Old Fashioned Biscuit Shortcake served with a Strawberry Syrup for my daughters birthday! Today I am showing you how to make this old timey recipe cooked up with a crunch from the iron skillet. We also stabilize some delicious whipping cream. You don't want to miss this amazing recipe! Recipe can be found below in the description post. With the economy's food prices rising sky high, it is a great time to purchase staple ingredients and cook at home. This recipe has simple ingredients that you should already have in your own kitchen. Add this great strawberry shortcake recipe to your menu planning this week! Do you miss your Mama's cooking? Don't miss this chance to learn how to do it! By watching Tammy on Collard Valley Cooks, you will discover the world of southern cooking through the eyes of a Georgia raised country girl. She shares her Family Recipe Secrets and Southern Cooking Recipes! Tammy Nichols is certain that a recipe is not enough to gain the inside scoops and tips that you need to learn. Join us today and experience what it is like to cook in a Southern kitchen. Gain knowledge and skills that only our mama’s had, and you will see the results when your family brags about your cooking! A Similar Video: Please Subscribe and be a part of our wonderful viewer family on CVC "Where we cook like our mama's did" #shortcake, #,strawberryshortcake, #oldfashionedshortcake, #southerncook, #oldfashionedrecipes, #collardvalleycooks, #cvcrecipes , #southerncooking, #countryrecipes, #countrycooking, #southerncookinglady Recipe is printable here: https://www.collardvalleycooks.com/breaded-hamburger-steak.html#/ Collard Valley Cooks Website: https://collardvalleycooks.com/ My Top selling kitchen Items: https://www.collardvalleycooks.com/top-sellers.html#/ Our Rada Knives Store: https://radakitchenstore.com/?rfsn=5357495.5ac0ed Collard Valley Cooks Cookbooks: https://www.collardvalleycooks.com/cookbooks.html#/ We are sponsored by #WhiteLily: https://www.whitelily.com/ To purchase a pig tail Jaccard Food Flipper: https://amzn.to/3ft1IaO
Old Fashioned Strawberry Shortcake
10” IRON SKILLET 2 CUPS SELF-RISING FLOUR (WHITE LILY) ¼ CUP ROOM TEMP. SALTED BUTTER ¼ CUP VEGETABLE SHORTENING ½ CUP GRANULATED SUGAR 1 CUP MILK 1 TSP. VANILLA EXTRACT 2 LB. STRAWBERRIES (WASH AND SLICE RESERVING A FEW FOR GARNISH)
In a bowl combine the flour, sugar, butter and shortening. Using a blending fork blend together until shortening is pea size. Add vanilla and milk and mix well. Pour into a well-greased 10” iron skillet. Bake at 400 degrees until golden brown. 25-30 minutes. Take out and flip upside down on a serving plate and cool completely before icing.
STRAWBERRY SYRUP: 2 HEAPING CUPS SLICED STRAWBERRIES 2/3 CUPS SUGAR Microwave on high 2 minutes. Take out carefully and mash with a hamburger separator or mashed potato utensil and microwave one more minute. Pour up and chill to serve with cake. (Makes 1 pint)
Place bowl and beater attachment into freezer with whipping cream for 10 minutes. Mix the above ingredients together with electric mixer until it is thick and fluffy. Do not overbeat.
Cut Cake in half with a bread knife. Spread a layer of whipping cream on bottom layer and place slices of strawberries on top. Put top layer on and place whipping cream and berries on top. Slice and serve with chilled strawberry syrup. Enjoy!
Contact Information: COLLARD VALLEY COOKS P O BOX 5606 SAINT MARYS, GA. 31558 [email protected]
Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up on Collard Valley Road in Cedartown - Polk County (NW) Georgia. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!
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Sit right back, the time is now.
Tammy's gonna show you how
To cook it up like Mama used to do.
Well, she makes it easy, she shows you tricks
Before too long, it all will click
And the all-star of the kitchen will be you.
