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It brings me a certain kind of happiness when I get to introduce my kids to some of my childhood favorites. Especially when they end up loving them just as much as I did. One such example is the state fair, and it’s many fun rides and taste adventures. Even as a kid, I couldn’t go to the fair without a stop for a funnel cake. My kids, it turns out, enjoy the fried batter goodness just as much. But really, what is there not to love? The only way to improve upon such a summer staple is by combining it with another childhood favorite, for Strawberry Shortcake Funnel Cakes!
What I’ve realized after experiencing those childhood favorites with my own kids now, though, is how easy they are to prepare at home. I always thought funnel cakes were made of magic, rainbows, and powdered sugar, but it turns out these Strawberry Shortcake Funnel Cakes are a lot simpler than I thought. And it starts with LouAna Peanut Oil, which we grabbed in the gallon size while at our local Schnucks.
Lou Ana was born in Opelousas, Louisiana in 1820, a place where the food is an elemental expression of love, flavor and family. Available at your local grocery with over 14 different types of cooking oil, LouAna has the perfect oil for all of your cooking needs whether its sautÃ©ing, deep frying or baking, LouAna helps every type of cook put the best dish on the table each and every time. From Vegetable to their #1 cooking oil Peanut, to Coconut and now Avocado, you know LouAna is always the start of something good! I didn’t know until recently, but Peanut oil has a high smoke point, creating a surface seal that locks the food’s natural moisture allowing the steam to cook the food from the inside out. The result is a delicate, golden crispy outside and a juicy, tasty inside. With LouAna Peanut oil, you can be sure that your favorite fried dishes, from chicken and waffles to funnel cakes, will be crispy, crunchy to perfection!
First, though, we need to macerate some strawberries. Strawberry Shortcake was my mom’s go-to dessert growing up, so I learned a thing or two just by watching her. She never said fancy words like â€˜macerate’, but it’s what she always did to sweet perfection. This is done by letting 2 cups of chopped strawberries sit with 2 tablespoons of sugar. Stir together and let mingle until they’re juicy and sweetened.
Then, pour about an inch of LouAna Peanut Oil into a large pot. Heat until a thermometer reads 350 degrees.
While the strawberries are doing their thing and the oil heating, it’s time to make the batter for our Strawberry Shortcake Funnel Cakes. This is a simple mixture of 2 cups of pancake mix, 1 cup milk, and 2 eggs. Combine those ingredients together until smooth. Pour the mixture into a squeeze bottle.
Squeeze ribbons of funnel cake mixture into the hot oil, on top of one another, until a puffy cloud of goodness forms. Flip once golden brown. Then, transfer to a paper towel lined plate to remove any excess oil. Continue until all funnel cakes are formed.
Top with a sprinkle of powdered sugar, macerated strawberries, and whipped cream. What my childhood dreams were made of.
Since I’m due to give birth to our son in August, the same month as the fair, I seriously doubt I’m going to make it this year. There’s always next, though, which I’m already looking forward to with a new little one and all of his first experiences.
In the meantime, we can bring a taste of the fair home and make our own memories with our Strawberry Shortcake Funnel Cakes.
- LouAna Peanut Oil
- 2 cups pancake mix
- 1 cup milk
- 2 eggs
- 2 cups fresh strawberries, chopped
- 2 tbsp sugar
- powdered sugar, sprinkle
- whipped cream
- Place chopped strawberries in a bowl. Add 2 tbsp sugar. Stir. Let sit for 30 minutes.
- Pour about an inch of oil into a large pot. Bring up to 350 degrees over medium heat.
- Make the batter for the funnel cakes by combining pancake mix, milk, and eggs in a large bowl. Mix until well combined and as smooth as possible. Add batter to a squeeze bottle.
- When oil is heated, squeeze batter close to the oil until a mini cake forms. Fry 30 seconds on each side, until golden brown.
- Transfer with a slotted spoon to a paper towel lined plate or baking sheet to drain.
- Repeat for all funnel cakes.
- Dust with powdered sugar.
- Add strawberries and top with whipped cream.