Chocolate Strawberry Shortcake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Cups          all-purpose flour
     1/2  Cup           granulated sugar
     1/3  Cup           unsweetened cocoa powder
   2 1/2  Teaspoons     baking powder
     1/4  Teaspoon      salt
     1/4  Cup           butter
   1 1/4  Cups          whipping cream
   1      Teaspoon      vanilla
   1                    egg -- beaten
  16      Oz            ricotta cheese
     1/3  Cup           granulated sugar
   1      Teaspoon      vanilla
     1/2  Cup           semi-sweet chocolate chips
   1      Pint          fresh strawberries -- sliced

  In a medium mixing bowl, stir together the flour, sugar, cocoa powder,
baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal.
In another bowl, combine cream, vanilla and beaten egg.
Add all at once to flour mixture, stirring until just moistened.
(Mixture will be stiff.)
Spread mixture in two greased 8-or 9-inch round cake pans.
Bake at 425F for 10-12 minutes, or until wooden pick inserted in center comes out clean.
Immediately turn out layers onto wire racks to cool.
Stir together ricotta cheese, sugar, vanilla and chocolate chips.
Place one cake layer on a serving plate.
Spread half the ricotta filling over.
Top with remaining cake layer and remaining filling. Top with sliced strawberries.

                  Classic American Strawberry Shortcake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruit                            Tex-Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SHORTCAKE:
   1      cup           sifted all-purpose flour
   3      tablespoons   granulated sugar
   1      teaspoon      baking powder
     1/4  teaspoon      salt
     1/4  cup           buttermilk
     1/4  cup           heavy cream
   3      tablespoons   cold unsalted butter -- cut into pieces
   1      tablespoon    butter (for the cookie sheet)
                        FILLING:
   1      quart         strawberries
                        TOPPING:
   1      cup           heavy cream
   2      tablespoons   confectioner's sugar
   1      teaspoon      vanilla extract
                        GARNISH:
   1      tablespoon    Confectioner's sugar

To make the shortcakes:
In the bowl of an electric mixer fitted with a dough hook,
combine the flour, sugar, baking powder, and salt.
After the dry ingredients are thoroughly blended, add the buttermilk,
cream, and cold butter in quick succession, combining only briefly
, to leave the mixture as lumpy as possible.
Or use a food processor fitted with a dough blade.
Combine the dry ingredients, pulse briefly, then add the liquid ingredients
and butter, and pulse briefly.
Turn this lumpy dough out onto a lightly floured board and flatten gently
with a rolling pin into a squarish shape approximately 1-inch thick.
Cut into 6 equal squares. Spread 1 tablespoon butter on a non-stick cookie sheet,
place the squares on the sheet, and place the entire cookie sheet in
the refrigerator to rest 20 minutes while you pre-heat the oven to 375*.
Bake the chilled shortcakes 20 to 25 minutes, or until they are nicely browned.

While the shortcakes are baking, make the filling and topping.
Clean and slice the strawberries
. Whip the heavy cream, powdered sugar, and vanilla together into soft peaks.
When the shortcakes are finished baking, allow them to cool 5 minutes. T
hen spilt them in half, slather the bottom with 2 or 3 tablespoons whipped cream
and 1/2 cup sliced strawberries, cover with the top biscuit, and sprinkle with
confectioner's sugar.

Ginger-Orange Strawberry Shortcakes

Recipe By     : Bon Appetit
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Bon Appetit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Shortcakes:**
   2      Cups          All purpose flour
   2      Tablespoons   Crystallized ginger -- Finely Chopped
   4      Teaspoons     Peeled fresh ginger -- Finely Chopped
   1      Tablespoon    Baking powder
   1      Tablespoon    Sugar
   1      Teaspoon      Grated orange peal
     1/2  Teaspoon      Salt
     1/4  Cup           Chilled unsalted butter -- Cut In Pieces
     3/4  Cup           Chilled whipping cream
   1                    Egg beaten to blend (glaze)
                        **Filling:**
   3      Pints         Baskets Strawberries, Hulled -- Thickly Sliced
  10      Tablespoons   Sugar
   2      Cups          Chilled whipping cream
   1      Teaspoon      Vanilla extract
                        Powdered Sugar, For Garnish

FOR SHORTCAKES:
Mix first 7 ingredients in bowl.
Rub in butter until mixture resembles coarse meal.
Add cream; stir with fork until clumps form.
Gather dough into ball. Wrap in plastic; chill one hour.

Preheat oven to 350F.
Line large baking sheet with parchment.
Roll out dough on floured surface to 3/4-inch thickness.
Using floured 3-inch diameter cookie cutter, cut out rounds.
Place on baking sheet. Reroll scraps; cut out additional rounds
for 6 rounds total. Brush with glaze.
Bake until shortcakes are golden, about 30 minutes.
Transfer to rack and cool.

FOR FILLING:
Combine strawberries and 6 tablespoons sugar in large bowl.
Transfer half of berry mixture to another bowl.
Using fork, crush berries in 1 bowl to chunky sauce consistency.
Let both bowls stand at room temperature until juices form.
Cut shortcakes in half. Place 1 bottom half in each of 6 bowls.
Spoon some crushed berries over each, then top with generous
amount of sliced berries. Cover with shortcake tops.
Dust with powdered sugar.

