OLD-FASHIONED STRAWBERRY SHORTCAKE
I grew up on a dairy farm, so we always had plenty of butter and cream for the luscious strawberry shortcake my mother fixed.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-9 servings.
Number Of Ingredients 11
Steps:
- Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist. Pat into a greased 8-in. square or round baking pan. , Bake at 450° for 15-20 minutes or until golden. Remove from pan; cool on wire rack. , Just before serving, split cake in two. butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream.
Nutrition Facts :
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.
OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
STRAWBERRY SHORTCAKE OLD FASHIONED STYLE!
Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 816.3, Fat 50.4, SaturatedFat 30.9, Cholesterol 190, Sodium 507.1, Carbohydrate 82.9, Fiber 3.9, Sugar 27.5, Protein 11
STRAWBERRY SHORTCAKE
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 9
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.
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
OLD FASHIONED STRAWBERRY SHORTCAKE
Steps:
- Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
- Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
- Preheat the oven to 450 degrees and set rack in the middle level.
- In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
- For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
- Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries.
- Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
OLD-FASHIONED BERRY SHORTCAKE
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
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 SHORTCAKE
Make and share this Old Fashioned Shortcake recipe from Food.com.
Provided by Santeria919
Categories Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Place in oven at 350°F and cook until golden brown on top and a tooth pick comes out clean.
- (Do not go by time I have written down, go by the brownness of your cake).
Nutrition Facts : Calories 323, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 585.6, Carbohydrate 41.3, Fiber 1.1, Sugar 8.9, Protein 4.5
OLD-FASHIONED SHORTCAKE
Mom was always on the lookout for recipes. She got this one from a leaflet by Carnation Milk. I remember her making this one and it was delightful. It is a true "short cake" the old fashioned way. Topped with strawberries, or any fruit, it is excellent. The short cake is crumbly, the fruit is sweet, the whipped evaporated milk is...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 16
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
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OLD-FASHIONED STRAWBERRY SHORTCAKE
From prevention.com
Cuisine AmericanEstimated Reading Time 2 minsServings 6Total Time 50 mins
- Place both layers of each wedge on individual dessert plates, turning the top layers upside down.
- Spoon some of the strawberries and juice over the bottom layers, cover with the top layers, and spoon the remaining strawberries over the tops of each.
TRISHA YEARWOOD'S OLD-FASHIONED STRAWBERRY SHORTCAKE RECIPE
From today.com
4.3/5 (175)
- 2. 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.
- 3. 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.
- 4. 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.
STRAWBERRY SHORTCAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
Reviews 2Category DessertCuisine AmericanTotal Time 1 hr 50 mins
- Chill a medium-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).
- Cut the berries into ¼-inch-thick slices and place them in a large bowl. Toss with 2 tablespoons of granulated sugar and lemon juice; set aside and let sit for at least 1 hour.
- Using the chilled whisk or electric mixer attachment and bowl, whip the cream with the vanilla and the confectioners’ sugar until it holds soft peaks (about 3 minutes).
OLD-FASHIONED STRAWBERRY SHORTCAKE - FARM FLAVOR RECIPE
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Reviews 1Servings 6Cuisine AmericanAuthor Farm Flavor
OLD-FASHIONED STRAWBERRY SHORTCAKE - SEASONS AND SUPPERS
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5/5 (2)Total Time 1 hr 40 minsCategory DessertCalories 473 per serving
- Prepare the strawberries: Combine the strawberries, white sugar and lemon juice in medium bowl. Stir to combine well, then let stand at room temperature at least one hour.
- For shortcake: Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, white sugar, baking powder and salt. Add the butter and shortening, working it thoroughly into flour mixture using a pastry cutter or two knives. .Lightly mix in the sour cream with a fork. Add just enough of the milk to make a soft dough.
- Remove dough to a lightly floured work surface. Roll out dough to 3/4 inch thickness on a lightly floured surface (circle will be 6 to 7 inches). Spread with softened butter. Fold dough over (it will be about 1-3/4 inches thick). Divide dough in half. Take one piece of the dough and roll to 3/4 inch thick. Use a 3-inch cutter (or glass) to cut two rounds. Place onto prepared baking sheet. Reserve scraps. Roll the second piece of dough and cut 2 more rounds, placing onto baking sheet. Gather the scraps from both pieces, roll, then cut 2 more rounds from the scraps, for a total of 6 rounds, placed with a couple of inches between on the prepared baking sheet.
OLD FASHIONED STRAWBERRY SHORTCAKE IN MASON JARS • FAITH ...
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Servings 6Total Time 25 minsEstimated Reading Time 2 mins
- Whisk together flour, baking powder, salt and sugar. Then add cut up butter and combine with a pastry cutter.
- Pour into a 8 x 10 (or similar size) and bake at 425 for about 15 minutes or until golden brown. Do the toothpick check…if the toothpick comes out clean…it’s done!
EASY STRAWBERRY SHORTCAKE (20 MIN) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (15)Total Time 20 minsCategory DessertCalories 344 per serving
- MAKE THE SHORTCAKE BISCUITS: If you prefer a shortcut, just follow the recipe on the Bisquick box. Otherwise, in a medium bowl, add the Bisquick and butter. Mix the butter and flour with your fingers until well blended. Add enough milk to form a soft dough. Handling the dough very lightly (don't over mix), divide into 8 portions and drop onto a parchment-lined baking pan. I gently pat them into discs about 1/2 inch/1.27cm thick. Bake for about 8-10 minutes until lightly golden on top. Note 2 - for homemade biscuits.
- PREPARE STRAWBERRIES: While the biscuits are baking, cut the strawberries in halves or quarters. Place them in a bowl, add the sugar and lemon and squish with your fingers a bit to release the juice. Taste and add more sugar or lemon to desired sweetness.
- MAKE WHIPPED CREAM: Using an immersion blender, food processor or a electric hand mixer, pour the COLD heavy cream into a bowl, Add the sugar and vanilla. Beat on medium high until stiff peaks form. Peaks should be fairly stiff and just very slightly droopy. Don't over beat (it will turn into butter!). Makes 2 cups.
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