Divine Mercy Shortcake

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I know I'm posting this too late for today's feast day, but you have a whole year to plan ahead for the next Divine Mercy Sunday! I saw Sara's version of this cake at Catholic Cuisine, and even though this weekend was heavy on dessert, I knew I had to make this cake for one of my favorite feast days.

I used a shortcake recipe from Pillsbury, doubled it and placed half in a 8-inch round and half in an 8-inch square. I cut the round in half, placed the square on the diagonal with one half against each top measure. I used my food processor to make the cake which made it really fast to put together. I rewrote the instructions for the processor and put the original instructions in parenthesis.

This makes a lot of cake, but if you're not serving a crowd, break up the leftover cake in a bowl, top with leftover strawberries and juices, and leftover whipped cream, and you have trifle for dessert the next day!

Divine Mercy Shortcake
serves 10-12

Printer version

Shortcake

4 c. all-purpose flour
1 c. sugar
2 T. baking powder
1 t. salt
1 c. unsalted butter cut in small pieces
1 1/2 c. milk
4 eggs

powdered sugar for sprinkling


Fruit

24 oz. strawberries, leaves and stems removed, washed and diced
1 c. sugar

Cream

2 c. whipping cream
1/2 c. powdered sugar
1 drop blue food color (optional)

Heat oven to 375 degrees F. Grease an 8-inch square and an 8-inch round cake pan.

In bowl of food processor, place flour, sugar, baking powder and salt (or place in large mixing bowl). Add butter bits and pulse until butter and flour resembles coarse crumbs -- it doesn't take long (If making by hand, cut butter in with pastry cutter). Add milk and eggs and pulse just a few times, just until dry ingredients are moistened (if mixing by hand, use a spatula and mix just until dry ingredients are moistened).

Divide mixture between the two pans and spread smooth. Sprinkle with a few teaspoons of granulated sugar. Bake for 25 to 30 minutes (my square took a little longer) until toothpick comes out clean. Cool 20 minutes.

Meanwhile place strawberries in a bowl and sprinkle with sugar. Let sit at room temperature until berries are juicy. Chill until ready to serve.

After 20 minutes, remove cakes from pans. Place square, right side up, on diagonal on cake plate with point against the edge of the plate. Cut the round in half crosswise and place each of two halves, right side up, against the opposite sides. Cool completely. Sprinkle with powdered sugar.

Whip cream, powdered sugar and one drop blue food color (if desired) at high speed until peaks form -- don't over beat.

Spoon half the cream on the right seam between the round and the square. Spoon half the strawberries on the left seam. Reserve extra berries and cream for serving the entire cake (or for trifle the next day).

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