Rich Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

SHORTCAKE

Steps:

• Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
• In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
• To the remaining butter mixture, add the rest of the ingredients & mix well.
• Pour into prepared dish & sprinkle topping over.
• Bake 30-40 minutes or until toothpick inserted in center comes out clean.
• Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
• Note #2: Double the ingredients to make a larger (9x13) cake.

RICH OLD-FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Prepare the scones: preheat the oven to 425°. Line a small heavy baking sheet with parchment paper and set aside. In a medium bowl, sift together the flour, ¼ cup sugar, baking powder and salt and stir with a fork to blend. Using a pastry cutter or two knives, cut in the butter until the largest pieces are no larger than fat peas. If the butter seems to be getting too warm, pop the whole bowl into the refrigerator for a few minutes to firm it up.
• In a small bowl, lightly beat the egg, then stir in the milk and the 5 tablespoons of cream. Add this mixture all at once to the flour-butter mixture and use your fingers to incorporate the wet ingredients. The dough will be very sticky and floppy, but don't overwork it. Once the dry ingredients are evenly moistened, turn the dough out onto a lightly floured board.
• Gently pat the dough into a rough square about 7 inches all around and ¾ to 1 inch thick. (This is where the expression "Pat-a-cake, Pat-a-cake ... " came from!) Use a 3-inch biscuit or cookie cutter, or an overturned glass, to cut 4 rounds from the dough, dipping the cutter or glass rim in flour before each cut. Transfer the rounds to the baking sheet, spacing them 2 inches apart and re-pat the scraps of dough together. Cut one or two more rounds and repeat this process if necessary. You should end up with 6 rounds.
• Brush the tops of the scones with the reserved cream and sprinkle with the tablespoon of sugar. Bake in the centre of the oven for 14 to 18 minutes, or until the tops are tinged with golden-brown and are crisp. Cool the scones on the baking sheet set on a wire rack for at least 10 minutes before splitting and filling. (The scones are best if eaten as soon after baking as possible, but can be made several hours ahead of time and re-warmed in a moderate oven for a few minutes before assembling.)
• While the scones are baking, prepare the strawberries. Cut 1 quart of the strawberries in half and set aside. Cut the remaining quart of strawberries into rough pieces and sprinkle with the 3 to 4 tablespoons sugar, stirring to coat. Let the fruit macerate for at least 20 minutes, and up to 1 hour, at room temperature. Just before serving, use a fork or an old-fashioned potato masher to lightly crush the macerating berries, leaving some chunky pieces, but creating a rough berry sauce.
• Prepare the Chantilly Cream: in a large bowl, combine the 2 cups cream and 2 tablespoons sugar and beat until soft peaks form. Add the vanilla and beat until the cream is in billowy mounds. Refrigerate until needed, up to 1 hour. (The cream can be prepared several hours ahead, but may need to be re-whipped slightly before serving.)
• To assemble the shortcakes, split the scones in half horizontally and place one warm bottom on each of 6 dessert plates. Spoon some of the crushed berries over the biscuits, including the runny juices. Scoop a generous dollop of Chantilly Cream over the crushed berries and top with a handful of the reserved halved strawberries. Place a biscuit top over the whole gorgeous pile and serve at once. No one ever said it was an elegant dessert, but it is definitely one of the most satisfying.
• VARIATIONS
• Lemon-Poppyseed Shortcakes with Blackberries: Add 2 teaspoons tightly packed, finely grated lemon zest, and 1½ tablespoons poppyseeds to the biscuit dough just after the egg-milk mixture has been added. Substitute blackberries for the strawberries, if desired, increasing the macerating sugar to 5 tablespoons.
• Cardamom Shortcakes with Strawberries and Lemon Cream: Add 1 teaspoon ground cardamom to the flour mixture before adding the butter. Omit the vanilla extract from the Chantilly Cream and substitute 2 tightly packed teaspoons of finely grated lemon zest and ¼ teaspoon lemon oil, optional.

PERFECT BUTTERY SHORTBREAD COOKIES

Steps:

• Line an 8-inch square pan with aluminum foil so that it hangs over the sides on two sides (this helps when it comes to removing the baked cookies from the pan).
• Mix sugar, vanilla, orange zest and the salt together. When mixing, be sure to press the zest into the sugar which releases fragrant oils. Stir in the warm melted butter until the sugar is practically dissolved into the butter. Add the flour and gently mix until a dough forms and no streaks of flour remain. It will look very shiny from all the butter.
• Use the tips of your fingers to press the dough into the prepared pan. Set aside at room temperature at least 30 minutes and up to 2 hours. Or, refrigerate overnight. (This gives the flour a chance to absorb moisture and flavor from the butter).
• Place an oven rack in the lower third of your oven and heat the oven to 300 degrees F.
• Bake cookies until set and the edges are a light golden brown, about 45 minutes. Remove the cookies, but keep the oven on. Sprinkle about a tablespoon of sugar over the top of the shortbread and let cool in the pan for 10 minutes.
• Use the aluminum foil overhang to carefully remove the shortbread from the pan. Using a heavy, sharp knife, cut the shortbread into your desired shape - we like either 16 squares or 32 triangles. As you cut, the shortbread may be a little crumbly - don't worry, just be as careful as you can when cutting. A few corners lost isn't a big deal.
• Transfer the cookies to a baking sheet lined with foil, parchment paper or a silicon baking mat. Bake for 15 minutes. Cool cookies on a cooling rack then store in an airtight container for up to a week at room temperature (or freeze for 2 to 3 weeks).

RICH STRAWBERRY SHORTCAKE

Steps:

• Shortcake: Heat oven to 450 degrees.
• Sift together the dry ingredients; cut in the butter until mixture is like coarse crumbs.
• Combine egg, cream and orange zest.
• Add egg mixture to dry mixture, stirring only to moisten.
• Spread dough into a greased 9" round pan, slightly building up dough around the edges.
• Bake for 15-18 minutes.
• Remove from oven and cool for 5 minutes.
• Strawberries: Hull and quarter one pound of strawberries.
• Sprinkle with 1/4 cup of sugar and pour in 1/4 cup orange juice.
• Toss gently and store covered in refrigerator until ready to serve.
• Whipped Cream: Pour 1 cup heavy cream into mixing bowl.
• Start mixer on low and slowly add sifted powdered sugar.
• Continue to mix on medium speed until cream begins to thicken.
• Add vanilla and mix to combine. DO NOT OVER MIX! (We don't want butter!).
• Store covered in refrigerator until ready to serve.
• Assemble shortcakes by splitting shortcake, spreading bottom half with butter, topping with strawberries and whipped cream, then top with top half of shortacke. Cut into wedges and serve with more whipped cream.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
• Whisk flour, baking powder, salt and sugar in a large bowl.
• Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
• Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you'll get about 8 biscuits, unless you want them smaller.
• Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
• While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
• For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

RICH SHORTCAKE RECIPE

Steps:

• Sift dry ingredients; cut in shortening until mixture is like coarse crumbs. Add combined egg and milk, stirring just until moistened. Turn out on slightly floured surface. Divide dough in half; pat out to fit 8-in. round cake pan. Brush one round with melted butter and top with second round. For individual shortcakes, pat dough ½ in. thick and cut with floured biscuit cutter. Bake in hot oven (425 degrees) for 20 minutes.