I need the greatest strawberry shortcake recipe of all time, do you have it? can you share it with me?

Thank you.
I need the greatest strawberry shortcake recipe of all time, do you have it? can you share it with me?
I prefer strawberry shortcake using angel food, but sweet biscuit dough and even cornbread can be used. This recipe here is very good, and pretty simple... !



STRAWBERRY SHORTCAKE

4 cups fresh strawberry, 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

sweetened whipped cream or Cool Whip (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 450°F 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.



Enjoy!
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
Reply:Go on foodnetwork.com and look up Paula Deen's Chocolate Strawberry Shortcake!

It is SO delicious, very easy and made about 10 servings!
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