Shortcake Recipe Using Butter

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!

Recipe From allrecipes.com

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
Calories326.9 calories
Carbohydrate50.1 g
Cholesterol51.8 mg
Fat12.6 g
Fiber0.9 g
Protein4.4 g
SaturatedFat7.7 g
Sodium483.4 mg
Sugar25.6 g

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.


SHORTCAKE



Shortcake image

I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.

Recipe From food.com

Provided by Mary Scheffert

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients: 7

2 cups flour
1 cup sugar
1/2 cup butter
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
  • In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
  • To the remaining butter mixture, add the rest of the ingredients & mix well.
  • Pour into prepared dish & sprinkle topping over.
  • Bake 30-40 minutes or until toothpick inserted in center comes out clean.
  • Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
  • Note #2: Double the ingredients to make a larger (9x13) cake.


BUTTERMILK STRAWBERRY SHORTCAKE



Buttermilk Strawberry Shortcake image

A light biscuit topped with delicious strawberries.

Recipe From allrecipes.com

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
Calories321.6 calories
Carbohydrate47.6 g
Cholesterol34.7 mg
Fat13.2 g
Fiber3.1 g
Protein4.8 g
SaturatedFat8 g
Sodium585.4 mg
Sugar20.1 g

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.


MOM'S STRAWBERRY SHORTCAKE



Mom's Strawberry Shortcake image

When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients: 11

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional
Calories 236 calories
Fat3g fat (1g saturated fat)
Cholesterol52mg cholesterol
Sodium145mg sodium
Carbohydrate49g carbohydrate (36g sugars
Fiber2g fiber)
Protein4g protein.

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.


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

Recipe From tasteofhome.com

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
Calories 261 calories
Fat10g fat (6g saturated fat)
Cholesterol19mg cholesterol
Sodium372mg sodium
Carbohydrate38g carbohydrate (12g sugars
Fiber2g fiber)
Protein5g protein.

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.


STRAWBERRY SHORTCAKES



Strawberry Shortcakes image

These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients: 8

2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Sweetened Strawberries
Whipped Cream

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
  • Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
  • Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.


STRAWBERRY AND BROWN BUTTER SHORTCAKE



STRAWBERRY AND BROWN BUTTER SHORTCAKE image

Recipe From epicurious.com

Number Of Ingredients: 10

2 pounds 2 pounds strawberries, hulled & quartered
1 zest of 1 lemon
1 1/4 cup white sugar, divided
1 1/2 sticks unsalted butter
1 cup flour
4 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 whipped cream, for serving

Steps:

  • 1. Prepare Strawberry Sauce: Fill large pot with one-inch of water; bring to a simmer. In a medium stainless steel bowl, combine strawberries, lemon zest and 1/4 cup sugar. Cover with plastic wrap and place the bowl on the pot of simmering water (the water should not be touching the bottom of the bowl). Let strawberries cook for 20 minutes. Remove the bowl from the pot; refrigerate until chilled (may be made one day ahead).
  • 2. Prepare the pan: Preheat oven to 350 degrees F. Place 9 or 10-inch cake pan on parchment paper, trace a circle and cut out. Spray the pan with nonstick spray, then place the round piece of parchment into the bottom of the pan and spray one more time. Sprinkle a couple of spoonfuls of flour into the pan, tap and coat bottom and sides of the pan and discard any excess flour. Note: If you use a 9-inch pan... make sure it's one that has tall sides. I used a regular 9-inch pan and it worked just fine, but the cake definitely rose to the top of the pan (it did not spill over the sides, thankfully!)
  • 3. Brown the butter: Melt butter over medium-high heat. Simmer, whisking constantly, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes (you'll begin to see browned bits floating in the bottom of the pan). Reduce heat if it's boiling too rapidly. Watch the butter closely as it turns from browned to burnt rather quickly. Remove from heat and let cool.
  • 4. Prepare the cake: In a large bowl, whisk eggs and 1 cup sugar vigorously for about 2 minutes. The mixture will be bright yellow. Set whisk aside and use electric mixer to whip the eggs & sugar on high speed until the mixture is thick and paled in color (2 to 3 minutes more). Reduce speed to low and slowly add in the cooled brown butter. Make sure you scrape in all of the brown bits too.
  • 5. Sift flour, baking powder and salt together. Using a whisk, gently stir in one-third of dry ingredients into the batter, then half the buttermilk. Repeat, ending with the last third of the dry mixture. Scrape the batter into your prepared pan. Bake until the cake sides pull away from the pan and a toothpick inserted into the center comes out clean, about 25 minutes for a 10-inch pan and about 40 minutes for a 9-inch pan. If the cake appears to be browning too quickly, cover lightly with foil in the last 10 minutes of baking. Let cake cool on a wire rack for about 20 minutes before removing from pan. Run a knife around the edge of the pan and invert it onto a wire rack to cool completely.
  • 6. Cut wedges and serve topped with strawberry sauce (or simply sliced fresh strawberries) and whipped cream.


STRAWBERRIES WITH BROWN BUTTER SHORTCAKE



Strawberries With Brown Butter Shortcake image

This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.

Recipe From cooking.nytimes.com

Provided by Kim Severson

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients: 10

2 pounds (6 cups) strawberries, hulled, quartered if large
Zest of 1 orange
1 1/4 cups sugar
1 1/2 sticks plus 1 tablespoon unsalted butter
1 cup plus 2 tablespoons all-purpose flour
4 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
Whipped cream for serving
@contexthttp
Calories436
UnsaturatedFat7 grams
Carbohydrate56 grams
Fat22 grams
Fiber3 grams
Protein7 grams
SaturatedFat13 grams
Sodium187 milligrams
Sugar39 grams
TransFat1 gram

Steps:

  • Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)
  • Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan's bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.
  • Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.
  • Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture until it has tripled in volume, 4 to 5 minutes.
  • Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.
  • Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.
  • Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.


STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS



Strawberry Shortcake with Buttermilk Biscuits image

Here's a classic spring dessert from Commander's Palace.

Recipe From epicurious.com

Categories     Cake     Milk/Cream     Fruit     Dessert     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients: 7

2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
1/2 cup plus 3 tablespoons sugar
2 tablespoons raspberry preserves
1 cup chilled whipping cream
1 teaspoon vanilla extract
Buttermilk Biscuits
Powdered sugar

Steps:

  • Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
  • Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
  • Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.




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  2. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
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