30 Minute Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

30 MINUTE STRAWBERRY SHORTCAKE RECIPE

Steps:

• Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Strawberries- Remove stems, and slice the strawberries across the berry. Mix together with the maple syrup and vanilla extract. Set aside to 'marinate' while you prepare the shortcakes.
• Shortcakes- Mix together the flour, baking powder and sugar. Using a fork or a pastry tool, mash the coconut oil into the flour mixture.
• Stir in the milk and vanilla extract until *just* combined.
• Using a 1/4 cup measuring cup, form shortcakes into disks that are 1/2 inch tall and 3 inches across.
• Brush the tops of the shortcakes with milk and sprinkle with coarse sugar.
• Bake for 10-14 minutes, until the shortcakes are golden and spring back to the touch. Set aside to cool.
• Assembly- top each shortcake with a heaping spoon of strawberries and a generous amount of coconut whip cream. Top with fresh mint to garnish.

STRAWBERRY SHORTCAKE

Steps:

• For the angel food cake: Preheat the oven to 325 degrees F.
• Place the sugar in a food processor and process for 2 minutes, until very fine.
• In a bowl, sift together the cake flour, salt and half of the fine sugar. Set aside.
• Combine the egg whites, warm water, cream of tartar and vanilla in large bowl. Whisk by hand for 2 minutes, until well combined. At this point, switch to a stand mixer fitted with the whisk attachment. Beat the egg white mixture until medium peaks form, gradually adding the remaining fine sugar.
• Sprinkle one-third of the flour mixture over the egg white mixture and gently stir it in. Repeat until all of the flour mixture has been evenly incorporated.
• Spoon the cake batter into an ungreased 9-by-13-inch baking dish. Bake until the cake is golden brown and cooked through, 30 minutes.
• Invert the baking dish onto a wire rack. Let the cake cool completely in the dish upside down. Once cooled, carefully scrape the edges of the baking dish to release the cake.
• For the strawberry reduction: Combine the quartered strawberries, water and sugar in a small saucepan over low heat. Bring to a simmer and cook, stirring, for 5 minutes. Raise the heat to medium and cook, stirring occasionally, until the sauces thickens, about 10 minutes. Remove from the heat and allow to cool completely.
• For the whipped cream: Place a metal mixing bowl and a metal whisk in the freezer for 10 to 15 minutes. Place the sugar in the mixing bowl, then add the whipping cream and vanilla. Whisk until the cream just reaches stiff peaks.
• To assemble: Slice the cake horizontally into two equal layers. Place the first cake layer on a cake board. Pour over a thin layer of strawberry reduction and then add a layer of whipped cream. Stack the second cake layer on top.
• Top off the cake with swirls of whipped cream, using a piping bag fitted with a No.1M large tip. Add a strawberry slice to each swirl.

STRAWBERRY SHORTCAKE

Steps:

• For the strawberries: In a medium bowl, mix the strawberries and granulated sugar. Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce. The longer this sits, the juicier the strawberries will become.
• For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, salt, granulated sugar and baking soda. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
• Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.
• Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt. Spoon some of the strawberries and their sauce on top of each biscuit and serve.