Southern Shortcake Recipes

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SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

HOMEMADE STRAWBERRY SHORTCAKE



Homemade Strawberry Shortcake image

These sweet and juicy shortcakes are the perfect strawberry dessert to serve at your next springtime event. Sanding sugar on top of the homemade buttermilk biscuits add a festive touch, and pure vanilla makes the whipped cream extra rich. Scrape the seeds from a vanilla bean pod, or use 1 teaspoon pure (not imitation) vanilla extract or vanilla bean paste.

Provided by Southern Living Test Kitchen

Categories     Desserts

Time 1h45m

Yield Serves 12

Number Of Ingredients 13

4 cups fresh strawberries, hulled and quartered
1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1/2 cup plus 2 Tbsp. granulated sugar, divided
4 cups all-purpose flour, plus more for work surface and kneading
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon kosher salt
1 1/4 cups cold unsalted butter, cut into small pieces
1 1/2 cups whole buttermilk
2 cups plus 2 Tbsp. cold heavy cream, divided
1 tablespoon sanding sugar (or coarse sugar)
1/2 cup powdered sugar
1 vanilla bean pod, split

Steps:

  • Stir together strawberries, lemon zest, lemon juice, and 1⁄2 cup of the granulated sugar in a medium bowl. Cover; refrigerate at least 30 minutes or up to 1 hour.
  • Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar in a large bowl. Cut in butter with a pastry blender (or use fingertips) until mixture resembles peas. Add buttermilk, and stir gently with a spatula or wooden spoon until well combined and shaggy. Turn out dough onto a lightly floured surface, and knead gently until dough just comes together, 2 to 3 times. Pat dough with lightly floured palms to 1 1⁄2-inch thickness (do not use a rolling pin). Cut out biscuits using a 2 1⁄2-inch round cutter, gathering and patting scraps once more to make 12 biscuits.
  • Place biscuits about 2 inches apart on a parchment paper-lined baking sheet. Refrigerate 30 minutes. Brush tops of biscuits with 2 tablespoons of the heavy cream; sprinkle with sanding sugar. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on baking sheet 10 minutes.
  • Place powdered sugar in bowl of an electric stand mixer fitted with whisk attachment. Scrape vanilla bean seeds into powdered sugar; add remaining 2 cups heavy cream. Beat on medium speed until soft peaks form, 4 to 5 minutes. Split biscuits; place on plates or a large platter. Spoon strawberry mixture onto bottom halves of biscuits. Dollop with whipped cream; cover with biscuit tops.

CLASSIC STRAWBERRY SHORTCAKE RECIPE



Classic Strawberry Shortcake Recipe image

A Southern staple, these juicy, heart-shaped fruits spooned over sweet, moist biscuits are a faithful crowd-pleaser.

Provided by Southern Living Editors

Categories     Desserts

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

2 containers fresh strawberries [quartered]
3/4 cup sugar [divided]
1/4 teaspoon almond extract [optional]
1 cup whipping cream
2 tablespoons sugar
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter [cut up]
2 large eggs [lightly beaten]
1 container sour cream
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Steps:

  • Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
  • Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
  • Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
  • Bake at 450° for 12 to 15 minutes or until golden.
  • Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

SHORTCAKE



Shortcake image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes
Berries
Ice cream or whipped cream

Steps:

  • Heat oven 450 degrees.
  • In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

CLASSIC STRAWBERRY SHORTCAKE



Classic Strawberry Shortcake image

Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 12

2 pints fresh strawberries, rinsed and hulled
Juice of 1 lemon
1/4 cup sugar
3 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons cold unsalted butter, cut into small pieces
1 1/4 cups plus 1 tablespoon heavy cream
2 large eggs
6 tablespoons coarse sanding sugar
1/2 cup cold heavy cream

Steps:

  • Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
  • Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
  • Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
  • Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
  • When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

GENUINE SOUTHERN STRAWBERRY SHORTCAKE



Genuine Southern Strawberry Shortcake image

Fresh strawberry shortcakes served warm with butter and real freshly whipped cream! The key here is to use only the freshest, ripe, sweet strawberries when summer berries are at their peak, and always serve the biscuits warm (and with butter). Adapted from a James Villas recipe.

Provided by BecR2400

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons butter, softened
1 large egg, beaten
2/3 cup half-and-half
butter, for spreading
4 cups fresh ripe strawberries, rinsed, hulled, sliced in half, and sugared to taste
1 cup heavy cream, whipped to stiff peaks (add a drop or two of vanilla, if you like)

Steps:

  • Preheat the oven to 450°F.
  • In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly.
  • In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist.
  • Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits.
  • Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes.
  • While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate.
  • Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops.
  • Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.

Nutrition Facts : Calories 527.4, Fat 34.6, SaturatedFat 21.1, Cholesterol 136, Sodium 453.4, Carbohydrate 48.4, Fiber 3, Sugar 11.2, Protein 7.8

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

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)



Carolina Buttermilk Biscuits (And/Or Southern Shortcake) image

There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!

