SHORTCAKE
I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.
Provided by Mary Scheffert
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
- In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
- To the remaining butter mixture, add the rest of the ingredients & mix well.
- Pour into prepared dish & sprinkle topping over.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean.
- Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
- Note #2: Double the ingredients to make a larger (9x13) cake.
SHORTCAKE
Steps:
- Heat oven 450 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.
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.
PERFECT SHORTCAKE BISCUITS
These are delicious! I had written them down years ago and only tried them for the first time tonight. Light, deliciously 'cakey' and special for scrumptious summer shortcake. I hope you like it as much as I did!
Provided by KitchenCraftsnMore
Categories Quick Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Combine dry ingredients in medium bowl.
- Add shortening, and cut into dry ingredients.
- Add milk and egg yolk together, and mix just until all dry ingredients are moistened.
- Dump out onto a lightly floured surface and knead about 4-5 times (very lightly!) and pat dough into a 1/3 inch thickness.
- Use a cookie cutter to cut out shapes.
- Bake on lightly greased cookie sheet for 10-15 minutes, or until golden brown.
- Serve with berries or other cut fresh fruit and sweetened whipped cream.
- Yum!
Nutrition Facts : Calories 139.3, Fat 5.3, SaturatedFat 1.5, Cholesterol 15.7, Sodium 225.6, Carbohydrate 20.1, Fiber 0.6, Sugar 3.2, Protein 2.8
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
TRADITIONAL RICH SCOTTISH SHORTBREAD BISCUITS - COOKIES
No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe.....a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use - I have given a few ideas in the recipe - the taste will remain the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellaphane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay!
Provided by French Tart
Categories Dessert
Time 40m
Yield 16-24 Shortbread Biscuits
Number Of Ingredients 4
Steps:
- Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
- Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
- Petticoat Tails:.
- Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
- Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
- (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
- Shortbread fingers:.
- Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
- (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
- Shortbread Rounds:.
- Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
- Wooden Shortbread Mould:.
- You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
- Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
- Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
- Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
- Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
- Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
- Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
RICH WHITE CAKE WITH STRAWBERRY FROSTING
Make and share this Rich White Cake With Strawberry Frosting recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Cream butter and shortening, gradually add sugar, beating well on medium speed.
- Combine water and milk in small bowl, set aside.
- Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
- Stir in flavorings.
- Beat egg whites, (at room temp.), til stiff peaks form.
- Gently fold into batter.
- Pour batter into 3 greased and floured 9" round cake pans.
- Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
- Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
- Spread frosting between layers, sides and top of cake.
- Garnish with whole strawberries if desired.
- Strawberry frosting:.
- Thaw berries, place in a strainer.
- Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
- Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
- Beat at high speed for 7 minutes.
- Remove from heat.
- Makes enough frosting for a 3-layer cake.
Nutrition Facts : Calories 5870.8, Fat 205.1, SaturatedFat 88.2, Cholesterol 266.8, Sodium 5126.4, Carbohydrate 948, Fiber 20.8, Sugar 627.2, Protein 76.1
STRAWBERRY SHORTCAKES
Categories Cake Mixer Dessert Bake Kid-Friendly High Fiber Strawberry Spring Shower Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out any excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend. Beat milk, eggs, and vanilla in another medium bowl to blend. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining 1 tablespoon sugar over top of batter.
- Bake cake until golden brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. do ahead Can be made 8 hours ahead. Cover and let stand at room temperature.
- For sauce:
- Place half of strawberries (about 3 cups) in processor. Using on/off turns, process until coarsely chopped. Transfer to medium saucepan; reserve processor. Add 1/4 cup water, 2 tablespoons sugar, and lemon juice to chopped berries. Bring to boil. Reduce heat to medium and simmer until strawberries are very tender, about 4 minutes. Return strawberry mixture to processor and puree until smooth. Strain sauce through fine mesh strainer into medium bowl. Cover and chill until cold, about 2 hours. do ahead Can be made 8 hours ahead. Keep chilled.
- Quarter remaining strawberries. Toss with remaining 1 tablespoon sugar in another medium bowl. Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes. Add strawberry sauce. Cover and chill. Whip chilled whipping cream, 1 1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form. Cut cake into 8 wedges. Split each wedge horizontally in half. Place bottom of each wedge on plate. Spoon strawberry mixture over, then top with dollop of whipped cream. Place top of cake over cream. Sprinkle with powdered sugar and serve.
More about "rich shortcake recipes"
RICH OLD-FASHIONED STRAWBERRY SHORTCAKE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 5 mins
- Prepare the scones: preheat the oven to 425°. Line a small heavy baking sheet with parchment paper and set aside. In a medium bowl, sift together the flour, ¼ cup sugar, baking powder and salt and stir with a fork to blend. Using a pastry cutter or two knives, cut in the butter until the largest pieces are no larger than fat peas. If the butter seems to be getting too warm, pop the whole bowl into the refrigerator for a few minutes to firm it up.
