STRAWBERRY SHORTCAKE RECIPE BY TASTY
Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
- Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
- Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
- Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
- Enjoy!
Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams
VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: strawberry, coconut milk, lemon juice, agave nectar, dairy-free vanilla yogurt, granola, ice pop mold
Provided by John Gara
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
- Pour the blended mixture into the ice pop mold.
- Freeze until solid, 2-3 hours.
- If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
- The pops will keep in the freezer for up to 6 months in an airtight container.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, Sugar 8 grams
FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, heavy cream, strawberry, vanilla wafer, eggs, oil, popsicle stick, popsicle mold
Provided by Joey Firoben
Categories Snacks
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy cream and beat until the mixture has reached soft peaks.
- Add in the strawberries and beat until well-incorporated.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks.
- Freeze at least 8 hours.
- Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
- Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
- Freeze for another 30 minutes.
- While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
- Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
- Freeze immediately until ready to serve.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 46 grams, Fat 41 grams, Fiber 0 grams, Protein 8 grams, Sugar 34 grams
STRAWBERRIES AND CREAM CAKE POPS
Strawberries mixed with cake and cream cheese mixture make beautiful pops - a delicious dessert made using Betty Crocker® cake mix and pink sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
- Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.
Nutrition Facts : Calories 278, Carbohydrate 40 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 118 mg
STRAWBERRY SHORTCAKES
This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.
Provided by Divinity Turley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
- Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
- Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
- Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
- Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
- To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 62.9 g, Cholesterol 139.2 mg, Fat 41.7 g, Fiber 3.5 g, Protein 6.9 g, SaturatedFat 25.7 g, Sodium 348.5 mg, Sugar 24.9 g
GRILLED STRAWBERRY SHORTCAKE PUSH-IT-UP POPS
We layered grilled strawberries with mini-muffin sized shortcakes and whipped topping in push-up pops for a summertime dessert that deliciously irresistible.
Provided by Cheri Liefeld
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Mix grilled strawberries and brown sugar; set aside
- Heat oven to 425°F. Grease or spray 16 mini muffin cups. Mix Bisquick mix, milk, sugar and lemon peel. Spoon batter into cups. Bake 10 to 12 minutes or until browning on top. Cool a few minutes before removing from muffin cups; cool completely.
- Place 1 shortcake into push-up pop. Add whipped topping and about 1 teaspoon strawberries. Repeat. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY-SHORTCAKE PARFAIT POPS
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
- Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
- Before serving, snip the paper cup and peel it off.
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