Provided by NcMysteryShopper

Categories     Breads

Time 16m

Yield 12 Biscuits

Number Of Ingredients 8

2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or 5 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
  • Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
  • Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

SOUTHERN-STYLE BISCUIT SHORTCAKES



Southern-Style Biscuit Shortcakes image

Rich, melt-in-your-mouth shortcakes made with real butter and cream are split and filled with whipped cream and berries. Dessert doesn't get much better.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 10

Number Of Ingredients 7

2 cups Gold Medal™ self-rising flour
2 tablespoons sugar
1/3 cup butter or margarine
3/4 cup half-and-half
1 cup whipping cream
1 tablespoon sugar
6 cups sliced fresh fruit or berries, sweetened to taste

Steps:

  • Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together flour and 2 tablespoons sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add half-and-half; stir just until dry ingredients are moistened.
  • On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured cutter or knife into desired shapes. Place about 1 inch apart on cookie sheet.
  • Bake 9 to 12 minutes or until golden brown. Serve warm or cool.
  • In small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Split shortcakes; place on individual dessert plates. Fill and top each with fruit and whipped cream. Store in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g

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From southernkitchen.com


SOUTHERN STRAWBERRY SHORTCAKE - DOUG BAKES
2021-05-28 Adjust oven rack to upper-middle position and heat oven to 400 degrees. Transfer dough to a lightly floured cutting board. Using a sharp, floured chef’s knife, trim 1/4 inch of dough from each side of the square and discard. Cut remaining dough into 9 …
From dougbakes.com


GRANDS!™ EASIEST-EVER STRAWBERRY SHORTCAKES RECIPE - PILLSBURY.COM
Hide Images. 1. Coat tops and sides of biscuits with 1 tablespoon of the sugar; place on ungreased large cookie sheet. 2. Bake at 350°F 14 to 16 minutes or until golden brown. 3. Meanwhile, in bowl, mix strawberries and remaining sugar. 4. Split biscuits; top with strawberries and whipped topping.
From pillsbury.com


AN INCREDIBLY SCRUMPTIOUS STRAWBERRY SHORTCAKE RECIPE
2019-05-20 I have decided to share a delectable strawberry shortcake recipe, because it’s the perfect summer dessert for barbecues and other special occasions. Nothing says cake, in the south like a pound cake from scratch, it’s moist, delicious, and amazing. However, once you add fresh, ripened strawberries, and whipped cream every bite just gets ...
From southernlovelifestyle.com


SOUTHERN SHORTCAKE IN THE KITCHEN | ABC4 UTAH
2021-08-31 In a separate bowl, add 3 cups of flour, 1 teaspoons of salt, 1 teaspoon of baking powder. Stir these ingredients with a large spoon, and then add to your cake batter. Start adding some flour, a little at time, add your milk. Then begin to alternatively add your milk, flour, milk, and flour. Don’t forget to add your 1 teaspoon of vanilla ...
From abc4.com


STRAWBERRY SHORTCAKE - SOUTHERN KITCHEN
2021-08-31 Bake in the upper third of the oven until crusty golden brown, 8 to 12 minutes. (Check about 6 minutes into baking and rotate the pan if needed to ensure even cooking.) Remove from the oven and brush with melted butter. To make the shortcakes: In a bowl, sprinkle strawberries with 1/4 cup sugar and salt and toss gently.
From southernkitchen.com


STRAWBERRY SHORTCAKE - PAULA DEEN MAGAZINE
Remove from pans, and let cool completely on wire racks. In a medium bowl, stir together strawberries and remaining 1/4 cup sugar. Let stand for 15 minutes. Place one cake layer on a serving plate, and brush with 1 tablespoon liqueur. Spread with one-third of whipped topping, and top with one-third of strawberries. Repeat layers twice.
From pauladeenmagazine.com


EASY HOMEMADE STRAWBERRY SHORTCAKES (+VIDEO) - THE COUNTRY …
2018-04-11 Instructions. Combine sliced strawberries, sugar and lemon juice in a bowl. Stir and cover. Place in the refrigerator for an hour or more to release juices. Preheat oven to 425F degrees and line a baking pan with parchment paper. Combine flour, baking powder, baking soda, sugar and lemon zest in a small bowl (or food processor).
From thecountrycook.net


SOUTHERN LIVING STRAWBERRY SHORTCAKE - THERESCIPES.INFO
How to Make Classic Strawberry Shortcake | Southern Living great www.southernliving.com. Instructions Start by combining two 16-oz. containers of strawberries with a 1/2 cup sugar, and, if desired, a ¼ tsp. almond extract.
From therecipes.info


15 BEST SOUTHERN DESSERT RECIPES — EAT THIS NOT THAT
2022-04-10 Custard Pie. Forget crème brûlée. In the South, it's all about custard pie, made with eggs, vanilla, and cream for an unforgettably rich treat. Get the recipe from Gemma's Bigger Bolder Baking . Meghan De Maria is a senior editor at Eat This, Not That!, specializing in food, product, and restaurant coverage.
From eatthis.com


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