These sweet and creamy strawberry shortcake truffles are a delicious addition to any dessert tray! Made with real bits of ...

First, this recipe for strawberry shortcake is incredibly easy to make. With just a few basic ingredients and straightforward ...

Shortcake is typically a crisp, rich in butter, crumbly biscuit. Strawberry shortcake is one of the most famous desserts in which the shortcake is piled with strawberries, whipped cream and dusted ...

Whipped with colorful icings and topped with juicy strawberries, these shortcakes are definitely a delight for all the sweet toothed people. Instructions: 1. Wash, hull and slice strawberries and ...

You can either top this with the top half of the biscuit or cut the top half in 6 and use to top each plated serving with a rectangle of shortcake. Serve immediately.

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

For this shortcake, I have combined some apple with the strawberries. No sprinkling of sugar required; simply top with the second half of your mix and bake. I love to serve this warm or eat cold ...

Chill to set. Pipe the toasted barley cream onto the shortcake and arrange the rhubarb on top. Remove jelly from moulds and arrange on top or slice the jelly set in a plastic tray into cubes.

This is a good starter recipe. The shortcake dough is a little sticky to work with, so flour your hands to help you. It is deliciously short (rich and crumbly) in texture when cooked.

Note: Store leftovers in the fridge. The cake can be made up to 24 hours in advance. Recipe from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond/William Morrow, 2012.