Grandmas Old Fashioned Strawberry Shortcake Food

OLD FASHIONED STRAWBERRY SHORTCAKE

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.

GRANDMA'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

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.

OLD- FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
• In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
• In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
• While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
• Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.

GRANNY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 375°.
• Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
• Use two or three tablespoons of cake mix to dust the greased cake pans.
• In a large mixing bowl, combine cake mix and gelatin and salt.
• Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
• Divide cake mix equally between two or three cake pans.
• Quickly place cake pans in the oven and immediately reduce heat to 350º.
• Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
• Cool in pan, on wire rack for 15 minutes.
• Remove from pan.
• I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
• For frosting: Mix butter on low speed for 1 or 2 minutes.
• Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
• About 4 minutes.
• When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
• Place the second layer on the first and put a thin layer of frosting on it.
• Top with the third layer and frost top and sides with remaining frosting.
• If you only make two layers use a thicker layer of frosting between the two layers.
• Allow cake to sit for at least four to six hours before serving.
• Overnight is much better.

OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM

Steps:

• Preheat oven to 425 degrees.
• In bowl, sift together flour, baking powder, sugar, salt and baking soda.
• Stir in orange rind.
• Cut in butter until mixture resembles bread crumbs.
• Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
• Place dough on a floured board and knead 4 or 5 times.
• Roll or pat into 8" round.
• Place on cookie sheet.
• Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
• Bake for 15 to 20 minutes or until golden brown.
• Cool on rack, then split into two horizontally.
• In bowl, mix strawberries and 1/2 cup sugar.
• Let sit for 30 minutes.
• Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
• Fold in sour cream and Grand Marnier.
• To serve, spread bottom cake layer with 3/4 of cream mixture.
• Top with 3/4 of the strawberries.
• Put the second cake layer on top and decorate with the remaining cream and strawberries.