Culinary Cannabis

Strawberry Shortcakes Story

Hello Everyone!

Thanks for stopping by today to talk about classic strawberry shortcakes. For me, the traditional shortcakes are made with actual cake, not sweet biscuits. Apologies to those who just love biscuit strawberry shortcakes. The classic shortcakes are also topped with mounds of cloudlike freshly whipped cream. Normally, any addition of cream provides another infusion opportunity, but for me, the taste of cannabis is too pronounced for this simple cream topping. If you enjoy the taste of cannabis, feel free to used infused cream for the topping component. You could also try using 1 cup of infused cream and 1 cup of uninfused cream.
I have great memories of going to “U-pick” farms and spending a couple of hours picking berries and then making these shortcakes which my mom and I would have as dinner. Just so you’re clear, the shortcakes were not dessert, but dinner itself. Strawberry desserts were also my dad’s favorite and he always asked for some kind of strawberry dessert for his birthday. Since his birthday was in late December, he rarely got shortcakes, since they depend on perfectly ripe berries for optimum flavor.
Fun food fact number 73: Strawberries are not true berries. According to botanists, the strawberry is a false fruit or pseudocarp. What we consider the strawberry is just a vehicle to contain multiple fruits which are what we think of as seeds on the outside of the, normally, red fleshy receptacle. My husband, a big fan of conspiracy theory, will tell you in all honesty that because of this strange botanical classification, strawberries were brought to earth by ancient aliens. It’s just one of his many quirks that I find endearing (at least most of the time!).

Strawberry Shortcakes Recipe.docx

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Strawberry Shortcakes Recipe
Cake
½ c infused butter, barely melted
½ c infused sugar
1 t vanilla extract
1 egg
½ c milk
1 ½ c all purpose flour
2 t baking powder
Pinch of salt
2 T heavy cream
2 T raw sugar

Strawberries
2 pounds strawberries, hulled and sliced
¾ c infused sugar
1/4 c orange liquor (such as triple sec or Grand Marnier)
¼ c fresh lemon juice

Cream
2 c heavy whipping cream
4 T confectioners sugar
1 t vanilla extract

Preheat oven to 350 degrees F. Grease 9X9 pan and set aside.
In a large bowl, beat melted butter and sugar until light and fluffy with an electric mixer. Add the egg and vanilla.
In another bowl, mix the flour, salt and baking powder. Add this mixture in 2 additions, alternating with the milk. Do not overmix the batter.
Place batter into prepared pan and spread to the edges. With pastry brush, brush top of batter with the cream and sprinkle with the raw sugar.
Place in oven and bake for 25-30 minutes, until lightly golden on the top and a tester comes out clean. Cool completely before assembling the shortcakes.
For strawberries, combine all ingredients and allow to macerate for at least half an hour before assembling the shortcakes.
For cream, put the bowl and beaters in freezer for 10 minutes. Pour in the cream into the bowl and begin to mix. Continue mixing until slightly thickened. Add the vanilla. Slowly add the confectioner’s sugar and continue to mix until firm peaks form.
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You can make one shortcake by splitting the cake into two layers. Layer strawberries and cream between the layers.
For individual shortcakes, slice cake into pieces and use two pieces for each shortcake. Again, layer the strawberries (and accumulated juices) and the cream. As with all cannabis infused food start with a small portion till you learn your tolerance. Keep out of reach of children and pets

Culinarily Yours in Cannabis,

Mary Ann