How do uu make your strawberry shortcake?

I use Bisquick to make the biscuits, then whipped cream %26amp; strawberries for on top. Easy.
How do uu make your strawberry shortcake?
I buy small round angel food cakes....I chop up my strawberries and add sugar and stir (this makes the strawberries release juice and sweetens it) then I pour a scoup of the berry mix over my cake and add some cool whip...yummy!
Reply:I MAKE A BISCUT RECIPE ......THEN I TAKE 3 PINTS OF STRAWBERRIES, I DIVIDE IN HALF, SLICE HAVE AND ADD SUGAR, THE OTHER I ADD SUGAR,ADD A LITTLE VANILLALET SIT FOR 20 MINUTES PUT IN BLENDER AND MAKE SAUCE AN STRAIN....1 PINT OF CREAM ADD A LITTLE VANILLA AND A LITTLE SUGAR BEAT TILL WHIP CREAM THEN SERVE, SLICE BISCUT,ADD A LITTLE SYRUP, STRAWBERRIES AND WHIPCREAM, DRIZZLE A LITTLE MORE SYRUP....NAMASTE
Reply:Strawberry Short-Cake



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.

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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.
Reply:My favorite strawberry shortcake recipe..



4 cups fresh strawberries, hulled and cut in half

1 cup sugar, plus

2 tablespoons sugar

2 cups all-purpose flour

3 tablespoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter

1 cup milk

1/2 teaspoon vanilla extract

whipped cream (to garnish)





Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.

In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.

Blend in the butter.

Add the milk and vanilla and mix well.

Grease two 8-inch (20 cm) round cake pans and divide the batter between them.

Bake in a preheated 450F (230C) oven for 12 to 15 minutes, until golden brown.

Remove from the oven and cool.

Place one cake upside-down on a serving platter and top with half the strawberries.

Top with the remaining cake layer and the rest of the strawberries.

Serve garnished with whipped cream.
Reply:Strawberry Shortcake:



Due to its lower fat content, this shortcake can overcook and crumble quickly, so watch it carefully in the oven--don't allow it to brown.



Strawberries:

4 cups sliced strawberries

1/4 cup sugar



Shortcake:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon grated lemon rind

1/2 teaspoon salt

1/4 teaspoon baking soda

6 tablespoons chilled butter, cut into small pieces

2/3 cup fat-free buttermilk

1/2 teaspoon vanilla extract

Cooking spray

1 large egg white, lightly beaten

1 1/2 teaspoons turbinado sugar or granulated sugar



Remaining ingredients:

2 cups frozen fat-free whipped topping, thawed

Whipped topping (optional)

Whole strawberry (optional)



To prepare strawberries, combine strawberries and 1/4 cup sugar; cover and chill 1 hour.



Preheat oven to 400°.



To prepare shortcake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla; add to flour mixture, stirring just until moist (dough will be sticky).



Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white; sprinkle with 1 1/2 teaspoons sugar.



Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife; cool layers separately on wire racks.



Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.



Yield: 10 servings (serving size: 1 wedge)
Reply:3 cups sliced fresh strawberries

2 tablespoons sugar

1 2/3 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

3 tablespoons butter

1 beaten egg

1/2 cup buttermilk

nonstick spray coating

2 cups frozen fat-free whipped dessert topping



Combine slices strawberries and the 2 tablespoons sugar.

Cover; let stand in refrigerator at least 1 hour.

In a mixing bowl stir together the flour, the 1 tablespoon sugar, baking powder, and baking soda.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Combine egg and buttermilk.

Add to flour mixture all at once, stirring until combined.

Spray an 8 x 1 1/2 inch round baking pan with nonstick coating.

With lightly floured hands, pat dough unto pan.

Bake in a 450 degree oven about 10 minutes or until golden brown.

Cool in pan on wire rack for 10 minutes.

Remove from pan; serve warm (or cool completely).

Split shortcake horizontally.

Place the bottom layer on a serving plate.

Top with the sliced berries and some of the topping; add the second layer of shortcake.

Spoon remaining topping on shortcake.



Very simple and fast with ingredients that I usually have at home already. A traditional strawberry shortbread recipe
Reply:Strawberry shortcake



Filling :

4 cups sliced strawberries

2 tablespoons sugar

1 cup heavy whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla extract



Shortcake

2 cups self-rising flour

2 tablespoons sugar

8 tablespoons (1 stick) unsalted butter

1 large egg

2/3 cup cream or buttermilk



1 8-inch pan, buttered, lined with parchment or wax paper







1. To make filling, combine sliced berries and sugar and allow to macerate, covered, in the refrigerator for several hours before serving. Whip cream with sugar and vanilla, cover and refrigerate.



2. For the shortcake, preheat oven to 450 degrees and set a rack in the middle level.



3. Combine flour and sugar in bowl of a food processor outfitted with the metal blade and pulse several times to mix. Cut butter into 8 pieces and add. Pulse 12 to 15 times to reduce to fine crumbs. Whisk egg and cream together and add. Pulse several times to mix. At this point the dough will be very soft. Scrape dough into prepared pan and smooth top. Bake until well colored and firm, about 15 to 20 minutes. Invert from pan to a rack to cool.



4. To assemble, split shortcake and place one round on a platter. Top with half the berries and half the cream. Place second layer of shortcake on top of cream and repeat with remaining berries and cream. Serve immediately.
Reply:hahah i had some saturday!!!



it was angel food cake, with whipped cream



and strawberrys(which had water and sugar added to them)