STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
EASY STRAWBERRY SHORTCAKES
A layered shortcake that brings sunshine to the table no matter what the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
- Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
- Bake 15 to 20 minutes or until golden brown.
- Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
STRAWBERRY SHORTCAKES
There is nothing as wonderful as this dessert in the summer time. The shortcake is fluffy and delicious. The strawberries are very sweet and will tastes wonderful.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving., Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops.
Nutrition Facts : Calories 213 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
AMERICAN STRAWBERRY SHORTCAKE
A delicious dessert, full of strawberries and cream to die for - a treat for special occasions - wonderful for dinner parties. Simple to make
Provided by JoyfulCook
Categories Dessert
Time 1h
Yield 10-12 slices
Number Of Ingredients 7
Steps:
- Sift Flour and icing sugar into a medium bowl, cut the butter into small pieces and add to the bowl.
- mix and kneed well until mixture is quite smooth,.
- Add the egg yoke and two tablespoons of the cream - blend well.
- cover the dough with waxed paper and place in the fridge for 30 minutes.
- Pre heat oven to 190c (375f). divide the dough into two equal parts and roll out each piece to about a 9 inch circle .
- A hint here is to roll it out between two pieces of greaseproof paper, no sticking and when its ready peel off the paper and turn upside down on baking tray and peel of the other paper.
- Bake for 10-12 minutes, or until the edges are slightly golden brown,.
- transfer one round, carefully to a cooling rack - and the other you cut immediately its out of the oven into slices - 10-10 slices and transfer the slices on another rack to completely cool.
- Hull and cut the strawberries in halves or thirds. beat the cream until its thick enough to stand on its own but still able to stir it.
- Fold the strawberries into the cream. Spoon mixture onto the centre of the shortbread - forming a pyramid, and place the slices around the piled up cream -- Simply serve.
- This can be prepared the day before and covered in cling film and kept at room temperature.
Nutrition Facts : Calories 339.3, Fat 23.4, SaturatedFat 14.4, Cholesterol 87.2, Sodium 109.4, Carbohydrate 29.9, Fiber 1.5, Sugar 10.3, Protein 3.7
STRAWBERRY SHORTCAKE
Steps:
- Preheat oven to 400 degrees F.
- Sift together all dry ingredients in a large bowl and mix to combine. Cut in the shortening using a pastry blender or 2 forks. Lightly beat egg in a measuring cup and add milk until the mixture reaches 7/8 cup, then add vanilla. Stir the liquid ingredients to dry and blend until just combined. Pour the batter into a greased 8-inch cake pan, level with a spatula, and bake for 20 minutes, or until golden and a cake tester comes out clean.
- Serve with a dollop of whipped cream and a spoonful of strawberries.
Nutrition Facts : Calories 832, Fat 56 grams, SaturatedFat 27 grams, Cholesterol 181 milligrams, Sodium 729 milligrams, Carbohydrate 73 grams, Fiber 3 grams, Protein 12 grams
AN AMERICAN PLACE STRAWBERRY SHORTCAKE
Categories Cake Berry Dessert Bake Quick & Easy Back to School Strawberry Summer Parade
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°F. Lightly butter a baking sheet.
- 2. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.
- 3. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 1/2- or 3-inch cookie cutter, cut out 4 rounds. Gather the scraps, reroll; cut 2 more rounds.
- 4. Put the 6 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 12 to 15 minutes, until the biscuits are golden brown and firm to the touch.
- 5. For the filling, mix berries and sugar in a bowl. Chill.
- 6. Cool the biscuits on a rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side.
STRAWBERRY SHORTCAKE
When I think of strawberry shortcake, slightly sweetened biscuits filled with berries and cream come to mind. Diners get their own individual dessert and are the happier for it, as individual desserts do that to people. However, back in the day, shortcakes were often made in round 8-inch [20-cm] cake pans. Here, I have toyed with just such a shortcake--referred to as a Fruit Fantasy in Some of My Favorite Good Things to Eat (1940). I baked it in one pan and sliced it into two layers before filling it with fresh fruit, as opposed to the canned option offered in the original (you're welcome).
