Old Fashioned 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

OLD- FASHIONED STRAWBERRY SHORTCAKE



Old- Fashioned Strawberry Shortcake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

4 cups sifted all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/4 cups sugar
2/3 cup butter (11 tablespoons), cold and cut into small pieces
2 large eggs
1 cup milk
2 tablespoons butter, melted
3 pints fresh strawberries
1 cup heavy cream, whipped

Steps:

  • Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
  • In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
  • In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
  • While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
  • Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.

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

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.).

OLD FASHIONED STRAWBERRY SHORTCAKE



Old Fashioned Strawberry Shortcake image

Old fashioned, made from scratch strawberry shortcake.

Provided by MALIA2

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream

Steps:

  • Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
  • Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 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.

OLD FASHIONED STRAWBERRY SHORTCAKE



Old Fashioned Strawberry Shortcake image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 10

1 quart strawberries
1/3 cup sugar
1 tablespoon lemon juice
1 1/2 cups heavy cream
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons soft butter

Steps:

  • Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
  • Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
  • Preheat the oven to 450 degrees and set rack in the middle level.
  • In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
  • For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
  • Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries.
  • Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.

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From therecipes.info


EASY HOMEMADE STRAWBERRY SHORTCAKE RECIPE - THE SPRUCE EATS
2021-12-02 Sprinkle with the 1/3 cup of sugar. Cover and let stand at room temperature for about 1 hour. The Spruce. In another bowl, beat the whipping cream until foamy. Add 2 to 3 tablespoons of powdered sugar, as desired, and continue beating until the cream holds soft peaks. Cover and refrigerate until serving time.
From thespruceeats.com


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