Shortcakes.

Shortcakes are always fun to eat. They allow you to be creative in their making. The making of the shortcake itself is simple. But the fun part is adding the toppings and creating new fun combinations. With your choice of strawberries, peaches, raspberries, blackberries, etc. you can make endless variations.

And what about adding a bit of ice-cream of your choice? Whipped cream? A maraschino cherry to go on top for the final touch? You could even add finely chopped nuts if you wanted, maybe some hot fudge? What about some warm caramel? I really meant it when I said that the variations are endless.

Let your imagination go wild and your taste buds rejoice! And if you discover any new exciting recipes, don't hesitate to share it with us. You'll get the credit and you'll get to share your new discovery with many other people!

Strawberry shortcakes recipe.

Ingredients for filling:

Preparation for filling:
1. Measure out 3 cups of strawberries into a bowl and mash coarsely.
2. Steam and slice 2 cups of strawberries and add to the bowl.
3. Add the sugar and liqueur and stir together until the sugar is relatively well dissolved.
4. Cover and refrigerate for 1 hour. Remove from the refrigerator, stir well and let stand at room temperature for about 30 minutes before assembling the shortcake.

Ingredients for Shortcakes:

Preparation for shortcakes:
1. Preheat the oven to 400F. Generously butter two 9-inch cake pans.
2. In a large bowl, sift together the flour, sugar, baking powder and salt.
3. Add 10 tablespoons of the butter and, using a pastry blender or 2 forks, cut the butter into the flour mixture until the butter is in pea-sized pieces.
4. In a mixing bowl, whisk the 1 cup of cream until soft peaks form.
5. Add to the flour and butter mixture and stir to combine.
6. Transfer the dough to a work surface, knead for just a few seconds, then divide in half. Using your hands, flatten the halves and form them into rough rounds 8 1/2 inches in diameter. Transfer the dough rounds to the prepared cake pans.
7. Bake until golden brown, 15-20 minutes. Remove from the oven, let cool for 2 minutes, and then turn the cakes out of the pans.
8. Spread half of the remaining butter on the top of one of the cakes and the rest of the remaining butter on the bottom of the other cake and let cool for 15 minutes.

To assemble:
1. In a bowl, whisk the 2 cups cream until soft peaks form.
2. Place the shortcake that has been buttered on top on a 12-inch platter.
3. Spread about one-third of the whipped cream on the shortcake.
4. Layer with the strawberry filling, half of the remaining whipped cream, the remaining shortcake, buttered side down, and the remaining whipped cream.
5. Garnish with the remaining 1 cup whole strawberries. Serve immediately.

Strawberry shortcakes are delicious, and a good cup of tea would fit nicely, don't you agree?

Blackberry shortcakes.
(Makes 9 biscuits.)

Ingredients to make the blackberry topping:

To make the whipped cream:

Preparation:
1. Put the clean berries into a large bowl.
2. Using a potato masher, gently mash down on the berries, until you've crushed about half of them.
3. Add sugar to taste.
4. Mix and let sit for 15 minutes for the berries to macerate.

Biscuit recipe ingredients:

Preparation:
1. Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine.
2. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.)
3. Combine the cream and vanilla in a liquid measure.
4. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
5. Gently knead by hand five or six times to create a loose ball.
6. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator.
7. Heat the oven to 425�F.
8. Remove the dough from the refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet.
9. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
10. Assemble with the blackberry topping and whipped cream.

Light biscuit shortcakes.
(Makes 10 shortcakes.)

Ingredients:

Preparation:
1. Sift together the flour, baking powder and salt.
2. Combine the butter with dry ingredients thoroughly.
3. Stir in the milk.
4. Drop by spoonful onto non-stick baking sheet (or pat dough flat in an 8 inch non-stick cake pan).
5. Bake 10 to 12 minutes in a preheated 425 degree oven.

Note: Top with strawberries, peaches, etc.

Old-fashioned shortcakes biscuit.

Ingredients:

Preparation:
1. Position the rack in the center of the oven and preheat to 375 degrees. Line large cookie sheet with parchment paper. Generously butter parchment.
2. Place the first 7 ingredients in a work bowl. Mix until the mixture resembles a coarse meal.
3. Pour the cream evenly over the mixture. Mix until dough forms moist clumps.
4. Transfer the dough to a lightly floured work surface. Knead gently just until dough holds together. Pat out to thickness of 1 inch.
5. Cut out the rounds.
6. Transfer biscuits to prepared cookie sheet, spacing 3 inch apart. Bake until light brown, about 18 minutes (biscuits will spread).
7. Transfer to rack. Cool to just warm for about 15 minutes. (Shortcakes can be prepared 3 hours ahead. To re-warm in microwave, place 3 biscuits on large paper plate. Cook uncovered on Medium about 1 minute. Repeat with remaining biscuits.)

To make Citrus Sugar:
(Makes about 1 cup.)

Ingredients:

Preparation:
1. Using a vegetable peeler, remove peel (orange and yellow parts only) in strips from oranges and lemons.
2. Process the peel and sugar until finely minced.
3. Transfer sugar to small bowl or jar. (Can be prepared up to 2 weeks ahead. Cover and refrigerate.)

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