An American Place Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F [220 degrees C]. Spray an 8-by-2-inch [20-by-5-cm] round cake pan with nonstick cooking spray, then line with parchment paper and set aside.
• For the strawberry filling: Combine the berries and granulated sugar in a medium bowl and allow to macerate on the counter while you prepare and bake the shortcake.
• For the shortcake: Add the all-purpose and cake flours, sugar, baking powder, baking soda and salt to the bowl of a food processor fitted with the metal blade. Cut the butter into small cubes, add to the bowl, and pulse until the mixture resembles coarse meal. Dump the mixture into a large bowl and add the heavy cream. Using a wooden spoon, combine the wet ingredients into the dry, until a shaggy dough forms.
• Dump the dough out onto the counter. Knead the dough until it just comes together and gently press it into the prepared pan. The dough will be crumbly.
• For the egg wash: Combine the egg and heavy cream in a small bowl and brush the egg wash on the top of the shortcake. Sprinkle with the turbinado sugar.
• Bake for 5 minutes. Decrease the heat to 400 degrees F [200 degrees C] and bake for 18 to 22 minutes, rotating the pan at the halfway point. The shortcake is ready when it is golden brown and a cake tester inserted in the center comes out clean. If the top browns too much before the cake is fully baked, tent it with aluminum foil.
• Place the pan on a cooling rack for about 15 minutes, until cool enough to handle. Invert the cake onto a serving plate, so it is right-side up, and let it come almost to room temperature.
• For the whipped cream: Place the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium high speed until medium peaks form, 3 to 4 minutes.
• Slice the cake in half horizontally with a large serrated knife. Place strawberries and their juice on the bottom layer, and place the top layer over the berries. Slice and serve with a generous dollop of whipped cream. The cake is best eaten the day it is made.

AMERICAN STRAWBERRY SHORTCAKE

Steps:

• Sift Flour and icing sugar into a medium bowl, cut the butter into small pieces and add to the bowl.
• mix and kneed well until mixture is quite smooth,.
• Add the egg yoke and two tablespoons of the cream - blend well.
• cover the dough with waxed paper and place in the fridge for 30 minutes.
• Pre heat oven to 190c (375f). divide the dough into two equal parts and roll out each piece to about a 9 inch circle .
• A hint here is to roll it out between two pieces of greaseproof paper, no sticking and when its ready peel off the paper and turn upside down on baking tray and peel of the other paper.
• Bake for 10-12 minutes, or until the edges are slightly golden brown,.
• transfer one round, carefully to a cooling rack - and the other you cut immediately its out of the oven into slices - 10-10 slices and transfer the slices on another rack to completely cool.
• Hull and cut the strawberries in halves or thirds. beat the cream until its thick enough to stand on its own but still able to stir it.
• Fold the strawberries into the cream. Spoon mixture onto the centre of the shortbread - forming a pyramid, and place the slices around the piled up cream -- Simply serve.
• This can be prepared the day before and covered in cling film and kept at room temperature.

AN AMERICAN PLACE STRAWBERRY SHORTCAKE

Steps:

• 1. Preheat oven to 375°F. Lightly butter a baking sheet.
• 2. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.
• 3. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 1/2- or 3-inch cookie cutter, cut out 4 rounds. Gather the scraps, reroll; cut 2 more rounds.
• 4. Put the 6 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
• 5. For the filling, mix berries and sugar in a bowl. Chill.
• 6. Cool the biscuits on a rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side.

STRAWBERRY SHORTCAKES FOR 2 (AMERICA'S TEST KITCHEN)

Steps:

• For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
• In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
• Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
• Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
• Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
• Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
• Cool on wire wrack.
• For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
• For the whipped cream use the last 3 ingredients:.
• Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
• To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.