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How To make Old Fashioned Strawberry Shortcake
1 qt Strawberries
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough -(RECIPE Follows) 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) PLACE BERRIES in a colander and quickly rinse under running cold water. Pour on a 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 into a bowl. Sprinkle with sugar and lemon juice, then set aside, covered, at room temperature for an hour or two. Whip the cream (add a couple tablespoons of sugar, if you like) until it holds a soft peak. Cover and refrigerate. 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 berries 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 berry 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 Strawberry Shortcake's Videos
Old-Fashioned Strawberry Shortcake I Taste of Home
Get a taste of Grandma’s kitchen with this old-school strawberry shortcake recipe! We’ll walk you through all of the steps for how to make strawberry shortcake, plus share helpful baking tips from our Test Kitchen. This easy strawberry shortcake rendition makes for the perfect summer dessert.
Find the full strawberry shortcake recipe and instructions here:
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Make Trisha Yearwood's Old-Fashioned Strawberry Shortcake | TODAY
Singer Trisha Yearwood joins Hoda and Jenna from the kitchen in her home in Nashville to demonstrate how to make her grandmother’s strawberry shortcake for a perfect Mother’s Day treat.
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Cook With Me - Old-Fashioned STRAWBERRY SHORTCAKE #strawberry #shortcake #oldfashioned
This is a delicious Old-Fashioned STRAWBERRY SHORTCAKE recipe my grandmother would make in the spring and summer for dessert. She always served it with a big scoop of homemade vanilla ice cream. Go ahead and give it a try! You will love it ! YUMMY
NOTE: Preheat oven 350' (Bake 45 mins - 1 hour)
INGREDIENTS
GLAZE
1 pint strawberries (fresh) - wash at least 3 - 4 times
NOTE: Slice VERY THIN to avoid strawberry sinking to the bottom of batter.
1 c. sugar
1 Tbsps. lemon juice (optional)
BATTER
1 c. all-purpose flour
2 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1 c. milk (warm)
1 tsp. vanilla flavor
6 Tbsps. butter (melted/cool)
Have fun cooking with me????
View the video in its entirety for complete measurements & directions of this recipe.
****NOTE: Make necessary adjustments to the listed recipe to accommodate your personal health/diet plan.
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Easy Strawberry Shortcake Cookies
❤️ SUBSCRIBE HERE: My grandma makes the best old fashioned strawberry shortcake! She uses from scratch buttermilk biscuits, fresh strawberry preserve and homemade sweet whipped cream. It’s a little piece of heaven and these strawberry shortcake cookies does such an awesome job of capturing that exact taste!
These cookies come together so quick and easy and all in one bowl! Irresistible!
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If you like strawberry shortcake, you'll love strawberry poke cake! Recipe is on dangthatssweet.com!
Strawberry poke cake is the easiest way to elevate a standard sheet cake. Tender vanilla cake gets infused with fresh strawberry sauce and finished off with a creamy whipped topping!
CLASSIC STRAWBERRY SHORTCAKE - OLD FASHIONED RECIPE
Today I'm going to show you how I make an Old Fashioned CLASSIC STRAWBERRY SHORTCAKE. Grab your ingredients and cook along with me. RECIPE BELOW
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Ingredients you'll need:
• 2 - Regular Size (QUART) Containers of Strawberries
• 1-2 - Packages Strawberry Shortcake Cakes
• 1 - Cup Sugar
• Whipped Topping
Instructions:
• Remove the green top from berries (Use knife to cut off)
• Dice/Chop Strawberries
• Add chopped/diced berries to a colander
• Rinse berries well
• Add prepared berries to a large mixing bowl
• Add sugar to berries
• Mash berries to your desired consistency
• Place 1 or 2 cakes to a plate
• Add strawberries and whipped topping
• Serve
• Refrigerate leftovers
ENJOY!
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