Materials:
Short cake:
1 1/2 pounds strawberries, stemmed and quartered (of store bought and frozen strawberries) **1 1/2 Ib = 1.9 c
5 tablespoons sugar (x2)
2 cups all-purpose flour (x2)
2 teaspoons baking powder (x2)
1/4 teaspoon baking soda (x2)
2 tablespoons sugar (x2)
3/4 teaspoon salt (x2)
1 1/2 cups heavy cream (x2)
Whipped cream:
1 1/2 cups heavy cream, chilled (X2)
3 tablespoons sugar (x2)
1 1/2 teaspoons vanilla extract (x2)
1 teaspoon freshly grated lemon zest (x2)
A mixer (x2)
A medium bowl (x2)
An 8 inch square pan (x2)
A spoon(x2)
A knife(x2)
Question: Will the different type of environment a strawberry is bought in affect the taste of dessert?
Chart:
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Type of Environment
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Observations
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Store Bought Strawberries
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Frozen Strawberries
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Procedure:
1) First, start off with the store bought strawberries;after washing the strawberries,stem them and cut them into four pieces each.
2) Next, take the pieces of strawberry and put them in a bowl; add five tablespoons of sugar and mix.
3) Take the bowl of sugar mixed strawberries and put it into the fridge for 30 minutes.
4) Preheat the oven to 400 degrees Fahrenheit.
5) Sift together the flour, baking powder, baking soda, the rest of the sugar, and salt into a medium bowl.
6) Add heavy cream to the medium bowl and mix until combined.
7) Place the mixture into an ungreased 8 inch pan for 19 minutes.
8) For the whipped cream, beat the heavy cream, sugar, vanilla, and lemon zest with a mixer for 1 1/2 to 2 minutes.
9) Remove shortcake from the oven and put on a cooling rack; split into 6 horizontal pieces.
10) Spoon the strawberries onto the bottom piece of the shortcake, and then add some whipped cream on top; for the top of the shortcake, add the whipped cream first and finish it off with a spoon of strawberries.
11) Record your data by taking observations of the taste.
12) Next, take the frozen strawberries and measure out 2 cups; add those strawberries into a bowl full of hot water and wait till the strawberries defrost.
13) After the strawberries are defrosted, repeat steps 1 through 10; record the observations of this shortcake.
14) Compare the shortcake with the store bought strawberries to the shortcake made with the frozen strawberries.
Applications:
This experiment will help the average farmer and food consumer because they'll know to think twice when making a dessert with frozen fruit because its a known fact that leaving fruits in water for an excessive amount of time will ruin the fruit flavor.
Hypothesis:
If i were to make two strawberry shortcakes, but each had strawberries from different environments (store bought and frozen), then i predict that the store bought strawberries will have a better taste in the end because unfrozen strawberries left in water to defrost will lose its flavor making one of the short cakes terrible.
Abstract:
My experiment is centered around comparing how strawberries from two different environments (store bought and frozen) affect the taste of a strawberry short cake. I'll be making two shortcakes, one made with the store bought strawberries and the other made with frozen strawberries. I want to prove that when fruits like frozen strawberries are used in desserts, the end taste will not be as great because in order to make strawberry shortcake with frozen strawberries, the berries must defrost in water for a few minutes; while defrosting, the water will soak up all of the strawberries flavor.
Purpose:
I want to find out if frozen strawberries used to make strawberry shortcake will be less flavor filled than the store bought strawberries used to make the other shortcake.
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