Strawberry Shortcake Recipes


Strawberry Shortcake Recipes are a "Piece of Cake" to Prepare



Strawberry Shortcake Recipe Webster's Dictionary defines strawberry shortcake recipes as "a dessert consisting of a crisp, short biscuit which is split, filled with fresh fruit and topped with more fruit and often cream."

In today's convenience food culture, adding strawberries and whipped cream to just about anything from pound cake to puff pastry is considered strawberry shortcake. But food traditionalists would find fault with this. A true "short" cake is light and crumbly, resembles a biscuit or scone, and is lightly sweetened so as not to detract from the natural sweetness and flavor of the strawberries.

Whether you're a member of the "old school" or just looking for a great dessert recipe, I hope you find your favorite among the following strawberry shortcake recipes.




Old-fashioned Strawberry Shortcakes

Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sugar
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream

Filling:

1 quart strawberries
1/3 cup sugar

Topping:

1 1/2 cups whipping cream or non-dairy whipped topping

Instructions:

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl . Sprinkle with the sugar; cover and let stand at room temperature for about an hour.

Whip the cream (sweeten with 2-3 tablespoons of sugar, if desired) until it forms peaks. Cover and refrigerate until serving time.

Preheat oven to 425 degrees F. Set rack at center level. In a food processor (you can use a pastry cutter) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into small pieces and add to the mixture. Pulse until the mixture resembles coarse meal.

Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the cream or milk, just until dough is moist. Be careful not to overwork--it doesn't have to hold together well at this point. Let the dough stand for a minute. Lightly flour the work surface and turn the dough out onto it. Fold the dough over on itself (knead) 2-3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6x12-inch rectangle about 3/4-inch thich and cut into 8 (3-inch) biscuits using a floured round cookie cutter. Transfer to a buttered foil-lined baking sheet. Brush with milk and sprinkle tops with some sugar.

Bake for 10-15 minutes, until golden. Remove from oven and place on serving plate. Split each biscuit horizontally with a serrated knife.

Butter the biscuits and top with 3 tablespoons of the berry mixture. Replace the tops and top with a tablespoon of berries. Finish off with whipped cream.

Serves 8.






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