Strawberries For Shortcake Food

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:

• Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
• In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
• Blend in the butter.
• Add the milk and vanilla and mix well.
• Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
• Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
• Remove from the oven and cool.
• Place one cake upside-down on a serving platter and top with half the strawberries.
• Top with the remaining cake layer and the rest of the strawberries.
• Serve garnished with whipped cream.

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 BROWNIE SHORTCAKE

Steps:

• Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
• Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.

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 & 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.

EASY AND TASTY 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.
• Place a metal bowl and beaters in the freezer during shortcake cooking time.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
• 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.