Can you help me out with a "knock out" recipe for strawberry short cake with the crispy kind of short cake?

Strawberry Shortcake Recipe

1 1/2 pounds strawberries, stemmed and quartered

5 tablespoons sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 cups heavy cream

Whipped Cream, recipe follows

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.



nfd?
Can you help me out with a "knock out" recipe for strawberry short cake with the crispy kind of short cake?
I love the old fashioned strawberry shortcake with the crispy shortcake too. Much better than the sponge version! Here's how I make it:



Prepare strawberries an hour or two before serving:

4 cups fresh strawberries,

3/4 cup brown sugar

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.



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, cream, or half and half



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.
Reply:You have to briefly "deep fry" the shortcake in corn syrup...
Reply:put it on the barbeque?? ;c]
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