strawberry shortcake discussion..

how do you make your strawberry shortcake..do you bake bisquits or the anglefood cups from the store..and how much sugar do you put in your strawberries..do you add lemon to it..trying to decide which recipe i'm going to use..martha stewart adds lemon and sugar to her strawberries and paula deen just adds sugar..and probably butter..knowing her..i am using the anglefood cups from the store..do you add anything else to it.

You may also use Sponge Cake or Pound Cake...  If you are not baking the cake,  you can buy those Sponge Cakes that already look like flat cups.. But Angel Food is also a good choice.. I would not use biscuits..  Slice your Strawberries and add a little sugar.  Lemon is just for a little citrusy taste.  Adding both won't ruin it.. ALSO you can toss the sliced Strawberries with some glaze.  It is used with the pie filling made by Marie Callendars.  Don't forget the whipped cream.

I use the sponge cake cups from the store.  I add sugar to my strawberries and add cool whip on top it all.

 

 A friend of mine makes homemade biscuits and butters them.  She adds sugar and water to the strawberries and eats it with Redi-Whip.

I typed "strawberry shortcake" (without the quotes) in the search box at the top of this page and got 27 different recipes. There are a LOT of different techniques! I guess it's a matter of taste... 

I usually buy the angelfood cups, because I'm lazy. For the berries, I just remove the stems, cut them in half, put them in a ziplock bag with a bit of sugar (how much depends on how sweet the berries are) and shake the heck out of them until the sugar and juice turn into syrup.

I would think lemon would overwhelm the delicate berry flavor, but once or twice, when I got stuck with lame berries, I've put in a tiny splash of balsamic vinegar.

i'm sitting here eating half ripe strawberries from CA right now. with the sugar-free red stuff that walmart went up 25 cents on this week. But they're good. don't have any sugar free cool whip right now. it went up .32 too. it's just as good as the regular, but it's EVIL! who can just eat 2 T's of cool whip?? not me or anybody i know.  i usually end up eating the whole bowl, which is why i'm out now. since i'm diabetic, that's not good. but i don't cheat too much, so.....................

when i used to make strawberry shortcake, i just used the little round cups from the store. my berries, i just put sugar in them until they were sweet enough. no measurement. and cool whip.

FL strawberries are better. shortly, i can get fresh berries from a farm here that grows them in a special way. they are so good. hope i can afford them by then. dh is off work due to an injury that isn't workman's comp. no income. told him next time he gets hurt, he better do it on the job!!LOL, kinda.

sandee

 About a year ago I finally tasted "real" strawberry shortcake, the way my grandmother told me it was suppose to be, with a sweet biscuit, not spongecake.  My DH and I were in heaven.  The pastry chef had flavored the biscuit with cinnamon.  So, when my DH asked for strawberry shortcake for his birthday that's what I made.  And I would never go back.   Sweet biscuit, REAL whipped cream, mix of fresh and frozen strawberries....the juice from the frozen ones is supposed to soak into the biscuit.  Incredibly delicious.

 

Shortcake Biscuits

2 Cups Flour
1 Tbs. Baking Powder
3 Tbs. Sugar
3/4 tsp. Salt 1/2 Cup Shortening ( I use butter flavor crisco )
1 Egg with 1/2 Cup Milk

1 tsp. cinnamon (taste and see if it's enough)

Mix as biscuit dough & drop by spoonfuls

on a greased cookie sheet.

( 6 to 8 biscuits )

Bake at 375 12 to 15 Minutes

 

I just made some yesterday. I made angel food cake in a bread pan and sliced. I just added sugar to the sliced starwberries. Topped with cool whip. Very quick & easy.

No, no, no....shortcake is pie crust cut into rounds and with sugar sprinkled on top. Now, that is how you make strawberry shortcake. My Aunt Sophie's shortcake was the best ever!!

I have noticed that the price of sugar free cool whip took a huge price increase here as well. I'm not diabetic, but since I have a family history I have cut out sugar. Most of the time the only dessert items I allow myself are sugar free jello topped with sugar free cool whip or occasionally sugar free pudding. Sometimes I will put a few slices of fresh fruit in the jello. Noticed that prices vary at the different walmart stores in our area, but in both stores cool whip has increased. If I eat berries, I usually skip the cake part and have berries either by themselves or sprinkled with splenda and topped with cool whip. I once tried using my favorite shortcake recipe with splenda instead of sugar, but that along with most every other recipe I have tried that called for both flour and splenda didn't turn out very well. Just a flour taste. So I save myself the trouble and just have the berries.

There is NO right or wrong.. whatever you feel like eating..  Either one is not a crime !!

I agree, Splenda is no good for baking.  Only for flavoring, so I use it in my whipped cream and buttercream frosting instead of powdered sugar, and NOT the same amount as the sugar...the idea of putting 3-4 cups of sugar into butter and eating it made me sick, so I tried Splenda to taste and it worked great.

TheDivaSharon:

I agree, Splenda is no good for baking

 

 

AMEN !!!  I never use Splenda except with coffee.. It ruins all my baking..

I have made my strawberry shortcake every way you can....and they are all good!

Diva is right about the sweet biscuit. That's how my mom makes hers when she has time. Its a sweet biscuit dough, and its a drop biscuit. Ugly mound of biscuit. Then you slice it in half and when WE make our strawberry shortcake......we always include vanilla ice cream!

Biscuit (or pound cake) on the bottom, then some ice cream, then strawberries and whipped cream!!!!!

Gad, I am so hungry right now!

To each his/her own I guess, but for us those sponge cake "things" just don't cut it.   BLECK!!  I make the sweetened biscuit dough, and I DO use Splenda and have not had it turn out badly.  I never use the amount called for, just a little.  I'm going to try your's Diva, that cinnamon in them really sounds good to me.  I've gotten some Saigon cinnamon and I really like it.  It's not cheap, but oh so good.  Thanks for the recipe......Gram