Large Strawberry Shortcake Food

BIG-BATCH STRAWBERRY SHORTCAKES

Steps:

• In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
• Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
• Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

SUPER STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release., For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened. , On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely. , In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.

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.

STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

GIANT STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. to make the shortbread, beat the butter, sugar and vanilla extract together until smooth. Add the flour in 2 or 3 goes, and stir until the mixture starts to form a dough. Use your hands to bring it together and shape into a ball. Cut off 100g of the dough, wrap in cling film and chill until ready to make the strawberry stalk and leaves. Weigh the remaining dough and divide into 2 equal pieces.
• Using your hands and the back of a metal spoon, press one of the larger pieces of shortbread mixture into the base of a 23cm loose-bottomed fluted tart tin (wrap the other piece of dough in cling film and chill until needed). Smooth the surface with the back of the spoon to create an even layer, then chill for 15 mins.
• Prick the base of the shortbread all over with a fork, place on a baking tray and bake for 20-25 mins or until lightly golden and firm. Remove from the oven and, while the shortbread is still hot, press a 9-10cm heart-shaped cutter into the centre. Leave to cool in the tin for 20 mins.
• Carefully remove the shortbread from the tart tin and transfer to a wire rack to cool completely. Wash the tin and repeat steps 2 and 3 with the second piece of dough, but don't cut out the heart shape. (If you have 2 tart tins you can make both the shortbread biscuits at the same time.)
• For the cake, grease the base and sides of a 22cm springform cake tin and line the base with baking parchment. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition, then fold in the flour. Spoon the mixture into the prepared tin and smooth the surface. Bake for 20-25 mins until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool for 10 mins, then remove from the tin and transfer to a wire rack to cool completely.
• Meanwhile, cut out the strawberry stalk and leaves. Roll out the 100g piece of reserved shortbread dough on a lightly floured surface to the thickness of a £1 coin. Using a leaf cutter or a knife, cut out 4-5 leaf shapes, then cut out a 4cm-long strawberry stalk. It is best to do several so you can choose the best ones. Lift the shapes onto a baking tray lined with baking parchment and chill for 15 mins. While the cake is cooling, bake the leaves and stalks for 5-10 mins until lightly golden. Leave to cool on the tray for a few mins before transferring to a wire rack to cool completely.
• To make the buttercream, beat the butter in a large bowl until soft and pale. Sift over half the icing sugar and beat until combined. Sift over the remaining icing sugar, add the vanilla extract, then beat until smooth and creamy. Transfer to a disposable piping bag fitted with a wide round nozzle, or simply snip off the end of the bag.
• Start assembling the shortcake. Place the shortbread biscuit without the heart cut-out on a plate or cake stand, pricked-side up. Starting in the centre, pipe on the buttercream in a spiral, working your way towards the edge. Lay the cake on top of the buttercream, then spoon the jam on top of the cake and carefully spread out over the surface.
• Remove the heart from the second shortbread biscuit and set aside. Carefully flip the biscuit over so that it is pricked-side down and, using a cake paddle, slide it on top of the jam layer. Dab a little buttercream or jam on the back of the stalk and leaf biscuits, and stick to the edge of the strawberry jam heart.
• Carefully place individual linseeds inside the jam heart to create the appearance of a strawberry. Dust the surface of the shortcake with icing sugar, holding the reserved heart biscuit over the jam and leaves so that they do not get covered in icing sugar.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
• In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
• Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
• Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
• Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

SLAB STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

THE ULTIMATE STRAWBERRY SHORTCAKE

Steps:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the 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.

GIANT STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Blend flour, 3 tbsp of the sugar, salt, baking powder, and, butter until the mixture resembles a coarse meal.
• Add the cream and milk, and mix to form a soft dough.
• Turn the dough out onto a lightly floured surface and roll to a 1/2 inch thickness.
• Form dough into 7 inch diameter circle.
• Place round on ungreased cookie sheet and bake for 12-20 minutes, until cake springs back.
• Remove shortcake and place on wire rack to cool.
• Place the strawberries in a large bowl with the rest of the sugar and let sit for up to 2 hours until a juicy syrup forms in the bowl.
• Slice the shortcake in half horizontally, and place the bottom half on a plate.
• Spread a generous portion of whipped cream on the bottom half, and then spoon some strawberries and juice on top of that.
• Place the other half on top of the strawberries and spread more whipped cream and strawberries on top.
• Sprinkle chocolate chips on top (if desired).

LARGE STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.
• Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.
• Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.
• Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove to wire racks to cool, 10 to 15 minutes.
• While shortcakes cool, beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.
• Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake, strawberries, and cream. Serve immediately.

STRAWBERRY & VANILLA SHORTCAKES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
• Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
• Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.