Wildwoods Strawberry Citrus Shortcake Food

CITRUS BERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.

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.

WILDWOOD'S STRAWBERRY-CITRUS SHORTCAKE

Steps:

• To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
• Shortcakes: Preheat oven to 350 degrees.
• In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
• Stir in the cream, lemon zest and orange zest until just combined.
• Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
• Cut the dough into 8 equal portions and roll into balls.
• Roll the dough in the melted butter, then the sugar.
• Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
• Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
• Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
• To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.

STRAWBERRY-CITRUS SHORTCAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
• Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
• Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
• Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
• Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM

Steps:

• Make biscuits:
• Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
• Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
• Make berries and cream:
• Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
• Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.

BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES

Steps:

• Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
• Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
• Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
• Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
• Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
• Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
• To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.