Graces Strawberry Shortcake Milk Shake Recipes

STRAWBERRY MILKSHAKE

Steps:

• Place the strawberries, vanilla, and sugar in the blender. Pulse until the strawberries are fine and juicy.
• Add the ice cream and blend until smooth. If the shake is too thick, add the milk and blend again.
• Crumble 4 shortbread cookies into the blender and pulse to combine.
• To serve, pour the shake into two glasses, then top with whipped cream, toasted almonds, and a fresh strawberry. Garnish each glass with a shortbread cookie, or crumble the cookie over the top!

STRAWBERRY SHORTCAKE MILKSHAKE

Steps:

• Place the ice cream, strawberries, milk, sugar, vanilla & pound cake in the blender and blend until smooth. Pour into one or two glasses, serve with whipped cream & more pound cake (optional... but clearly recommended), and enjoy.

STRAWBERRY SHORTCAKE MILKSHAKE RECIPE BY TASTY

Steps:

• Combine the strawberries, vanilla wafers, rum, and strawberry ice cream in a blender. Blend until smooth.
• Top with whipped cream and a strawberry.
• Enjoy!

STRAWBERRY MILKSHAKE WITH SUGAR BISCUIT TOPPING

Steps:

• For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
• Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
• For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

STRAWBERRY MILKSHAKE

Steps:

• Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.
• Pour into glasses, squirt on whipped cream, and drizzle chocolate sauce on top.

STRAWBERRY SHORTCAKE MILKSHAKES RECIPE - (4.6/5)

Steps:

• Clean and hull the strawberries to be used in the shake; place in freezer until needed. For the garnishes, make a 1/2-inch slit on the bottoms of two strawberries. Set aside. Using the rim of your glasses for size, squirt a circle of honey on a small plate. On another small plate, spoon the graham cracker crumbs in a circle. Rim the glasses in the honey, then in the crumbs. Garnish each glass rim with a slit strawberry. Set aside. Blend the cold strawberries and ice cream in a blender, adding a dab of milk if needed. Add the pound cake (or cookies); pulse a couple of times just to blend. Pour into the garnished glasses and top with whipped cream and a few additional crumbs, if desired. ((NOTE--I overfilled one of these, the bottom of the strawberry should not touch the shake mixture.))