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Question: I need a recipe for homemde shortcakes, peferably sweet. but you know like the ones you use for strawberry shortcakes? i need a recipe for the shortcakes, because i was thinking about putting whip cream in a cup, and a few rasberrys at the bottem, and then the shortcake, and then more whip cream, and top it with strawberrys. thanks!!


Answers: I need a recipe for homemde shortcakes, peferably sweet. but you know like the ones you use for strawberry shortcakes? i need a recipe for the shortcakes, because i was thinking about putting whip cream in a cup, and a few rasberrys at the bottem, and then the shortcake, and then more whip cream, and top it with strawberrys. thanks!!

tHiS iS sO yUmMy!

3 c. flour
6 tsp. baking powder
3/4 tsp. salt
1 1/2 c. sugar
1 stick butter
2 eggs

To the eggs, add enough milk to equal 2 cups of milk. Combine flour, baking powder, salt and sugar. Flour does not need to be sifted. With pastry cutter or hands, blend in butter to consistency of coarse meal. In measuring cup, add eggs and enough milk to arrive at required amount of liquid. Mix together and add to dry ingredients. Stir lightly and pour into greased and floured pan. Bake at 425 degrees until golden brown. For 9 x 13 pan.
For 8 x 8 pan, use: 4 tsp. baking powder 1/2 tsp. salt 1 c. sugar 1 stick butter 1 egg add enough milk to eggs to make 1 1/4 cups liquid

Note: Every summer, when strawberries were at their peak, my Mother made this very easy cake. Through the years, I've found none better, and I can't imagine strawberries served any other way.

Bisquick has the easiest recipe, and it's yummy!

Bisquick Shortcake

2 1/3 cups Bisquick
3 TBLS. sugar
3 TBLS. butter, melted and cooled slightly
1/2 Cup milk

Heat oven to 450 degrees. Mix all ingredients with a fork to a soft dough. Knead 8 to 10 minutes on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with 3 inch floured cutter. Bake on ungreased baking sheets 10 minutes. Split and add whipped cream and strawberries, raseberries or any other berry you like.

Individual Strawberry Shortcakes

Ingredients:
1 quart strawberries, hulled and quartered
1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons
2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoon butter, cold and cubed
2/3 cup half-and-half, plus 1/4 cup
Sweetened whipped cream
Fresh mint sprigs, for garnish

Directions:
Preheat oven to 400 degrees F.

In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set-aside until time to serve.

In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.

Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.

Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1-teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.

Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.

Prep Time: 25 minutes
Inactive Prep Time: 6 minutes
Cook Time: 13 minutes
Ease of Preparation: Easy
Yield: 8 servings

Recipe courtesy Paula Deen





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