Sandras Shortcake Recipes

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur. Let stand for 1 hour to allow flavors to blend, stirring occasionally.
• Preheat grill to medium-high heat.
• In a small bowl, combine the remaining 1/4 sugar and the cinnamon. Remove biscuits from the can and separate. Roll each biscuit in the cinnamon-sugar mixture.
• Coat a cast iron skillet with butter or cooking spray. Add strawberry-sugar mixture. Arrange biscuits over strawberries. Place skillet on grill. Cover grill and bake for 15 to 20 minutes or until bubbly. Remove from grill; cool slightly.

PEACHES AND CREAM SKILLET SHORTCAKE

Steps:

• Preheat oven to 350 degrees F
• In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
• In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
• Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.

SUNSET SHORTCAKE

Steps:

• In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
• Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
• Serve garnished with whipped cream and a sprig of mint.

SHORTCAKES WITH WARM STRAWBERRY SAUCE

Steps:

• For Biscuits:
• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
• For Strawberry Sauce:
• In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
• For Serving:
• In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
• To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
• In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.

STRAWBERRY-SHORTCAKE SUNDAES

Steps:

• Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
• Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
• Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.