Saturday, September 10, 2011
Strawberry shortcake with Thrive products
First of all, here's the recipe:
16 oz frozen, sweetened strawberries, thawed
1 pkg (3 oz) strawberry jello
1/2 cup shortening
1 1/2 cup sugar
1 tsp vanilla
2 1/4 c flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
Combine strawberries & jello & set aside. In a mixing bowl cream shortening & sugar. Add eggs 1 at a time, beating well after each. Beat in vanilla. Combine flour, baking powder & salt. Add to creamed mixture alternately with milk. Pour into greased pan. Spoon strawberry mixture evenly over batter. Bake until toothpick come out clean, at 350, approx 45-50 min.
In this test I used Thrive for the strawberries, shortening , eggs, baking powder, & milk.
I was impressed how quickly the strawberries rehydrated in water. Fast! I ate one plain, & it tasted as good as a frozen one would have. It did take extra time to separately mix the shortening, eggs & milk, but that's just part of cooking with food storage. One plus of the egg substitute, it you can halve recipes & halve the eggs! Awesome! I think I drained the strawberries a bit too much (forgetting I would have been using frozen & there would have been juice). I think that accounts for my having less strawberry mixture on top than normal. But the important question: how did it taste?! Awesome! I probably wouldn't have known it was made differently if I'd just been served it. I'm especially excited about the shortening substitute, as a few of my favorite recipes have that. I was quite happy with the experiment! And Sariah is so knowledgeable & helpful!