OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM
This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, cream of tartar and salt together.
- Work in fat with your fingers until mixture resembles coarse crumbs.
- Stir in milk gradually.
- Place dough on a lightly floured board.
- Divide into 2 parts and roll each part to fit a round cake pan.
- Place first layer into lightly greased cake tin.
- Brush the dough with melted butter, then place second layer over top.
- Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top.
- Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
- Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
- Sweetened flavoured whipped cream: Beat the cream until thick.
- Fold in sugar and vanilla.
STRAWBERRY SHORTCAKE OLD FASHIONED STYLE!
Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash and hull the strawberries; drain.
- Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
- Prepare the shortcake.
- Set oven to 375°F.
- Grease 2 large baking sheets.
- In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
- With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
- Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
- On a lightly floured surface, gather up 1/2 cup dough per biscuit.
- Pat dough into 8 (4-inch) rounds.
- Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
- In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
- To serve, split the baked shortcakes into halves.
- Ladle strawberries in the middle and on top of the shortcake.
- Top with whipped cream.
- Delicious!
Nutrition Facts : Calories 816.3, Fat 50.4, SaturatedFat 30.9, Cholesterol 190, Sodium 507.1, Carbohydrate 82.9, Fiber 3.9, Sugar 27.5, Protein 11
OLD FASHIONED SHORTCAKE
Make and share this Old Fashioned Shortcake recipe from Food.com.
Provided by Santeria919
Categories Breads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Place in oven at 350°F and cook until golden brown on top and a tooth pick comes out clean.
- (Do not go by time I have written down, go by the brownness of your cake).
Nutrition Facts : Calories 323, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 585.6, Carbohydrate 41.3, Fiber 1.1, Sugar 8.9, Protein 4.5
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- Preheat oven to 400f degrees. Sift flour, baking powder, cream of tartar and salt together. Work in fat with your fingers until mixture resembles coarse crumbs. Stir in milk gradually. Place dough on a lightly floured board. Divide into 2 parts and roll each part to fit a round cake pan. Place first layer into lightly greased cake tin. Brush the dough with melted butter, then place second layer over top. Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top. Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers. Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
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