LIGHT STRAWBERRY SHORTCAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
- Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
- Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
- For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
- Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.
Nutrition Facts : Calories 215, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 39 milligrams, Sodium 270 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 6 grams
FRESH BERRY SHORTCAKES
Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer-with a swirl of whipped cream on top for the crowning touch. -Jennifer Mastnick-Cook, Hartville, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the strawberries, sugar and orange juice; set aside. , For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange zest and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes., For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.
Nutrition Facts : Calories 664 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 346mg sodium, Carbohydrate 62g carbohydrate (29g sugars, Fiber 3g fiber), Protein 7g protein.
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
ITALIAN-STYLE STRAWBERRY SHORTCAKE
Fast and easy, but very rich and delicious. Pretty in a clear glass trifle dish or individual parfait glasses.
Provided by PYEWACKET56
Categories World Cuisine Recipes European Italian
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
- Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 30 g, Cholesterol 23.3 mg, Fat 13.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 8.8 g, Sodium 224.9 mg, Sugar 12.4 g
ORANGE STRAWBERRY SHORTCAKE
Very good. I did the strawberries and baked the cake part and beat the whipping cream and took all parts to my sisters house and it was easy to put together after dinner. Very good and its a little different, I love shortcake. From Southern Living Magazine. Fruit needs to chill a couple of hours.
Provided by Melaine
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine strawberries, oranges, sugar and triple sec, stir.
- Cover and chill 2 hours.
- Combine Bisquick mix, sugar, cinnamon and milk.
- Stir until moistened. knead 4 or 5 times on floured surface.
- Place on greased baking sheet. press into a 7 x 3/4-inch round.
- Bake at 425°F for 15 minutes or until done. Cool on wire rack.
- Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
- Split biscuit round in half horizontally.
- Place bottom half on a serving dish. Drain fruit, reserving liquid.
- Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
- Spoon half of whipped cream mixture over fruit. Add top biscuit.
- Top with remaining fruit and whipped cream.
Nutrition Facts : Calories 516.7, Fat 29.4, SaturatedFat 16.3, Cholesterol 88.1, Sodium 421.8, Carbohydrate 61, Fiber 4, Sugar 37.4, Protein 5.8
STRAWBERRY SHORTCAKE
Steps:
- In a small saucepan over medium heat bring water and sugar to a boil. Add orange peel and cook for 1 minute or until sugar is dissolved. Remove from heat and let stand until mixture is room temperature. Remove orange peel and refrigerate until ready to use.
- Slice the pound cake into 1/2-inch slices and fit 1 layer of the slices into an 8 by 8-inch "baking" dish. Using a pastry brush generously brush the reserved orange sugar syrup on the cake. Squirt a 1 inch layer of whipped cream over the cake. Layer half the sliced strawberries over. Repeat with another layer of cake, orange sugar syrup, whipped cream and strawberries. Top with 3 reserved strawberries. Refrigerate for at least 2 hours before serving.
GINGER-ORANGE STRAWBERRY SHORTCAKES
Categories Cookies Dairy Ginger Dessert Bake Strawberry Spice Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- For Shortcakes:
- Mix first 7 ingredients in bowl. Rub in butter until mixture resembles coarse meal. Add cream; stir with fork until clumps form. Gather dough into ball. Wrap in plastic; chill one hour.
- Preheat oven to 350°F. Line large baking sheet with parchment. Roll out dough on floured surface to 3/4-inch thickness. Using floured 3-inch diameter cookie cutter, cut out rounds. Place on baking sheet. Reroll scraps; cut out additional rounds for 6 rounds total. Brush with glaze. Bake until shortcakes are golden, about 30 minutes. Transfer to rack and cool.
- For Filling:
- Combine strawberries and 6 tablespoons sugar in large bowl. Transfer half of berry mixture to another bowl. Using fork, crush berries in 1 bowl to chunky sauce consistency. Let both bowls stand at room temperature until juices form. Cut shortcakes in half. Place 1 bottom half in each of 6 bowls. Spoon some crushed berries over each, then top with generous amount of sliced berries. Cover with shortcake tops. Dust with powdered sugar.
FLUFFY ORANGE SHORTCAKE
Steps:
- Have ready an ungreased 10-inch tube pan. Preheat the oven to 325 degrees. Sift flour, measure, resift 3 times with baking powder, salt and 3/4 cup sugar. Put the egg yolks into a mixer fitted with a whisk, add 1/4 cup cold water and the lemon juice, then beat on medium speed until thick and spongy, 4 to 5 minutes. Without stopping the beaters, gradually add 1/2 cup sugar and the vanilla and beat until mixture is again thick and spongy. Now turn the mixer to the lowest speed and add flour in 4 portions, scraping the sides and bottom of the bowl constantly with a spatula. Beat until batter is smooth. Fold in the lemon zest.
- Remove and clean the whisk. In another mixer bowl (or in a bowl with a hand whisk), quickly beat the egg whites until stiff enough to form peaks, then beat in the remaining 1/4 cup sugar until the whites form shiny pointed peaks that curve at the tips. Fold the yolk mixture into the whites, lightly but thoroughly. Flow batter into the tube pan.
- Bake 50 to 60 minutes or until the cake springs back when lightly touched. Remove from the oven and invert over a large funnel or bottle. When just cooled, remove the cake from the pan using a thin-bladed knife. Slice the cake into 4 layers. Wrap and freeze 2 layers for up to 2 months. Ice the other two and eat now.
- Place one layer on a cake plate. In a small pan, warm the marmalade and eau de vie until loose, then brush this on the bottom layer. Whip the cream with the confectioners' sugar until it holds soft peaks; sweeten with more sugar if you like. Spread about 1 cup of the cream over the marmalade (now cooled). Place the second layer of cake on top, then ice the cake with the remaining whipped cream and decorate the top with slivers of candied peel. Chill and serve within 2 hours.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 17 grams, Sodium 235 milligrams, Sugar 35 grams, TransFat 0 grams
OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM
This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In bowl, sift together flour, baking powder, sugar, salt and baking soda.
- Stir in orange rind.
- Cut in butter until mixture resembles bread crumbs.
- Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
- Place dough on a floured board and knead 4 or 5 times.
- Roll or pat into 8" round.
- Place on cookie sheet.
- Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
- Bake for 15 to 20 minutes or until golden brown.
- Cool on rack, then split into two horizontally.
- In bowl, mix strawberries and 1/2 cup sugar.
- Let sit for 30 minutes.
- Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
- Fold in sour cream and Grand Marnier.
- To serve, spread bottom cake layer with 3/4 of cream mixture.
- Top with 3/4 of the strawberries.
- Put the second cake layer on top and decorate with the remaining cream and strawberries.
Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8
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