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
GRILLED STRAWBERRY SHORTCAKE WITH SWEET CREAM
This strawberry shortcake from Joy Wilson of Joy the Baker is a summertime classic. This version ups the ante by warming cream cheese pound cake over a hot grill alongside sugary sweet strawberries. With chilled sweet cream, this classic dessert is sublime.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 794 calories, Carbohydrate 86.7 g, Cholesterol 230.7 mg, Fat 46.6 g, Fiber 2.5 g, Protein 10.2 g, SaturatedFat 28.2 g, Sodium 395 mg, Sugar 58.2 g
GRILLED STRAWBERRY SHORTCAKE WITH LEMON CREAM
Steps:
- Preheat a grill to medium-high heat.
- For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
- For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
- Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
- Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
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.
GRILLED STRAWBERRY SHORTCAKE CUPCAKES
Steps:
- Prepare a grill for medium-high heat.
- Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool.
- Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside.
- Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip.
- Slice the remaining strawberries lengthwise, either in half or quarters.
- Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving.
STRAWBERRY SHORTCAKE WITH BALSAMIC
Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy.
Provided by Bonnie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
- Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
- Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 29.3 g, Cholesterol 5.7 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 226.9 mg, Sugar 10 g
SKILLET STRAWBERRY SHORTCAKE
Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.
Provided by Darcy Lenz
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
- Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
- Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
- Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
- Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
- To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
- To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
- Spoon the strawberries and juices over the shortcake. Serve with whipped cream.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 42.5 g, Cholesterol 75.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.2 g, Sodium 310.4 mg, Sugar 15.4 g
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