Simple Stovetop Strawberry Shortcake
Let’s explore another benefit to using Health Craft Cookware that most people are not originally aware of.
Most of you probably never thought you could bake anywhere outside of an oven of some sort. I mean that’s the way we’ve always been taught.
In the summer time, turning on the oven means heating your house up…which means turning your air conditioner down to cool more. In the end, this all costs you money.
Health Craft Cookware gives you the ability to bake bread, cookies, cakes casseroles…like lasagna or some sort of meatloaf on top of the stove…on low heat.
Because of it’s ability to conduct heat evenly across the bottom and up the sides of the pan makes it the perfect utensil to bake in.
As an example:
You can easily bake a small cake by pouring your finished batter into a 1.25-Quart/Small Saute Skillet that has been coated on the inside with butter or any non-stick cooking spray. Fill the pan half full, cover, making sure the vent is closed.
After placing the pan on the burner, adjust the heat to medium. When the cover starts to spin freely on a cushion of water…normally takes around 5 minutes, and the cover is hot to the touch, reduce your heat to low and finish baking the cake approximately 10-12 minutes.
Here’s a summertime favorite…easy enough to have the kids help with the preparation and the eating of course
Stovetop Strawberry Shortcake
Store bought Biscuit Mix…your choice
4 cups of strawberries
1/4 cup sugar
Non-dairy whipped topping or whipped cream
Prepare Biscuit recipe according to directions on the box…adding the additional sugar.
Roll dough out into 1/2-inch (2/5 cm) thickness. Using a 3 inch round cookie cutter, cut out individual shortcakes.
Preheat your 13-inch French Skillet to 275°F (135°C.)
Place shortcakes in pan, cover…leaving vent open and bake for 20 minutes.
DO NOT PEEK.
Cut shortcakes in half lenghwise after they are cooled completely.
While shortcakes are busy baking, use this tine to wash and remove any stems from your strawberries. Halve your strawberries and place in a 3-quart mixing bowl.
Sprinkle with some sugar…this will create a nice syrup.
Leave in bowl until shortcakes are completely cooled and ready for display.
Place bottom half of shortcake on an individual dessert plate. Spoon 2-3 tablespoons straweberries onto shortcake.
Add a scoop of whipped cream and then place the top half of the shortcake on top of strawberries and finish by spooning more straweberries to taste and top with more whipped cream.
This easy family favorite is always a hit with kids and adults alike. There are no real rules as to how this is served…so have some fun with it
Using your Health Craft Cookware on top of the stove is not only easy and quick, but baking this way…on top of the stove rather than in your oven will save all that oven heat transferring into your home
I think strawberries and creme are a marriage made in heaven.