How do you make a Strawberry Shortcake ?

I've read in cookbooks about making this cake, but it just doesn't seem right. I want 2 layers of cake, strawberries of course, and a good icing to top it off. I want it to be sweet. Also, what kind of mix should I use?
How do you make a Strawberry Shortcake ?
Easiest recipe for strwberry shortcake:



1 Angel Foodcake (bought from store)

1 package fresh or frozen strawberries

Whipped cream

Glazed strawberry syrup





First smother whipped cream on the Angel Food cake, next placed chopped strawberry's all over the cake, then drizzle with glaze and refrigerate until ready to serve or serve immediately.

Serve on a White round plate and drizzle the glaze around the cake.

Good Luck!



'-)
Reply:Old-Fashioned Strawberry Shortcake



INGREDIENTS:

Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons sugar

1 stick butter, chilled

2/3 to 3/4 cup half and half, milk, or cream

.

Filling:

1 quart strawberries

1/3 cup sugar

.

1 1/2 cups whipping cream for topping, or non-dairy whipped topping

PREPARATION:

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak.

Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.



In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.



Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot buscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.

Serves 8.



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Strawberry Shortcake



INGREDIENTS:

2 cups flour

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

few grains of nutmeg

1 egg, well beaten

6 tablespoons cold butter

1/3 cup milk

4 cups fresh strawberries,

3/4 cup brown sugar

whipped cream

PREPARATION:

Combine flour, sugar, baking powder, salt, and nutmeg. Sift. Work in butter with pastry blender or fingertips; add egg and milk. Mix just until dough is moist. Turn dough into a buttered and floured 8 or 9-inch round cake pan and pat into shape.

Bake for about 15 to 20 minutes in a 400° oven, or until golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes. Remove from the pan and split horizontally with a serrated knife. Butter the cut side of both layers. Put layers together with strawberries and their juice between the layers and on top. Garnish with several whole berries and serve with whipped cream.

To Prepare Strawberries:

Prepare strawberries an hour or two before serving. Rinse, hull, and slice 1 quart of fresh strawberries, leaving 8 to 12 whole for garnishing. Place the sliced berries in a bowl; add 3/4 cup brown sugar and let stand for at least 1 hour at room temperature.



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Strawberry Shortcake Recipe



An old fashioned strawberry shortcake with fresh strawberries and a baked 8-inch round split shortcake.

INGREDIENTS:

1 quart fresh strawberries, rinsed and hulled

1 cup sugar

vanilla ice cream

2 cups flour

1 tablespoon baking powder

1 tablespoon salt

3 tablespoons sugar

1/3 cup shortening

1 cup milk

PREPARATION:

Slice strawberries; sprinkle with sugar and let stand. Heat oven to 450°. Grease an 8-inch round layer-cake pan. In a mixing bowl, combine flour, baking powder, salt, and sugar. Cut in shortening with pastry blender or 2 forks until crumbly.

Stir in milk until just blended. Pat dough into prepared pan; bake 15 minutes or until golden brown. Split horizontally and fill with berries; top with small scoops of ice cream when served. Strawberry shortcake serves 6.
Reply:It is very simple. You can either buy an angel food cake already made or buy the box and bake it yourself. Cut up some strawberries. Put whipped cream all over the angel food cake and top with the strawberries! There you go!!
Reply:It is simple...



Go to the store and buy a pre made pound cake

(Sara lee is excellent!)



Slice it

layer sliced strawberries with a little bit of sugar and water to form a syrup.

in between each layer

and add a dense whipped cream as icing...



You can buy something like Cool whip which is stable or make your own by beating heavy cream, ice cold, in a bowl with a hand mixer and add extra powdered sugar for a more stable product.



You do not use cake icing to make strawberry shortcake!



