South Carolina Strawberry Shortcake Recipes

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Steps:

• Preheat the oven to 450°F.
• In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly.
• In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist.
• Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits.
• Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes.
• While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate.
• Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops.
• Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.

Steps:

• Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth. Add the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream. Mix until smooth, but do not over mix. Spray 8 (4-ounce) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 minutes until a tester comes out clean. De-mold cakes onto a rack and glaze while still warm.
• Combine all and bring to a boil until completely dissolved. Pull off the heat and glaze each cake with 2 tablespoons.
• In a bowl, mix the berries, mint and glaze. PLATING: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprig.

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F.
• Grease and flour an 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 in the preheated oven for 15 to 20 minutes or until golden brown. Remove from the oven and let partially cool in pan on wire rack. Slice partially cooled cake in half, making 2 layers. Place half of the strawberries on 1 layer and cover with the other layer. Top with remaining strawberries and cover with the whipped cream. Slice and serve.

Steps:

• Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
• Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
• Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

Steps:

• Combine flour, baking powder, and salt.
• cut butter into dry ingredients with pastry blender until you have fine crumbs.Gradually add milk until crumbs are moistened.
• Place dough on floured bread board and pat into two large cakes.
• Stack one on top of the other.
• Bake on ungreased cookie sheet in 450* oven 15-20 minutes, or until lightly browned.
• Split cake in half and spread bottom half with hot butter. Replace top and mound over with fresh strawberries. Cut cake in wedges and serve with thick cream.