Collard cooks, hey, we're having fun
Collard Valley cooks, we're getting dinner done
Hey y'all, it's Tammy and Chris with Collard Valley Cooks
Real excited today because tomorrow's Mae's birthday
And we are making her a delicious strawberry shortcake
I'm gonna make a really big biscuit that's sweet
In my iron skillet right here, it's gonna be really beautiful
Back, what Mama used to call a hoecake
But we're gonna add some sugar to it, we're gonna make it with some butter
It's gonna be really delicious
And then we're gonna whip us up some whipping cream
And have the most beautiful and delicious strawberry shortcake you have ever seen
Alright, so we're gonna get started with the biscuit mix first
So we're gonna start out with two cups of flour
This is White Lily's self-rising flour
And it is a white winter wheat, super light and fluffy flour
And when you use a self-rising flour
There's no need to put in the baking powder and salt
Because it's already in there
So we're gonna start out with two cups of that
We're gonna add some delicious sugar
Because this is a strawberry shortcake
So let's put in a half cup of sugar to make it sweet
Hey, I got an idea
Why don't y'all tell me what your mama makes you for your birthday cake
That would be fun to read all of those comments
Alright, so we're just gonna mix the sugar in here right quick
And then instead of shortening, we're gonna use butter
So we're gonna use some room temperature butter
And I am going to put in a quarter cup
Which is a half stick of butter
And use this blending fork to blend it together
Right quick
Come back over here buddy
I always cover it with a little bit of flour
And that way my fork don't stick in it
Alright, and so you're just gonna blend this
Into your flour and sugar
Until it's at least pea-sized pieces
Now because this is a shortcake
I do want to put in a little bit of shortening
So we're gonna put in about a quarter cup of shortening
So typically a biscuit dough would be a quarter cup of shortening
And two cups of flour
But we've got the extra butter in there and the sugar
Because this is going to be a shortcake
So I'm just taking my blending fork
And I'm blending that shortening in
Until it's about pea-sized
And I just don't think it's a shortcake
Without shortening in it
Now you may decide differently
And you may want to make yours without shortening
But there's nothing better to make a pretty fluffy biscuit
Than shortening
It works better than butter
To make a beautiful biscuit
Now what we're gonna do
Is we're gonna add milk
And typically when I make a big biscuit like this
I make it almost a little bit wet
So we're gonna start out with a cup
And I'm gonna go ahead and add some vanilla
So we're gonna mix this up
It's gonna be perfect
Now this is a sweet milk
Which is just a regular milk
And there you have it
Now I'm gonna grease this 10 inch skillet
It's a 10.25 inch if you want to be exact
And it's good and conditioned
It's an old skillet
You can tell by looking at the bottom
How old it is
Look at that
So we're gonna grease it good
Get this biscuit in the oven
And it's gonna bake until it's golden brown
And we'll just go ahead and let y'all watch it bake
Now the batter looks a little different than a biscuit batter
Because we put that sugar in there
Alright we're gonna slide this in our oven
Until it's nice and golden brown
Should take at least 25 minutes
20 to 25 minutes
And then we'll pull it out
And we're gonna make our shortcake
Alright it is nice and golden brown
And you want it to be golden
Because you want that sugar in there
To be crunchy on the top
And it's just gonna make it even better
So don't make it a light brown
Make it a nice crunchy golden brown
And it's gonna be delicious
Now we're gonna flip it out on top of a plate
Like I always do my cornbread and my biscuits
So there you have it
Our beautiful shortbread
Alright to make our whipping cream
I'm gonna stabilize it today
Because I'm taking this somewhere
And not eating it immediately
I have a cold bowl
I chilled it in my freezer
I chilled these in the freezer
I chose not to use my mixer
Because it has a plastic bowl
And I wanted it to be stainless steel and really cold
So this is what we're gonna use for our whipping cream
I've had the whipping cream in the freezer as well
And so the way we're gonna stabilize this
Is for every cup of whipping cream
We are going to use
A teaspoon of cornstarch
And a tablespoon of powdered sugar
So I'm gonna go ahead
And I'm gonna make three cups
And pour these into my bowl
It's cold
The colder it is the faster it's gonna whip up
And you don't want to over beat it
So there's three cups
So we are going to add
Three teaspoons of cornstarch
And three tablespoons of powdered sugar
And we're gonna beat this up
Until it's nice and creamy
Now we're gonna add just a touch of vanilla to it
Alright it's ready
That cornstarch is gonna stabilize it
The powdered sugar makes it just a little bit sweet
And we should be able to
Have it stand up at room temperature
Or even be served the next day
And it'd be absolutely perfect
Alright
I cut up two pounds of strawberries
In one bowl I have the strawberries
