Individual Strawberry Shortcakes Recipes

INDIVIDUAL STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 400 °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.

SLAB STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

TINY STRAWBERRY SHORTCAKES

Steps:

• Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
• Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
• Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

STRAWBERRY & VANILLA SHORTCAKES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
• Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
• Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

INDIVIDUAL STRAWBERRY SHORTCAKES BY PAULA DEEN

Steps:

• 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" thickness and cut out 8 round 3" 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 400° 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 more strawberries.