On Monday, I was perusing at the near by Harris Teeter and found a strawberry aisle that said “1lbs California Strawberries, buy one- get two free”…. WHAT?? My first, and logical, reaction was “Are they still good to eat? Why would they give me 3 pounds of strawberries for the price of one?” Then, my second and most important reaction was “Strawberry Short Cake”!!!
So onward I went with my 3 packages of strawberries left to scratch my head on how can I put a twist on my strawberry shortcake? So I went straight to one of my favorite cupcake books to look up a recipe that I have wanted to try for some time now. This is a recipe for a edible cupcake bowl; originally geared toward an ice cream cupcake, but I figured with all of the whipped cream and strawberries this would be good for holding it all together!
Here’s how it starts:
Then, after just a short time in the oven, you get the honors of pulling and peeling the hot sugars off of the parchment paper and then trying to shape it into a bowl before it takes on its incredibly fast, world record, “hardening ability”!
Then it was time to get the cupcakes made… plus I really just want to take this opportunity to show off the picture of me mastering my 1-handed egg break! Yeah… I got that down on the first try! And there were zero egg shells to be found in the batter!
Once all of the cooking was done it was time to decorate the cake!
And here I present to you Bertie’s Bakery’s first attempt at a contemporary approach to Strawberry Shortcake. I know it may look a little blah, but it sure tasted good!