Old Fashioned Berry Shortcake Food

OLD-FASHIONED BERRY SHORTCAKE

Steps:

• Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
• Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
• Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
• Immediately turn cakes out onto a wire rack; let stand until completely cool.
• Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
• Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

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.

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.

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.

MIXED BERRY SHORTCAKE

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
• Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
• For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
• To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

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.

STRAWBERRY SHORTCAKE OLD FASHIONED STYLE!

Steps:

• Wash and hull the strawberries; drain.
• Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
• Prepare the shortcake.
• Set oven to 375°F.
• Grease 2 large baking sheets.
• In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
• With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
• Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
• On a lightly floured surface, gather up 1/2 cup dough per biscuit.
• Pat dough into 8 (4-inch) rounds.
• Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
• In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
• To serve, split the baked shortcakes into halves.
• Ladle strawberries in the middle and on top of the shortcake.
• Top with whipped cream.
• Delicious!

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.

OLD-FASHIONED SHORTCAKE

Steps:

• 1. FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
• 2. SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
• 3. NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
• 4. Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
• 5. Turn out on lightly floured surface and knead 10 to 15 times.
• 6. Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
• 7. Bake 450 F on ungreased baking sheet for 10-12 minutes
• 8. WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
• 9. Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
• 10. Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
• 11. Beat in sugar and vanilla.
• 12. ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
• 13. Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
• 14. For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html