Sweet And Savory Shortcake Recipes

SWEET AND SAVORY SHORTCAKE

Steps:

• Add sugar to the sliced strawberries and put into the refrigerator for 30 minutes to mascerate.
• Slice 4 slices of angel food cake about 1/2 inch thick and butter both sides. On the top side sprinkle with brown sugar. After I sliced mine I took a biscuit cutter and cut them in circles. You do not have to. You can grill it or just put it in your skillet with the brown sugar side up and brown on both sides. Once the plain butter side is browned when you flip the side with the brown sugar over it will not burn. Takes about 2 minutes.
• You will want to fry your bacon until it is very crisp and you can crumble it. Let the bacon cool and crumble. Drain the bacon grease out of your skillet The skillet will look wet but just set it aside to be used in a couple of minutes.
• Add the bacon to the mascerated strawberries. Heat up the skillet you fried the bacon in and turn it off and put the strawberries in the hot skillet. Toss them around just for a minute so that they are juicy.
• Put them in the fridge to cool. After cooling place them on the toasted angel food cake slices and top with whipped cream.

SOUR-CREAM SHORTCAKES WITH FRESH BERRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
• To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
• Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
• Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.

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.