Earline Causeys Scone Style Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKES, DECONSTRUCTED

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
• To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

EARLINE CAUSEY'S SCONE-STYLE STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
• Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about 1/2inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
• Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.

STRAWBERRY SHORTCAKE SCONES

Steps:

• Preheat oven to 425F.
• Line baking sheet with parchment paper.
• SCONES:.
• L.
• In large mixing bowl, combine flour, baking powder, sugar and salt.
• Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
• Toss in strawberries and coat lightly with flour.
• Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
• Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
• With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
• Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
• Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
• GLAZE:.
• Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
• Generously drizzle scones with glaze. (Glaze will firm up when completely cool.

SENSATIONAL STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
• Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
• Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
• Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
• Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
• Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.