Shortcake with Whipped Cream

So, how about that heat?

You know it’s been too long when I feel like I need to lead with the weather.  Weather is the most universal ground breaker, I think.  We can all relate some how to too hot, too cold, too much rain, not enough rain, too much sun, too many clouds.  We can all agree it’s been HOT.  Maybe you love it, maybe you can’t stand it, but it’s been HOT!

When the weather is like this, I have two rules.  We go to the pool.  We don’t turn on the oven.  So in all fairness, there has been a lot of this in my life…

and this

and this, too.

You can tell I have been spending about enough time in the kitchen to put on the coffee, and not much else.  It’s summer.   What more can I say?

We had a bit of crash and burn toward the end of the week with all the fun we have been having, so I knew we would be staying put for the day, which gave me a chance to assess what really did have in the fridge.

I give you the berries.

One of my favorite breakfasts is cottage cheese with berries.  For you Facebook followers, I mentioned that L&L and I would be going to the beach for a few days, so no one was eating berries.  It’s Sunday, and all I kept thinking about was shortcakes.  I now will bring to your attention that HEAT situation.  And the summer rules.  Yup, I cheated.  I went right to Trader Joe’s and picked up pre-made shortcakes.  No judgement needed.  You will thank me when I am not suggesting you turn the oven on in 99 degree weather. To be fair to you and myself, the only thing I wanted was homemade whipped cream.

I gathered my helpers because the Kitchen-Aid mixer was coming out. L2 poured in the cream.

LT turned her up to 8.

After a few minutes on high speed, we had some whipped cream.

L&L added two tablespoons of powder sugar, and I added a splash of vanilla extract, and mixed by hand.   Then we all got a spoon to taste.  I was too busy tasting to take pictures.  Trust the three of us, it’s good.

Here are the players.

I mean, come on friends.  You can already taste it.  I want to extend an invite to all, on another day, when there is enough to go around.

I used my pro skillz, and cut the shortcakes in half and assembled.

It’s your shortcake, you do what you want to.  Maybe you only like the cream on top or the berries on the side or you don’t cut yours.  Maybe you don’t like berries and only want shortcake and cream. Or you don’t like berries or shortcake and only want whipped cream.  (Um, you are only kidding yourself if you cannot admit this is true. And I don’t want you to be alone, so I did just that.)

Keep on summering (is that a word) friends!
xo –
AT

Whipped Cream
1 cup heavy whipping cream
2 T powder sugar
1/2 t vanilla extract

In a stand mixer*, beat the cream on the highest setting for several minutes, until medium stiff peaks form.  (If you ever want to make butter at home, put the cream in the mixer, set on high, go into laundry room and fold laundry, come back out and slice a baguette for your butter.)

Add powder sugar and vanilla.  Gently fold into the whipped cream with a rubber spatula.  Enjoy!

Covered in an airtight container, this will keep several days in the fridge.

*Don’t have a stand mixer, no big.  You can use a hand mixer set to high, or a good ole fashioned whisk and your biceps and triceps, and your neighbors too.