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How To make Old Fashioned Shortcake
1 qt Fruit (strawberries)
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough 2 tb Buttermilk
2 tb Sugar
2 tb Soft butter
BUTTERMILK BISCUIT DOUGH:
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
(or more) Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp,
floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 minutes. Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until
the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes.
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Get a taste of Grandma’s kitchen with this old-school strawberry shortcake recipe! We’ll walk you through all of the steps for how to make strawberry shortcake, plus share helpful baking tips from our Test Kitchen. This easy strawberry shortcake rendition makes for the perfect summer dessert.
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Classic Strawberry Shortcake Recipe with Otto and Willow
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This classic strawberry shortcake recipe is a winner! Simple ingredients and easy to make. Tastes best with fresh-picked strawberries and eaten the same day. This recipe can easily be halved!
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Easy Homemade STRAWBERRY SHORTCAKE RECIPE From Scratch
Learn how to make this classic easy Strawberry Shortcake Recipe. Soft homemade shortcake biscuits layered with juicy sweet strawberries and fresh whipped cream filling.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STRAWBERRY SHORTCAKE BISCUIT INGREDIENTS:
►2 cups all-purpose flour, plus more to dust
►1 1/2 Tbsp baking powder
►1 Tbsp granulated sugar
►1 tsp salt
►5 Tbsp unsalted butter, cold, diced
►1/2 cup cold heavy whipping cream
►1/2 cup milk, cold
►1/2 tsp vanilla extract
MACERATED STRAWBERRIES & TOPPING:
►1 1/2 lbs strawberries
►1/4 cup granulated sugar
►1 cups heavy whipping cream
►1 1/2 Tbsp granulated sugar
►1/2 tsp vanilla extract
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Metric Measurements are available in the link above ☝????
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How Rie Makes A Strawberry Shortcake • Tasty
How does Rie make a strawberry shortcake? Let's find out!
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