Thread: strawberry shortcake - haven't made it in a few years

On Tue, 23 Jun 2009 13:20:35 -0400, Kate Connally <[email protected]>
wrote:

>Made it last weekend. I found the most wonderful
>shortcake recipe. You make it in the processor.
>It has butter and heavy cream in it. It is to die
>for! Found the nicest strawberries I've had in
>a long time. Made the whipped cream with heavy cream
>and put a good slug of vanilla in it. Yum!
>
>I'd post the recipe for the shortcake but I don't have
>it on the computer here at work, it's at home. I got it
>from a magazine of some sort years ago. I've always hated
>the horrible "shortcake" made from Bisquick which my aunt
>and others I know make for strawberry shortcake. I don't
>mind sponge cake but that's *not* shortcake so it's not
>really strawberry shortcake afiac!
>
Was it similar to this?
http://www.recfoodcooking.com/sigs/s...0Biscuits.html

--
I love cooking with wine.
Sometimes I even put it in the food.

"Kate Connally" <[email protected]> wrote in message
news:h1r2t5$ngr$[email protected]..
> Made it last weekend. I found the most wonderful
> shortcake recipe. You make it in the processor.
> It has butter and heavy cream in it. It is to die
> for! Found the nicest strawberries I've had in
> a long time. Made the whipped cream with heavy cream
> and put a good slug of vanilla in it. Yum!
>
> I'd post the recipe for the shortcake but I don't have
> it on the computer here at work, it's at home. I got it
> from a magazine of some sort years ago. I've always hated
> the horrible "shortcake" made from Bisquick which my aunt
> and others I know make for strawberry shortcake. I don't
> mind sponge cake but that's *not* shortcake so it's not
> really strawberry shortcake afiac!

Sounds like James Beard's shortcake, which has both butter and heavy cream
in it. His original recipe predates processors, but I use the processor now
with the following ingredients (you guys know what to do with them):

2 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
3 ounces chilled unsalted butter
3/4 cup heavy cream
cooled melted butter to brush the cakes with before baking at 425.

It is something to eat your heart out for, so to speak. When Beard died, the
Junior Daughter expressed the hope that it was after dinner.

Felice

Felice wrote:
> "Kate Connally" <[email protected]> wrote in message
> news:h1r2t5$ngr$[email protected]..
>> Made it last weekend. I found the most wonderful
>> shortcake recipe. You make it in the processor.
>> It has butter and heavy cream in it. It is to die
>> for! Found the nicest strawberries I've had in
>> a long time. Made the whipped cream with heavy cream
>> and put a good slug of vanilla in it. Yum!
>>
>> I'd post the recipe for the shortcake but I don't have
>> it on the computer here at work, it's at home. I got it
>> from a magazine of some sort years ago. I've always hated
>> the horrible "shortcake" made from Bisquick which my aunt
>> and others I know make for strawberry shortcake. I don't
>> mind sponge cake but that's *not* shortcake so it's not
>> really strawberry shortcake afiac!
>
> Sounds like James Beard's shortcake, which has both butter and heavy cream
> in it. His original recipe predates processors, but I use the processor now
> with the following ingredients (you guys know what to do with them):
>
> 2 cups flour
> 3 tablespoons sugar
> 2 1/2 teaspoons baking powder
> 1 teaspoon salt
> 3 ounces chilled unsalted butter
> 3/4 cup heavy cream
> cooled melted butter to brush the cakes with before baking at 425.
>
> It is something to eat your heart out for, so to speak. When Beard died, the
> Junior Daughter expressed the hope that it was after dinner.
>
> Felice
>
>
I always use James Beard's recipe. Sometimes, I do use evaporated
milk instead of cream. I think the sugar is more or less.
Sometimes it is appropriate; other times it isn't.

--
Jean B.

On Tue, 23 Jun 2009 15:26:31 -0400, Felice wrote:
>
> Sounds like James Beard's shortcake, which has both butter and heavy cream
> in it. His original recipe predates processors, but I use the processor now
> with the following ingredients (you guys know what to do with them):
>
<snip>
> It is something to eat your heart out for, so to speak. When Beard died, the
> Junior Daughter expressed the hope that it was after dinner.
>
> Felice

<snort>

your pal,
blake

sf wrote:
> On Tue, 23 Jun 2009 13:20:35 -0400, Kate Connally <[email protected]>
> wrote:
>
>> Made it last weekend. I found the most wonderful
>> shortcake recipe. You make it in the processor.
>> It has butter and heavy cream in it. It is to die
>> for! Found the nicest strawberries I've had in
>> a long time. Made the whipped cream with heavy cream
>> and put a good slug of vanilla in it. Yum!
>>
>> I'd post the recipe for the shortcake but I don't have
>> it on the computer here at work, it's at home. I got it
>>from a magazine of some sort years ago. I've always hated
>> the horrible "shortcake" made from Bisquick which my aunt
>> and others I know make for strawberry shortcake. I don't
>> mind sponge cake but that's *not* shortcake so it's not
>> really strawberry shortcake afiac!
>>
> Was it similar to this?
> http://www.recfoodcooking.com/sigs/s...0Biscuits.html

Yes, the amounts of ingredients were slightly different
but very similar. (I think it was 2 1/2 c. flour, 1/3 c.
sugar, 1 stick butter, 1 1/2 t. baking powder, and 1 c.
heavy cream.) However there was sugar in it! Other
than that not much difference. ;-) I patted it out to
a circle about 1" thick and then cut it into 8 wedges.
I don't like messing with biscuit cutters - then you have
scraps to deal with.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

Kate wrote on Tue, 23 Jun 2009 13:20:35 -0400:

> I'd post the recipe for the shortcake but I don't have
> it on the computer here at work, it's at home.

Oh Kate! I'm standing here looking at your "work"! :-)
--

Your Boss!

On Wed, 24 Jun 2009 15:43:22 -0400, Kate Connally <[email protected]>
wrote:

>I patted it out to
>a circle about 1" thick and then cut it into 8 wedges.
>I don't like messing with biscuit cutters - then you have
>scraps to deal with.

cream scones!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 24 Jun 2009 15:43:22 -0400, Kate Connally <[email protected]>
> wrote:
>
>> I patted it out to
>> a circle about 1" thick and then cut it into 8 wedges.
>> I don't like messing with biscuit cutters - then you have
>> scraps to deal with.
>
> cream scones!

Yeah, that's pretty much it.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]