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How To make Old Fashioned Shortcake
1 qt Fruit (strawberries)
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough 2 tb Buttermilk
2 tb Sugar
2 tb Soft butter
BUTTERMILK BISCUIT DOUGH:
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
(or more) Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp,
floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F 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 all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over 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 of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until
the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes.
How To make Old Fashioned Shortcake's Videos
Beth's Strawberry Shortcake Recipe
Learn how to make my easy recipe for a homemade strawberry shortcake! If you are a strawberry lover and enjoy good food this one is for you! One of my easiest dessert recipes for spring!
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BETH’S NO-FUSS STRAWBERRY SHORTCAKES
Serves 6
FOR SHORTCAKES:
1 1/4 cups (150 g) flour
2 tablespoon (25 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
8 tablespoons (120 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops
FOR STRAWBERRIES:
2 ½ cups (375g) fresh strawberries, quartered
2 tsp sugar
WHIPPED CREAM:
2 cups heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
METHOD:
Preheat oven to 400F/200C.
In a large bowl add flour, sugar, salt, baking powder, and whisk until combined. Then add butter working it into the flour with your hands, creating a coarse meal.
In a smaller bowl whisk together the egg and the cream until combined.
Make a small well in the center of the flour mixture. Pour cream mixture into the well and work dough together with a fork until combined. Do not over mix. Allow dough to rest 5 mins to activate baking powder.
Scoop out dough with an ice cream scooper placing 6 mounds on a parchment lined cookie sheet. Top each mound with a sprinkle of Turbinado sugar (or plain white sugar)
Bake for 12-13 mins until golden brown and set.
Meanwhile toss the strawberries together with the sugar. Keep refrigerated until ready to use.
To make cream place all ingredients in a bowl fitted with an electric mixer whip until soft peaks form.
To assemble. Slice the top 1/3 of shortcake off, set aside. Lay a layer of whipped cream on the base of the short cake, top with a scoop of strawberries, then place top of shortcake on top, Garnish with another small dollop of cream, and a sprig of mint of another whole strawberry.
How to Make Classic Strawberry Shortcake | Cake Recipe | Allrecipes.com
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Watch how to make strawberry shortcake from scratch. Stack the home-baked cakes with layers of fresh strawberries and cream for a delicious and simple homemade dessert. This 5-star recipe is dessert classic.
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Grandma's Old Fashioned Strawberry Shortcake
Recipe can be found here
Vintage AMISH Strawberry Shortcake Recipe
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Tradional herb garden /Old Fashioned Shortcake and Tea
#herbgarden #colonialgarden #strawberryshortcake
We're starting out with Red White and Blue Old Fashioned Strawberry Shortcake Recipe and then, moving into the Shade gardens, with ideas for Shade Loving Plants. Next come Garden Bones and Ornaments. The Colonial Herb Garden is looking good and the Maidens Garden is growing quickly. We'll end the video with our teatime.
Want to skip around? Timestamps here:
0:00 Oldtime Strawberry Shortcake recipe
3:31 Blueberry Lemonade (Hopalong Jack's recipe)
4:45 Shade Plants
16:42 Framing your Garden
20:20 Garden Bones
24:19 Garden Ornaments
26:20 Traditional Herb garden
29:56 Revisiting the newly planted Maidens Garden
32:51 Teatime...without the tea
Old Fashioned Strawberry Shortcake Recipe
My recipe for old fashioned strawberry shortcake...you know, the kind that's more like a biscuit than a cake. Also use other berries or peaches too...whatever you like--it's your masterpiece!
Get the PRINTABLE RECIPE here:
Old Fashioned Strawberry Jam Recipe:
INGREDIENTS
2 Cups All purpose flour
2 Tablespoons sugar Plus more for sprinkling
1 Tablespoon baking powder
1/2 Teaspoon salt
6 Tablespoons butter Chilled
3/4 Cup milk Plus more for brushing
4 Cups Strawberries Washed and hulled
1/2 Cup Strawberry jam Optional
2 Cups Whipping cream
1/4 Cup Confectioner’s sugar
1 Teaspoon vanilla
INSTRUCTIONS
In a large bowl combine flour, sugar, baking powder and salt. Mix well.
Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse oats. Add milk gradually, stirring to form a soft dough. Knead 5-6 times by hand so that leaves the sides of the bowl clean. Do not overwork. Cover with plastic wrap and chill in freezer for 30 minutes.
Preheat oven to 425F/218C. Line a baking sheet with parchment paper or leave ungreased. Divide dough into 8 equal portions and space evenly on baking sheet. Pat into neat rounds or leave them rustic. Brush tops generously with milk and sprinkle with more sugar. Bake 12-15 minutes or until puffed and lightly golden. Transfer shortcakes onto racks to cool.
Half or quarter strawberries and combine with jam, tossing to coat well. This step is optional and you can also sweeten with plain sugar or leave berries as they are. Set aside.
Using chilled bowl and beaters, whip cream until soft peaks form. Add sugar and vanilla and continue to beat until firm peaks form. To assemble shortcakes, split each one across the middle and place a dollop of whipped cream on bottom half. Top with a few strawberries, a little more whipped cream, then top with the second shortcake half. Add one more dollop of whipped cream and top with a single strawberry. Serve immediately.
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