Shortcake is a sweet cake or biscuit in the American sense that is a crumbly bread that has been leavened with baking powder or baking soda. In the UK, the term shortcake refers to a biscuit similar to shortbread. They are generally less dense and more crunchy and dry than shortbread.

Preheat oven to 325 degrees; grease a 9x9 dish & set aside. In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Details about Vintage 1980Strawberr y ShortcakeFres h Glass 8.5' Canister/Candy JarWith Lid Vintage 1980Strawberr y ShortcakeFres h Glass 8.5' Canister/Candy JarWith Lid Item Information. Condition: Used. Price: US $22.00. Adding to your cart. The item you've selected was not added to your cart. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. The continuing adventures of Strawberry Shortcake and her fruit-themed friends. The perfect Strawberry Shortcake for a delicious summer dessert. Featuring classic white cake layers with fresh strawberries and whipping cream. This light tasting cake is great to make for spring and summer holidays like Mother’s Day, Easter, Memorial Day, Fourth of July and Labor Day.

Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, goat milk and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. Then it is baked at a relatively high temperature until set.

Strawberry shortcake[edit]

Strawberry shortcake is a widely known dessert made with shortcake. Sliced strawberries are mixed with sugar and allowed to sit an hour or so, until the strawberries have surrendered a great deal of their juices (macerated). The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. The top is replaced, and more strawberries and whipped cream are added onto the top. Some convenience versions of shortcake are not made with a shortcake (i.e. biscuit) at all, but instead use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base, and are a popular Christmas treat in Japan.^[1]

The largest strawberry shortcake ever made was in the town of La Trinidad, Benguet in the Philippines on March 20, 2004. It weighed 21,213.40 lb (9622.23 kg.)

Though strawberry is the most widely known shortcake dessert, peach shortcake, blueberry shortcake, chocolate shortcake and other similar desserts are made along similar lines. It is also common to see recipes where the shortcake itself is flavored; coconut is a common addition.

History of strawberry shortcake dessert[edit]

Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces,^[2][3] which was a variety still being enjoyed in the 21st century, particularly in the South.

The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States on June 14, which is Strawberry Shortcake Day. It wasn't until 1910 that French pastry chefs replaced the topping with heavy whipped cream.^[4]

Other uses of the term[edit]

• Fonzie frequently used Shortcake as a nickname for Richie's younger sister Joanie in the comedy series Happy Days.
• 'Strawberry Shortcake' is used as a cartoon character's name in the early 1980s.

See also[edit]

References[edit]

1. ^'Japanese Culture in the Kitchen 'Short Cake''. Nipponia. Web Japan/MOFA. Retrieved 10 August 2012.
2. ^The New York Times, May 20, 1885, p. 4, 'Strawberry Shortcake'
3. ^Alice Ross, 'July and Strawberry Shortcake' Journal of Antiques and Collectibles, July 2000.
4. ^Driscoll's, June 3, 2014 'The Joy of Strawberry Shortcake'

HOW TO MAKE AN EASY HOMEMADE STRAWBERRY SHORTCAKE CHEESECAKE WITH 4 LAYERS OF STRAWBERRY CAKE, CREAMY CHEESECAKE, WHIPPED CREAM CHEESE FROSTING, AND CRUNCHY STRAWBERRY FLAVORED COOKIE CRUMBLES!

Hey y’all! So, many of you have been requesting a ton of strawberry dessert recipes. Well, let me just remind you that I can’t do a lot of them. WHY? Because Mrs. Rosie is allergic to strawberries! Yes indeed I am allergic to them, and will not be baking anything with them anytime soon. HOWEVER, there are a few strawberry desserts that I can make for you without risking my life. This strawberry shortcake cheesecake is one of them!

The strawberry shortcake is simply amazing. There’s no better way to put it than that. It has a rich, creamy taste with that strawberry flavor that gives it its name. And the best part is how all these mouthwatering ingredients come together to create a perfect and unique balance of flavors, without any one overpowering the others. It’s an edible symphony of flavors, with the strawberry flavor taking first chair in this wonderful edible recital. But I wax lyrical about this recipe.

Let’s get to it!

But before we do, weight watchers will be interested to know that 1 slice out of 10 of my Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe contains an estimated 368KCAL of clories, 56g of carbohydrates, 4g of proteins, and 14g of fat with 8g of it being saturated fat.

Equipment:

Asides from the usual bowls and spoons that always seem to find their way to the dishwasher after each baking experience, you don’t really need much by way of equipment in order to make the Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe.

All you’ll need are:

• An oven (one that is temperature regulated.)
• A baking pan (preferably a 9-inch cake pan)
• Aluminum foil

And yes, you’ll still be needing all those bowls and spoons.

Ingredients:

Now, there are three major parts to this recipe:

• The bottom crust
• The filling, and
• The topping

To make the bottom crust, you’ll need:

• 22 Golden Oreos Crushed
• 5 Tbsp Melted butter

For the filling, you’ll need:

Y Dessert Recipes

• 4 8oz packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp Pure Vanilla Extract
• 2 Large Eggs
• 3/4 Cup Heavy Whipping Cream
• Jar of smuckers strawberry ice cream topping

For the topping, you’ll need:

• 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for

your strawberry ones)

• 1 1/2 Tsp Softened Butter
• 3 Tbsp from a small package of strawberry gelatin

One more thing you should note about this Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe is that the quantities of the ingredients indicated will only be sufficient for a 9-inch cake or so (hence the 9-inch cake pan), with about 16 slices or servings.

If you’re interested in making more servings and a bigger cake, it’s not just a matter of adding more Oreos or cream cheese, you have to adjust every single one of those ingredients proportionately. Now, that’s easy to do. But we know how things can get very tricky very fast in the kitchen, so if you run into any snags, do feel free to consult us by leaving a message in the comment section. We’ll be sure to get back to you.

Classic Shortcakes Better Homes & Gardens

Instructions:

We like to kick off our instructions with a little recommendation. Actually, it’s a very important one. Before you try to tackle our Strawberry Shortcake Crunch Cake with Cream Cheese Frosting recipe, you probably should clear out any clutter on you counter top and in your kitchen area so that you can have more baking space, better hygienic conditions, as well as a freer range of movement.

Sweet Shortcakes Recipe MyRecipes

When you’re done with that, you can get out all your ingredients and arrange them in those clean bowls that are going to end up in the dishwasher after all this is done. Do NOT mix the ingredients together willy-nilly, in fact, do NOT do any sort of mixing at all until the recipe tells you to.

Are you ready?

Take in a deep breath, center yourself and let’s begin!

• Preheat oven to 350 degrees (you do this to ensure an even heat regulated space within the oven, so that all parts of the cake can be done at the same time – both on the inside and on the outside.)
• Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
• For the crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
• For the filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

• Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
• For the crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake. Pour the toppings over the cake.
• Serve, dig in and enjoy!

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