Strawberry Shortcake with Whipped Cream Shots

Forget the plate and fork. We all know that there’s no better way to serve and eat food at a party than on a stick. Well, we’re taking it to a whole other level here and serving dessert on a stick (Strawberry Shortcake to be exact). No plain Jane sticks allowed though – stop by the shop to grab some fancy ones!   Stop by the Orenco Farmers’ Market (just outside of Portland!) for your fresh strawberries.  The market is every Sunday from 10-2 pm.

{photos courtesy of the lovely Katie Hickenbottom Photography}

Here’s the recipe for our amazing Strawberry Shortcake Stacks with Whipped Cream shots:

Fancy List
Fancy Foil Skewers
Plastic Shot Glasses
Simply Baked Baking Pans (for serving)

2 cups all purpose flour
1 tbs baking powder
1/2 tsp salt
4 tbsp cold butter, cut into small pieces
2 tbsp sugar + 1 tbsp for sprinkling
3/4 cup buttermilk
1 pint strawberries cut width wise
1 tbsp sugar
1/2 pint whipping cream or canned whipped cream
1/4 cup sugar
1 inch cookie cutter

1. Pre-heat the oven to 400 degrees.
2. Combine flour, baking powder, salt and sugar in a large bowl. Stir.
3. Add butter pieces to the flour mixture and either pinch or cut into flour until it has a pea like texture.
4. Add the buttermilk and stir with a wooden spoon until a nice dough forms.
5. Kneed the dough on a floured cutting board until nice and soft. Adding flour as needed to keep it from being sticky.
6. Roll the dough to a 3/4 or 1 inch thickness.
7. Using your cookie cutter cut as many biscuits as you need.(I made six skewers and used 2 biscuits per skewer and had plenty of dough left over.)
8. Place biscuits on a parchment lined baking tray or line your tray with foil and spray with oil.
9. Sprinkle biscuits with sugar or don’t.
10. Bake for 10-15 minutes until tops of biscuits have started to brown.
11. While your biscuits are baking cut the strawberries width wise. Sprinkle 1 tbsp of sugar over strawberries, stir, and let sit.
12. Whip up the whipping cream using a hand or stand mixer. Add the 1/4 cup sugar about half way through the whipping process. (Skip this step if you have canned whipped cream. But trust us, the extra effort for the real stuff is well worth it!)
13. Fill your shot glasses with whipped cream.
14. Once the biscuits are out of the oven and have had a chance to cool you can start assembling you strawberry shortcakes. I cut the biscuits in half and made little sandwiches. I placed 2 biscuits on each skewer with a strawberry in between each biscuit half.
15. Once assembled, dip in whipped cream and enjoy!

P.S. These biscuits are ah-maz-ing! Eat whatever you have leftover with some butter and jam for breakfast! Make sure to use buttermilk though. Don’t have buttermilk? Add 2 tbsp white vinegar to your milk about 5 minutes before you plan on adding it to the flour mixture.

We hope your guests love these as much as we did!

Party on!

Recipe adapted from Vegalicious Recipes: Vegan Strawberry Shortcake.

Tutorial: Repurposed Baking Cups

We all know and love baking cups. You can do so much with these little guys. They are a staple here at Fancy That. We use them to not only bake in but to add a bit of panache to any party. They hold everything from crackers, savory treats like ranch and veggies, candy, ice cream and so much more.

But we thought we would step outside the box and show you two new ways to use baking cups to add a special touch to your party.

Fancy List:
your favorite baking cups
milk jars
custom place cards
paper straws

Supply List:
sharp box cutter

Place Card Holder/Food Label: make a slice about a quarter of an inch deep across the front half of the over turned baking cup. Then slide in you place card or food label. Super simple and very cute.

Milk Jar Skirt– turn you baking cup over and gently puncture the bottom drag your knife around the bottom of the cup keeping the cut as circular as you can. Slide milk jar skirt over the top of the milk jar. Again super simple and very cute.

Party On!

New Baking Tart Pans

It’s baby/berry season! What better gift to give new parents than the gift of food! We’ve got a yummy Blueberry Buttermilk Bundt Cake that bakes up perfect in our Simply Baked Bundt Cake pans. What’s even more perfect? You’ll have enough batter to make another cake or some muffins for yourself! Check out the recipe below (courtesy of Food Network).

{photo by Katie Hickenbottom Photography}

Fancy List:
Simply Baked Bundt Cake Pans
Big Cello Bag
Cute Tag
Yarn Pom Pom


For the cake:
2 sticks unsalted butter, at room temperature
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)

For the glaze:
2 1/2 cups confectioners’ sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk


Make the cake: Preheat the oven to 350 degrees F. Whisk 3 cups flour, the baking powder and salt in a medium bowl.

Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid over mixing.

Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan.

Meanwhile, make the glaze: Whisk the confectioners’ sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake or put it in a separate container.

Fun Fact! July, August and September are the most popular months for babies being born.

Happy Baking!

The Many Uses of Baking Cups!

We adore baking cups!  There are so many ways to use them besides the traditional cupcake!  They work perfectly for serving veggies and hummus and could not be cuter filled with ice cream.   Really think outside the cup and bake individual servings of mac n cheese!  The unique paper resists staining and burning and keeps the vibrant color.  You will love these!   We carry over 25 different colors and patterns so swing on by and give them a try – you will be hooked!

Fill cups up with fresh fruit for backyard parties.

{Photo credit:  Katie Hickenbottom Photography}

 Use baking cups for your next ice cream social!

{Photo credit:  Katie Hickenbottom Photography}

Dress up your appetizers! {photo courtesy of Simply Baked}

Party on!

Lollipop Flower Centerpiece

We added a new member to our Fancy That inventory family.

These sphere lollipops are colorful and taste great. They come in yummy flavors such as grape, strawberry, blueberry, lime, banana, orange, and cherry. They are a wonderful way to keep your party color theme going straight into your guests favor bags.

But our creative minds wanted more. The lollies are too pretty to just be a favor or treat. We wanted to decorate with them. So after messing around with cupcake liners in matching colors here is what we came up with. A Lollipop Flower!


Here’s how to make these cuties-

Fancy Supplies:
mason jars to hold your flower

cupcake liners (Coordinating color with lollipop color. This will make a more impactful flower)

Craft Store Supplies:
double sided tape

Turn three cupcake liners inside out and flatten. Stack them together and fold in half. Make several cuts about a quarter of an inch apart down the liners until you reach the bottom smooth part of the liner.

Unfold liners and make a straight cut to the center of each liner.

Place a bit of double sided tape on both edges toward the center of the cupcake liner. Now wrap the liner around the lollipop stick (right side of liner toward the lollipop). Secure with double sided tape at the base. Repeat this with all three liners scrunching the base of the liner around the lollipop stick and securing with a last piece of double sided tape. Fluff the petals of the flower so the color shows.

Now stick the lollipop flowers in our daisy cut mason jars and set down the center of your party table. Super cute and super easy!! That’s what we like.

Party On!