Louisiana Strawberry And Cranberry Shortcake Recipes

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COCONUT CRANBERRY SHORTCAKES



Coconut Cranberry Shortcakes image

Our twist on strawberry shortcake features a tender coconut-flavored cake and a slightly tart cranberry sauce. It's a lovely dessert for the Christmas season-or anytime! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 11

3 cups all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups coconut milk
TOPPING:
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup coconut milk
1/2 cup cranberry juice
Whipped cream, sweetened shredded coconut and fresh mint leaves, optional

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened. , Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned., For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.

Nutrition Facts : Calories 414 calories, Fat 14g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 4g fiber), Protein 6g protein.

UPSIDE-DOWN STRAWBERRY SHORTCAKE



Upside-Down Strawberry Shortcake image

For a tasty twist at dessert time, this special spring shortcake dessert has a bountiful berry layer on the bottom. The moist and tempting cake is a treat our family has savored for years. -Debra Falkiner, St. Charles, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 12

1 cup miniature marshmallows
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
Fresh strawberries and whipped cream

Steps:

  • Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

Nutrition Facts : Calories 296 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 214mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY CRESCENT ROLL SHORTCAKE



Strawberry Crescent Roll Shortcake image

An easy and delicious breakfast using fresh berries and refrigerated crescents.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 ½ cups sliced fresh strawberries, divided
½ cup water
3 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons freshly squeezed lemon juice
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
2 teaspoons heavy whipping cream
2 teaspoons white sugar
2 cups whipped cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Place 1/2 cup strawberries and water in a food processor and process until smooth.
  • Combine 3 tablespoons sugar and cornstarch in a saucepan. Add pureed strawberries. Cook and stir until strawberry sauce has thickened, about 5 minutes. Stir in remaining 2 cups sliced strawberries and lemon juice. Set aside.
  • Unroll dough. Place 1 crescent atop another and roll up, starting at the smallest end, to make 4 double-rolled crescents. Brush each roll with 1/2 teaspoon heavy whipping cream and sprinkle with 1/2 teaspoon sugar.
  • Bake crescents until golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
  • Split each roll in half horizontally and fill with strawberries. Top with 1/2 cup whipped cream and the top half of the crescent roll. Top with more strawberries.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 47.7 g, Cholesterol 26.2 mg, Fat 19.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 482.1 mg, Sugar 23.1 g

SENSATIONAL STRAWBERRY SHORTCAKE



Sensational Strawberry Shortcake image

This pretty strawberry dessert really hits the spot on a hot summer day.

Provided by Brent BeSaw

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 13

1 quart strawberries, sliced
½ cup white sugar
2 cups all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
1 pinch ground nutmeg
½ cup butter
½ cup milk
2 eggs, separated
¼ cup white sugar
2 cups sweetened whipped cream
3 sprigs fresh mint

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
  • Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
  • Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
  • Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
  • Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
  • Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 58.2 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 10 g, Sodium 442.9 mg, Sugar 30.9 g

LOUISIANA STRAWBERRY AND CRANBERRY SHORTCAKE



Louisiana Strawberry and Cranberry Shortcake image

This recipe is from the Crescent City Farmer's Market and is DELICIOUS. I had never considered combining cranberries with strawberries but I'm so glad I did when I found this recipe!!! It is from Chef Kristen Essig of Nola Bean

Provided by Sherrybeth

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup cranberry sauce (make by cooking 1 cup fresh cranberries, 1/4 cup sugar and 1/4 cup water then puree and sieve)
1/2 cup confectioners' sugar
1/4 cup satsuma orange juice
1 pint louisiana strawberry, washed, hulled and quartered
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon vanilla
1 teaspoon freshly grated satsuma orange zest
2 -3 tablespoons turbinado sugar
1 cup heavy cream, whipped

Steps:

  • To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners' sugar, and satsuma juice; purée until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
  • To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
  • In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
  • In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
  • To serve, split biscuits and fill with marinated berries. Top with whipped cream.
  • Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes-or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).

Nutrition Facts : Calories 522.1, Fat 31.5, SaturatedFat 19.5, Cholesterol 96.2, Sodium 285, Carbohydrate 55.9, Fiber 2.3, Sugar 26.6, Protein 6

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Mary Nolan

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 9

3 pints fresh strawberries
1/2 cup sugar, plus 2 tablespoons
1/3 cup shortening, plus more for greasing
2 1/4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
2/3 cup milk
2 cups whipped heavy cream

Steps:

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F.
  • Grease and flour an 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 in the preheated oven for 15 to 20 minutes or until golden brown. Remove from the oven and let partially cool in pan on wire rack. Slice partially cooled cake in half, making 2 layers. Place half of the strawberries on 1 layer and cover with the other layer. Top with remaining strawberries and cover with the whipped cream. Slice and serve.

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