What is a really good recipe for a strawberry shortcake?

I know a really good recipe that I use alot.



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:

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

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

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.

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.

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.



It's delicious, whenever I make it, I can almost hear my family saying "STRAWBERRY SHORTCAKE! ATTACK!!!!"
What is a really good recipe for a strawberry shortcake?
here you go



http://www.texascooking.com/features/feb...
Reply:Wash and dry off 1 carton of strawberries. Half or quarter the strawberries depending on the size to get fairly uniform sized pieces. Sprinkle powdered sugar over the strawberries and set aside.

In a small saucepan heat up 1/2 cup basalmic vinegar and 1 tsp vanilla extract on medium heat until reduced in half then let cool.

Cut up an angel food cake into 2" slices and put in a bowl.

Top the cake with strawberries and some of the juice.

Put a rosette of whipped cream on top then pour the cooled basalmic vinegar over the top and serve.



Saw Giada on the food channel do this, yummmmm!
Reply:Ingredients you will need:

Frozen puff pastry

White chocolate (about 4 ounces)

Heavy cream (whipping cream)

White crème de cacao

Confectioners sugar

Strawberries

Reduced balsamic vinegar (recipe follows)

I would first take one of the puff pastry sections from the package (they usually come in two's), and let it thaw at room temperature covered by a damp, but not wet, cloth or towel or some plastic wrap. While it is thawing, which can take about an hour or more, I start to prep my other ingredients. If you do not have any round cookie cutters, find a cup or glass and set it aside. You will also need two non-stick baking pans of an equal size. Spray with non-stick cooking spray the inside of one and the outside bottom of the other, and preheat your the oven to 400F degrees.

Further advance preparations include cleaning the strawberries and slicing them into a bowl, chilling the bowl and whip you will use to make the Cocoa cream (recipe follows) and, finally, preparing some white chocolate shavings.





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Once the puff pastry is thawed, place it flat on the dry countertop. If the pastry is wet, sprinkle a little flour on the counter top before placing it there. When the pastry is flat, take the round cutter (or any shape you like) and cut into the pastry like you would cookie dough. Gently remove the cutout shapes (you need about three per person) and place on the greased baking pan. The shapes can touch, but not overlap. When they are all on the pan, place the other pan (the one that you greased on the outside bottom) on top of the cutout shapes and place in the oven. The second pan helps prevent the puff pastry from rising, keeps it flat and makes it crisper. Bake for 20 to 30 minutes, or until golden. You can take the top pan off and check them -- just be sure to put it back.

When the pastries are golden, remove them from the pan, place on a cooling rack and layer lightly some of the white chocolate shavings. You could also use regular chocolate. The warmth of the pastry will melt the chocolate enough so that when it cools it becomes a layer of chocolate that is melted on the pastry without making it soggy.



While the pastry cools, I toss the sliced strawberries with about 3 tablespoons of reduced balsamic vinegar (see below) and let it sit while I make the whipped cream.



I pull my mixing bowl and whip out of the fridge and mix 1 cup of heavy whipping cream with 1/4 cup confectioners sugar and 2 tablespoons clear crème de cacao, and whip it until stiff peaks form.



Putting it all together

On a dessert plate, place a piece of the puff pastry, then some of the balsamic strawberries, then a dollop of the whipped cream, then another piece of puff pastry, some more balsamic strawberries, another dollop of whipped cream, and one last piece of puff pastry to be topped with a nice dollop of whipped cream and garnished with some strawberries or other fruit (I often use golden raspberries).



Reduced Balsamic Vinegar

Pour one whole bottle of balsamic vinegar into a saucepan and let it boil down to thickened syrup. This sweetens and intensifies the flavor. I do have one caution, however. Do this on a day you can open the windows because it is really strong smelling. This reduction will keep for several months in the fridge. It can be used in sauces, salad dressings and on top of ice cream.



Cocoa Cream



1-1/2 cup Heavy cream

1/4 cup Confectioners sugar

3 tablespoons White crème de cacao

Whip in a chilled mixing bowl until stiff peaks are formed.

Balsamic Strawberries



1 pint Strawberries, cleaned and sliced

3 tablespoons Balsamic reduction

In a bowl, mix the strawberries with the vinegar. The longer it sits the more watery it becomes, so prepare this right before service.

This marvelous dessert will be enough for four persons, and can easily be doubled or halved.
Reply:An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.



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:

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

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

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.

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.

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:Make a basic sponge cake or buy from store, get two cans of Strawberry pie filling, 2 can whipping cream, in the center hole of sponge cake add strawberry filling, top off with whip cream, take remaining strawberry filling and circle bottom of sponge cake add circle of whip cream to 1inch of top,add more strawberry filling,finish topping off with whip cream.



For the 4th of July you can place paper American Flag and Sparklers on top, lite sparklers just before serving.
Reply:The one on the Bisquick box is still my favorite.



http://www.elise.com/recipes/archives/00...
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