Mccall's cooking school - strawberry shortcake

Sensational Strawberry Shortcake Recipe

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Ready In: 2 Hours 5 Minutes

Servings: 8

"This pretty strawberry dessert really hits the spot on a hot summer day."

Ingredients:

1 quart strawberries, sliced

1/2 cup white sugar

2 cups all-purpose flour

1/4 cup white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 pinch ground nutmeg

1/2 cup butter

1/2 cup milk

2 eggs, separated

1/4 cup white sugar

2 cups sweetened whipped cream

3 sprigs fresh mint (optional)

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
2. Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
3. Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
4. Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
5. Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
6. Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers . Garnish with mint sprigs.

Sensational Strawberry Shortcake Recipe

I love to pick strawberries in the morning, then make this shortcake in the afternoon.

TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:8-10 servings

Ingredients
1 quart strawberries, sliced
1 cup sugar, divided
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
Dash ground nutmeg
1/2 cup cold butter
1/2 cup milk
2 eggs, separated
2 to 3 cups sweetened whipped cream

Directions
1. In a bowl, gently combine strawberries and 1/2 cup sugar; refrigerate until serving.

2. Combine the flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks. Stir into crumb mixture just until moistened. Press into two greased 9-in. round baking pans.

3. In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar.

4. Bake at 300° for 40-45 minutes or until golden brown. Cool 10 minutes before removing from pans to wire racks. (Layers will be thin.) Cool completely.

5. Place one cake layer on a serving plate. Top with half of whipped cream and strawberries. Repeat layers. Yield: 8-10 servings.

Hi Patty and thank you for the recipe...
The recipe I had didn't have a layer of "meringue" on top. Maybe it was from one of the McCall's cooking School magazines as opposed to the book. I Do remember that in the same (issue/book) there's a fantastic 3 layer chocolate pistachio cake.
Thanks,
Greg

Taste of Home

Strawberry Meringue Cake Recipe

"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."

TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling

YIELD:12-16 servings

Ingredients

1 package yellow cake mix (regular size)
1-1/3 cups orange juice
4 eggs, separated
1-1/2 teaspoons grated orange peel
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided
2 cups heavy whipping cream
2 pints fresh strawberries, divided

Directions
1. Let egg whites stand at room temperature for 30 minutes.

2. In a large bowl, combine the cake mix, orange juice, egg yolks and orange peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside.

3. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter.

4. Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).

5. Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.

6. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 piece) equals 337 calories, 15 g fat (8 g saturated fat), 94 mg cholesterol, 231 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.

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The Ultimate Strawberry Shortcake

Ingredients Nutrition

Servings 12

1 quart fresh strawberries (or more if you like)
1?2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes (I buy the cake already made)

Directions

Wash, stem, and cut strawberries in half.
Add sugar; toss to mix well.
Chill.
Beat cream cheese and powdered sugar well.
Fold in whipped topping and cake cubes.
Spread cake into an ungreased 13x9 dish.
Cover and chill for at least 2 hours.
Cut cake into squares; top with strawberries.