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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.
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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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#Desserts #Recipes #TrishaYearwood
Grandma's Old Fashioned Strawberry Shortcake
Recipe can be found here
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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How to Make Old-Fashioned Strawberry Shortcakes | Cook the Classics | MyRecipes
Get the recipe:
Grandma had it right all along. Make this classic dessert for a refreshing treat when strawberries are in season.
3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
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Recipe Old Fashioned Strawberry Shortcake with Grand Marnier Cream
Recipe - Old Fashioned Strawberry Shortcake with Grand Marnier Cream
INGREDIENTS:
-2 cups all-purpose flour
●2 teaspoons baking powder
●3 tablespoons sugar
●3/4 teaspoon salt
●1/2 teaspoon baking soda
●2 teaspoons grated orange rind
●2/3 cup unsalted butter
●3/4 cup buttermilk
●1 tablespoon buttermilk
●1 teaspoon sugar
●4 cups strawberries , sliced
●1 cup whipping cream
●2 tablespoons sugar
●1/2 cup sour cream
●2 tablespoons Grand Marnier