Old Fashioned Strawberry Shortcake At Its Best Recipes

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

OLD FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
• Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
• Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

OLD FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
• Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
• Preheat the oven to 450 degrees and set rack in the middle level.
• In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and 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 buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
• For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
• Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries.
• Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.

OLD-FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees. Lightly butter a baking sheet. Sift the flour, ¼ cup of the sugar, and the baking powder into a bowl. Add the butter pieces. Using your fingertips, work the butter quickly and lightly into the flour until the mixture is the consistency of very fine bread crumbs or sand. Add the cream and egg yolks and stir with a fork until the dough just holds together.
• Turn the dough out onto a floured work surface and knead briefly, just until it forms a smooth dough. Do not overwork. Pat or roll out the dough to a thickness of ¾ inch. Using a floured 2 ½ or 3 inch cookie cutter, cut out 4 rounds of dough. Gather up the dough scraps, re-roll and cut out 2 more rounds. Put the rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining 1 tablespoon sugar. Bake on the middle rack of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
• Meanwhile, put the strawberries in a bowl and toss them with the sugar. In a medium bowl, whip the cream until soft peaks form. Cover and refrigerate. Transfer the biscuits to a rack and let cool for 2 to 3 minutes. Carefully split the biscuits in half and set the tops aside. Place the bottoms on dessert plates and heap the strawberries onto them. Generously spoon whipped cream over the strawberries, and replace the biscuit tops. Serve immediately, with any remaining whipped cream on the side.

OLD-FASHIONED STRAWBERRY SHORTCAKE-UPDATED

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 pan, set aside.
• 2. Sift flour, baking powder, salt, and sugar together and set aside. Combine remaining ingredients, mixing well. Combine the two mixtures and stir until smooth. Do not use a mixer!! Spread batter into prepared pan and bake for 20 minutes or until done. Remove from oven and cool completely.
• 3. While cake is baking, wash strawberries, remove tops and slice. Toss in sugar to taste. Cover and refrigerate.
• 4. TO SERVE: Cut cooled cake into square piece. Split piece in half horizontally. Place bottom half on a plate, top with strawberries. Top with remaining half and spoon on more strawberries. Top with whipped cream or whipped topping.

OLD FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Sift dry ingredients; cut in shortening, add milk.
• to make soft dough, smooth out lightly, bake in greased deep layer cake tin in hot oven 20-25 minutes at 400 degrees.
• Or bake as muffins for single serve size. Serve with berries of your choice and Cool Whip.