Here at InkHead we celebrate every employee’s birthday. Yesterday we celebrated our CEO Chris D’Agnese’s birthday with homemade strawberry shortcake made by Sales Admin Hap Christensen.
• 2 Sticks Unsalted Sweet Cream Butter (8 oz)
• 1 1/2 Cups Granulated Sugar
• 1/2 Cup Buttermilk
• 2 Whole Eggs, and 2 Egg Yolks
• 2 Tsp Vanilla Extract (or 1 Vanilla Bean)
• 2 Cups Self-Rising Flour
• 1-2 lbs fresh strawberries, cut into slices
Allow butter to soften on the counter, and put in a mixing bowl. Whip the butter on high speed using a stand mixer or egg beater. Gradually begin adding the sugar until the mixture is light and fluffy. Pour in the buttermilk, and blend thoroughly, eliminating all clumps. Begin adding one egg at a time, waiting until fully incorporated before adding the next egg; the same holds true for the egg yolks. Add the vanilla extract, then scrape the bowl to make sure there aren’t any stowaways clinging to the sides. Preheat your oven to 325 Degrees Fahrenheit. Reduce mixing speed to low, and gradually add flour until it is all in. Turn the mixer off, switch to a spatula. Grease your pan (Bundt or 6″x3″) and lightly dust with flour. Pour in the mixture. Bake for 45-55 minutes, keeping an eye on the cake to ensure that the cake is rising slowly and steadily, and not too quickly.
***Do not over mix; this will create excess gluten and make your cake tough.
• 1 Pint Heavy Whipping Cream
• 1/2 Tsp Lemon Zest
Add your cream to a bowl and mix on high for about 3-5 minutes, or until the cream becomes noticeably thick and fluffy, sprinkling the lemon zest in as you mix.