The true shortcake is basically a big, sweet biscuit.
Trying to decide what to make for dessert? With the strawberry season upon us, the answer is the one and only strawberry shortcake. It’s such a great springtime dessert. Though you may have had those spongy little cakes or angel food cake or even your homemade pound cake as a base, you do know, don’t you, the true shortcake is basically a big, sweet biscuit.
These biscuits can be baked ahead and even frozen. Wrap in foil and store in a zip-lock. Defrost them the morning of the day you plan to serve them. Prefer your shortcake warm? Simply reheat the biscuits in a 350 degree oven for 5 to 7 minutes.
Whether you’re from the North or the South, we all can agree that fresh strawberry shortcake is irresistible.
Classic Strawberry Shortcake
2 (16 oz.) containers fresh strawberries, quartered
½ to ¾ c. sugar, divided
1 c. whipping cream
2 T. sugar
2 ¾ c. all purpose flour
4 t. baking powder
¾ c. cold butter, cut up
2 large eggs, lightly beaten
1 (8 oz.) container sour cream
1 t. vanilla extract
Combine berries and ¼ to ½ cup sugar. Cover and let stand 2 hours. Beat whipping cream at medium speed until foamy; gradually add 2 T. sugar, beating until soft peaks form. Cover and chill up o 2 hours.
Combine flour, remaining ¼ cup sugar and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
Whisk together eggs, sour cream and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
Bake at 450 degrees for 12 to 15 minutes or until golden. Split cakes in half horizontally. Spoon about ½ cup berry mixture onto each cake bottom; top each with a rounded T. chilled whipped cream, and cover with tops.
Donna Florio
Strawberry Pies
1 sm. Pkg. strawberry Jell-O
1 ½ c. water
6 T. cornstarch
2 c. sugar
Dash of salt
2 pts. Fresh strawberries
2 baked pie shells
Mix Jell-O, water, cornstarch, sugar and salt. Cook until thick and clear; stir while cooking. Cool. Place strawberries in baked pie shells. Pour mixture over strawberries. Chill and serve with whipped cream.
Sharon Jones
Balsamic Strawberries over Angel Food Cake
¼ c. packed brown sugar
2 T. balsamic vinegar
2 c. halved strawberries
4 (2 in. thick) slices angel food cake
Combine sugar and vinegar in a large bowl; stir until sugar dissolves. Add berries; toss gently to coat. Let sand at room temperature for 15 minutes, stirring occasionally. Spoon berries and sauce over cake slices.
Cooking Light
Strawberry Cake
1 box white cake mix
1 box strawberry Jell-O
2/3 c. vegetable oil
½ c. strawberries
½ c. water
4 eggs
Combine all ingredients except eggs and beat thoroughly. Add eggs one at a time. Bake in three greased and floured cake pans in 350 degree oven for 30 minutes or until toothpick inserted in center comes out clean.
Filling:
1 stick butter
1 box confectioner’s sugar
½ c. strawberries
Blend well and spread on cake when cool.
Fannie Smith Pafford
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