Old-Fashioned Strawberry Shortcake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         Strawberries
     1/3  cup           Sugar
   1      tablespoon    Lemon juice
   1 1/2  cups          Heavy cream
                        Buttermilk Biscuit Dough -- (RECIPE Follows)
   2      tablespoons   Buttermilk
   2      tablespoons   Sugar
   2      tablespoons   Soft butter
                        -----BUTTERMILK BISCUIT DOUGH-----
   1 1/2  cups          All-purpose flour
     1/2  cup           Cake flour
     1/2  teaspoon      Salt
   2      teaspoons     Baking powder
     1/2  cup           Cold unsalted butter
     3/4  cup           Buttermilk or heavy cream -- (or more)

PLACE BERRIES in a colander and quickly rinse under running cold water.
Pour on a tray lined with several thicknesses of paper towel to drain for 5 minutes.
Hull the strawberries with the point of a stainless-steel paring knife,
then slice into a bowl.
Sprinkle with sugar and lemon juice, then set aside, covered, at r
oom temperature for an hour or two.
Whip the cream (add a couple tablespoons of sugar, if you like) until it holds a soft peak.
Cover and refrigerate. Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a
parchment-lined cookie sheet.
For individual shortcakes, pat dough into a 6-by-12- inch rectangle and
cut into eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk.
Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden.
Check the center of the large shortcake with a toothpick to make sure
it is baked through: If the pick emerges with dough still clinging to it, lower
temperature to 350F and bake another 5 minutes.
Slide the large shortcake onto a platter immediately after it is baked.
Use a sharp, serrated knife to slice through the middle, making two layers.
Slide the edge of a cookie sheet between the two layers and lift the top layer off.
Butter the bottom layer and pour all but 1/2 cup of the sweetened berries on.
Slide the top back on and pour the remaining berries over the top.
Split the small shortcakes in the same way and place the bottoms on individual
dessert plates. Butter them and top with about 1/3 cup of the berry mixture.
Replace tops and pour a tablespoon or so of the remaining berries over the top.
Serve immediately.
Pass the cream in a bowl for the guests to help themselves.

BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder
in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender until the mixture is mealy.
Stir in 3/4 cup of the buttermilk with a fork and continue
stirring gently until the dough begins to hold together.
(If the dough is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and scrape the dough
onto it. Fold the dough over on itself. 

                        Peach and Berry Shortcakes

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
     1/2  teaspoon      salt
   1 1/2  tablespoons   baking powder
     1/4  cup           sugar plus extra
                        for whipping cream
     1/4  teaspoon      cinnamon
     1/2  cup           cold butter -- cut in small pieces
   1 1/4  C.+ 2 TB      whipping cream
   6                    peaches
   2      pints         raspberries or
                        boysenberries

    Mix flour, salt, baking powder, 3 tablespoons sugar and cinnamon
in large mixing bowl or food processor. Cut in butter until size of small peas.
Add 3/4 cup whipping cream and mix just until stiff.
Remove to floured work surface and knead 2 or 3 times until smooth.   

  Roll out into rectangle 1/2-inch thick and cut into 12 triangles.
Place on baking sheet
, brush with 2 tablespoons whipping cream and bake at 450 degrees
until tops are lightly browned and shortcakes are set, about 10 minutes.
Cool on rack.    

Peel peaches by poaching briefly in boiling water, 30 seconds to 2 minutes
(ripe peaches will take less time, firmer peaches more).
Remove from hot water and place immediately in ice water bath to stop cooking.
Peel should come off easily. If not, continue cooking.
Take 2 ripest peaches and mash with fork in large bowl.
Slice remaining peaches fairly thick (about 1/2-inch) into bowl.
Add 1 tablespoon sugar and toss to mix well. Set aside to macerate.     

When ready to serve, whip remaining 1/2 cup cream and sweeten to taste.
Warm shortcakes briefly in 200-degree oven. Split in half.
Place bottom half on serving plate and top with peach mixture.
Scatter berries over top. Spoon whipped cream on top of shortcake
with little more on side. Makes 12 servings.
Each serving contains about: 288 calories; 347 mg sodium; 58 mg cholesterol;
18 grams fat; 29 grams carbohydrates; 3 grams protein; 1.57 grams fiber.

           Southern Peach Shortcake

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Diabetic                         Desserts
                Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sliced peaches
   2      tablespoons   Granulated fructose
     1/2  teaspoon      Almond extract
     1/2  teaspoon      Cinnamon
   1      cup           Flour
   2      teaspoons     Baking powder
   1      dash          Salt
   2      tablespoons   Liquid vegetable shortening
   1                    Egg
     1/4  cup           Milk

Preheat oven to 400^. Grease an 8" baking dish.
Place peaches in the dish and sprinkle with 1 T fructose,almond extract and cinnamon.
Combine the flour,remianing fructose,baking powder &salt in bowl.
Add the shortening, milk and egg and stir until just mixed.
Spread evenly over the peaches and bake for 30 minutes or until lightly browned.
Invert onto serving platter.
Recipe makes 9 servings @ 124 calories each Exchanges: 1 bread 1/2 fat