Sarahs Strawberry Shortcake Surprise Recipes

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

Steps:

• Preheat the oven to 425 degrees F [220 degrees C]. Spray an 8-by-2-inch [20-by-5-cm] round cake pan with nonstick cooking spray, then line with parchment paper and set aside.
• For the strawberry filling: Combine the berries and granulated sugar in a medium bowl and allow to macerate on the counter while you prepare and bake the shortcake.
• For the shortcake: Add the all-purpose and cake flours, sugar, baking powder, baking soda and salt to the bowl of a food processor fitted with the metal blade. Cut the butter into small cubes, add to the bowl, and pulse until the mixture resembles coarse meal. Dump the mixture into a large bowl and add the heavy cream. Using a wooden spoon, combine the wet ingredients into the dry, until a shaggy dough forms.
• Dump the dough out onto the counter. Knead the dough until it just comes together and gently press it into the prepared pan. The dough will be crumbly.
• For the egg wash: Combine the egg and heavy cream in a small bowl and brush the egg wash on the top of the shortcake. Sprinkle with the turbinado sugar.
• Bake for 5 minutes. Decrease the heat to 400 degrees F [200 degrees C] and bake for 18 to 22 minutes, rotating the pan at the halfway point. The shortcake is ready when it is golden brown and a cake tester inserted in the center comes out clean. If the top browns too much before the cake is fully baked, tent it with aluminum foil.
• Place the pan on a cooling rack for about 15 minutes, until cool enough to handle. Invert the cake onto a serving plate, so it is right-side up, and let it come almost to room temperature.
• For the whipped cream: Place the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium high speed until medium peaks form, 3 to 4 minutes.
• Slice the cake in half horizontally with a large serrated knife. Place strawberries and their juice on the bottom layer, and place the top layer over the berries. Slice and serve with a generous dollop of whipped cream. The cake is best eaten the day it is made.

Steps:

• For Biscuits:
• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
• For Strawberry Sauce:
• In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
• For Serving:
• In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
• To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
• In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.