Grilled Strawberry Shortcake With Lemon Cream Recipes

GRILLED STRAWBERRY SHORTCAKE

Steps:

• Heat a grill to medium-high heat or place a grill pan on the stove over medium-high heat. Generously grease the grill grates with the vegetable oil. Slide 5 strawberries on a skewer, pushing the skewer through the cores. Repeat this process to assemble 3 more skewers. Place the skewers on the grill and cook, turning as needed, until dark grill marks are created, 3 to 4 minutes per side. Remove half the strawberries from the skewers to a large bowl and use a fork to mash them. Stir in the remaining strawberries and set aside.
• Grill the cake slices until they have grill marks, 30 to 45 seconds per side (do not let the cake slices cook for more than 1 minute or they will start to stick).
• Combine the whipping cream, mascarpone and confectioners' sugar in the bowl of an electric mixer. Whip until stiff peaks form, about 4 minutes. Plate the cakes individually and top each with some strawberries. Drizzle the balsamic glaze over the berries. Dollop the whipped cream on top and garnish each plate with a sprig of fresh mint. Serve immediately.

LEMON LAYER STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
• In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
• Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
• Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
• Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
• Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

GRILLED STRAWBERRY SHORTCAKE WITH SWEET CREAM

Steps:

• Preheat oven to 325 degrees F and place a rack in the center of the oven. Line a 9x5-inch baking pan with Reynolds Wrap® Non Stick Aluminum Foil and set aside.
• Whisk together flour, baking powder and salt in a medium bowl. Set aside.
• Cream together softened butter and cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
• Beat in one egg at a time, mixing for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
• Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Spoon batter into prepared pan. Bake for 50 to 60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean or with just a few crumbs. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool to room temperature. Wrap the cooled cake and refrigerate for 4 hours or overnight.
• Slice the chilled pound cake into 8 thick slices.
• Toss the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes.
• Whip the heavy cream with powdered sugar, salt and vanilla until soft peaks form. Set aside.
• Grill the slices of pound cake over a warm, greased grill until golden brown grill marks appear on both sides of cake, flipping once.
• Warm the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds® Aluminum Foil Baking Cups and warming alongside the pound cake.
• Serve warm pound cake slices with warmed strawberries and sweet cream.

STRAWBERRY LEMON SHORTCAKE

Steps:

• Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

FRESH STRAWBERRY LEMON SHORTCAKE

Steps:

• Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
• Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
• Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
• Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

LEMON SHORTCAKES WITH STRAWBERRIES

Steps:

• For biscuits:
• Preheat oven to 400°F. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high. Bake until biscuits are golden brown, about 15 minutes.
• Meanwhile, prepare topping:
• Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar and lemon juice.
• Cut warm biscuits in half horizontally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve.