08 June 2010

Making Strawberry Shortcakes ... A Team Effort Between Susan and Betty Crocker


Here, we have Springtime heaven! What would you do to have some of this sweetness?

Here, we have your basic strawberries, freshly picked and spun clean while the shortcakes bake.

Here, we have one bowl of perfect berries and a smaller bowl of less than perfect berries.



Here, we have golden brown and 'warm from the oven' shortcakes.


Here, we have macerating berries and perfect berries that have been halved.


Here, we have soft butter getting ready to be spread on a warm shortcake.


Here, we have butter melting into both sides of a split shortcake ... because I said so.


Here, we have thawed Cool Whip ... so, shoot me!


Here, we have Springtime heaven on a plate!



Here, we have a recipe so that you, too, can enjoy the deliciousness!

Shortcakes
adapted from Betty Crocker’s Cook Book

Ingredients:

2. c. all-purpose flour
1 envelope vanilla sugar
1 ½ tbsp. sugar
1 tsp. salt
3 tsp. baking powder
1/3 c. butter
¾ c. milk

Making the Shortcakes:

1. Pre-heat the oven to 450° F.

2. Combine the dry ingredients in a mixing bowl and add the butter. Use two knives to cut the butter into small ‘pebbles’ until the dry mix resembles meal.

3. Add the milk and mix with a spoon just until combined.

4. Turn the dough onto a lightly floured surface and knead quickly a dozen or so times until the dough forms a uniform ball.

5. Press out to ¾ -inch thickness and cut into circles, using a glass or doughnut cutter.

6. Place the circles on an ungreased sheet just a small space away from each other.

7. Bake in a pre-heated oven for 12 – 13 minutes until golden brown.

8. Remove from the oven and use immediately or bag when still warm and seal to keep them moist. Use them the same day you make them … one should only eat perfect shortcakes!

For strawberry shortcake:  Wash and spin dry 1 quart of berries. Smash one cup and add 2 tbsp. sugar. Stir and set aside. Halve the other 3 cups and then add the macerating berries. Prepare whipped cream or thaw frozen prepared whipped cream. Halve a warm shortcake and butter it, place strawberries on the one half, cover with the second, top with a dollop of whipped cream and a couple more berries and serve.

7 comments:

  1. nice photos. looks delish!

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  2. Ohh, I love strawberry shortcakes! These look so sweet and delicious! And you can use cool whip if you darn well please!

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  3. Haven't been here in a while! These look easy to make ... good dessert to impress friends. Thanks! Pictures help!

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  4. What would I do for that Springtime sweetness? Well, I wouldn't sell my firstborn, but I would part with my boss! That would be an easy trade! How 'bout it? This dessert looks amazing and your photos make it look all the more scrumptious!

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  5. Susan @ Annie13/6/10 3:59 PM

    Awww! Thanks, Annie! And thanks for stopping by the Garden! Come back soon!

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  6. Mom always buttered the shortcake. Then she mixed the macerated berries with heavy cream and used those in between the shortcakes and whipped some more to go on top with plain berries. of course, Mom grew up on a dairy farm, so the cream and butter was almost more important than the berries. One tip. She cut out the short cakes and stacked up two to bake. Then you can pull them apart easily, and still have a nice soft middle.

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  7. Susan @ Kay17/6/10 8:44 AM

    Kay! What a great idea! I usually just pat the dough less and cut the shortcakes thicker ... but I think your mom's method is better!

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