Old Fashioned Shortcake Recipes

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GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 16



Grandma's Old-Fashioned Strawberry Shortcake image

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.

Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

6 cups sliced fresh strawberries
1/2 cup sugar
1 teaspoon vanilla extract
SHORTCAKE:
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
2 tablespoons heavy whipping cream
TOPPING:
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

OLD FASHIONED STRAWBERRY SHORTCAKE

Old fashioned, made from scratch strawberry shortcake.

Provided by MALIA2

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 10



Old Fashioned Strawberry Shortcake image

Steps:

  • Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
  • Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g

1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream

OLD- FASHIONED STRAWBERRY SHORTCAKE

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10



Old- Fashioned Strawberry Shortcake image

Steps:

  • Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
  • In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
  • In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
  • While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
  • Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.

4 cups sifted all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/4 cups sugar
2/3 cup butter (11 tablespoons), cold and cut into small pieces
2 large eggs
1 cup milk
2 tablespoons butter, melted
3 pints fresh strawberries
1 cup heavy cream, whipped

OLD-FASHIONED SHORTCAKE

Mom was always on the lookout for recipes. She got this one from a leaflet by Carnation Milk. I remember her making this one and it was delightful. It is a true "short cake" the old fashioned way. Topped with strawberries, or any fruit, it is excellent. The short cake is crumbly, the fruit is sweet, the whipped evaporated milk is...

Provided by Marcia McCance

Categories     Fruit Desserts

Number Of Ingredients 16



Old-Fashioned Shortcake image

Steps:

  • 1. FRUIT: Prepare fruit by washing and cutting as needed. Sprinkle with sugar and set aside. (May use any that you like: strawberry, blueberry, peaches, apricot, raspberry, cherry -- even canned if you're in a pinch, but fresh is SO much better)
  • 2. SHORTCAKE: Sift the dry ingredients. Cut in shortening until resembles coarse corn meal.
  • 3. NOTE: If you use self-rising flour, omit baking powder and salt, and decrease liquid if necessary
  • 4. Combine milk and water and add to dry ingredients all at once. Mix with a fork until moistened.
  • 5. Turn out on lightly floured surface and knead 10 to 15 times.
  • 6. Roll or pat 1/2-inch thick, cut with floured biscuit cutter (or drinking glass)--(should get about 6 individual shortcakes -- form scraps into one more if possible -- can make more with smaller diameter glass for smaller portions)
  • 7. Bake 450 F on ungreased baking sheet for 10-12 minutes
  • 8. WHIPPED TOPPING: Put milk in a covered mixing bowl and place in freezer for 15-20 minutes (until soft crystals form in the milk)
  • 9. Remove from freezer and whip until stiff (about 1 minute) (if you've never done this before, you'll be surprised at how wonderfully well it whips)
  • 10. Add lemon juice and continue whipping until VERY stiff. (It will triple in volume)
  • 11. Beat in sugar and vanilla.
  • 12. ASSEMBLY: Split shortcakes in half with a fork or knife. Place half on plate and cover with fruit. Top with other biscuit half, and more fruit. Spoon the whipped topping over all and serve immediately.
  • 13. Some people like to put a little butter on the biscuit before putting the fruit on. Even a sprinkle of cinnamon sugar with the butter -- Up to you!
  • 14. For a nice video on whipping evaporated milk watch this: http://www.southernplate.com/2013/10/how-to-make-whipped-cream-with-canned-evaporated-milk.html

FRESH STRAWBERRIES (OR OTHER FRESH FRUIT)
2-3 c fresh strawberries, halved
2-3 Tbsp sugar
OLD-FASHIONED SHORTCAKE:
2 c sifted all purpose flour
2 Tbsp sugar
3 tsp baking powder
3/4 tsp salt
1/2 c butter
1/2 c undiluted carnation evaporated milk
1/4 c water
CARNATION WHIPPED TOPPING:
1 1/4 c undiluted carnation evaporated milk
2 Tbsp lemon juice
2/3 c sugar
1 tsp vanilla

OLD-FASHIONED BERRY SHORTCAKE

This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16



Old-Fashioned Berry Shortcake image

Steps:

  • Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
  • In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
  • Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
  • Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
  • Immediately turn cakes out onto a wire rack; let stand until completely cool.
  • Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
  • Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

Unsalted butter, for pans
1 cup all-purpose flour
2/3 cup cornstarch
6 large whole eggs plus 4 large egg yolks, room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup vegetable oil
1 quart heavy cream
1/2 cup confectioners’ sugar
1 vanilla bean, split in half lengthwise
1 pint small strawberries
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
Fresh mint leaves, for garnish

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

The original Old Fashioned Shortcake recipe appeared on the first Bisquick® box in 1931. It's said that an advertising slogan promised - "Here's the Kind of Strawberry Shortcake Your Husband Will Rave About." Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family. It started with my mom who made her Bisquick® strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream. Some thirty years later my sistes and I are still baking up these sweet treats.

Provided by Feast Your Eyes

Categories     Dessert

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8



The Original Bisquick® Strawberry Shortcakes image

Steps:

  • In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
  • Heat oven to 425°F
  • In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
  • Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
  • Bake 10 to 12 minutes or until golden brown.
  • Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
  • Serve one of two ways:.
  • 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
  • 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
  • COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

4 cups strawberries, stems removed and sliced
2/3 cup white sugar
2 1/3 cups original Bisquick baking mix
1/2 cup milk
3 tablespoons butter or 3 tablespoons margarine, melted
1/2 cup whipping cream
vanilla
1 teaspoon white sugar

SHORTCAKE

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10



Shortcake image

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.

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes
Berries
Ice cream or whipped cream

STRAWBERRY SHORTCAKE

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 9



Strawberry Shortcake image

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

OLD FASHIONED SHORTCAKE

Make and share this Old Fashioned Shortcake recipe from Food.com.

Provided by Santeria919

Categories     Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5



Old Fashioned Shortcake image

Steps:

  • Mix all ingredients together.
  • Place in oven at 350°F and cook until golden brown on top and a tooth pick comes out clean.
  • (Do not go by time I have written down, go by the brownness of your cake).

Nutrition Facts : Calories 323, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 585.6, Carbohydrate 41.3, Fiber 1.1, Sugar 8.9, Protein 4.5

2 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup brown sugar
1/2 cup butter

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