sugar
- zest of 1/2 lemon
- 1 tablespoon lemon juice
- 5 mint leaves, finely chopped
- 1 pound cake (or other cake of your choice)
For the whipped cream:
- 1 cup whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- In a bowl, combine the strawberries, sugar, lemon, lemon zest, and mint. Allow to sit for at least 20 minutes so the juices release.
- (optional) Using a ring mold, cut circular shapes from slices of pound cake. (Or serve with the whole slice of cake).
- In the bowl of a mixer, add the whipping cream, sugar, and vanilla. Beat at the highest speed until stiff peaks form.
- To serve, arrange the pound cake in the center of a plate, pile on a generous serving of strawberries, and top with a dollop of whipped cream.
Giveaway Details – CLOSED
***Congratulations to contest winner, Heather D!! I’ll be reaching out via email with more details!***
There are a few ways to enter, such as leaving a comment or tweeting, but you must be logged into Rafflecopter for tracking purposes. You can log in below via Facebook or by entering your email address. The giveaway ends on Sunday, June 8th at 12:00am, and the winner will be contacted via email. U.S. entries only. Must be 18 years or older. Good luck!
As a brand ambassador for Hamilton Beach, the products I tested were provided on a complimentary basis. All opinions are my own.