Strawberryshortcakealatreebeards Recipes

STRAWBERRY SHORTCAKE A LA TREEBEARD'S

Steps:

• Preheat oven to 450 degrees; grease a cookie sheet.
• To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
• Pour mixture into medium bowl.
• With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
• Scoop dough onto cookie sheet in 6 equal mounds.
• Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
• Bake 15 to 20 minutes or until golden brown.
• Remove from oven; transfer to wire rack and cool.
• To make Filling, in a medium bowl, mash one-half of berries.
• Mix with granulated sugar and vanilla.
• Refrigerate 1 hour.
• To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
• Add sour cream; beat until stiff peaks form.
• Cut off tops of shortcakes; set aside.
• Spoon Filling onto bottom of each shortcake.
• Cover with Whipped Cream and remaining sliced strawberries; replace tops.
• Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.