Provided by Jessie Sheehan
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F [220 degrees C]. Spray an 8-by-2-inch [20-by-5-cm] round cake pan with nonstick cooking spray, then line with parchment paper and set aside.
- For the strawberry filling: Combine the berries and granulated sugar in a medium bowl and allow to macerate on the counter while you prepare and bake the shortcake.
- For the shortcake: Add the all-purpose and cake flours, sugar, baking powder, baking soda and salt to the bowl of a food processor fitted with the metal blade. Cut the butter into small cubes, add to the bowl, and pulse until the mixture resembles coarse meal. Dump the mixture into a large bowl and add the heavy cream. Using a wooden spoon, combine the wet ingredients into the dry, until a shaggy dough forms.
- Dump the dough out onto the counter. Knead the dough until it just comes together and gently press it into the prepared pan. The dough will be crumbly.
- For the egg wash: Combine the egg and heavy cream in a small bowl and brush the egg wash on the top of the shortcake. Sprinkle with the turbinado sugar.
- Bake for 5 minutes. Decrease the heat to 400 degrees F [200 degrees C] and bake for 18 to 22 minutes, rotating the pan at the halfway point. The shortcake is ready when it is golden brown and a cake tester inserted in the center comes out clean. If the top browns too much before the cake is fully baked, tent it with aluminum foil.
- Place the pan on a cooling rack for about 15 minutes, until cool enough to handle. Invert the cake onto a serving plate, so it is right-side up, and let it come almost to room temperature.
- For the whipped cream: Place the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium high speed until medium peaks form, 3 to 4 minutes.
- Slice the cake in half horizontally with a large serrated knife. Place strawberries and their juice on the bottom layer, and place the top layer over the berries. Slice and serve with a generous dollop of whipped cream. The cake is best eaten the day it is made.
STRAWBERRY SHORTCAKES FOR 2 (AMERICA'S TEST KITCHEN)
Since there are only two of us in the house (well only 2 humans), I don't like to make desserts because there's SO MUCH. So when I came across this recipe I had to try it. It was delicious and the portions were just perfect for us. From Cooking For Two 2009, America's Test Kitchen
Provided by Twiggyann
Categories Dessert
Time 32m
Yield 2 shortcakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
- In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
- Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
- Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
- Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
- Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
- Cool on wire wrack.
- For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
- For the whipped cream use the last 3 ingredients:.
- Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
- To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Nutrition Facts : Calories 703.2, Fat 42.8, SaturatedFat 25.6, Cholesterol 226.7, Sodium 415.9, Carbohydrate 70.8, Fiber 4, Sugar 32.5, Protein 11.7
BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
More about "american strawberry shortcake recipes"
STRAWBERRY SHORTCAKE RECIPE (VIDEO)
From natashaskitchen.com
STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
From ricardocuisine.com
THE BEST, EASIEST STRAWBERRY SHORTCAKE - KITCHN
From thekitchn.com
AMERICAN STRAWBERRY SHORTCAKE – CLASSIC RECIPE - WHERE …
From whereismyspoon.co
Ratings 1Calories 405 per servingCategory Cakes
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
- Combine 250 g/ 8.8 oz/ 2 cups flour, salt, baking powder, and icing sugar together. Cut the chilled butter into small cubes and add the cubes to the flour mixture. Stir to coat the butter with the flour. Cut the butter into the flour following one of the methods described above. Cut the butter into the flour with a knife or with a dough blender or cutter. Or pulse the butter into the flour in a food processor until the mixture resembles a coarse meal. Or you can work the butter into the flour with your fingertips. Or you could freeze the butter, grate it over the flour and work it into the mixture.
- Spread the remaining 30 g/ ¼ cup flour onto the working surface. Turn the dough into the flour until it is coated in flour all over. Gently knead the dough, working the flour into it, but not too long, about 10 moves should be enough.
