LAYERED SHORTCAKE
I came up with my version of Strawberry Shortcake when I needed a dessert for my Grama's 96th Birthday Bash. My Aunts, Grama, Mom, Sisters and Daughters said it was "Great". The only thing is there is No shortcake in this recipe!!
Provided by Jodie Schossow @binkismama
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- Slice loaf of Angelfood cake in half, then in 3 slices length ways. Then slice in cubes. Cover and set aside.
- Slice Strawberries; and add whatever other berries you choose, mix well. Cover and place in fridge.
- Prepare pudding according to directions on box; except cut the milk to 2 1/2 to 2 3/4 cups of milk. The less milk used the thicker the pudding. You don't want it to thick though. Allow to thicken in the fridge according to directions.
- Mix in the Strawberry Glaze, Mix until smooth and uniform in color. Set back in fridge for now as you gather your cubed cake and berries and your footed bowl or any other clear bowl that you may have. 2.5 to 4 qt. capcity
- Starting with Cake place a layer on bottom of bowl, next layer berries, then Glaze then, Cool Whip. Then continue layering in the same order ending with Cool Whip. I like to dress the top with Strawberries in the middle and a little dollop of Cool Whip on the berries.
- I have also made this dessert using Vanilla Wafers instead of Angelfood cake. Using wafers I start by placing either crushed or whole wafers on the bottom of bowl then surrounding them by placing wafers on edge around the bowl. Then layer the rest of the ingredients as before; ending by, dressing the top with berries in the center of the Cool Whip and surrounding them with whole wafers on egde. and again a little dollop of Cool Whip on top.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
- Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
- Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
EASY STRAWBERRY SHORTCAKES
A layered shortcake that brings sunshine to the table no matter what the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
- Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
- Bake 15 to 20 minutes or until golden brown.
- Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
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