Fruit Shortcake

A favorite American dessert, shortcake is quick to make and good for Vata and Pitta. With sweet, astringent, slightly salty tastes, and heavy and dry qualities, the cake alone is good for all doshas. But the addition of whipped cream and sweet fruit increases the sweet, cold, and heavy qualities. Since these increase Kapha, eating this dessert in moderation is necessary. This is not a dessert for weight watchers.

Sweet fruits like berries, sweet cherries, and ripe peaches are the best choices to serve with whipped cream. For strawberry shortcake select only the sweetest variety and lightly sprinkle them with sugar before using.

Serves 6

FOR THE CAKE

1/2 cups unbleached white flour or substitute 1/2 cup besan (garbanzo or chick-pea), whole wheat, or barley flour for 1/2 cup white flour

2 teaspoons baking powder 1/4 cup sugar

4 tablespoons unsalted butter or ghee 1/2 cup milk

1. Grease an 8-inch square or round pan. Preheat the oven to 450°F.

2. In a large bowl sift or stir the dry ingredients together. Rub the butter in with your fingers. Add enough milk to make a soft dough. Pat the dough into a baking pan and bake for 15 to 20 minutes, or until the cake is slighdy brown on top.

3. Cool and remove the cake from the pan.

BEFORE SERVING

4 cups fresh fruit, peeled and cut in bite-size pieces 1/2 cup confectioners’ sugar 1 cup whipping cream 1 teaspoon vanilla extract

Sprinkle the fruit with the sugar (less than 1 tablespoon) and set it aside for at least 20 minutes. Whip the cream, adding the reserved sugar and the vanilla. Using a serrated knife, split the shortcake in half, then fill it with most of the fruit. Serve with whipped cream on top and the remaining fruit.

 

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