Best Biscuits For Strawberry Shortcake Recipes

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STRAWBERRY SHORTCAKE BISCUITS



Strawberry Shortcake Biscuits image

My mum made these biscuits, and they are delicious. I like them with the cream cheese filling from recipe 24672, and topped with strawberries and the whipped cream from recipe 410125 (filling, no mint). I do not recommend substituting margarine for butter, but it can be done in a pinch. I use low fat sour cream. I sometimes form 8 rough balls, flattened instead of rolling the dough and cutting rounds.

Provided by Ecossaise

Categories     Dessert

Time 40m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 8

2 cups flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup butter, cold and cut in pieces
1 cup sour cream
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 400°F Lightly grease a baking sheet.
  • In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
  • Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
  • Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
  • Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
  • Cool completely.
  • Top with strawberries, whipped cream, etc.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS



Super Easy Strawberry Shortcake Biscuits image

These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.

Provided by manella

Time 30m

Yield 12

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ cup white sugar
3 tablespoons baking powder
1 teaspoon salt
½ cup shortening
2 large eggs
1 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
  • Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g

BISCUIT STRAWBERRY SHORTCAKE



Biscuit Strawberry Shortcake image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

STRAWBERRY BISCUIT SHORTCAKE



Strawberry Biscuit Shortcake image

It seams Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this-topped with fresh strawberries and whipped cream! -Elaine Gagnon, Pawtucket, Rhode Island

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon shortening
4 tablespoons 2% milk, divided
Fresh strawberries and whipped cream

Steps:

  • Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.

Nutrition Facts : Calories 284 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

BISQUICK STRAWBERRY SHORTCAKE



Bisquick Strawberry Shortcake image

Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 7

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Split warm shortcakes; fill and top with strawberries and whipped cream.

Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g

THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Strawberry Shortcake You'll Ever Eat Recipe by Tasty image

There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.

Provided by Tiffany Lo

Categories     Bakery Goods

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 ½ cups heavy cream
2 tablespoons loose-leaf Rooibos tea
3 tablespoons powdered sugar
1 lb strawberry
¼ cup granulated sugar
½ teaspoon ground sumac
⅛ teaspoon kosher salt
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 teaspoon baking soda
1 ½ sticks unsalted european-style butter, frozen
1 ¼ cups buttermilk
¼ cup heavy cream
¼ cup turbinado sugar
¼ cup honey

Steps:

  • Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
  • While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
  • Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
  • In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
  • Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
  • Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
  • Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
  • Preheat the oven to 375°F (190°C).
  • Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
  • Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
  • Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
  • Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
  • When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
  • Enjoy!
  • RECIPE BY: Codii Lopez
  • Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.

Nutrition Facts : Calories 599 calories, Carbohydrate 96 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, Sugar 39 grams

BUTTERMILK STRAWBERRY SHORTCAKE



Buttermilk Strawberry Shortcake image

A light biscuit topped with delicious strawberries.

Provided by Emmie4life

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
⅓ cup white sugar
1 ½ teaspoons salt
¾ cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
¼ cup turbinado sugar
8 cups sliced fresh strawberries
¼ cup white sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with parchment paper.
  • Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
  • Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
  • Stir in buttermilk until the flour mixture is moistened.
  • Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  • Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.
  • Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  • Serve the strawberries with juice over the biscuits.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 47.6 g, Cholesterol 34.7 mg, Fat 13.2 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 585.4 mg, Sugar 20.1 g

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 9

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES



Buttermilk-Biscuit Shortcakes With Strawberries image

Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven's heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they're meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you'd like.) Although they're best soon after they've come from the oven, here's a baker's trick that makes biscuits a convenience food: Freeze the cut-out dough. When you're ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 18

1 hibiscus tea bag (like Red Zinger)
1/3 cup (80 ml.) boiling water
2 tablespoons sugar
1 fat strip orange, lemon or lime zest
1 pound (about 25) strawberries, hulled and coarsely chopped
3 tablespoons sugar
Finely grated zest of 1 orange, lemon or lime
2 cups (272 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
6 tablespoons (85 grams) very cold unsalted butter, cut into small pieces
3/4 cup cold buttermilk
1 pound (about 25) strawberries, hulled and halved from top to bottom
1 tablespoon sugar
1 cup (240 ml.) heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
  • Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
  • Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
  • Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
  • Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
  • Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
  • To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams

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From therecipes.info


GRANDS!™ STRAWBERRY SHORTCAKES RECIPE - PILLSBURY.COM
2021-06-16 Pillsbury Biscuits Steps 1 Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes. 2 Meanwhile, in medium bowl, mix strawberries and 1/3 cup sugar. Set aside. 3
From pillsbury.com


EASY STRAWBERRY SHORTCAKE BISCUITS (THE BEST SUMMER DESSERT!)
2021-05-06 Use a 2-inch biscuit cutter (or a glass) to cut biscuits out and place on prepared baking sheet. Reshape dough and cut the rest of the biscuits. Brush tops of biscuits with whipping cream and sprinkle with Turbinado sugar. Bake in oven for 12 minutes or until lightly browned. Remove from oven and cool on wire racks.
From garnishwithlemon.com


BISQUICK STRAWBERRY SHORTCAKE - INSANELY GOOD RECIPES
2021-02-26 2 1/3 cups Original Bisquick® mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine (melted) 1/2 cup whipping cream Directions Preheat oven to 425 degrees F. Prepare the strawberry filling: combine strawberries and 1/4 cup of sugar. Set aside. In a large bowl, combine Bisquick mix, milk, butter, and 3 tablespoons of sugar.
From insanelygoodrecipes.com


