Strawberry short cake!!!!!

17 years ago

Tis the season here!!

For company, I usually make a short biscuit,perhaps using butter, perhaps half crisco and half butter...a little sugar, and pat it out into a tall cake....at least an inch and a half tall and about 7 or 8 inches around. While that's baking, I cut up the berries, sugar them Always use granulated sugar, never powdered, and whip the cream.

When dinner is over and it's time for dessert ( but sometimes strawberry shortcake IS dinner!) I split the short cake biscuit, butter the top, put berries on the bottom, replace the top, cut into about 4 wedges and top each wedge generously with whipped cream.

Sometimes, especially if I know I have a guest who really appreciates it, I will make an angelfood cake from scratch and top with berries and whipped cream.

Sometimes I just pour heavy cream over the biscuit thing. Sometimes I split and fill an angelfood cake with a pastry creme, then berries then the rest of the cake and top each serving with whipped cream. It all works.

BUT...last night I had strawberry short cake made with scones!!! Oh my!!!

So how do you do strawberry shortcake?

Linda C

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Comments (15)

annie1992
17 years ago
Linda, it's not quite that time of year here yet, it'll be another week or more before the berries are ripe, it's just too cool and they're nearly a month behind.

I like shortcakes made with pixiestix' hot milk cake best, but I grew up on the strawberry shortcake you described with the sweetened biscuit for cake.

Ashley likes to split a Twinkie in half and spoon the berries over it, she says it's cake and whipped cream all in one. I think it's sacrilege to put lovely fresh berries over a Twinkie, LOL, but she goes her own way.

Amanda likes strawberry shortcake, but she eats the biscuit part with butter and dips the fresh strawberries into sugar and eats them separately, she doesn't like "soggy biscuits".

Yeah, I have strange children.....

annie
User
17 years ago
I always make them using my cream scone recipe. But scones are just basically sweetened biscuits.

I also have a chocolate strawberry short cake recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate Strawberry Shortcake
==============================
Source: Bed and Breakfast Guide on LIne

2 cups flour
1 tablespoon baking powder
4 Tablespoons unsweetened cocoa
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup chocolate chips
3/4 cup whipping cream with
1/2 teaspoon vanilla

Topping

Strawberries
Grand Marnier
1 cup Sour cream
1 cup Whipping Cream
1 to 2 tablespoons sugar
Vanilla
. Place flour, cocoa, baking powder, sugar, salt, baking soda in food
processor, pulse to mix. Cut butter into cubes and add along with the
chocolate chips. Process on pulse to cut the butter and the chips into
the flour mixture.

Place flour mixture into large bowl and add cream. Using a fork toss
until mixture forms a ball. Do not overwork dough. Pat into a circle
about 1 inch thick and cut with 2" biscuit cutter. Place biscuits on
parchment paper, brush with some cream and sprinkle with sugar. Bake in
a 450Â°F oven for about 15 minutes. Let cool, then cover with plastic
wrap to keep them moist.

Slice strawberries and toss with Grand Marnier.

Mix sugar into sour cream
Whip cream and fold into sour cream

To serve:

Split biscuit and place on plate. Spoon some of the sauce on to the
bottom half and top with sliced strawberries. Add another dollop of
cream and place other half of biscuit on top.
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wizardnm
17 years ago
I've been using AnnT's scone recipe, adding some unsweetened strawberries to the scones (just a few cut up) then split with sweetened strawberries in between and on top. Good heavy cream whipped to top it all off is not an option but a must have.

Strawberries are going to be late here too.

Nancy
Gina_W
17 years ago
Since I don't bake but SSC is one of my faves, I buy store-bought angel food cake, cut into cubes, chop and macerate the strawberries in advance, whip the cream (heavy cream and a little sugar) and put everything together. I haven't met a person yet who could resist.
Terri_PacNW
17 years ago
I plunk unsweeteed quartered strawberries down on top of homemade chocolate pudding with a big dollop of barely sweetened whipped cream.

In fact I'm going to go make a double batch of pudding in a bit. I've been harvesting about 6-8 strawberries a day..Me and the Robin that keeps stealing them!!! Might have to get some netting over them!
brenda55
17 years ago
The strawberries we are getting from Watsonville, CA this year are incredibly good. I want to try Rick Bayless recipe this time around for shortcake.
coconut_nj
17 years ago
I'll eat strawberry shortcake about any way. My preference is unsweetened biscuits [Mom always made drop so I have a fondness for them], very well sugared strawberries so there is lots of juice/syrup, and lots of unsweetened whipped cream. I guess since I like alot of syrup with my strawberries I like the unsweetened biscuit and cream to counter point it. I also don't like the strawberries to sit too long in the syrup or it changes their texture. About an hour is long enough. Just long enough to melt all the sugar. And yes, with Linda, granulated only.

Yes, strawberries are excellent this year. Mine have started coming in and still buying Fl and now Ca berries too. I've been eating them alot with just sugar. Cut up, sugared, stirred until sugar melts. Eat.
hawk307
17 years ago
I use Waffles and add Bannana's and Strawberry Preserves
Terri_PacNW
17 years ago
BTW, I love, love..LOVE AnnT's chocolate scones!
2 of my 3 boys love her basic cream scone with Chocolate Chips even more!
User
17 years ago
We were at the Farmers Market today and they had the first berries of the season in. They are gorgeous and oh so sweet. Bought a pint and will likely just enjoy with mounds of fresh whipped cream.

Clive loves Strawberry shortcake but he likes it with regular biscuits, I prefer a sweetened biscuit like a scone.
lakeguy35
17 years ago
I like it made with pound cake the best. Second would be the scone/biscuit way.

David
eandhl
17 years ago
I'll take SSC anyway I can get it. Yum!!!
canarybird01
17 years ago
I make sliced strawberries folded into crÃªpes and daubed with whipped cream rather than a shortcake as I can do them quickly in a small pan and not have to turn on the oven.
Haven't done them for a while though! Love strawberries and there's plenty of them around now. Must make them soon!

CRÃPE MIXTURE - makes 8 medium-sized crÃªpes in 7 inch pan
-------------------------------------------------------

1/2 cup plus 1/8 cup milk
1/2 cup plus 1/8 cup water
4 oz flour (just slightly under 1 cup)
2 eggs
salt & pepper

Mix well with beater and put in fridge for one hour.

Use cotton ball soaked in oil to moisten pan before each crÃªpe. (Use metal tongs to hold cotton.)

Use ladle to scoop up the right amount of batter for each crÃªpe, pour into hot pan and swirl at the same time to cover pan evenly.

Use metal spatula or thin knife to loosen around edge after a minute when bottom side is done.

Use metal spatula to lift and flip crÃªpe to brown a few seconds on reverse side.

SharonCb
fooddiva
17 years ago
Mmmmmm I love Strawberry Shortcake! All of your photos and recipes look great. I love mine with soft croissants...really adds a new dimension!

Here is a link that might be useful: Foodista
Terri_PacNW
17 years ago
Fresh Strawberry Scones with White Chocolate Chips

{{gwi:1525544}}

Strawberry short cake!!!!!

Comments (15)

annie1992

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