After buying a huge flat of strawberries, I realized that I need to find a few ways to use them up. These shortcakes are so delicious, you will never want store bought ones again!
Yield: 10-12 shortcakes
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp sugar
1 stick butter, cut into 1/2 in. pieces
2/3-3/4 cup half and half (or milk)
4 lb strawberries, cut into slices
1/3 cup powdered sugar
whipped cream, optional
Wash strawberries. Remove tops, slice, and place in a large bowl. Add powdered sugar and combine well. Set aside.
Preheat oven to 425 degrees F.
In a large bowl, combine flour, baking powder, salt, and sugar. Combine well.
Add butter cubes to flour mixture and combine with a pastry cutter (or pulse in a food processor). Only tiny pieces of butter should remain.
Create a well in the middle of the flour mixture, then add 2/3 cup half and half. Combine with a fork until moist. Add a little more if necessary. Dough may not hold together yet. Let stand for a few minutes.
Turn dough out onto a floured surface. Knead 2-3 times, until dough holds together and is no longer sticky.
Pat the dough out until it is about 3/4 in. thick. Using a round cookie cutter, cut out as many shortcakes as possible. Recombine dough pieces, pat flat, and cut out as many as possible.
Place shortcakes onto a greased cookie sheet. Using your fingers brush tops with half and half, then sprinkle with sugar.
Bake for 10-15 minutes or until shortcakes have risen and are golden brown. Cool on a wire rack.
While still warm, split the shortcakes in half using a knife. Place strawberry slices on the bottom half, followed by whipped cream. Place the top back on and add another layer of strawberries and whipped cream. Enjoy!
I don't know if this qualifies for a recipe but it sure makes for a substitute Strawberry dessert if you are pressed for time or don't have ingredients on hand!
fresh or frozen strawberries
Ritz Crackers (broken up)
milk or cream, if desired
Fix strawberries just like you would for strawberry shortcake. Crush or break-up ritz crackers (this substitutes for the shortcake). Cover crackers with strawberries and add milk or cream if you wish. Believe me this almost tastes like the real thing!
This is a wonderful recipe for diabetics. My son even likes it and he doesn't like anything sugar free.
1 box sugar free strawberry jello
1 angelfood cake
1 package whole frozen strawberries thawed
1/2 container of sugar free cool whip
fresh strawberries for garnish
In medium bowl, tear angel food cake into bite size pieces. Make jello per package directions except instead use 1/2 cup cold water and 1/2 cup frozen whole strawberries, crushed. When the jello is about half set, fold in cool whip. Refrigerator overnight. Garnish with strawberries
You can use regular jello, strawberries, and cool whip for regular diets.
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 425 degrees F. Stir remaining ingredients except whipped cream until soft dough forms. Gently smooth into ball on board lightly dusted with baking mix. Knead 8-10 times. Roll 1/2 inch thick. Bake 10-12 minutes or until golden brown. Split shortcakes; fill and top with strawberries. Top with whipped cream.
Sift dry ingredients. Cut in butter until mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients. Stir to moisten. Spread in greased pie pan. Sprinkle sugar over top. Bake at 375 degrees F. for 20-25 minutes or until golden brown. Serve with strawberries and milk.
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