BISQUICK STRAWBERRY SHORTCAKE
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g
STRAWBERRY SHORTCAKE CUPS
Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. -Althea Heers, Jewell, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.
Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 372mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
INDIVIDUAL STRAWBERRY SHORTCAKES
This kid-friendly personal strawberry shortcake dessert recipe from Paula Deen is perfect for picnics and cookouts. Ingredients include fresh strawberries, sugar, flour and half and half. Prep time is 30 minutes and cooking time is 15 minutes at 400 °F.
Provided by Paula Deen
Categories baking cookout kid friendly picnic spring summer sweets vegetarian
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 °F.
- In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
- In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half and half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.
- Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.
- Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
- Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.
BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
TINY STRAWBERRY SHORTCAKES
The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 mini shortcakes
Number Of Ingredients 10
Steps:
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
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MINI STRAWBERRY SHORTCAKES - BISCUIT STRAWBERRY …
From recipesjust4u.com
Cuisine FruitTotal Time 4 hrsServings 4Calories 339 per serving
- Early in the day (or the day before) Bake the biscuits. Make the strawberry syrup by combining the sugar and sliced strawberries in a bowl with the sugar. Mix well and place it in the fridge for about 3-4 hours. (longer is fine. The strawberries keep releasing juices as it sits in the fridge.)
- Every hour or so, give the strawberries a mix with a spoon. The sugar will be grainy at first but will go liquid as the strawberries release more and more juices.
- Slice the biscuits and place the bottom half in a serving bowl. Add some of the syrup and then some strawberries, a few tablespoons of the whip cream and a bit more of the syrup.
KETO MINI STRAWBERRY SHORTCAKES RECIPE
From ketosummit.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 234 per serving
- Preheat the oven to 350°F. Grease a 12-cup shallow muffin pan with coconut oil. (Alternatively, use a traditional 120cup muffin pan and just fill it less.)
- In a large bowl, beat the eggs and sweetener until light and fluffy. Add melted coconut oil and vanilla, then beat again.
INDIVIDUAL STRAWBERRY SHORTCAKE RECIPE - CHEF DENNIS
From askchefdennis.com
5/5 (3)Total Time 40 minsCategory DessertCalories 719 per serving
- In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (266)Total Time 1 hr 40 minsCategory DessertsCalories 425 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.
INDIVIDUAL STRAWBERRY SHORTCAKES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory DessertsServings 10
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MINI STRAWBERRY SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 198 per servingTotal Time 35 mins
- Place a rack in center of oven and preheat to 425ºF. Line a baking sheet with parchment. In a medium bowl, toss strawberries, orange zest and juice and 1 tsp. brown sugar. In a small bowl, mix 1 cup yogurt with 1 Tbsp. brown sugar. Cover and refrigerate.
- In a food processor, pulse both flours, remaining 2 Tbsp. brown sugar, baking powder, baking soda and salt. Add butter and pulse until mixture resembles sand. Add remaining 1/2 cup yogurt and pulse just until dough forms. Transfer dough to a lightly floured surface and form into a flat disk about 6 inches by 1/2 inch. Using a floured 2-inch round biscuit cutter, cut out 4 rounds; press scraps together and form 4 more. Arrange rounds about 1 1/2 inches apart on prepared baking sheet. Brush tops with egg; sprinkle with coarse sugar, if desired.
- Bake until golden brown on top, about 15 minutes. Let biscuits cool on a wire rack for 5 minutes. Halve biscuits horizontally; top with reserved sweetened yogurt, strawberry mixture and biscuit tops. Serve immediately.
INDIVIDUAL STRAWBERRY SHORTCAKES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Shortcake RecipesCalories 354 per servingTotal Time 1 hr 30 mins
- To prepare shortcakes: Whisk whole-wheat flour, all-purpose flour, rye flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter and use a pastry blender, 2 knives or your fingertips to incorporate it until pea-size lumps form. Make a well in the mixture and add 3/4 cup buttermilk. Stir until the dough comes together.
- Turn the dough out onto a lightly floured work surface. Knead with the heel of your hand until it comes together in a ball. Wrap the dough loosely in plastic wrap and flatten into a large rectangle about 1 inch thick. Refrigerate for 10 minutes.
- Place the dough on a lightly floured surface. Using a bench scraper or knife, cut it in half and stack the pieces on top of each other. Roll into a rectangle about 1 inch thick. Cut the dough in half again and repeat the process 2 times more. Roll the final piece of dough into an 8-inch square about 3/4 inch thick. Cut into 9 square shortcakes. Transfer to a baking sheet and freeze for 10 minutes.
INDIVIDUAL STRAWBERRY SHORTCAKE TRIFLE - CHEF SAVVY
From chefsavvy.com
5/5 (1)Total Time 10 minsCategory DessertCalories 1155 per serving
- Add heavy cream, sugar and vanilla extract to a stand mixer with the whisk attachment. Whisk on high until cream forms soft peaks.
- To assemble the trifle start by adding pound cake into the bottom of the glasses. (I divide it between 4-6 jars depending on size). You can always add this to a large bowl to serve a crowd.
MINI STRAWBERRY SHORTCAKE PIES - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 58Estimated Reading Time 5 mins
- Preheat oven to 350°F. Spray two mini muffin pans with cooking spray (I like using the kind with flour for these pies).
- Unroll your pie crust and cut 2 1/2” circles using a round cookie cutter. Press one into each mini muffin cavity. You should get about 18-20 with re-rolling the dough. Chill until filling is ready.
- Whisk melted butter, sugar, and egg until thick and yellow (about 30 seconds by hand). Whisk in the vanilla extract.
STRAWBERRY SHORTCAKE TRIFLES - COOKING CLASSY
From cookingclassy.com
5/5 (10)Total Time 3 hrsCategory DessertCalories 606 per serving
- Preheat oven to 350 degrees F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
- In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
- Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
MINI STRAWBERRY SHORTCAKE - BISCUITS & BURLAP
From biscuitsandburlap.com
5/5 (5)Category DessertServings 10Estimated Reading Time 4 mins
- Use a small glass (I used a 2 oz. shot glass) like a biscuit cutter to cut 10 small rounds of shortcake. Put one in the bottom of each glass.
HEALTHIER MINI STRAWBERRY SHORTCAKES (INDIVIDUAL DESSERT ...
From abrightmoment.com
5/5 (1)Total Time 31 mins
- In a small bowl, mix together the quartered strawberries and sugar. Set in the fridge until ready to serve. If you are prepping this dessert in advance, let the strawberries sit in the fridge for 1-2 hours for the juices to be at their best.
- Using a hand mixer or a stand mixer with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
MINI STRAWBERRY SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 40 minsServings 6
- Combine strawberries, amaretto, and 1/4 cup sugar in a bowl. Let stand about 30 minutes, stirring occasionally.
- Meanwhile, combine remaining 1/4 cup sugar and whipping cream in a large bowl. Beat with an electric mixer until soft peaks form. Fold in mascarpone cheese and vanilla.
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