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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Jen4, May 20, 2010.
Our strawberry's are coming in and I thought it would be great to make strawberry shortcake today
My stand by and the love of my husband's life is the short cake made from the recipe on the Bisquick/Jiffy mix box. I mix it up and put it in a either a round or square cake pan (8 or 9 inch) and bake it that way instread of messing with make individual biscuits. It always turns out yummy and soaks up the strawberry juice great. We like it topped with either cool whip or vanilla ice cream. In a pinch, I have used angel food cake I picked up at the bakery, but Bisquick is the best.
For a cake type shortcake I use this recipe.
Basic Yellow Cake
2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Grease and flour a jelly roll cake pan.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup
.then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 15 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool completely and cut into squares.
Biscuit Type Shortcakes
2 c. flour
1/3 c. sugar
1 Tbs. baking powder
1/2 tsp. salt
1/3 c. shortening
1 large egg
3/4 c. milk
Preheat oven to 400°.
Mix dry ingredients together. Cut in the shortening with a pastry cutter until pieces are the size of a small English pea.
Beat egg and stir in the milk; add to flour and mix till all the flour is wet.
Turn dough out on a floured surface and knead 20 strokes. Pat the biscuits down to about 1/2 inch thickness and cut with a biscuit cutter.
Bake on parchment paper or a greased cookie sheet, in a 400° oven for 10 to 12 minutes or till well browned.