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.)
STRAWBERRY SHORTCAKE IN A JAR RECIPE - (4.2/5)
Provided by shauna
Number Of Ingredients 4
Steps:
- Crumble the yellow cake mix into lg. chunks. Press a sm. amount of the crumbled cake mix into the bottom of 4 sm. canning jars. In a sm. bowl, mix together the frosting & whipped topping. Spoon a sm. amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting & strawberries. Top each jar with a lid & ring. Store in the fridge up to 12 hrs. before serving.
STRAWBERRY SHORTCAKES JARS RECIPE BY TASTY
With only 4 ingredients, this dessert is perfect for summer nights when you just want something quick and delicious to eat!
Provided by Katie Aubin
Categories Desserts
Time 25m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the biscuits on the prepared baking sheet. Bake for 8-11 minutes, or until golden brown. Remove from the oven and let cool.
- In a medium bowl, toss the strawberries with the sugar. Macerate for 10-15 minutes.
- Cut the biscuits in half crosswise, then chop into bite-size cubes.
- Add some biscuit cubes to the bottoms of 2 mason jars. Top with a layer of strawberries, then a layer of whipped topping. Repeat to make another layer and top with finely crushed biscuits and a strawberry.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 42 grams, Fat 35 grams, Fiber 3 grams, Protein 2 grams, Sugar 36 grams
STRAWBERRY CHEESECAKE IN A JAR
Delicious no-bake cheesecakes prepared in jars.
Provided by Meecro
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 the graham cracker mixture into the bottom of each jar.
- Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. Spoon 1/4 the cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 83.2 g, Cholesterol 122.6 mg, Fat 59.1 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 39.6 g, Sodium 551.9 mg, Sugar 66.3 g
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- Preheat the oven to 350F. Prepare a half sheet cake pan (jelly roll pan) with parchment and spray with non-stick baking spray. (or use two quarter sheet pans). See notes below.
- Chop the strawberries into roughly 1/2" pieces. Reserve a handful to use as garnish.Add the sugar and the lemon zest. Stir to fully incorporate and set aside until needed.
- Using the whisk attachment, whip the cold cream cheese until smooth. This will take a few minutes. Slowly add the heavy cream. I add it in 3 portions. Whipping on medium to medium-high speed until thoroughly incorporated to prevent lumps. When all the cream is used, and the mixture is soft peaks, add the powdered sugar and beat again until incorporated. Refrigerate the whipped filling/topping.
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