GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
STRAWBERRY SHORTCAKE
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
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.
STRAWBERRY SHORTCAKE OLD FASHIONED STYLE!
Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash and hull the strawberries; drain.
- Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
- Prepare the shortcake.
- Set oven to 375°F.
- Grease 2 large baking sheets.
- In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
- With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
- Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
- On a lightly floured surface, gather up 1/2 cup dough per biscuit.
- Pat dough into 8 (4-inch) rounds.
- Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
- In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
- To serve, split the baked shortcakes into halves.
- Ladle strawberries in the middle and on top of the shortcake.
- Top with whipped cream.
- Delicious!
Nutrition Facts : Calories 816.3, Fat 50.4, SaturatedFat 30.9, Cholesterol 190, Sodium 507.1, Carbohydrate 82.9, Fiber 3.9, Sugar 27.5, Protein 11
OLD-FASHIONED STRAWBERRY SHORTCAKE
I grew up on a dairy farm, so we always had plenty of butter and cream for the luscious strawberry shortcake my mother fixed.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-9 servings.
Number Of Ingredients 11
Steps:
- Combine strawberries and sugar; set aside. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist. Pat into a greased 8-in. square or round baking pan. , Bake at 450° for 15-20 minutes or until golden. Remove from pan; cool on wire rack. , Just before serving, split cake in two. butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream.
Nutrition Facts :
OLD- FASHIONED STRAWBERRY SHORTCAKE
Steps:
- Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
- In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
- While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
- Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.
OLD FASHIONED STRAWBERRY SHORTCAKE
Steps:
- Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or 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 them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
- Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
- Preheat the oven to 450 degrees and set rack in the middle level.
- In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
- For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees 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 on all but 1/2 cup of the berries.
- Slide the top back on and pour the remaining berries on 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 berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.
OLD FASHIONED STRAWBERRY SHORTCAKE
Make and share this Old Fashioned Strawberry Shortcake recipe from Food.com.
Provided by Silvarra
Categories Dessert
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients; cut in shortening, add milk.
- to make soft dough, smooth out lightly, bake in greased deep layer cake tin in hot oven 20-25 minutes at 400 degrees.
- Or bake as muffins for single serve size. Serve with berries of your choice and Cool Whip.
Nutrition Facts : Calories 323.8, Fat 8.7, SaturatedFat 2.7, Cholesterol 6.4, Sodium 677.5, Carbohydrate 53, Fiber 1.7, Sugar 2.3, Protein 8
OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM
This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, cream of tartar and salt together.
- Work in fat with your fingers until mixture resembles coarse crumbs.
- Stir in milk gradually.
- Place dough on a lightly floured board.
- Divide into 2 parts and roll each part to fit a round cake pan.
- Place first layer into lightly greased cake tin.
- Brush the dough with melted butter, then place second layer over top.
- Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top.
- Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
- Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
- Sweetened flavoured whipped cream: Beat the cream until thick.
- Fold in sugar and vanilla.
ORIGINAL STRAWBERRY SHORTCAKE RECIPE
This recipe was found at The Prepared Pantry (http://www.preparedpantry.com/AllAboutShortcake.htm). There are great recipes there, so you should visit. But, I found this when looking for a quick and easy recipe for strawberry shortcake one day when I was out of Bisquick. However, I really just used the recipe as a guideline, and I am posting the recipe for Simple Shortcake for what I did make.
Provided by Eris4752
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the shortcake:.
- Preheat the oven to 375 degrees.
- Combine the flour, sugar, baking powder, and salt in a medium bowl.
- Cut the butter into the dry ingredients with a pastry blender.
- Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together.
- (Three Ways to Make Shortcakes. 1-Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2-Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don't add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it's perfect. 3-Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.).
- Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
- Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
- For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
- For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
- To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.
Nutrition Facts : Calories 617.3, Fat 37.6, SaturatedFat 22.9, Cholesterol 154.9, Sodium 403.6, Carbohydrate 64.5, Fiber 3.5, Sugar 26.7, Protein 7.7
OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM
This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In bowl, sift together flour, baking powder, sugar, salt and baking soda.
- Stir in orange rind.
- Cut in butter until mixture resembles bread crumbs.
- Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
- Place dough on a floured board and knead 4 or 5 times.
