Incredibly Easy Amazing Strawberry Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 400 degrees. Lightly grease 3 (9-inch) round cake pans.
• In a food processor, mix together flour, powdered sugar, baking powder and salt. Add in butter cubes and pulse until the mixture resembles cornmeal. Pour in the milk and heavy cream and pulse until a sticky dough forms.
• Divide dough into 3. Press into the bottom of the prepared pans into a flat, smooth layer.
• Bake in the preheated oven for 20-25 minutes, until tops begin to turn a golden brown. Remove from oven and cool completely on a wire rack.
• Meanwhile, add strawberries to a large mixing bowl and toss together with lemon zest, lemon juice and sugar.
• Whip the heavy cream with powdered sugar, cornstarch, and vanilla extract using either a hand or stand mixer until the cream forms stiff peaks.
• Assemble cake once completely cooled with strawberries and whipped cream between each layer. Store in fridge.

BEST STRAWBERRY SHORTCAKE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

INCREDIBLY EASY & AMAZING STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Combine all cake ingredients in a large mixing bowl and beat 4 minutes at medium speed.
• Pour into a greased and floured tube pan and bake for about 50 minutes or into 2- 8 or 9 inch greased and floured pans and bake for about 30 minutes, or until cake test dones.
• Cool completely.
• Topping and Filling: Mix milk, pudding mix and whipped topping in a large bowl and beat until peaks form.
• If not using right away, keep in the refrigerator.
• Put it together: Cut tube pan cake in half lengthwise.
• Frost bottom with half of filling and layer with sliced strawberries.
• Place top half of cake on and frost with remaining filling.
• Decorate with whole berries.