Strawberry Shortcake Biscuits Food

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F.
• Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
• Gradually add the buttermilk, tossing with a fork until large moist clumps form.
• Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
• Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
• Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
• Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
• Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

BISQUICK STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat oven to 400°F Lightly grease a baking sheet.
• In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
• Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
• Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
• Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
• Cool completely.
• Top with strawberries, whipped cream, etc.

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:

• 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.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.

BISCUIT STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

BEST HOMEMADE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.
• In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
• Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
• While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
• Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

Steps:

• In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
• Heat oven to 425°F
• In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
• Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
• Serve one of two ways:.
• 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
• 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
• COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

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 SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
• Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
• Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

STRAWBERRY SHORTCAKE

Steps:

• For the biscuits:
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
• Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.
• Add the buttermilk and stir just until moistened. On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart. Brush with heavy cream, and sprinkle with sugar.
• Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean.
• Place the sliced strawberries in a large bowl. Add the lemon juice, and sugar and gently toss. Let the berries macerate for 30 minutes until the juices develop.
• For the whipped cream:
• Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks.
• To serve the biscuits:
• Slice the biscuits in half horizontally. Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits. Cover with the top portion of the biscuit and serve alongside additional berries and juices.

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 SHORTCAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
• Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
• Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
• Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
• Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
• To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
• Whisk flour, baking powder, salt and sugar in a large bowl.
• Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
• Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you'll get about 8 biscuits, unless you want them smaller.
• Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
• While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
• For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.