Do you have any shortcake recipes?

Question

Strawberry, Blueberry, Raspberry, you name it!

Answer 1

Chocolate Shortcakes


Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Desserts, Breads


-= Ingredients =-
2 cups Flour ; all purpose
1/2 cup Sugar ; granulated
1/3 cup Cocoa powder ; unsweetened
1 tablespoon Baking powder
1 teaspoon Baking soda
1/2 cup Butter or margarine ; cold
1 cup Buttermilk OR plain low-fat
Yogurt
2 teaspoons Sugar


-= Instructions =-
Heat oven to 375 degrees. Grease 2 cookie sheets. In a large bowl
mix flour, granulated sugar, cocoa powder, baking powder and baking soda.
Cut butter in pieces. With pastry blender or 2 knives cut butter into
flour mixture until coarse crumbs form. with a fork stir in buttermilk or
yogurt until mixture clumps together. Divide in half. Put each on a
cookie sheet in a 6-inch round. Sprinkle each with sugar. Bake one at a
time 20 minutes until pick inserted in center comes out clean. cool on
sheet on rack 5 minutes before removing to rack to cool completely. To
Make Strawberry Shortcake: Not more than 2 hours before serving. Layer
with cream and berries. Top with cream. Garnish with a whole berry. Just
before serving pour on chocolate topping.
Per Serving (excluding unknown items): 3 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
146mg Sodium. Exchanges: 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0
0 0 0


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Double-berry Shortcakes


Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Biscuits


-= Ingredients =-
2 cups Unsifted self-rising flour
3/4 cup Sugar
7 cups Heavy cream
2 pints Strawberries ; hulled
1 cup Blueberries


-= Instructions =-
1 Preheat oven to 425!F. In medium bowl, combine flour and 1/4 cup
sugar; add 11/3 Cups heavy cream. With fork, stir until soft dough begins
to form a ball. Turn out onto lightly floured surface; knead gently 4
times. Pat into 10 x 3-in. strip; cut crosswise into 6 lengths. Place on
heavy baking sheet. Bake 15 minutes or until light brown. Cool on wire
rack. 2. In medium saucepan, place 1 cup strawberries; with potato
masher or fork, mash. Reserve 2 Tbs. sugar; add remainder to mashed
strawberries. Heat to boiling; boil minute. Pour into medium bowl; chill
thoroughly. 3. Slice remaining strawberries; add to mashed berries. Add
blueberries; mix. 4. In small bowl of electric mixer, at high speed,
whip remaining cream with reserved sugar until soft peaks form. 5. To
serve: Split shortcakes horizontally; fill with berries and whipped
cream. Replace tops. Makes 6 servings. Per serving: 601 calories, 7
g protein, 69 g carbohydrate, 35 g fat, 125 mg cholesterol, 566 mg
sodium. From the files of Al Rice, North Pole Alaska. Feb 1994 From:
Dale Shipp Date: 02 Jul 97
Per Serving (excluding unknown items): 6406 Calories; 617g Fat (84.6%
calories from fat); 35g Protein; 217g Carbohydrate; 4g Dietary Fiber;
2284mg Cholesterol; 637mg Sodium. Exchanges: 1 1/2 Fruit; 5 Non-Fat Milk;
123 1/2 Fat; 10 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0

Answer 2

In the language of food, "short" means crisp. A true shortcake is made like a biscuit, but with extra sugar. Any NON-buttermilk biscuit recipe will work, just add more sugar, and sprinkle a little over the top before baking. If you have the biscuits down, the rest is "a piece of cake" (sorry, I couldn't resist). If you have fresh fruit, put it in a bowl, crush it lightly, sprinkle in sugar until it tastes right to you, and let it sit for a few minutes. If you don't have fresh, then frozen will do fairly well. Some frozen fruits already have sugar added, so taste before adding anything. Break open the biscuits in a bowl and top with the fruit. Add a dollop of whipped cream (or Cool Whip, if you must).

Answer 3

(m)

Old-Fashioned Strawberry Shortcake
This recipes comes from a 1937 clipping.
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
5 tablespoons shortening
2/3 cup milk
1 egg, well beaten
1/4 cup melted butter
sweetened strawberries, fresh or frozen*
Whipped Cream

Sift together flour, salt, and baking powder; cut in shortening until mixture resembles coarse crumbs. Stir in milk and egg. Mix lightly. Divide dough in half; roll each piece out to fit into an 11x8-inch baking pan. Grease 11x8-inch baking pan. Place 1 portion of rolled out dough in greased pan; brush with melted butter. Place the remaining portion of rolled out dough onto the first one and brush with more melted butter. Bake at 425° until browned, about 25 minutes. Let cool then cut into 8 serving pieces. For each shortcake, split cake portion and spread sweetened, slightly crushed strawberries between and on top of split cake. Serve with whipped cream. *If using fresh strawberries, hull, clean, and slice a pint of strawberries, then toss with 1/4 cup to 1/2 cup of granulated sugar and let stand while shortcakes are baking.

Answer 4

Angel Food Shortcakes:

This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.

Cake:
1/2 cup sifted cake flour
3/4 cup granulated sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 teaspoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons slivered almonds
1 tablespoon powdered sugar
Cooking spray

Sauce:
2 tablespoons granulated sugar
2 tablespoons brandy
2 teaspoons fresh lemon juice
1 (10-ounce) package frozen unsweetened raspberries, thawed

Fruit:
1 1/2 cups fresh blackberries or raspberries
1 1/2 cups fresh blueberries
3 tablespoons granulated sugar
2 tablespoons brandy

Glaze:
1/4 cup seedless raspberry jam
2 teaspoons water

Preheat oven to 325°.

Line bottom of a 13 x 9-inch baking pan with wax paper; set aside.

To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour and 6 tablespoons sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 3/4 teaspoon juice and extracts.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Gently spread batter into prepared pan; sprinkle with almonds. Bake at 325° for 25 minutes or until cake springs back when lightly touched.

Place a clean dishtowel over a large wire rack; dust towel with powdered sugar. Loosen cake from sides of pan; turn out onto dishtowel. Carefully peel off wax paper. Lightly coat another large wire rack with cooking spray; place over cake. Invert cake; remove first rack and towel. Cool completely.

To prepare sauce, combine 2 tablespoons granulated sugar, 2 tablespoons brandy, 2 teaspoons juice, and raspberries in a food processor. Process until well blended. Press mixture through a sieve into a bowl, reserving 3/4 cup. Discard solids.

To prepare fruit, combine blackberries, blueberries, 3 tablespoons granulated sugar, and 2 tablespoons brandy. Let stand 1 hour.

To prepare glaze, combine jam and water in a 1-cup glass measure. Microwave at high 30 seconds or until jam melts, stirring once.

Cut the cake into 12 rectangles using a serrated knife. Place 1 cake rectangle on each of 6 dessert plates. Drizzle each serving with 2 teaspoons glaze; top each serving with 1/2 cup fruit mixture and 1 cake rectangle. Drizzle 2 tablespoons of the sauce around each shortcake.

Yield: 6 servings

Answer 5

Here ya go!

1 cup milk, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar



PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.
MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.
PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.




KRAFT KITCHENS TIPS


Size-Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.

Substitute
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.


Enjoy!

Answer 6

TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com