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All About Strawberry Shortcakes
Strawberry shortcake may be a 200 year-old American invention. With the advent of chemical leavenings in the early 1800's, biscuits became popular. Since strawberries have always been readily available, it is likely that biscuits and strawberries have been together for quite some time. Before the middle of that century, strawberry shortcake recipes were showing up in the recipe books. Today strawberry shortcakes are made from every recipe from biscuits to white cake and even angel food cakes but the original recipes always called for biscuits. Usually these biscuits are made richer with dairy products and sugar. This is an original biscuit-like shortcake. It is rich and tender and flaky and very, very good. What follows are a strawberry shortcake recipe, a blueberry cream cheese shortcake recipe, and a chocolate caramel raspberry shortcake recipe. Three Ways to Make Shortcakes 1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. Strawberry Hints Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long. Original Strawberry Shortcake Recipe Ingredients 2 cups all-purpose flour (or more--see above) 1 tablespoon melted butter or cream for brushing 2 pints ripe strawberries 1 cups heavy cream Directions For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, sugar, baking powder, and salt in a medium bowl. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake. For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat. For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired. To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Chocolate Caramel Raspberry Shortcake Recipe Ingredients 1 3/4 cups all-purpose flour (or more--see above) 1 tablespoon melted butter for brushing 1 1/2 pints ripe raspberries 1 cup heavy cream Chocolate syrup Directions For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake. For the raspberries: Wash the raspberries. Garnish the dessert with the raspberries. For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired. To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup. Blueberry Cream Cheese Shortcake Recipe Ingredients 2 cups all-purpose flour (or more--see above) 1 tablespoon melted butter or cream for brushing 2/3 cup heavy cream Directions For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, sugar, baking powder, and salt in a medium bowl. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake. For the blueberries: Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble. For the whipped cream: Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy. To serve: Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries. See photos and the printable version of All About Shortcakes. For more recipes like this visit The Prepared Pantry's Recipe Box. © 2005 The Prepared Pantry
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