After I picked and pureed the strawberries from my local pick-your-own berry farm I was dying to enjoy the flavor of summer. Luke and I had already gorged on our fill of fresh berries and I decided to get my bake on.
The cookie cups have been my most popular post, and I thought I’d share a trick I use to get them looking their best.
The cookies tend to brown quicker on the very top and they are never perfectly flat. So I use my microplane grater to gently sand them down.
I also give the bottom a light sanding to ensure that the cup will sit flat and steady on the plate.
I used a strawberry mouse to fill the shortbread cookie cups. With the puree we made in the FYI: Strawberry Freezing, Pureeing and Jamming it’s simple and quick.
First make a quick Cream Chantilly:
1 cup Heavy Whipping Cream
1 Tablespoon Vanilla Extract
1/4-1/3 Cup Powdered Sugar
Whip the cream, extract and sugar together to a soft peek.
Now gently fold in about 1/3 cup of cold strawberry puree. Whip again slightly until it firms up a little.
This is a ‘to taste’ thing. Add more or less sugar depending on how sweet your berries were or how sweet your palate is.
Fill your shortbread cookie cups and top with fresh strawberries.
The end of my very first month of blogging is coming up!
Off the List is going to officially be one month old and to celebrate I’m going to be giving one lucky winner their very own mold to make these amazing cookie cups.
All you have to do is subscribe to Off the List and leave me a comment on any post before July 1st. I’ll have a winner picked at random and in no time you could be making these great, simple desserts yourself.