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Strawberry Shortcake

I myself have never been a big fruity type pie person. However I do like them, I just don’t LOVE them like I LOVE chocolate. So when I was shopping in the market one day I was at a lost at what dessert I was going to fix for Sunday dinner. I wanted and craved something different. Something more than the ordinary. So I left the store and went home and Google away until I came upon a recipe I was intrigued by. It was something simple but yet classic. The good ole Strawberry Shortcake. This was perfect because strawberries were in season and I knew that this was going to be a good change.  Besides any recipe that has cream cheese and powdered sugar in it has to be good. With a little re-mixing I made this recipe a true Porter House Original. Try it today, You’ll be glad that you did.

INGREDIENTS

Yellow Cake Mix
Eggs
Buttermilk
Oil or Butter (Depends on Cake Mix)
1 Tsp Vanilla Extract
8 oz. Cream Cheese (soften)
1 Cup Powdered Sugar
8 oz. Cool Whip, thawed
1 container of Strawberries

INSTRUCTIONS

1. Mix the first five ingredients and bake cake according to box instructions (Note: I use a 9 x 13 pan)

2. Let cake cool completely … While the cake is cooling make the topping …

3. Blend soften cream cheese with powdered sugar … After the cream cheese/sugar is combined; Fold in cool whip … After everything is combined frost mixture on cooled cake ..

4. Next step is to wash & cut strawberries … Sprinkle evenly over entire cake …

5. Eat and enjoy … refrigerate any leftovers ..

*CHEF’S TIP : If strawberries are not your thing (BYOC – Be Your Own Chef) and use whatever fruit you like. Happy Baking!

Patriotic Strawberries

Patriotic Strawberries

Ingredients
1 pint fresh strawberries (approx 12 oz)
4-oz white chocolate
Blue sanding sugar or sprinkles

Instructions
1. Line a baking sheet or cutting board with wax paper or parchment paper.
2. Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
3. Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.

*Chef’s Tip: Store the berries in the refrigerator until you’re ready to eat them, as white chocolate is a little more heat-sensitive than other chocolates. The berries are best eaten within a day or two of being made.

Source: www.BakingBites.com