- Carefully press the dough into a 2,5 cm/1-inch thick rectangle. Cut the biscuits using a cookie cutter with a diameter of 6 cm/ 2 ½ inch. Gently press the scraps together and cut 1 or 2 extra biscuits. Place them on the baking tray and bake for 12 to 15 minutes until golden. Transfer to wire racks and let cool completely.
STRAWBERRY SHORTCAKE MILKSHAKE - ORGANIZED ISLAND
From organizedisland.com
STRAWBERRY SHORTCAKES - JO COOKS
From jocooks.com
AMERICAN STRAWBERRY SHORTCAKE RECIPE - WEBETUTORIAL
From webetutorial.com
EASY STRAWBERRY SHORTCAKE {MADE IN MINUTES!} | LIL' LUNA
From lilluna.com
STRAWBERRY SHORTCAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
STRAWBERRY SHORTCAKE RECIPE FOR KIDS - AMERICA'S TEST KITCHEN
From americastestkitchen.com
ALL-AMERICAN STRAWBERRY SHORTCAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
STRAWBERRY SHORTCAKE RECIPE (AMERICAN STRAWBERRIES WITH A SWEET …
From whats4eats.com
AMERICAN STRAWBERRY SHORTCAKE - WAITROSE
From waitrose.com
BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
From momontimeout.com
ALL-AMERICAN STRAWBERRY SHORTCAKE RECIPE
From bakerrecipes.com
CLASSIC STRAWBERRY SHORTCAKE - THE GOURMET GOURMAND
From thegourmetgourmand.com
AMERICAN STRAWBERRY SHORTCAKE - BIGOVEN.COM
From bigoven.com
HOMEMADE STRAWBERRY SHORTCAKE RECIPE | FEASTING AT HOME
From feastingathome.com
MAKE THE ULTIMATE STRAWBERRY SHORTCAKE WITH THIS RECIPE FROM ANNE …
From southernkitchen.com
STRAWBERRY SHORTCAKE IN A JAR - THE COUNTRY COOK
From thecountrycook.net
HOW TO MAKE REAL CLASSIC STRAWBERRY SHORTCAKE - CLICK AMERICANA
From clickamericana.com
OLD-FASHIONED STRAWBERRY SHORTCAKE RECIPE - WHAT'S COOKING …
From whatscookingamerica.net
WE TRIED 4 POPULAR STRAWBERRY SHORTCAKE RECIPES - KITCHN
From thekitchn.com
REFINED STRAWBERRY SHORTCAKE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
STRAWBERRY SHORTCAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
ALL - AMERICAN STRAWBERRY SHORTCAKE - RECIPE | COOKS.COM
From cooks.com
STRAWBERRY SHORTCAKE RECIPE - HOW TO MAKE STRAWBERRY SHORTCAKES
From thepioneerwoman.com
INA GARTEN SHARES HER SCRUMPTIOUS TAKE ON STRAWBERRY SHORTCAKE
From sheknows.com
STRAWBERRY SHORTCAKE MADE WITH POUND CAKE RECIPE
From thespruceeats.com
EASY HOMEMADE STRAWBERRY SHORTCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY SHORTCAKE - HISTORY AND RECIPE - TORI AVEY
From toriavey.com
EASY STRAWBERRY SHORTCAKE - KING ARTHUR BAKING
From kingarthurbaking.com
15 STRAWBERRY SHORTCAKE RECIPES INCREDIBLY EASY TO MAKE AT HOME
From wideopeneats.com
AL'S STRAWBERRY SHORTCAKES - TODAY
From today.com
STRAWBERRY SHORTCAKES - ALTON BROWN
From altonbrown.com
STRAWBERRY SHORTCAKE ICE CREAM BARS — AMORETTI
From amoretti.com
THE BEST STRAWBERRY SHORTCAKE RECIPE {AMISH STYLE} | TASTES OF …
From tastesoflizzyt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #fruit #easy #dinner-party #puddings-and-mousses #dietary #low-sodium #low-in-something #berries #strawberries #number-of-servings #presentation
You'll also love