Winter Shortcakes Recipes

SHORTCAKE

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.

OLD-FASHIONED SHORTCAKE

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.

CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
• Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
• Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
• Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
• Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
• Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

WINTER SHORTCAKES

Steps:

• Preheat oven to 425°F. Pulse BA Biscuit Mix and butter in a food processor until mixture resembles coarse meal. Transfer to a large bowl. Add buttermilk; mix to just combine. Add figs and zest; mix to just combine. Transfer to a lightly floured surface; gather into a ball. Knead 4-5 times. Dust with flour as needed to prevent sticking. Roll out to a 7" square about 3/4" thick. Cut in half. Cut each half crosswise into 4 rectangles.
• Transfer shortcakes to a parchment paper-lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.
• Bake shortcakes until firm and golden brown, 13-15 minutes. Let cool slightly on a wire rack. Split; fill with jam and whipped cream.

WINTER SHORTCAKE

Steps:

• For the shortcake, in a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; add to flour mixture and stir to just moisten.
• Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450°F oven for 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Split into 2 layers.
• Prepare Apple-Cherry Filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and the remaining whipped cream. Serve immediately.