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About Strawberry Shortcakes
Today, strawberry shortcakes are made from every recipe from biscuits to white cake and angel food cake but the original recipes always called for biscuits. This is an original biscuit-like shortcake made richer with dairy products and sugar. It is rich, tender, and flaky.
Ingredients
2 cups all-purpose flour or more to make the right consistency of dough
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted butter or cream for brushing
2 tablespoons large crystal sugar such as turbinado sugar
2 pints ripe strawberries
1/4 cup sugar
1 cups heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
Directions
For the shortcake:
Preheat the oven to 375 degrees.
1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the strawberries:
Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
For the whipped cream:
Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
To serve:
Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.
Chocolate
Caramel Raspberry Shortcake Recipe
Ingredients
1 3/4 cups all-purpose
flour
1/4 cup cocoa
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoonmelted
butter for brushing
2 tablespoons large crystal sugar such as turbinado
sugar
1 1/2 pints ripe
raspberries
1 cup heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
Chocolate syrup
Caramel syrup
Directions
For the shortcake:
Preheat the oven
to 375 degrees.
1. Combine the flour,
cocoa, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk
the egg into the cream. Make a well in the center of the dry ingredients
and pour the cream mixture into the well. Mix with a fork until the
ingredients just stick together. Drop into dough on a greased cookie
sheet and then pat with the back of a spoon to make to about 3/4-inch
thick. To make cut-out biscuits, pat the dough into a sheet on a floured
countertop and cut into three inch shapes with either a knife or a cookie
cutter.
4. Brush the tops with the melted butter. Sprinkle the tops with sugar.
Bake for about fifteen minutes or until done. Remove to a wire rack.
Serve while still fresh and warm.
Note: For the best
results, always serve shortcake fresh. The dough can sit in the refrigerator
for up to two hours while waiting to bake.
For the raspberries:
Wash the raspberries.
Garnish the dessert with the raspberries.
For the whipped
cream:
Combine the whipped
cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip
on medium speed until soft peaks form. Sweeten with the additional sugar
if desired.
To serve:
Split the warm biscuits
open. Fill with berries and whipped cream. Top with additional whipped
cream and berries. Drizzle with chocolate and caramel syrup.
Blueberry
Cream Cheese Shortcake Recipe
Ingredients
2 cups all-purpose
flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted
butter or cream for brushing
1 1/2 pints ripe
blueberries
2 tablespoons sugar
2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest
Directions
For the shortcake:
Preheat the oven
to 375 degrees.
1. Combine the flour,
sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk
the egg into the cream. Make a well in the center of the dry ingredients
and pour the cream mixture into the well. Mix with a fork until the
ingredients just stick together. Drop into biscuits on a greased cookie
sheet and then pat with the back of a spoon make to about 3/4-inch thick.
To make cut-out biscuits, pat the dough into a sheet on a floured countertop
and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream. Sprinkle the tops
with sugar. Bake for about fifteen minutes or until golden brown. Remove
to a wire rack. Serve while still fresh and warm.
Note: For the best
results, always serve shortcake fresh. The dough can sit in the refrigerator
for up to two hours while waiting to bake.
For the blueberries:
Wash the blueberries.
In a small bowl, smash the berries, add the sugar, and stir. Cover the
bowl and heat it in the microwave until the berries are hot and starting
to bubble.
For the whipped
cream:
Pour the whipped
cream into a chilled bowl. Whip on medium speed until soft peaks form.
Add the cream cheese, powdered sugar, and lemon zest and beat until
combined and fluffy.
To serve:
Split the warm biscuits
open. Fill with whipped filling. Top with additional whipped filling
and berries.
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