- In a small bowl, lightly beat the egg, then stir in the milk and the 5 tablespoons of cream. Add this mixture all at once to the flour-butter mixture and use your fingers to incorporate the wet ingredients. The dough will be very sticky and floppy, but don’t overwork it. Once the dry ingredients are evenly moistened, turn the dough out onto a lightly floured board.
- Gently pat the dough into a rough square about 7 inches all around and ¾ to 1 inch thick. (This is where the expression “Pat-a-cake, Pat-a-cake … ” came from!) Use a 3-inch biscuit or cookie cutter, or an overturned glass, to cut 4 rounds from the dough, dipping the cutter or glass rim in flour before each cut. Transfer the rounds to the baking sheet, spacing them 2 inches apart and re-pat the scraps of dough together. Cut one or two more rounds and repeat this process if necessary. You should end up with 6 rounds.
- Brush the tops of the scones with the reserved cream and sprinkle with the tablespoon of sugar. Bake in the centre of the oven for 14 to 18 minutes, or until the tops are tinged with golden-brown and are crisp. Cool the scones on the baking sheet set on a wire rack for at least 10 minutes before splitting and filling. (The scones are best if eaten as soon after baking as possible, but can be made several hours ahead of time and re-warmed in a moderate oven for a few minutes before assembling.)
RICH AND TENDER SHORTCAKES WITH STRAWBERRIES AND …
From cooksillustrated.com
RICH’S CHOCOLATE SHORTCAKE BAR – ARCTICA FROZEN SOLUTIONS
From icecreamflorida.com
EASY STRAWBERRY SHORTCAKE RECIPE - EATING RICHLY
From eatingrichly.com
RECIPE FOR RICH STRAWBERRY SHORTCAKE | ALMANAC.COM
From almanac.com
AUTHENTIC MILLIONAIRE'S SHORTBREAD - THE DARING GOURMET
From daringgourmet.com
BEST STRAWBERRY SHORTCAKE RECIPES | FOOD & WINE
From foodandwine.com
RICH SHORTCAKE RECIPE
From bakerrecipes.com
SHORTCAKE RECIPES YOU'LL LOVE - MIDWEST LIVING
From midwestliving.com
HOW TO MAKE THE BEST SHORTCAKE BISCUITS - BAKING SENSE®
From baking-sense.com
WE TRIED 4 POPULAR STRAWBERRY SHORTCAKE RECIPES - KITCHN
From thekitchn.com
15 AMAZING STRAWBERRY SHORTCAKE RECIPES - THE RUSTY SPOON
From therustyspoon.com
RICH SHORTCAKE BISCUITS - RECIPE | COOKS.COM
From cooks.com
STRAWBERRY SHORTCAKE ON STEROIDS RECIPE - SERIOUS EATS
From seriouseats.com
5 INGREDIENTS AND 10 MINUTES = AWESOME STRAWBERRY SHORTCAKE
From seriouseats.com
SHORTCAKE FOOD | ETSY CANADA
From etsy.com
RICH STRAWBERRY SHORTCAKE - NEW ENGLAND TODAY
From newengland.com
RICH STRAWBERRY SHORTCAKE - PLAIN.RECIPES
From plain.recipes
MILLIONAIRES CARAMEL SHORTCAKE - BAKE THEN EAT
From baketheneat.com
ANGEL FOOD CAKE VS SHORTCAKE - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
RICH STRAWBERRY SHORTCAKE WITH CREAM CHEESE FILLING
From richlyrooted.com
HEALTHY STRAWBERRY SHORTCAKE RECIPE (2 ING. DOUGH) - COOKING …
From cookingmadehealthy.com
CALORIES IN RICH'S CHOCOLATE SHORTCAKE AND NUTRITION FACTS
From fatsecret.com
CANADIAN STRAWBERRY SHORTCAKE BISCUIT
From acanadianfoodie.com
IDEAS IN FOOD VS. STRAWBERRY SHORTCAKE: REINVENTING THE BERRIES
From seriouseats.com
EASY SHORTCAKES RECIPE - FOR STRAWBERRY SHORTCAKE - RACHEL COOKS
From rachelcooks.com
HEALTHY STRAWBERRY SHORTCAKE | REAL FOOD DESSERTS
From ouroilyhouse.com
RICH SHORTCAKE RECIPE - FOOD.COM
From food.com
RICH SHORTCAKE - RECIPE | COOKS.COM
From cooks.com
RICH STRAWBERRY SHORTCAKE RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
I TRIED JAMES BEARD'S STRAWBERRY SHORTCAKE RECIPE | KITCHN
From thekitchn.com
RICH SHORTCAKE - RECIPE | COOKS.COM
From cooks.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #breads #desserts #american #oven #easy #european #potluck #heirloom-historical #holiday-event #picnic #cakes #rolls-biscuits #dietary #high-calcium #comfort-food #northeastern-united-states #pennsylvania-dutch #high-in-something #taste-mood #to-go #equipment #number-of-servings
You'll also love