Shortcake Food

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.

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.

STRAWBERRY SHORTCAKE CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
• Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
• In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.

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.

STRAWBERRY SHORTCAKE RECIPE BY TASTY

Steps:

• Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
• Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
• Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
• Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
• Enjoy!

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
• Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
• With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
• Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
• In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
• To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
• Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
• Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.

BEST STRAWBERRY SHORTCAKE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

PERFECT SHORTCAKE BISCUITS

Steps:

• Combine dry ingredients in medium bowl.
• Add shortening, and cut into dry ingredients.
• Add milk and egg yolk together, and mix just until all dry ingredients are moistened.
• Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness.
• Use a cookie cutter to cut out shapes.
• Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown.
• Serve with berries or other cut fresh fruit and sweetened whipped cream.
• Yum!

SHORTCAKE

Steps:

• Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
• In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
• To the remaining butter mixture, add the rest of the ingredients & mix well.
• Pour into prepared dish & sprinkle topping over.
• Bake 30-40 minutes or until toothpick inserted in center comes out clean.
• Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
• Note #2: Double the ingredients to make a larger (9x13) cake.

STRAWBERRY SHORTCAKE SLICE

Steps:

• Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.
• Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You'll have some strawberries left over to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.
• To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar, and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
• Preheat oven to 450 degrees.
• Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
• Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
• Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
• Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
• Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

STRAWBERRY SHORTCAKE

Steps:

• Wash the fruit and pat dry. Slice strawberries and place into a bowl. Add in the sugar and gently stir together. Cover and place in the refrigerator for two hours.
• Preheat oven to 375 degrees.
• Cut the angel food cake into cubed pieces and place them onto a baking sheet covered with parchment paper.
• Bake for 8-10 minutes until they are slightly toasted.
• Remove from oven and cool.
• In clear glasses, layer the angel food cake, strawberries and whipped cream. Repeat layer once again and top with whipped cream.
• Serve immediately.

SHORTCAKE

Steps:

• Heat oven 450 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.