Classic Strawberry Shortcake Food

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.

SUMMER CAKE RECIPE: CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 180c/gas mark 5
• Grease insides of 3 (8-inch) round cake pans with butter.
• Mix flour, sugar, baking powder, baking soda, and salt in a food processor (or large bowl).
• Add butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs.
• Add cream and pulse (or stir with a fork) just until moistened. Do not over mix.
• Transfer dough to a lightly floured surface.
• Gather dough into a large ball and gently knead until smooth, about 5 turns.
• Divide dough into 3 equal pieces.
• Press each piece of dough into a prepared cake pan. Spread dough to edges and make it as smooth as possible.
• Bake about 25 minutes or until golden.
• Cool for 5 minutes, then transfer to wire racks to cool completely.
• Beat whipping cream and vanilla extract with an electric mixer until soft peaks form.
• Add sugar while beating and continue to beat just until stiff peaks form.
• Place one cake layer on a serving plate.
• Top evenly with about one third of strawberries.
• Spread evenly with about one third of whipped cream.
• Place second cake layer on top of whipped cream.
• Top evenly with another third of strawberries and another third of whipped cream.
• Place final cake layer on top of whipped cream.
• Spread remaining whipped cream, leaving a 1-inch border around edges.
• Top with remaining strawberries in a mound. Serve immediately.

CLASSIC STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKES

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.

CLASSIC STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries, sugar, and lemon zest. Allow them to develop flavors in refrigerator for at least an hour, up to overnight.
• To make shortcake, preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Mixture will be very thick. Form two large rounds or four small rounds on an ungreased baking pan (I used a cooking stone) and bake until golden, 15 to 20 minutes. For added crunch and sweetness, you can sprinkle large decorator's sugar on top of the biscuits, if you have some available, prior to baking. Allow to cool once removed from oven.
• To make the whipped cream, combine the heavy cream and sugar and beat with whisk attachment on high speed until soft peaks form, about 4-7 minutes.
• To assemble shortcake, split biscuit in half. Layer with strawberries in the middle and on top and then top with whipped cream. Enjoy!

CLASSIC STRAWBERRY SHORTCAKE RECIPE

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.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Mash 3 cups of the strawberries with a potato masher. Slice the remaining strawberries and stir them with the mashed berries along with the sugar. Set aside at least 30 minutes.
• Adjust an oven rack to the lower-middle position and preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• In a food processor, pulse the flour, 3 tablespoons sugar, the baking powder and salt until combined. Add butter pieces and pulse until the mixture resembles coarse meal.
• Add the half-and-half and whole egg to the food processor. Mix until well combined.
• Turn the dough onto a lightly floured surface and knead gently.
• Pat the dough into a 9x6 triangle, about 3/4 inch thick. Using a floured glass (about 2 3/4 diameter), cut the dough into six rounds. Transfer to the prepared baking sheet and sprinkle with 2 tablespoons sugar.
• Bake until shortcakes are golden brown, about 12-14 minutes.
• While shortcakes cool, whip the cream, sugar and vanilla with an electric mixer on medium-low speed until frothy, about 1 minute. Increase the mixer speed to high and whip until soft peaks form, 1-3 minutes.
• When shortcakes have cooled, split them in half horizontally. Spoon a portion of the berries over each bottom, add a dollop of whipped cream and cap with the shortcake tops. Serve immediately.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.
• Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
• Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices. Photograph by Anna Williams

EASY HOMEMADE STRAWBERRY SHORTCAKE

Steps:

• Serve and enjoy.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 8- or 9-inch square baking pan with cooking spray and set aside.
• Combine the sliced strawberries with the sugar and vanilla. Cover and let refrigerate for at least 30 minutes (or up to several hours).
• For the whipped cream, beat the cream, powdered sugar and vanilla together (a blender works great for this) until thick. Refrigerate until ready to use (don't refrigerate longer than an hour or so or it will get a bit liquidy).
• For the shortcake, in a medium bowl, cream together the sugar and butter for 1-2 minutes with a handheld (or stand) electric mixer. Add the egg and vanilla and mix well.
• In a separate smaller bowl, whisk together the flour, baking powder and salt (see the note above for the chocolate version).
• Add 1/3 of the dry ingredients to the batter and mix. Pour in half the milk and mix again. Add another 1/3 of the dry ingredients and mix followed by the rest of the milk. Mix in the milk and add the remaining dry ingredients. Mix until just combined.
• Spread the batter evenly in the prepared pan. Bake for 20 minutes, until a toothpick inserted in the middle comes out clean (don't overbake or it will be dry).
• Let the shortcake cool. Cut into squares, slice in half horizontally (like a hamburger bun). Place the bottom half on a plate, top with a spoonful of strawberries and a dollop of whipped cream. Top with the other half of shortcake and top with additional berries and whipped cream. Serve immediately.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

FOODCHANNEL EDITOR

Steps:

• 1 To make the shortcakes, preheat an oven to 400°F. 2 In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended. 3 Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares. 4 Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly or completely. 5 Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve. 6 To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to serve or for up to 2 hours. 7 To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates. Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream. Top with the remaining shortcake halves, cut side down. Serve immediately.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
• Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
• While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
• To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.