how to make strawberry shortcake?

Answer 1

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
.
Filling:
1 quart strawberries
1/3 cup sugar
.
1 1/2 cups whipping cream for topping, or non-dairy whipped topping
PREPARATION:
Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak.

Answer 2

strawberry shortcake


Ingredients you will need:
Frozen puff pastry
White chocolate (about 4 ounces)
Heavy cream (whipping cream)
White crème de cacao
Confectioners sugar
Strawberries
Reduced balsamic vinegar (recipe follows)
I would first take one of the puff pastry sections from the package (they usually come in two's), and let it thaw at room temperature covered by a damp, but not wet, cloth or towel or some plastic wrap. While it is thawing, which can take about an hour or more, I start to prep my other ingredients. If you do not have any round cookie cutters, find a cup or glass and set it aside. You will also need two non-stick baking pans of an equal size. Spray with non-stick cooking spray the inside of one and the outside bottom of the other, and preheat your the oven to 400F degrees.
Further advance preparations include cleaning the strawberries and slicing them into a bowl, chilling the bowl and whip you will use to make the Cocoa cream (recipe follows) and, finally, preparing some white chocolate shavings.


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Once the puff pastry is thawed, place it flat on the dry countertop. If the pastry is wet, sprinkle a little flour on the counter top before placing it there. When the pastry is flat, take the round cutter (or any shape you like) and cut into the pastry like you would cookie dough. Gently remove the cutout shapes (you need about three per person) and place on the greased baking pan. The shapes can touch, but not overlap. When they are all on the pan, place the other pan (the one that you greased on the outside bottom) on top of the cutout shapes and place in the oven. The second pan helps prevent the puff pastry from rising, keeps it flat and makes it crisper. Bake for 20 to 30 minutes, or until golden. You can take the top pan off and check them -- just be sure to put it back.
When the pastries are golden, remove them from the pan, place on a cooling rack and layer lightly some of the white chocolate shavings. You could also use regular chocolate. The warmth of the pastry will melt the chocolate enough so that when it cools it becomes a layer of chocolate that is melted on the pastry without making it soggy.

While the pastry cools, I toss the sliced strawberries with about 3 tablespoons of reduced balsamic vinegar (see below) and let it sit while I make the whipped cream.

I pull my mixing bowl and whip out of the fridge and mix 1 cup of heavy whipping cream with 1/4 cup confectioners sugar and 2 tablespoons clear crème de cacao, and whip it until stiff peaks form.

Putting it all together
On a dessert plate, place a piece of the puff pastry, then some of the balsamic strawberries, then a dollop of the whipped cream, then another piece of puff pastry, some more balsamic strawberries, another dollop of whipped cream, and one last piece of puff pastry to be topped with a nice dollop of whipped cream and garnished with some strawberries or other fruit (I often use golden raspberries).

Reduced Balsamic Vinegar
Pour one whole bottle of balsamic vinegar into a saucepan and let it boil down to thickened syrup. This sweetens and intensifies the flavor. I do have one caution, however. Do this on a day you can open the windows because it is really strong smelling. This reduction will keep for several months in the fridge. It can be used in sauces, salad dressings and on top of ice cream.

Answer 3

Shortcake:
2 c Flour
2 ts Baking powder
1/4 c Butter
1/2 ts Salt
1 Egg
Milk
.
Strawberry Fluff:
1 Egg white
1 c Sugar
1 c Berries, sliced

PREPARATION:
Preheat oven to 350 degrees.
Shortcake: sift flour, sugar, baking powder, and salt. Cut in butter into small pieces. Put egg in a measuring cup and fill with milk to measure one cup. Beat egg and milk together and add to flour mixture.

Bake in a greased round cake pan for 20 minutes. Slice and top with fresh strawberry fluff.
Fluff: Put all ingredients into a bowl Beat at high speed for about 15 minutes until topping is stiff and fluffy.
Shared by Sandy H.

Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute or egg white powder can be used. Egg yolk powder (pasteurized and dried) can be found in the King Arthur Catalog

Answer 4

EASY STRAWBERRY SHORTCAKE

Small marshmallows
1 white cake mix
1 pk strawberry Jello
1 pk frozen strawberries
1 container Cool Whip

Layer pan with marshmallows. Mix cake mix according to directions. Microwave strawberries to thaw for 1 min. Add Jello. Sprinkle a layer of marshmallows over cake. Put Jello and Strawberry mixture over marshmallows. Bake according to directions on box. Refrigerate. When cake is cooled add Cool Whip on top and serve.

Answer 5

This is one of my mother's favorite questions. People have strong feelings about their strawberry shortcake. Traditionally in my family we make strawberry shortcake by first making a bisquick-type cake that has more sugar in it than plain biscuits. (I think the recipe is on the bisquick box). We make it in an 8" round cake pan. Then we cut it in wedges and place it in a bowl. Pile on fresh cut strawberries and pour in milk. Eat.