Milchig Strawberry Shortcake?

Posted: Wed, May 14 2008, 12:03 am Post subject: Milchig Strawberry Shortcake?

Anyone ever heard of or tried to make a milchige strawberry shortcake? You know. like where the cream would be some type of milchige cream or chees filling instead of whipped cream? I would love to try this for shavuos for a party, but will have to try it out in advance so am thinking of it now already.

Any ideas would be appreciated.
TIA

Platinum Member Joined: Sep 22 2004 Posts: 9754

Not with cheese filling (that doesn't sound like strawberry shortcake to me), but take your favorite recipe and use butter instead of margarine and whipped cream instead of Rich's whip.
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Platinum Member Joined: Jul 27 2007 Posts: 15029

I don't understand what you mean. I've made strawberry shortcake many times. A sweet biscuit, strawberries (macerated with a little sugar) and whipped cream.

Platinum Member Joined: May 06 2007 Posts: 8548

Traditionally, it's made with a biscuit. But these days, people just make it in cake form. Cake, whipped cream, strawberries in the middle, the cake. Frost the whole thing and decorate with strawberries on top. I think cheese of come sort would be good, but it wouldn't be shortcake anymore...

Oh, and I'm still sad that we don't do milchigs for shavuos...
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Platinum Member Joined: Aug 29 2007 Posts: 12058

I think they market milchig whipped cream & you can use that instead of pareve. I suppose you could make the cake part milchig too if you so desired.

Platinum Member Joined: Jul 27 2007 Posts: 15029

Platinum Member Joined: Sep 22 2004 Posts: 9754

Clarissa, every time you talk about food I want to get in my car and come over to your apartment.

Platinum Member Joined: Aug 29 2007 Posts: 12058

ok you know what,I'm coming too. it doesn't take too much to make me seriously hungry these days. yum!

Posted: Wed, May 14 2008, 9:05 am Post subject:

yeah whatever shortcake is got lost ...

a fine fluffy sponge cake ... then milky whipped cream ... I put between one layer strawberries and another layer blueberries ... I prefer the parve whip however ...

also take half of the berries and cook them with a little sugar after cools add the fresh ones ... makes for a tastier fruity flavor ...
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Platinum Member Joined: Jul 27 2007 Posts: 15029

I need some clarification here.
I know that strawberry shortcake used to be a biscuit with strawberries on top, topped with whipped cream.
Here's is what my version of strawberry shortcake looks like:
two round fluffy sponge-like cake layer with a layer of whipped cream mixed with sugared strawberries. the entire cake is then iced with whipped cream and decorated with some more cream and strawberries. The cream I use is non dairy (I guess like Rich's whip but in a heimishe company's version-like Gefen or Hadar).

Now any suggestions on how to make my kind of strawberry shortcake dairy? I want to make this for a shavuos gathering.
Is there a dairy version of this type of whip? Or does anyone have a recipe for a very light fluffy cheese filling that can be used as for icing a cake?

Platinum Member Joined: Jul 27 2007 Posts: 15029

I don't understand. If you want dairy whipped cream, why don't you whip the cream yourself? All you do is put cream in a mixer, add a bit of confectioner's sugar, and whip it up.

If you don't have time for that you can buy the canned whipped cream.

Platinum Member Joined: Jul 27 2007 Posts: 15029

Hey, we all find unfamiliar things daunting. Here's a how-to on whipping cream. I don't do this ice bath thing at all, I just whip in a mixer.

http://video.epicurious.com/?fr_story=FRTHEBRAIN200874&rf=sitemap

Sorry I can't help you out with the CY thing. Generally, cream is sold in little containers, alongside the milk and half & half.

Silver Member Joined: Feb 07 2008 Posts: 977

J &J makes heavy cream. you should find it in your local grocery, looks like a 1 quart milk carton. It's in the ref. section this time of year and in freezer the rest, because they only make limited amounts during the year but way more Shavuous time. Whip it with conf. sugar but not for too long because then you'll get butter!!! I get it in Landau's on 18th Ave for about $7-