What's the best strawberry shortcake recipe?

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What's the best strawberry shortcake recipe?
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:STRAWBERRY SHORTCAKE

Makes 6 servings.



2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups)

1/3 to 1/2 cup granulated sugar, or to taste

1 cup chilled heavy cream

1/4 cup sour cream

1 1/2 to 2 tablespoons confectioners sugar

1/2 teaspoon vanilla

6 buttermilk biscuits

Special equipment: a potato masher



Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.

Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff).



Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.
Reply:The easiest way is to buy an Entamins Pound Cake or Sara Lee. Slice the berries w/ egg slicer sprinkle w/ spoon full of sugar. Slice pound cake in half horizontally and layer the botton with strawberries and top with whipped topping or cream.



The best way to make it is to make fresh or frozen biscuits and top them w/ the berry mixture. Instead of using cool whip or whipped cream, make your own fresh whipped cream. If you have never had it, there is nothing like it. It is very easy to make. You take a pint of heavy whipping cream and a tablespoon of sugar, put in deep bowl and use you electric mixer to beat it. Should take about 4minutes. You will know its ready by the thickness of it. Then top the berries with the fresh cream and enjoy.
Reply:Use Bisquick, according to package directions. Very yummy!!