Does anyone have a recipe for strawberry shortcake?

I'm looking for a recipe that is light and the cake is moist. Does anyone have any good ones?
Does anyone have a recipe for strawberry shortcake?
Strawberry Shortcake



3-4 cups sliced strawberries

1 lemon, juice of

2 tablespoons sugar





For the shortcakes

1 1/2 cups sifted all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

8 tablespoons softened unsalted butter

3/4 cup sugar

1 finely-grated lemon, zest of

2 eggs, lightly beaten

1/2 teaspoon vanilla extract

2/3 cup milk

2 tablespoons sugar

1 cup chilled heavy cream, whipped with the sugar





To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended.

Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.

To make the shortcakes, position a rack in the center of an oven and preheat to 350°F.

Grease and flour a 6-well shortcake pan.

Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30-45 seconds .

Reduce the speed to low and gradually add the sugar, beating until blended.

Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3-5 minutes .

Beat in the zest.

Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1-2 minutes .

Stop the mixer occasionally and scrape down the sides of the bowl.

Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.

Divide the batter among the wells of the prepared pan and bake until a toothpick inserted into the cakes comes out clean, 18-20 minutes .

Transfer to a wire rack and cool the cakes in the pan for 10 minutes.

Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour.

If not serving the cakes immediately, store them in an airtight container at room temperature.

To serve, slice each shortcake in half horizontally.

Place the wide shortcake halves, sliced side up, on individual plates.

Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down.

Garnish with additional strawberries and a dollop of whipped cream.

Serve immediately.





6 servings
Reply:try allrecipes.com or floras-hideout.com
Reply:Grandma's Sour Cream Pound Cake



2 cups butter, softened

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 pinch ground mace

1 cup sour cream

1 tablespoon confectioners' sugar for dusting



Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.

In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, baking soda, salt, and mace; mix into the batter just until smooth. Stir in sour cream. Spoon batter into the prepared pan, and spread evenly.

Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake. Dust with confectioners' sugar before serving.
Reply:try angel food cake mix for the shortcake its light and very moist..even though its is strawberry shortcake dont overdo the strawberries..use strawberry sauce and less strawberries and a moderate amount of whipped cream...just enough to get the idea of a strawberry shortcake.
Reply:Simply Sensational Strawberry Shortcake



1 cup milk, divided

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. sugar

2-1/4 cups dry all-purpose baking mix for biscuits

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

4 cups sliced strawberries

1/3 cup sugar



PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.

PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.



OR



Triple Berry Angel Shortcakes



1 1/2 cups raspberry pie filling (from 21-ounce can)

1 cup sliced fresh strawberries

3/4 cup fresh blueberries

6 slices (3x2 1/2 inches) angel food or pound cake (about 3/4 inch thick)

Whipped cream topping (from 7-ounce can)



1. In medium bowl, mix pie filling, strawberries and blueberries.

2. Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.
Reply:use a regular white or yellow cake mix for the cake... slice the strawberries and add some sugar- let set in fridge for about 2 hours before spooning over cake and topping with whipped topping.
Reply:Buy the cream whipped or make it yourself. Strawberries and the shell. Thats about it.
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