Genuine Southern Strawberry Shortcake Food

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.

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.

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.

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.

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

MOM'S STRAWBERRY SHORTCAKE

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.

GENUINE SOUTHERN STRAWBERRY SHORTCAKE

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.