Foodie Friday: Kid Favorite Strawberry Shortcake

Well hello, beautiful people, its Foodie Friday, the day of the week where we make a delicious kid-friendly and kid-approved recipes and share it with you! As you can tell by the title this is going to be about a fruity treat!

Storytime: My parents took my brothers and me to the Florida Strawberry Festival one year, and of course what you get at the Florida Strawberry Festival is the Strawberry Shortcake! The Florida Strawberry Festival this year is from February 28th to March 10th, its jam-packed with lots of fun rides, some awesome concerts at night, some shopping, and most of all tons and tons of delicious food.

I wanted to get a head start on all of the yummy treats and make something special for the kids I knew they would love to make it and love to eat it. I can’t remember where I found this recipe but the kids and my husband sure do love it, and will always be something we can make together!

Foodie Friday: Strawberry Shortcake

Cook Time:1 hr 
Total Time:1 hr 40 minutes
Servings: 6

What you will Need

For the Shortcakes

  • 2 Cups All-purpose Flour
  • 1/2 cup freeze-dried strawberries
  • 1/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, plus more for brushing
  • 1 Large egg

For the Filling

  • 6 Cups strawberries ( about 1 3/4 pounds),
  • hulled and halved or quartered
  • 1/4  Cup granulated sugar
  • Juice of 1/2 lemon
  • 1/4 cup freeze-dried strawberries
  • 1 Cup cold heavy cream
  • 1/3 cup confectioners sugar
  • 1 teaspoon pure vanilla extract

Instructions 

 

  1. Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pew sized pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
  2. Scoop 6 balls of dough ( about 1/2 cup each) onto the prepared baking sheet using a measuring cup or Ice cream scoop, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
  3. Preheat oven to 400 degrees. Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until a golden brown and toothpick inserted into the centers come out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to finish cooling.
  4. Meanwhile, make the filling. Puree 2 cups strawberries in a blender until smooth. ( You should have about 1 cup puree) Toss the remaining 4 cups strawberries with the 1/2 cup of the strawberry puree, the granulated sugar, and lemon juice; cover and refrigerate until ready to use.
  5. Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners sugar. Beat with a mixer on medium high speed untill stiff peeaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
  6. Split each shortcake and fill with the strawberries and whipped cream.

It’s one heck of a recipe and it’s always a mess for us but I promise you it will not disappoint! We hope you enjoy, What are some favorite treats they have at a festival near you? Share in the comments below!

Mickey Pumpkin Pie Pops

Food always tastes better if it’s shaped like Mickey, because you feel like you are there celebrating whatever it is with Mickey Mouse himself! I’ve been on a pumpkin everything kick and I’m not hating it. So the other night I decided to make us some Pumpkin Pie Mickey shaped pops. It was a huge hit with the boys! I’m actually thinking about making some for an upcoming PTO meeting if they will let me! I mean whats a better way to make a bunch of grumpy women who are exhausted smile? These treats turned out to be so delicious and extremely easy to make, I would imagine if you would find them at Disney they would definitely look and taste like these! Enjoy!
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Mickeys Pumpkin Pie Pop!

What you will need
Instructions
  1. Defrost the frozen pie crusts on the counter for about an hour.
  2. Roll flat with a rolling pin. Use a Mickey Mouse head cookie cutter to cut out the shapes.
  3. Preheat the oven to 350F.
  4. Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.
  5. On a parchment lined baking sheet or a silicone baking mat, set out half of the Mickey shapes.
  6. Brush the beaten egg over top of each of the entire Mickey shapes.
  7. Carefully press the lollipop stick into the pie dough, making sure it’s indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.
  8. Add a small spoonful of pumpkin mixture to the center of the Mickey, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.
  9. Line up the other half of the Mickey shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
  10. Using a fork, press around the edges of the pumpkin shape to seal it completely.
  11. Brush the top of the pumpkins with the beaten egg.
  12. Bake at 350F for 20 to 25 minutes until golden brown.

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