Matcha Strawberry Shortcakes with Lime Whipped Cream #CAStrawberryShortcakes
My first official assignment as a Brand Ambassador for California Strawberry Commission was to re-invent the strawberry shortcake. After a brief stop on the idea of another chocolate strawberry shortcake, and possibly a lemon lavender version, I settled on a matcha version, something I hope is new to you all (I like to feel inventive!), and matcha goes so well with strawberries.
I’ve had Matcha powder (Japanese green tea powder) in the back of my mind for a while, on my list of foods to bake with. It gives a great contrast of color and flavor to the gorgeous strawberries, if you’re a matcha lover, I think you’ll agree.
I also have a pin contest to tell you all about. It’s a great excuse to spend a little extra time on pinterest while checking out some fantastic strawberry recipes, getting inspired for those summer cook-outs and trying to win some extra cash!
To enter, follow these steps:
2. Create a "CA Strawberry Shortcakes" contest board on your own Pinterest page.
4. Include the hashtag #CAStrawberryShortcakes and tag @CAStrawberries with each image you pin so we can find you!
(don’t post it below on this blog post)
Good luck to you all!
To give you a little inspiration, check out this awesome strawberry shortcake recipe from Muy Bueno Cookbook and Savory Simple!
Chocolate Stout Cherry Pie
- 1 pie crust
- 2 (3.5 ounce) bars 60% chocolate (total 7 weight ounces)
- 3 tbs unsalted butter, cut into cubes.
- 2 tbs light corn syrup
- 1/3 cup stout
- 3 tbs heavy cream
- 2 1/2 cups pitted dark sweet cherries (such as Bing, about 16 wt ounces pitted)
For the Whipped Cream
- 2 cups heavy cream
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbs stout (optional)
- Preheat oven to 350.
- Rough out pie dough, transfer to a 9-inch pie pan, trim off excess. Prick several holes in the bottom.
- Bake at 350 for 18-20 minutes or until a light golden brown. Allow to cool.
- Break the chocolate into chunks and add to the top of a double boiler over gently simmering water along with the butter, corn syrup and stout. Stir frequently until the chocolate has melted. Add the cream and stir until completely incorporated. Add the cherries, stir until all of the cherries are well coated. Pour into the crust. Refrigerate until set, about 4 hours and up to 24.
- Once the pie has cooled make the whipped cream. Add the heavy cream, powdered sugar and vanilla extract (and stout, if using) to a stand mixer. Beat on high until soft peaks form, about 3 minutes.
Note about chocolate: you can use up to 70%, but the higher the percentage (which indicates the amount of cocoa in the bar) the more bitter the chocolate, therefore the more bitter the pie. If you use a really low cocoa content, like a 30%, the pie may have a harder time setting up because of the lower cocoa content, and higher milk content. I would stay between 55% and 70%.
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