Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
I was looking for a shortcake recipe - just the shortcake itself. I prepared this recipe as is, but I only made half (for just my husband and me) and I did more of a "drop biscuit" rather than a formed shape. This was perfect! They were fluffy inside, golden, with a really nice, tender, slightly crunchy "crust" on the outside. I appreciated that they weren't overly sweet - just perfect. This recipe is for sure, a keeper. For topping, I just used fresh strawberries sliced up with no sugar, mixed with fresh mint leaves. I placed some berries in the bottom of a bowl, cut the shortcake in half horizontally, placed the bottom of a shortcake on top of the berries, added some fresh whipped cream (with just a hint of sugar), berries on top of that, added the top of the shortcake, more berries and a tad bit more whipped cream. I topped it all with a sprig of fresh mint. They were delicious.
This is a very easy recipe and so good. Followed exactly but made it four servings verses six. Loved the hint of orange with the strawberries and the texture of the shortcakes was divine. Will make many times again I am sure.
Delicious. A great summer dessert! The biscuits were crunchy on the outside, soft on the inside, and the strawberry sauce was delicious with orange and vanilla. I'll be making this again for sure. For better stacking: trim off the top of the middle biscuit layer (the crown) to get a flat surface. Enjoy! Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/06/old-fashioned-strawberry-shortcake.html
I only use the shortcake portion of this recipe and it is amazing!
When baked correctly this shortcake has a crisp exterior and a soft interior that absorbs the juice from the strawberries and is just so tasty.
Perfect with homemade whipped cream.
**Since I cook for only 2 people most of the time I half the recipe and make 2 cakes (even though half would be 3) and it turns out really well. But I only bake for about 9 minutes.
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