STRAWBERRY SHORTCAKE
Warm buttermilk biscuits filled with juicy, sweet strawberries and whipped cream make the best strawberry shortcake.
Provided by Jennifer Segal
Categories Desserts
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
- Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
- With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
- Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
- In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
- To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
- Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
- Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.
Nutrition Facts : ServingSize 1 strawberry shortcake, Calories 565, Fat 32 g, Carbohydrate 67 g, Protein 6 g, SaturatedFat 20 g, Sugar 35 g, Fiber 3 g, Sodium 533 mg, Cholesterol 100 mg
BRUSTER'S STRAWBERRY SHORTCAKE (COPYCAT)
Now, I'm not going to tell you guys how I got this because I might be fired from my job, lol, just kidding. No, I won't get fired, this is really just a very simple recipe that I thought someone might like to have, so, I decided to share it.
Provided by MizEmerilLagasse
Categories Dessert
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- In a big serving bowl, place the slices of pound cake in the bottom.
- Top with the ice cream, then strawberries, then whip cream, and last but not least, the cherry.
- And there you have it!
Nutrition Facts : Calories 945.7, Fat 30.9, SaturatedFat 18.6, Cholesterol 208, Sodium 405.9, Carbohydrate 165.8, Fiber 2.6, Sugar 77.1, Protein 9.6
STRAWBERRY SHORTCAKE SKEWERS
The caramelized sugar from the strawberries in these skewered desserts is like a sixth ingredient, and the warm fruit almost makes its own sauce. Dip the desserts into whipped cream and enjoy!
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet.
- Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate.
- Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
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
STRAWBERRIES FOR SHORTCAKE
This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.
Provided by MARMARL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 47.7 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.7 g, Sodium 29.3 mg, Sugar 35.1 g
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