Sandras Shortcake Recipes

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

Ingredients

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

SUNSET SHORTCAKE

Sunset Shortcake image

Provided by Sandra Lee

Categories dessert

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole)
2 (8-ounce) cans pineapple chunks, drained
1/2 cup orange marmalade
1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee)
1 (8-ounce) container strawberry cream cheese
Pressurized whipped cream
Mint sprig, for garnish

Steps:

In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
Serve garnished with whipped cream and a sprig of mint.

STRAWBERRY SHORTCAKES WITH WHIPPED CREAM

Strawberry Shortcakes with Whipped Cream image

This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped cream between flaky biscuits for a delicious summer dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes nine 2 1/2-inch or twenty-five 1 1/2-inch shortcakes

Number Of Ingredients 11

Ingredients

4 pints fresh strawberries, hulled and halved
1/4 cup freshly squeezed lemon juice
1/2 cup plus 1/3 cup granulated sugar
4 cups all-purpose flour, plus more for work surface
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2 cups plus 4 tablespoons heavy cream
1 large egg yolk
2 tablespoons turbinado sugar, for sprinkling
Vanilla Whipped Cream for Strawberry Shortcakes

Steps:

Macerate strawberries: Place berries in a bowl; stir in lemon juice and 1/2 cup granulated sugar. Let stand until berries are very juicy, about 1 hour.
Meanwhile, in a large bowl, whisk together remaining 1/3 cup granulated sugar, flour, baking powder, and salt. Using a fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 cups plus 2 tablespoons cream; mix just until dough comes together. Transfer to a lightly floured surface; pat into a 1-inch-thick square. Using a 2 1/2-inch or 1 1/2-inch round cookie cutter, cut out 9 large or 25 small rounds; transfer them to a parchment-lined baking sheet. Cover; refrigerate 20 minutes or overnight.
Preheat oven to 400 degrees. Remove rounds from refrigerator. Whisk together remaining 2 tablespoons cream with egg yolk. Brush tops with egg wash. Sprinkle with turbinado sugar, if desired. Bake until golden brown, 12 to 15 minutes for small shortcakes and 15 to 18 for large. Cool slightly on wire racks, about 15 minutes.
Slice shortcakes open with a serrated knife; place bottom halves on serving plates. Add a dollop of whipped cream and the strawberries with their juice, and top off with matching shortcake halves.

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