Best Sweet And Savory Shortcake Recipes

OLD-FASHIONED SHORTCAKE

Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories Desserts Cakes Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

THE BEST CLASSIC STRAWBERRY SHORTCAKE

The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

SWEET AND SAVORY SHORTCAKE

Sweet and Savory Shortcake image

Many times while watching Chopped on the Food Network I noticed that they were always making a strawberry and bacon vinegarette for salads so I wondered what a fruit and bacon shortcake would taste like. My idea initially was to use peaches, but peaches are not in season and they did use strawberries and strawberries are in season. The textures are great along with the flavor. The cake has a crunchy outside and the bacon is crunchy and you have all those sweet strawberries and the delicate whipped topping. It makes for a delightfully nice change from your basic shortcake

Provided by SK H @Soos

Categories Fruit Desserts

Number Of Ingredients 6

Ingredients

4 slice(s) angel food cake
4 - pats of butter
1 tablespoon(s) brown sugar
2 cup(s) sliced strawberries
1/4 cup(s) sugar
4 slice(s) bacon

Steps:

Add sugar to the sliced strawberries and put into the refrigerator for 30 minutes to mascerate.
Slice 4 slices of angel food cake about 1/2 inch thick and butter both sides. On the top side sprinkle with brown sugar. After I sliced mine I took a biscuit cutter and cut them in circles. You do not have to. You can grill it or just put it in your skillet with the brown sugar side up and brown on both sides. Once the plain butter side is browned when you flip the side with the brown sugar over it will not burn. Takes about 2 minutes.
You will want to fry your bacon until it is very crisp and you can crumble it. Let the bacon cool and crumble. Drain the bacon grease out of your skillet The skillet will look wet but just set it aside to be used in a couple of minutes.
Add the bacon to the mascerated strawberries. Heat up the skillet you fried the bacon in and turn it off and put the strawberries in the hot skillet. Toss them around just for a minute so that they are juicy.
Put them in the fridge to cool. After cooling place them on the toasted angel food cake slices and top with whipped cream.