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
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
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 :
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
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 STRAWBERRY SHORTCAKE-UPDATED
This is the time of year that I can get the most beautiful, local strawberries. I love to serve them over this yummy cake recipe that came from my 1941 New American Cook Book. The cake has a firm texture and isn't too sweet and is perfect with fresh strawberries and topped with whipped cream. I hope you enjoy this recipe as much...
Provided by Elaine Bovender
Categories Other Desserts
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan, set aside.
- 2. Sift flour, baking powder, salt, and sugar together and set aside. Combine remaining ingredients, mixing well. Combine the two mixtures and stir until smooth. Do not use a mixer!! Spread batter into prepared pan and bake for 20 minutes or until done. Remove from oven and cool completely.
- 3. While cake is baking, wash strawberries, remove tops and slice. Toss in sugar to taste. Cover and refrigerate.
- 4. TO SERVE: Cut cooled cake into square piece. Split piece in half horizontally. Place bottom half on a plate, top with strawberries. Top with remaining half and spoon on more strawberries. Top with whipped cream or whipped topping.
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 WITH SWEETENED FLAVOURED WHIPPED CREAM
This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, cream of tartar and salt together.
- Work in fat with your fingers until mixture resembles coarse crumbs.
- Stir in milk gradually.
- Place dough on a lightly floured board.
- Divide into 2 parts and roll each part to fit a round cake pan.
- Place first layer into lightly greased cake tin.
- Brush the dough with melted butter, then place second layer over top.
- Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top.
- Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
- Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
- Sweetened flavoured whipped cream: Beat the cream until thick.
- Fold in sugar and vanilla.
OLD-FASHIONED STRAWBERRY SHORTCAKE
Provided by Food Network Canada
Categories bake,dessert,eggs and dairy,fruit,No-Cook,North American
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Lightly butter a baking sheet. Sift the flour, ¼ cup of the sugar, and the baking powder into a bowl. Add the butter pieces. Using your fingertips, work the butter quickly and lightly into the flour until the mixture is the consistency of very fine bread crumbs or sand. Add the cream and egg yolks and stir with a fork until the dough just holds together.
- Turn the dough out onto a floured work surface and knead briefly, just until it forms a smooth dough. Do not overwork. Pat or roll out the dough to a thickness of ¾ inch. Using a floured 2 ½ or 3 inch cookie cutter, cut out 4 rounds of dough. Gather up the dough scraps, re-roll and cut out 2 more rounds. Put the rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining 1 tablespoon sugar. Bake on the middle rack of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
- Meanwhile, put the strawberries in a bowl and toss them with the sugar. In a medium bowl, whip the cream until soft peaks form. Cover and refrigerate. Transfer the biscuits to a rack and let cool for 2 to 3 minutes. Carefully split the biscuits in half and set the tops aside. Place the bottoms on dessert plates and heap the strawberries onto them. Generously spoon whipped cream over the strawberries, and replace the biscuit tops. Serve immediately, with any remaining whipped cream on the side.
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OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED ...
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5/5 (6)Calories 421 per servingServings 6
- Preheat oven to 400f degrees. Sift flour, baking powder, cream of tartar and salt together. Work in fat with your fingers until mixture resembles coarse crumbs. Stir in milk gradually. Place dough on a lightly floured board. Divide into 2 parts and roll each part to fit a round cake pan. Place first layer into lightly greased cake tin. Brush the dough with melted butter, then place second layer over top. Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top. Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers. Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
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Cuisine AmericanCategory DessertServings 8
- STRAWBERRIES: Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.
- WHIPPED CREAM: In a large bowl, beat the cream with sugar and vanilla, until it holds soft peaks. Cover and refrigerate until ready to serve.
- Preheat the oven to 425 degrees. Set rack at center level. Line a cookie sheet with parchment paper, set aside.
- BISCUITS: In a food processor (or you can use a pastry cutter) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. 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 cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute.
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- Set aside a few strawberries for garnishing. In bowl, crush half of the remaining berries with a fork. Slice remaining berries and stir into crushed berries with the 1/2 cup sugar. Set aside.
- In a mixing bowl, beat the whipping cream and powdered sugar till stiff peaks form. Cover and chill.
- Stir together the flour, 1/4 cup sugar, baking powder, salt and nutmeg, if you like. Cut in the 1/2 cup butter or margarine till the mixture resembles coarse crumbs.
- In another bowl, beat together the egg and milk. Add to the flour mixture and mix till just moistened.
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5/5 (15)Calories 270 per servingServings 6
- Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
- Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
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- Combine flour, 1/2 cup sugar, baking powder, and salt in a large mixing bowl; cut in 1/2 cup butter until mixture resembles coarse meal.
- Combine milk and whole egg; beat well. Add to flour mixture; stir with a fork until a soft dough forms. Pat half of dough out to 1/2 - inch thickness in a greased and floured 9 - inch round cake pan. (Dough will be sticky; dust hands with flour.)
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EASY STRAWBERRY SHORTCAKE (20 MIN) - TWO KOOKS IN THE KITCHEN
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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.
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