Layered Shortcake Recipes

Steps:

• Heat oven 450 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.

Steps:

• 1. Slice loaf of Angelfood cake in half, then in 3 slices length ways. Then slice in cubes. Cover and set aside.
• 2. Slice Strawberries; and add whatever other berries you choose, mix well. Cover and place in fridge.
• 3. Prepare pudding according to directions on box; except cut the milk to 2 1/2 to 2 3/4 cups of milk. The less milk used the thicker the pudding. You don't want it to thick though. Allow to thicken in the fridge according to directions.
• 4. Mix in the Strawberry Glaze, Mix until smooth and uniform in color. Set back in fridge for now as you gather your cubed cake and berries and your footed bowl or any other clear bowl that you may have. 2.5 to 4 qt. capcity
• 5. Starting with Cake place a layer on bottom of bowl, next layer berries, then Glaze then, Cool Whip. Then continue layering in the same order ending with Cool Whip. I like to dress the top with Strawberries in the middle and a little dollop of Cool Whip on the berries.
• 6. I have also made this dessert using Vanilla Wafers instead of Angelfood cake. Using wafers I start by placing either crushed or whole wafers on the bottom of bowl then surrounding them by placing wafers on edge around the bowl. Then layer the rest of the ingredients as before; ending by, dressing the top with berries in the center of the Cool Whip and surrounding them with whole wafers on egde. and again a little dollop of Cool Whip on top.

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.