RICH STRAWBERRY SHORTCAKE
The base for this recipe came from my mom's 1965 copy of Better Homes and Gardens "Just Desserts" cookbook. There several versions of shortcake listed but this one is delicious and the addition of orange zest to the cake and orange juice to the strawberries is great boost to the flavors of summer!
Provided by ThreeGoodCooks
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Shortcake: Heat oven to 450 degrees.
- Sift together the dry ingredients; cut in the butter until mixture is like coarse crumbs.
- Combine egg, cream and orange zest.
- Add egg mixture to dry mixture, stirring only to moisten.
- Spread dough into a greased 9" round pan, slightly building up dough around the edges.
- Bake for 15-18 minutes.
- Remove from oven and cool for 5 minutes.
- Strawberries: Hull and quarter one pound of strawberries.
- Sprinkle with 1/4 cup of sugar and pour in 1/4 cup orange juice.
- Toss gently and store covered in refrigerator until ready to serve.
- Whipped Cream: Pour 1 cup heavy cream into mixing bowl.
- Start mixer on low and slowly add sifted powdered sugar.
- Continue to mix on medium speed until cream begins to thicken.
- Add vanilla and mix to combine. DO NOT OVER MIX! (We don't want butter!).
- Store covered in refrigerator until ready to serve.
- Assemble shortcakes by splitting shortcake, spreading bottom half with butter, topping with strawberries and whipped cream, then top with top half of shortacke. Cut into wedges and serve with more whipped cream.
STRAWBERRY SHORTCAKE - BETTER HOMES & GARDENS RECIPE - (4.6/5)
Provided by AzWench
Number Of Ingredients 10
Steps:
- Hull and slice strawberries, add sugar to taste and stir in gently. Set aside to mascerate. Preheat oven to 450. Sift together dry ingredients; cut in butter till mixture resembles coarse crumbs. Combine egg and half-and-half; add all at once, stirring just enough to moisten. Spread dough in greased 8 x 1 1/2-inch round pan, building up edges slightly. Bake for 15 to 18 minutes. Remove from pan; cool on rack 5 minutes. Split in 2 layers; lift top off carefully. Butter bottom layer. Spoon berries and cream between layers and over top. Serve warm.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
HOMEMADE STRAWBERRY SHORTCAKES
If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you've been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that's perfect on any sunny day.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
- In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
- Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
- Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
OLD FASHIONED STRAWBERRY SHORTCAKE
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
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
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GOOD AND HEALTHY STRAWBERRY SHORTCAKE | BETTER HOMES
From bhg.com
3.8/5 (5)Calories 264 per serving
- Remove 1/2 cup of yogurt from container and set aide for shortcake. Use remainder for the Yogurt Cream recipe. Prepare Yogurt Cream.
- Preheat oven to 375 degrees F. Grease large baking sheet; set aside. In large bowl combine flours, sugar, baking powder, lemon peel, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl combine the egg, milk, and the reserved 1/2 cup of yogurt. Add to flour mixture. Stir just to moisten. With spatula spread dough to an even 8-inch-diameter circle on baking sheet.
- Bake 15 to 20 minutes or until wooden toothpick inserted near center comes out clean. Cool on pan 10 minutes. Remove from pan. Cut in 8 wedges. Place one wedge in each bowl. Top with Yogurt Cream and strawberries. Serve immediately.
STRAWBERRY SHORTCAKE | BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Calories 224 per servingTotal Time 1 hr 27 mins
- In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour.
- In another medium bowl stir together flour, the 1 tablespoon sugar, the baking powder, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture all at once. Stir just until moistened. Drop the dough from a tablespoon into 8 mounds on an ungreased baking sheet.
- Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about 10 minutes. Meanwhile, if using topping mix, prepare according to package directions using fat-free milk.
- To serve, cut shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace top halves of shortcakes. Makes 8 servings.
BEST STRAWBERRY SHORTCAKE | BETTER HOMES & GARDENS
From bhg.com
4.2/5 (73)Calories 502 per serving
- Preheat oven to 400°F. Grease an 8x1 1/2-inch round baking pan; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.
- Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Using a small metal spatula, loosen sides of shortcake. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan and carefully invert pan with rack (use pot holders to protect your hands). Lift pan off shortcake. Cool on wire rack until completely cool.
- Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.
- To serve, cut shortcake in half horizontally. Spoon the strawberry mixture and the Sweetened Whipped Cream over shortcake bottom. Replace the shortcake top. Top with the remaining 1 cup sliced strawberries.
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