How do you make Strawberry short cake?

Answer 1

HOMEMADE STRAWBERRY SHORTCAKE

2 c. all-purpose flour
4 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. salt
1/3 c. butter, softened
2/3 c. milk
2 pts. fresh ripe strawberries (reserve 3 or 4 whole berries for garnish)
1 c. heavy cream

Heat oven to 425 degrees. Grease and lightly flour 8 inch round cake pan.
In large bowl combine flour, 1 tablespoon sugar, baking powder and salt. Using pastry blender or 2 knives cut butter into flour mixture. Using fork, stir in milk until just blended. Turn dough onto work surface; knead lightly 10 times. Dough will be crumbly.

Pat dough evenly into prepared pan; bake 13-15 minutes until light golden brown. Remove from pan and cool. In medium size bowl toss berries (hulled and sliced) with 2 tablespoons sugar; set aside. Insert wooden picks around sides of cooled shortcake to mark center of layer; cut cake horizontally into 2 even layers and set aside.

In large bowl with electric mixer at high speed, beat cream and 1 tablespoon sugar until soft peaks form. Place bottom layer of shortcake on serving plate (cut side up); drizzle any accumulated juice from berry-sugar mixture over surface. Spread layer with 1/2 whipped cream; arrange sliced berries over cream. Place top shortcake layer over berries. Spoon remaining whipped cream decoratively over top of cake. Garnish with reserved whole berries. Makes 6-8 servings.

Answer 2

Strawberry Shortcake

6 servings

For the strawberries
3-4 cups sliced strawberries
1 lemon, juice of
2 tablespoons sugar
For the shortcakes
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
8 tablespoons softened unsalted butter
3/4 cup sugar
1 finely-grated lemon, zest of
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
2/3 cup milk
2 tablespoons sugar
1 cup chilled heavy cream, whipped with the sugar

To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended.
Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.
To make the shortcakes, position a rack in the center of an oven and preheat to 350°F.
Grease and flour a 6-well shortcake pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30-45 seconds .
Reduce the speed to low and gradually add the sugar, beating until blended.
Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3-5 minutes .
Beat in the zest.
Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1-2 minutes .
Stop the mixer occasionally and scrape down the sides of the bowl.
Beat in the vanilla.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.
Divide the batter among the wells of the prepared pan and bake until a toothpick inserted into the cakes comes out clean, 18-20 minutes .
Transfer to a wire rack and cool the cakes in the pan for 10 minutes.
Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour.
If not serving the cakes immediately, store them in an airtight container at room temperature.
To serve, slice each shortcake in half horizontally.
Place the wide shortcake halves, sliced side up, on individual plates.
Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down.
Garnish with additional strawberries and a dollop of whipped cream.
Serve immediately.

Answer 3

Just got a great recipe today on America's Test Kitchen...can't wait to try it.

Chiffon Cake

1 1/4 c. cake flour
1 c. sugar (minus 3T)
1 1/2 t baking powder
1/4 t salt
mix dry ingedients

Separate 3 eggs (reserve whites for later), then add 2 whole eggs
6T butter
1T water
2t vanilla
mix wet ingredients

Add dry ingredients to wet
Whip reserved egg whites, add a little sugar once foamy (reserved 3T)
Lighten batter w/ 1/3 egg whites. Add rest of egg whites to the batter. Fold in.
Gently scrape into floured cake pan 325 deg. For 30-35 min.
Divide completly cooled cake into thirds.
***Divide your fresh strawberries in half...to one half, cut them in half. To the other half, add 6T sugar and place in fridge for an hour--place in a food processer for a few pulses.
on one layer of the cake, arrange the halved strawberries around the edge...then place 1/2 of the mashed strawberries in the center and spread out. Then place a layer of whipped heavy cream...repeat this for the next layer, and place whipped cream on the top. ENJOY

Answer 4

Strawberry Short Cake:

20 min 20 min prep
12 servings

1 poundcake
1 (14 ounce) can sweetened condensed milk
1 cup cold water
3 1/2 ounces cheesecake flavor instant pudding and pie filling
1/2 teaspoon vanilla (or 1/2 teaspoon lemon)
2 cups whipping cream, whipped or Cool Whip
3 cups frozen sliced strawberries or fresh strawberries

1. Cut cake into 1/4-inch slices. Arrange half of the slices on bottom of a 9-by-13-inch pan or baking dish.
2. In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well blended. Chill 5 minutes. Stir in extract. Fold in whipped cream. Pour half the cream mixture over cake slices; arrange the berry slices on top. Repeat layering cake then pudding mixture. Can top with additional whip cream. Chill 4 hours or until set.