(Still no camera, so taking pictures with my computer when I can.)
I love sit out in the open fields and pick strawberries. The first time I picked at least 10 lbs. While I was there, the weather became slightly gray and breezy but lovely in mind, the cloud cover and light drizzle giving relief from the hot sun. The second time I picked over 13 lbs of strawberries, perhaps just because I could, not to mention the price and flavor can't be beat by store-bought varieties. The picking went much more quickly the second time around as the larger varieties are now in season, though I prefer the smaller ones.
Here's the recipe I came up with yesterday after picking strawberries and hopping over Bash Bish Falls on my way home to cool off:
STRAWBERRY SHORTCAKE RECIPE:
I used two 9" pans, and poured a little extra batter into three heart-shaped ones to give away, but the batter could have easily fit into both.
1/2 cup butter, softened
1 1/2 cups sugar
1 cup yogurt
5 cups pastry flour
3 tbs. baking powder
1 cup fresh orange juice
orange zest (a tablespoon?)
425˚F about 25 min., or until golden brown. Rotate pans if necessary.
WHIPPED CREAM (Make on day two, or right before assembling):
1 pint heavy cream
1/4 cup sugar
1 tsp vanilla (or splash)
I assembled the cake on the second day, layering left-over strawberry sauce from the below chocolate cake recipe with lots of fresh sliced strawberries mixed in and a little extra sugar.
THINGS I LEARNED:
If you bake a white cake versus a chocolate cake, it's much more obvious if you don't center pans or rotate them in the oven, especially if you're using a poor old electric ovem. You can really tell if a flourless chocolate cake is not perfectly baked all the way round, but a white one will show inconsistent coloration and the texture is more or less wet or dry.
If you want to make chocolate curls by using a vegetable peeler and a bar of chocolate, it works best on a hot summer day. You don't even need to try and soften the chocolate by sticking it on top of the fridge or what ave you. Using a bar that has greater indentations gives a cool scalloped-edge look. I only had a bar of toffee chocolate, so although my curls broke up easily because of the small bits of toffee, it added a cool flecked-effect.