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Real Southern shortcake




SOUTHERN BISCUIT SHORTCAKE

SOUTHERN BISCUIT SHORTCAKE

Fresh baked shortcake complements strawberries and other fruit available this time of year and makes a delicious dessert. Discovered many generations ago, a real Southern biscuit shortcake partners perfectly with fresh fruit and a little cream.

If you go to the trouble and expense to pick or buy fresh berries, you should go the distance with true Southern Biscuit Shortcake and real whipped cream. The only difference in shortcake and traditional biscuits is that often butter replaces the shortening and a spoonful or two of sugar is added for a sweet touch.

After you’ve mastered traditional biscuit shortcake, Buttery Layered Shortcake will take you to a new stratosphere with just one extra step. These delicate, rich shortcakes are a cross-cultural union of French puff pastry and down-home Southern biscuits. Traditional biscuit dough is spread with softened butter, folded over into thirds and chilled. Just as with fine puff pastry, chilling firms up the butter between the folds of dough, producing biscuits with distinct buttery layers.

And for the strawberry and chocolate lovers, Strawberry Chocolate Chip Shortcake is a match made in heaven. The shortcake is easy to stir up using a chocolate chip muffin mix and some cream. Simply pat out, cut into wedges and bake.

Whichever shortcake you prefer, all are delicious served warm from the oven or at room temperature. Just before preparing the shortcake, toss the cut strawberries with sugar to sweeten and bring out the juices. When the shortcake comes out of the oven, the sweetened fruit will be bathed in a juicy, bright nectar. And don’t scrimp on the whipped cream. The real thing takes only minutes to make and is more than worth it.
Southern Biscuit
Shortcake
2 cups Martha White
Self-Rising Flour
2 tablespoons sugar
1/3 cup butter
3/4 cup half and half
6 cups sliced strawberries, sweetened
to taste
1 cup whipping cream, whipped
with 1 tablespoon sugar
Preheat oven to 450° F. Lightly grease a large baking sheet.

In medium bowl, combine flour and sugar. With pastry blender or two knives, cut butter into very small pieces to evenly distribute into dry ingredients until mixture resembles very coarse crumbs. Add half and half; stir just until dry ingredients are moistened.

Turn dough out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough about 1/2-inch thick; cut with floured cutter or knife into desired shapes. Place about 1- inch apart on baking sheet.

Bake at 450° F. for 10 to 12 minutes or until golden brown. Serve warm or at room temperature. Split shortcakes; fill with strawberries and top with more strawberries and whipped cream.

Makes 8 to 10 shortcakes.
Buttery Layered
Shortcake
2 cups Martha White
Self-Rising flour
2 tablespoons sugar
1/4 cup shortening
3/4 cup milk
1/4 cup butter, softened
6 cups sliced strawberries, sweetened
to taste
1 cup whipping cream,
whipped with 1 tablespoon sugar

Lightly grease a large baking sheet.

In medium bowl, combine flour and sugar. With pastry blender or two knives, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles very coarse crumbs. Add milk to dry ingredients; stir just until blended.

Turn out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough into rectangle about 10×12-inches. Spread butter evenly over dough. Fold dough lengthwise into thirds by overlapping sides to form 3 layers making a 3×12- inch rectangle. Place on baking sheet; cover with plastic wrap. Refrigerate 1 hour.

Heat oven to 425° F. Slice dough crosswise into 8 rectangles; place 1-inch apart on baking sheet. Bake for 15 to 18 minutes or until golden brown. Serve warm or at room temperature. Separate shortcakes into layers. Spoon strawberries and whipped cream between layers.

Makes 8 shortcakes.
Chocolate Chip
Strawberry Shortcake
2 (7.4 oz.) pkg. Martha White
Chocolate Chip Muffin Mix
2/3 cup whipping cream
6 cups sliced strawberries,
sweetened to taste
1 cup whipping cream,
whipped with 1 tablespoon sugar

Preheat oven to 400° F. Grease a large baking sheet. In medium bowl, combine muffin mix and 2/3 cup cream. Stir with a fork until all ingredients are moistened and mixture forms a dough. Press into a ball. On lightly floured surface, pat out into a 7-inch round. Cut into 8 wedges. Place on baking sheet.

Bake at 400° F. for 12 to 15 minutes or until golden brown. Serve warm or at room temperature. Split shortcakes; fill with strawberries and top with more strawberries and whipped cream.

Makes 8 servings.

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