Shortcakes

1-Shortcakes

Who does not love fruit shortcakes! Makes 6 shortcake biscuits

Ingredients

2 cups all purpose flour

1 tbs. granulated sugar

3 tsp. baking powder

1/ 2 tsp. salt

6 tbs. unsalted butter, chilled

1 egg

2/ 3 cup whole milk

Directions

Preheat the oven to 450 °. In a mixing bowl, add the all purpose flour, granulated sugar, baking powder, salt and butter. Using your fingers, work the butter into the dry ingredients. You should still see pieces of the butter when done.

In a small bowl, add the egg and milk. Whisk together until well combined. Pour the egg and milk into the dry ingredients. Mix only until the dough forms and leaves the side of the bowl. Do not over mix or the shortcakes will be tough.

Lightly flour your work surface. Place the dough on the work surface and knead the dough 2 times. Pat the dough out to a 1/ 2″ thickness. Using a 2 1/ 2″ round biscuit cutter, cut out the dough. Place the shortcakes on an ungreased baking sheet. Bake for 10-12 minutes. The shortcakes should be done and golden brown.

Split the warm shortcakes open and top with your favorite fruit and lots of whipped cream. I like to spoon the juice from the fruit over the shortcakes before adding the fruit. The juice soaks into the biscuit and it is so good!

2-Sponge Cake for Shortcakes

Makes an 8″ cake

Ingredients

1 cup all purpose flour

1 tsp. baking powder

1/ 4 tsp. salt

2 eggs

1 cup granulated sugar

2 tbs. unsalted butter

1/ 2 warm whole milk

1 tsp. vanilla extract

Directions

A sponge cake is not hard to make but follow directions closely. One minute less or more of mixing will make your cake tough.

Preheat the oven to 350 °. Spray an 8″ cake pan with non stick cooking spray. You do not add fat to a sponge cake so it will stick if not well greased.

In a mixing bowl, add the eggs. Using a mixer on medium speed, beat the eggs for 4-5 minutes. You will know when the eggs are ready as they will be lemon colored. Beating the eggs properly is crucial to this recipe. Slowly add the granulated sugar to the egg mixture. Keep mixing and beat for 4 minutes. Turn the mixer off.

In a mixing bowl, add the all purpose flour, baking powder and salt. Stir until well combined. In a separate bowl, melt the butter in the warm milk. Add the vanilla extract to the milk and stir to combine.

Quickly fold the dry ingredients by hand into the eggs and sugar. Add the milk mixture and mix only until combined. Fold the dry ingredients and milk carefully so you do not lose the volume produced from beating the eggs.

Spoon the batter into the prepared pan. Bake for 20-25 minutes or until the center of the cake test done with a toothpick. Remove the cake from the oven and cool for 15 minutes.

Turn the cake out of the pan. Cut the cake into wedges and serve with lots of fresh fruit and whipped cream.

You can also let the cake cool and split the cake in half. Place one half of the cake on a serving platter. Spoon the fruit and whipped cream on the layer. Top with the remaining layer. Spoon additional fruit and whipped cream over the top.

3-Shortcake Fillings

Use with the shortcake biscuits or the sponge shortcake recipe. The fillings can also double for toppings for pancakes and waffles.

Strawberry:

Layer the shortcakes with sweetened sliced strawberries and whipped cream. The easiest way to sweeten strawberries and to get the juice from the strawberries is to place sliced strawberries in a bowl. Add 1/ 2 to 1 cup granulated sugar and stir. Let the strawberries sit at room temperature for 20 minutes. The sugar will extract some of the juice from the berries.

Strawberry Rhubarb:

In a sauce pan over medium low heat, add 3 cups rhubarb that has been cut into 1″ pieces. Add 3/ 4 cup granulated sugar, pinch of salt and 1/ 2 cup water. Stir until well combined. Bring the mixture to a boil. Reduce the heat to low and simmer the rhubarb for 5 minutes or until the rhubarb is tender.

In a small bowl, add 1 1/ 2 tablespoons cornstarch and 3 tablespoons water. Stir until well combined. Add the cornstarch mixture to the sauce pan and stir until the ingredients are well blended. Stir constantly and cook until the mixture boils. Boil the rhubarb for 2 minutes.

Remove the pan from the heat and cool. When the rhubarb is cool, add 3 cups sliced fresh strawberries. Serve over shortcakes with lots of whipped cream.

Rhubarb:

In a sauce pan over medium low heat, add 4 cups rhubarb that has been cut into 1″ pieces. Add 1 cup granulated sugar, pinch of salt and 3/ 4 cup water. Stir until well combined. Bring the rhubarb to a boil. Reduce the heat to low and simmer the rhubarb for 10 minutes.

In a small bowl, add 2 tablespoons cornstarch and 1/ 4 cup water. Stir until well combined. Add the cornstarch mixture to the sauce pan and stir until the ingredients are well blended. Stir constantly and cook until the mixture boils. Boil the rhubarb for 2 minutes. Remove the pan from the heat and cool. Serve over shortcakes with lots of whipped cream.

Cranberry Banana:

In a sauce pan over medium low heat, add 1 cup granulated sugar and 1/ 2 cup water. Stir constantly until the sugar is dissolved. Bring the syrup to a boil and boil for 5 minutes. Add 2 cups fresh cranberries and cook about 5 minutes or until the skins pop. Remove the pan from the heat and cool before using. When ready to serve, add 2 sliced bananas to the pan. Serve the fruit over shortcakes with lots of whipped cream.

Peach:

Slice and peel one quart fresh peaches. Sprinkle about 2 tablespoons lemon juice over the peaches. Sweeten the peaches to taste with granulated sugar. Let the peaches sit for 20 minutes at room temperature. Serve the peaches over shortcakes with lots of whipped cream.

Blueberry:

In a sauce pan over medium low heat, add 1/ 4 cup granulated sugar, 1 1/ 2 tablespoons cornstarch and 1 cup cold water. Stir constantly and cook until the mixture boils. Add 1 cup fresh blueberries and cook for 3 minutes. Remove the pan from the heat and add 1 tablespoon lemon juice and 1/ 4 cup butter. Stir until well combined. Serve the blueberries and juice over shortcakes with lots of whipped cream.

Cherry:

In a sauce pan over medium low heat, add 1/ 3 cup granulated sugar, 2 tablespoons cornstarch and a pinch of salt. Stir until well combined. Drain a 20 oz. can of pitted tart red cherries but save the juice. Add enough water to the cherry juice to make 1 1/ 4 cups. Add the cherry liquid to the sauce pan. Stir constantly and cook until the syrup thickens and boils.

Add 1 tablespoon butter, drained cherries, 1/ 2 teaspoon almond extract and 1 teaspoon vanilla extract. Stir until well combined. Spoon the cherries and sauce over shortcakes and serve with lots of whipped cream.

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