BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SHORTCAKE BISCUITS
My mum made these biscuits, and they are delicious. I like them with the cream cheese filling from recipe 24672, and topped with strawberries and the whipped cream from recipe 410125 (filling, no mint). I do not recommend substituting margarine for butter, but it can be done in a pinch. I use low fat sour cream. I sometimes form 8 rough balls, flattened instead of rolling the dough and cutting rounds.
Provided by Ecossaise
Categories Dessert
Time 40m
Yield 8 biscuits, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Lightly grease a baking sheet.
- In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
- Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
- Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
- Cool completely.
- Top with strawberries, whipped cream, etc.
BISQUICK STRAWBERRY SHORTCAKE
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g
STRAWBERRY BISCUIT SHORTCAKE
It seams Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this-topped with fresh strawberries and whipped cream! -Elaine Gagnon, Pawtucket, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.
Nutrition Facts : Calories 284 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
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
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