Old Fashioned Berry Shortcake Recipes

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OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

PERFECT BERRY SHORTCAKES



Perfect Berry Shortcakes image

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Cakes     Shortcake Recipes

Yield 6

Number Of Ingredients 13

2 cups all-purpose bleached flour
½ teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
½ cup butter, frozen
1 egg, beaten
1 egg white
½ cup cold half-and-half
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Steps:

  • Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
  • Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
  • Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
  • Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE



Grandma's Old-Fashioned Strawberry Shortcake image

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 16

6 cups sliced fresh strawberries
1/2 cup sugar
1 teaspoon vanilla extract
SHORTCAKE:
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
2 tablespoons heavy whipping cream
TOPPING:
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

OLD-FASHIONED BERRY SHORTCAKE



Old-Fashioned Berry Shortcake image

This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

Unsalted butter, for pans
1 cup all-purpose flour
2/3 cup cornstarch
6 large whole eggs plus 4 large egg yolks, room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup vegetable oil
1 quart heavy cream
1/2 cup confectioners’ sugar
1 vanilla bean, split in half lengthwise
1 pint small strawberries
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
Fresh mint leaves, for garnish

Steps:

  • Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
  • In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
  • Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
  • Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
  • Immediately turn cakes out onto a wire rack; let stand until completely cool.
  • Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
  • Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

NEELY'S BERRY SHORTCAKE



Neely's Berry Shortcake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 13

4 cups stemmed and halved strawberries
2 cups blueberries
2 cups blackberries
2 tablespoons honey
2 tablespoons orange flavored liqueur
1/4 cup sugar
1 refrigerated can large biscuits
3 tablespoons unsalted butter, melted
Whipped cream, recipe follows
Sanding sugar
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
  • Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
  • Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.
  • In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon vanilla extract
2 pints mixed berries (including strawberries)
1/3 cup granulated sugar
Zest and juice of 1 small orange
1 cup cold heavy cream
7 ounces plain Greek yogurt
1/2 cup granulated sugar
2 tablespoons brown sugar

Steps:

  • For the biscuits: Preheat the oven to 450 degrees F.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
  • Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
  • For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
  • To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES



The Original Bisquick® Strawberry Shortcakes image

The original Old Fashioned Shortcake recipe appeared on the first Bisquick® box in 1931. It's said that an advertising slogan promised - "Here's the Kind of Strawberry Shortcake Your Husband Will Rave About." Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family. It started with my mom who made her Bisquick® strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream. Some thirty years later my sistes and I are still baking up these sweet treats.

Provided by Feast Your Eyes

Categories     Dessert

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

4 cups strawberries, stems removed and sliced
2/3 cup white sugar
2 1/3 cups original Bisquick baking mix
1/2 cup milk
3 tablespoons butter or 3 tablespoons margarine, melted
1/2 cup whipping cream
vanilla
1 teaspoon white sugar

Steps:

  • In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
  • Heat oven to 425°F
  • In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
  • Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
  • Bake 10 to 12 minutes or until golden brown.
  • Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
  • Serve one of two ways:.
  • 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
  • 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
  • COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

STRAWBERRY SHORTCAKE OLD FASHIONED STYLE!



Strawberry Shortcake Old Fashioned Style! image

Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

6 -7 cups fresh strawberries, sliced
1/4 cup sugar
3 cups chilled whipping cream
4 cups all-purpose flour
1/2 cup sugar, plus
2 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces
1 egg, beaten
1 teaspoon almond extract (optional)
1 1/4 cups half-and-half cream

Steps:

  • Wash and hull the strawberries; drain.
  • Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
  • Prepare the shortcake.
  • Set oven to 375°F.
  • Grease 2 large baking sheets.
  • In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
  • With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
  • Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
  • On a lightly floured surface, gather up 1/2 cup dough per biscuit.
  • Pat dough into 8 (4-inch) rounds.
  • Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
  • In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
  • To serve, split the baked shortcakes into halves.
  • Ladle strawberries in the middle and on top of the shortcake.
  • Top with whipped cream.
  • Delicious!

Nutrition Facts : Calories 816.3, Fat 50.4, SaturatedFat 30.9, Cholesterol 190, Sodium 507.1, Carbohydrate 82.9, Fiber 3.9, Sugar 27.5, Protein 11

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OLD-FASHIONED SHORTCAKE - SHORTCAKE RECIPES
Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
From worldrecipes.org


OLD-FASHIONED STRAWBERRY SHORTCAKE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Combine sliced strawberries and 1/2 cup sugar; stir gently, and chill 1 to 2 hours. Advertisement. Step 2. Combine flour, 1/2 cup sugar, baking powder, and salt in a large mixing bowl; cut in 1/2 cup butter until mixture resembles coarse meal. Step 3.
From myrecipes.com


OLD-FASHIONED STRAWBERRY SHORTCAKE - COUNTRY AT HEART RECIPES
2017-05-12 Preheat oven to 450 degrees. In serving bowl, mix together sliced strawberries and sugar. If desired, mash with a fork or potato masher. Refrigerate until ready to serve. In medium bowl, sift together flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until it resembles coarse crumbs.
From countryatheartrecipes.com


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