Sarah Lee pound cake is easy tastes great and the slices create little individual cakes... Or you can layer a glass trifle bowl with cake and berries for a tiramasu effect.
Reply:GOD please safe us from our woman cooking test AMIN.
Reply:Fresh Strawberry Buttermilk Shortcake



Ingredients

2 cup flour

? cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

? teaspoon salt

? cup butter or margarine

? cup buttermilk

1teaspoon grated lemon peel

2 eggs, divided

2 pint baskets fresh California strawberries, stemmed and sliced

1 cup whipping cream, whipped and sweetened



Directions

In large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke. Stir into flour mixture to make a soft dough. Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar. Bake in 450-degree oven 10 to 12 minutes until golden. Remove from pan; cool on rack. Sweeten strawberries, to taste. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream. Yield: 6 servings.
Reply:is it real! I thought its only a cartoon Character lolllll
Reply:Strawberry Shortcake:



Original recipe yield:

8 inch round cake

PREP TIME 30 Min

COOK TIME 20 Min

READY IN 50 Min



INGREDIENTS



* 3 pints fresh strawberries

* 1/2 cup white sugar

* 2 1/4 cups all-purpose flour

* 4 teaspoons baking powder

* 2 tablespoons white sugar

* 1/4 teaspoon salt

* 1/3 cup shortening

* 1 egg

* 2/3 cup milk

* 2 cups whipped heavy cream



DIRECTIONS



1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

3. 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.

4. 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.

5. 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.
Reply:You shoudl use the mix for a angel food cake that make it light a fluffy, alsobest topping to but is the strawberry pie filling and pour it out in between the cakes and use whip topping as icing and us the pie filling when you slice the cake and put in the plate.
Reply:The quickest ways you can make strawberry shortcake:



Buy some angel food cake at your grocer's bakery shop, then slice in half.

2. Whole Strawberries, chopped

3. Whipped cream

4. Strawberries with syrup



5. On the first layer of angel foodcake, put some strawberries with syrup and chopped strawberries. Then put some whipped cream on top of it.

6. Repeat the previous step and lastly put some strawberries on top.



Or maybe you can buy bisquik mix to make your biscuits
Reply:This one requires a little bit of preparation.....but the results are always a hit.....



Begin with a boxed strawberry cake mix....baked in two layers and cooled.

The frosting to this....(can be made day or two ahead of time)

4 oz creme cheese

1 cup confectioners sugar

12 oz cool whip



begin with creme cheese (softened at room temp for couple of hours) sugar, and 1/2 of cool whip.....Creme until completely smooth, then fold in remainder of cool whip. I usually put this mixture into the emptied cool whip container and chill for at least 2-3 hours.....Frost cake.....making sure to have a raised edge of frosting around the top edge around cake.....(you can do this just by pushing a little frosting all around the edge....or use a baggie....put some frosting in baggie, snip of corner and squeeze around the edge) Refrigerate cake.....

Final topping....add hour or so before serving....

1 container strawberry glaze, found in produce section of grocery store......2 cups fresh sliced strawberries or 2 cups fresh frozen strawberries...sliced

Fold two ingredients together....this also can be done 1 or 2 days ahead of time......slice and serve......keeps for up to 1 week in fridge......If you choose.....you can slice frosted cake, then spoon on strawberry topping as you serve it....either way very yummy

When frosting and topping are done ahead of time.....all you have to do is bake and cool cake on the actual day you need it...

Be sure not to add any sugar to strawberry and glaze mixture....it will pull the juices from the berries, cause the to shrivel slightly and make your topping runny.....
Reply:There are so many variations. The most common would be to use a biscuit mix.

To make it sweet, mix fresh strawberries with strawberries that have been frozen in syrup.

Then the topping should not be icing - it should be whipped cream, with a little sugar to taste.
Reply:I use jiffy cornbread mix in a pie pan. I make one package per pan. Bake it until it is done and then set aside to cool. While it is baking, I add some sugar to thawed out frozen strawberries (fresh is better if you have them) and let them get making juice. I then flip one of the cornbreads out of the pan and onto my servind dish, platter, whatever you are using....spread on some cool whip and then top with berries (the strawberry or french vanilla cool whip is the best) then I put the other cornbread on and top it with cool whip again all over the sides and everything......I then take a knife or fork and start poking holed down as far as I can......I like to use a steak knife for this as it makes a cleaner cut and doesn't crumble so bad and then pour as much strawberry juice down thru is as it can and will hold. then I put the rest of the strawberries on the top and let it just kind of sit up there .....some will fall to the side but hey.....that's okay........you can also use a white cake mix or pound cake but I like the cornbread as it is drier and tends to soak up more juice...extra yummy and extra easy!