Twisted Strawberry Shortcake

Twisted Strawberry Shortcake

Ingredient

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 qt. (4 cups) cold milk
• 2 cups thawed COOL WHIP Whipped Topping
• 1 (12 oz.) prepared angel food cake, cut into 1/2-inch cubes
• 1/3 cup orange juice
• 3 cups sliced fresh strawberries 
• 5 oz. BAKER'S White Chocolate, grated

Method
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Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator. Enjoy it!

Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

Ingredients

• 1 quart (4 cups) strawberries, sliced 
• 1/4 cup sugar
• 2 1/3 cups Original Bisquick™ mix
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1/2 cup whipping cream

Directions

1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3 Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4 Split warm shortcakes; fill and top with strawberries and whipped cream. Enjoy!

Old- Fashioned Strawberry Shortcake

Old-Fashioned Strawberry Shortcake

Ingredients

• 4 cups sifted all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/4 cups sugar
• 2/3 cup butter (11 tablespoons), cold and cut into small pieces
• 2 large eggs
• 1 cup milk
• 2 tablespoons butter, melted
• 3 pints fresh strawberries
• 1 cup heavy cream, whipped

Directions
Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.

In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.

In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.

While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.

Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream. Enjoy !

Strawberry Shortcake

Strawberry Shortcake
Ingredients

• 1 1/2 pounds strawberries, stemmed and quartered
• 5 tablespoons sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• Whipped Cream, recipe follows

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

• 1 1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.