I haven’t had strawberry shortcake in years! My mom used to make it for us during the summertime for dessert. It was such a treat! I always loaded up on the whipped cream. My favorite part.
I was excited that my responsibility for the recent partnership with Bozzuto was to make a treat replicating my childhood favorite dessert.
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 egg whites*
1/4 cup yogurt (Greek or regular yogurt; vanilla or plain)
3/4 cup milk (cow's milk; or soy milk; or vanilla almond milk)
2 teaspoons vanilla extract
seeds scraped from 1/2 split vanilla bean (optional)
2 cups diced strawberries (about 10 medium strawberries finely diced)
1/2 cup granulated sugar
2 Tablespoons cornstarch
Strawberry Whipped Cream
1 and 1/2 cups heavy whipping cream
3 Tablespoons granulated sugar
1 and 1/2 teaspoons vanilla extract
reserved 1/2 cup of strawberry filling
Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
Make the cupcakes: Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. See photos above. Repeat with all 12 cupcakes. You will have leftover filling to use in the whipped cream.
Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. Add the remainder of the strawberry filling and continue to beat for another 30 seconds. Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover.
I made it for Thanksgiving dessert and it was a huge hit. Peanut Butter desserts are my all time favorite. I could eat them every day. This is one of the best peanut butter pie's I have ever had - if you live in Charleston it rivals the one at 5 Loaves which is awesome. The chocolate and creamy peanut butter filling go together so well. Pure decadence I tell you. Serve with whipped cream and you are in business for a fantastic dessert for any company!
Chocolate Peanut Butter Pie
Recipe adapted from Food & Wine
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground (2 cups)
Peanut Butter Filling
8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream
1/4 cup Chopped Peanuts, chopped
1/4 cup semi sweet chocolate, chopped
MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. Melt butter and stir into the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
MAKE THE CHOCOLATE TOPPING: Place chopped chocolate in a medium bowl. Heat cream over medium heat until simmering. Add cream to chocolate and stir until melted.
Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the chopped peanuts and chocolate around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.