Does anyone have the recipe for the straw berry short-cake?!
Answers: i need it to make a dessert for a party
Simple and melt in your mouth recipe. Don;t use the angel food or sponge cake, they have no flavor and a horrible texture. Use this recipe for awesome shortcakes that your friends will love!
Prep: 30 Minutes Bake: 12 Minutes
Oven: 400 Degrees F Makes: 8 lg
1 1/2 C all purpose flour
1/4C sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 C cold butter (real stuff)
1 egg, slightly beaten
1/2 C sour cream (real stuff) not light or fat free
2 TBS milk
5 C. sliced strawberries
3 Tbs sugar
Couple cans real whipped cream. (not the tubs)
Preheat oven to 400* F
Lightly grease a baking sheet, set aside
In medium bowl combine flour, the 1/4 C sugar, baking powder, baking soda and salt.
Using a pastry blender (or 2 butter knives) cut in the butter until mixture resembles coarse crumbs.
In small bowl combine egg, sour cream and milk. Add to flour mixture, stirring with fork just until moistened.
Drop dough into 8 mounds into baking sheet. Bake for 12 to 15 minutes or til golden.
In the meantime combine strawberries and sugar and let them set.
To serve:
Serve in a bowl and top with strawberries, followed by a generous helping of whipped cream
You wont go wrong with this one and your friends will eat them up!
I make Bisquick Biscuits, slice them in half and butter the the two halves of the biscuits...
Place bottom half of biscuit in a bowl, scoop strawberry mixture over it, put top of biscuit on and pour more strawberry mixture on top and then a dollop of whipped cream or Cool Whip. And a half of strawberry on top.
Strawberry mixture:
Clean Strawberries and cut in halves and quarters (variety), Mash some of them up..(makes richer juice) Add 1 cup of sugar.... stir....add 1/2 cup water...stir.... put in refrigerator.
*** sometimes I slice up bananas into it for a different taste.
*** sometimes I buy an angel food cake and cut slices to use instead of homemade biscuits....
good luck!
Ditto Colleen...but I sweeten the bisquits either homemade or bisquick. Also the term for mashing up any fruits with a little sugar to release the juices, is macerate...that is my fave part...sinks into the bisquit and is awesome.
For a party, I take a whole angel food cake and slice in half horizontally. Then pour on half of the berries, and dollop whip cream on evenly. Then add top layer of cake, repeat with fruit and cream...garnish with some whole, washed berries with hull/leaves left on. It makes an eye popping presentation on a tall glass cake plate. Use serrated knife to cut and serve it.
Ingredients (serves 6)
2 cups sliced strawberries, hulled
4 tbs (1/3 cup) caster sugar
1 egg
2/3 cup (160ml) milk
2 cups (300g) plain flour, sifted
1 tbs baking powder
100g unsalted butter, chopped
1/2 cup strawberry jam
200ml thickened cream, lightly whipped
Icing sugar, to dust
Method
Preheat oven to 180°C. Line base and grease sides of a 20cm springform pan.
Place strawberries in a bowl with half the sugar, stir to combine and set aside.
Beat egg with milk and set aside. Place flour, remaining sugar, baking powder and 1/2 teaspoon salt in a large bowl and rub in butter with fingertips. Add egg and milk and mix with a fork until combined.
Spread dough into pan. Bake for 15-20 minutes until golden. Remove and cool.
To serve, split cake and lift off top half. Spread bottom half with jam, cover with cream and top with strawberries. Replace lid and dust with icing sugar.
JM
Strawberry Shortcake Recipe
1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.
Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.
Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.
Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.
Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.
When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.
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Old Fashioned Strawberry Shortcake
Filling and Finishing:
1 quart strawberries
1/3 cup sugar
1 tablespoon lemon juice
Whipped cream:
1 1/2 cups heavy cream
Shortcake Biscuits:
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter
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.
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