I'm gonna use on top of the cake
And in between the layers
In the other one I have a few more
And I'm gonna make a strawberry syrup out of these
So in this bowl we've got
About two heaping cups of strawberries
So I'm gonna add a third cup of sugar
For every cup
So that'll be two thirds cup of sugar
For our strawberry syrup
Now you don't add water or anything like that
What you do
Is you put these in the microwave
Just like this
And you're gonna heat them
For
About two minutes
Okay
You can put your syrup in a jar
And store it
And take it with you
And that way you can serve a piece of strawberry shortcake
With your syrup
That's what we're gonna do today
Because this is for Mae's birthday
And that way
It's gonna be so good
And it's not gonna be too soggy
And you're still gonna have that crunch on that cake
It's gonna be delicious
After they've been in there for two minutes
We're gonna take this hamburger
Tool
Which is
You can use your mashed potato tool
If you have one
Or a hamburger
Separator tool
And we are going to smash our strawberries
My mother always smashed her strawberries
She didn't keep them in slices
And oh my goodness was it delicious
So we're just gonna smash these a little bit
Just like that
And all we're making is a strawberry syrup
And we're gonna put this back in the microwave
For one minute
Because all of the sugar hasn't quite melted
And then we'll pour these up
Now remember
If you want to cool this quickly
You can pour it into a pie plate
And set it in the refrigerator
When this comes out of the microwave
It's gonna be super hot
So you need to be careful
I don't know what you will make yours in
But make sure that you can hold it
Without getting burned
When you pour up your syrup
So we're just gonna scoot this over right here
And I'm gonna pour this into my jar
Just make sure you've got a clean jar
And as you can see
That made exactly
One pint of strawberry syrup
And it's gonna be good y'all
So I'm gonna put a lid on this
Get it in the refrigerator
So that we can enjoy it
Once we get to Mae's house
We can stir it up some
Shake it up a little
But there's our strawberry syrup
For our cake
When we get to Mae's house today
Alright I found this round in there
While I was looking for my cake dome
So we're gonna use it
To make our strawberry shortcake on
So I'm gonna put this down on this cake round
And we're gonna slice it in half
With a bread knife
So here's our shortcake
It's nice and cool
I actually put it in my freezer for a few minutes
And now we're gonna slice it
Right in half
And I'm just gonna turn it
And
Watch what I'm doing
As I go around the shortcake
And you know this is a biscuit
So it may be crumbly
And want to fall apart a little bit
And that's okay
Because it's gonna be delicious
Okay
So now that I've went all the way around
I can
Just turn it
And continue to go around
Until I know that I've got that first layer
Separated
And when you pick this up
You slide your hand up underneath there
And now
What we're gonna do
Is put a layer
Of whipping cream
In between the shortcake
And now we're gonna use
Our strawberries
So now we're gonna take our
Top layer
Put it on the cake
Just like that
Boy don't that look good already
And now we're gonna put whipping cream on it
Now I would typically
Pipe this and make it all gorgeous
But today I decided
Just to make it like you would make it
And show you how pretty you can make it
Without a piping tip
After all it is a strawberry shortcake
So we'll swirl
It a little bit on the top
But the prettiest thing about it
Is gonna be the delicious strawberries
Right
To make it even prettier we're gonna slice a few strawberries
And just let them hang out the edges
And that way it'll be even a prettier
Strawberry shortcake
So make sure you save a few
To decorate the outside with
And just kind of stick them
In that cool whip
Let them stick out a little bit
Maybe turn some
The opposite direction
If they stick out too far
Push them in so they don't look crazy
Alright
Now I'm just going to put a strawberry on the very top
Just like that
Now this
Whipping cream is stabilized
It's gonna stay just like it is
It's gonna be pretty
It's not gonna fall and deflate
And
It was super simple
You can do the same thing with instant pudding
But
I chose to do it this way because I'm out of instant pudding
And most of the time
We've all got some powdered sugar
And cornstarch
I'm gonna refrigerate it of course until we leave
And then we're gonna store it in this cake top
A viewer sent me this years ago
And she put
Colored Valley Cooks on it
It's super cute
So that's how we're gonna store it
When we head to
May's house in Savannah
So
I hope y'all enjoyed watching us make our
Strawberry Shortcake for May's birthday
With delicious strawberry syrup
Boy is it gonna be good
And I'm super excited
And I just really didn't want
To cut it because I wanted it to be special
For her
So you guys tell us
Remember to tell us what your mama makes for you
For your birthday cake
Alright and we'll see you next time
We thank you so much for watching
Colored Valley Cooks where we cook
Like mamas do
Or like mamas did
See you next time
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