- Roll or pat into 8" round.
- Place on cookie sheet.
- Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
- Bake for 15 to 20 minutes or until golden brown.
- Cool on rack, then split into two horizontally.
- In bowl, mix strawberries and 1/2 cup sugar.
- Let sit for 30 minutes.
- Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
- Fold in sour cream and Grand Marnier.
- To serve, spread bottom cake layer with 3/4 of cream mixture.
- Top with 3/4 of the strawberries.
- Put the second cake layer on top and decorate with the remaining cream and strawberries.
Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8
More about "old fashioned strawberry shortcake updated recipes"
TRISHA YEARWOOD'S OLD-FASHIONED STRAWBERRY SHORTCAKE …
From today.com
4.2/5 (192)Author Trisha Yearwood
OLD-FASHIONED STRAWBERRY SHORTCAKE - PREVENTION
From prevention.com
SUMMER RECIPE: OLD-FASHIONED STRAWBERRY SHORTCAKE
From thekitchn.com
OLD-FASHIONED STRAWBERRY SHORTCAKE - FOOD NETWORK …
From foodnetwork.ca
3.9/5 (54)Servings 6
STRAWBERRY SHORTCAKE RECIPE| A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
OLD FASHIONED STRAWBERRY SHORTCAKE UPDATED
From recipeschoice.com
OLD-FASHIONED STRAWBERRY SHORTCAKE - COMMAND COOKING
From commandcooking.com
OLD-FASHIONED STRAWBERRY SHORTCAKE - HEARTLANDCOOKING.COM
From heartlandcooking.com
OLD STRAWBERRY SHORTCAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DO IT THE OLD-FASHIONED WAY: A REAL STRAWBERRY SHORTCAKE RECIPE
From organicauthority.com
OLD-FASHIONED SOUTHERN STRAWBERRY SHORTCAKES
From gritsandpinecones.com
OLD FASHIONED STRAWBERRY SHORTCAKE - CRISCO®
From criscocanada.com
OLD-FASHIONED STRAWBERRY SHORTCAKE - FARMERS' ALMANAC
From farmersalmanac.com
BEST BISCUIT STRAWBERRY SHORTCAKE (20 MIN)
From twokooksinthekitchen.com
EASY STRAWBERRY SHORTCAKE COOKIE RECIPE - THE FRESH COOKY
From thefreshcooky.com
ROBINHOOD | OLD FASHIONED STRAWBERRY SHORTCAKE
From robinhood.ca
CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEST STRAWBERRY SHORTCAKE RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE OLD-FASHIONED STRAWBERRY SHORTCAKE | LIL' LUNA
From lilluna.com
OLD FASHIONED STRAWBERRY SHORTCAKE RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
OLD FASHIONED STRAWBERRY SHORTCAKE RECIPE - SOMETHING SWANKY
From somethingswanky.com
OLD FASHIONED STRAWBERRY SHORTCAKE | METRO
From metro.ca
OLD FASHIONED STRAWBERRY SHORTCAKE - MOM'S RECIPE - MEEMAW EATS
From meemaweats.com
OLD-FASHIONED STRAWBERRY SHORTCAKES RECIPE - FARM AND DAIRY
From farmanddairy.com
OLD-FASHIONED STRAWBERRY SHORTCAKE | WILLIAMS SONOMA
From williams-sonoma.ca
STRAWBERRY SHORTCAKE UPDATED RECIPE - FOOD NEWS
From foodnewsnews.com
OLD-FASHIONED STRAWBERRY SHORTCAKE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
HOW TO MAKE CLASSIC STRAWBERRY SHORTCAKE | SOUTHERN LIVING
From southernliving.com
EASY HOMEMADE STRAWBERRY SHORTCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRANDMA'S STRAWBERRY SHORTCAKE RECIPE - CANADIAN FREE STUFF
From canadianfreestuff.com
OLD-FASHIONED STRAWBERRY SHORTCAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OLD-FASHIONED STRAWBERRY CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
OLD FASHIONED STRAWBERRY SHORTCAKE IN MASON JARS • FAITH FILLED …
From faithfilledfoodformoms.com
STRAWBERRY SHORTCAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED STRAWBERRY SHORTCAKE - I COOK AND PAINT
From icookandpaint.com
You'll also love