Best 6 White Cake For Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

STRAWBERRY SHORTCAKE CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
• Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
• In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.

MOM'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

STRAWBERRY SHORTCAKE

Steps:

• Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
• Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
• Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
• Bake the biscuits: Use the recipe below to bake the biscuits.
• Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
• Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
• Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
• Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
• Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
• Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
• Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE

Steps:

• Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
• Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.