BEST HOMEMADE STRAWBERRY SHORTCAKE - LITTLE SWEET BAKER
2019-05-02 This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream. Ingredients For the biscuits: …
From littlesweetbaker.com


5-INGREDIENT STRAWBERRY SHORTCAKES RECIPE - SERIOUS EATS
2019-03-29 Directions. Adjust oven rack to center position and preheat oven to 450°F (230°C). Toss strawberries with 6 tablespoons sugar in a medium bowl and set aside. Place flour in a large bowl. Whisk in 1 tablespoon sugar. Stirring with a wooden spoon, drizzle in 3/4 cup cream. Stir until a lumpy dough is formed.
From seriouseats.com


THE BEST, EASIEST STRAWBERRY SHORTCAKE | KITCHN
2020-06-09 Macerate the berries. Combine the strawberries, sugar, and lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits. Begin the biscuits. Line a baking sheet with parchment paper and heat oven to 400°F. Place the zest and 1/4 cup of the sugar in a large bowl.
From thekitchn.com


LOVELY STRAWBERRY SHORTCAKES WITH BISCUITS RECIPE - UNPEELED JOURNAL
Combine the hulled, quartered strawberries in a mixing bowl. Add the sugar and lemon juice. Toss and let sit for at least 30 minutes, or up to two hours. For the Shortcakes Preheat the oven to 375°F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt …
From unpeeledjournal.com


CLASSIC STRAWBERRY SHORTCAKES - THERESCIPES.INFO
Classic Strawberry Shortcake Recipe - Food Network hot www.foodnetwork.com. Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl.
From therecipes.info


CREAM BISCUIT STRAWBERRY SHORTCAKE - DEEP SOUTH DISH
2012-03-28 Instructions. Taste strawberries for sweetness before adding sugar and add 1/4 cup or as needed; cover and let stand at room temperature for 1 hour. Preheat oven 425 degrees F. Melt the butter and set aside to cool. For the biscuits, whisk …
From deepsouthdish.com


THE BEST BISCUIT STRAWBERRY SHORTCAKE RECIPE - CUCINABYELENA
2021-05-09 Biscuits: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Add the butter (either grated or cut) and use a pastry blender (or a fork) to cut the butter into the flour until the pieces are even and about the size of peas.
From cucinabyelena.com


THE BEST STRAWBERRY SHORTCAKES - COMPLETELY DELICIOUS
2022-05-06 Preheat oven to 400 degrees°F. Line a sheet pan with parchment paper or a silicone baking mat. In a bowl combine the flour, sugar, baking powder, baking soda, and salt. Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.
From completelydelicious.com


HOMEMADE STRAWBERRY SHORTCAKE - SIMPLY SCRATCH
2022-06-17 Preheat your oven to 425° and line a rimmed baking sheet with parchment or a silicone mat. In a medium mixing bowl, measure and add; unbleached all-purpose flour, cornstarch, baking powder, baking soda, sugar and fine salt. Whisk to combine. Add in the cubed, cold unsalted butter.
From simplyscratch.com


BISCUIT STRAWBERRY SHORTCAKE - PETITE SOUTHERN KITCHEN
Instructions. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain.
From petitesouthernkitchen.com


STRAWBERRY SHORTCAKE WITH BUTTERY BISCUITS - JUST PLAIN COOKING
2021-05-14 Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly). While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy.
From justplaincooking.ca


BISCUIT STRAWBERRY SHORTCAKE - THE COOKIN CHICKS
2022-04-05 Bake in a preheated oven, 425 degrees, for about 13-15 minutes. Remove from oven and cool. Place strawberries into a bowl and add remaining 1 tablespoon sugar and orange juice. Toss gently to coat evenly. Cut shortcakes in half horizontally. Place bottom half on serving dish and add desired amount of whipped topping.
From thecookinchicks.com


HOW TO MAKE THE BEST SHORTCAKE BISCUITS - BAKING SENSE®
2022-03-17 Gently knead together the scraps to cut remaining biscuits. Place the rounds on the sheet pan. For square shortcakes, pat the dough to a 3/4" thick rectangle and cut the dough into 12 squares. Brush with buttermilk and sprinkle with granulated sugar. Bake until golden brown, 12 to 14 minutes (see note). Notes
From baking-sense.com


THE BEST HOMEMADE SHORTCAKE BISCUITS - MARIE BOSTWICK
2021-06-23 Transfer the shortcake biscuits onto a lightly greased baking sheet. Brush the tops of the biscuits with cream or melted butter and sprinkle with sugar. Place baking pan into preheated oven and bake for 20 to 24 minutes, until the shortcake tops are golden brown. Remove shortcake biscuits from the oven, cool thoroughly on a baking rack. Cut ...
From mariebostwick.com


STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS - WYSE GUIDE
2021-05-31 Cut the butter into ½-inch cubes and add to the flour. Using hands or a pastry cutter, work the butter into the flour until the mixture resembles wet sand with pieces of butter no bigger than the size of a pea. In a measuring cup, combine the buttermilk, egg, and vanilla. Whisk to combine. Add to the flour and butter mixture.
From wyseguide.com


BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
2021-07-24 Make Strawberry Shortcake Biscuit Recipe Combine dry ingredients. Whisk together flour, sugar, salt, baking powder and cream of tartar (if using) in a large bowl. Cut in butter. Use a pastry cutter to cut really cold butter into flour mixture. Add milk. Stir in the milk (or buttermilk) and mix just until the ingredients are combined. Pat out dough.
From momontimeout.com


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