Paula Deen Strawberry Shortcake Recipes

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PAULA DEEN'S STRAWBERRY SHORTCAKE



Paula Deen's Strawberry Shortcake image

I made this Strawberry Shortcake for my brother's birthday. This recipe comes from Paula Deen's book "The Lady and Sons Just Desserts." This strawberry shortcake is very rich and best served cold. It goes great with a cold glass of milk. I was in a rush and picked up a can of "fat-free condensed milk" and used only 1/2 cup sugar for the glaze. It was still very sweet. I believe that next time, I will double the strawberry topping. This is the original recipe. Paula's strawberry shortcake is very delicious! Enjoy!

Provided by Blue Peacock

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

1 large angel food cake
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry Jell-O gelatin dessert
1 cup water
2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
strawberry, for garnish
mint leaf, for garnish

Steps:

  • Slice cake, using a serrated-edge knife, horizontally into three equal layers.
  • Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
  • In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
  • Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
  • Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
  • Repeat layering in this order for remaining cake, glaze, and custard.
  • For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.

Nutrition Facts : Calories 470.4, Fat 16.9, SaturatedFat 12.2, Cholesterol 32, Sodium 358.7, Carbohydrate 74.6, Fiber 0.6, Sugar 57.5, Protein 7.6

INDIVIDUAL STRAWBERRY SHORTCAKES



Individual Strawberry Shortcakes image

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

8 tablespoons butter, cold and cubed
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all purpose flour
1/4 cup, plus 3 tablespoons sugar, plus 8 teaspoons sugar, divided
1 quart strawberries, hulled and quartered
2/3 cup plus 1/4 cup half and half
whipped cream, sweetened
sprigs fresh mint, for garnish

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.

PAULA DEEN'S STRAWBERRY POUND CAKE



Paula Deen's Strawberry Pound Cake image

From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.

Provided by Anita Harris

Categories     Dessert

Time 1h5m

Yield 2 Cakes

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
1 cup powdered sugar
2 tablespoons milk
1 drop red food coloring

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
  • Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  • In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
  • Sweet Pink Glaze:.
  • 1 c powdered sugar.
  • 2 tbsps milk.
  • 1 drop red food coloring.
  • In a small bowl, combine all ingredients, stirring until smooth.

Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE



Paula Deen's Strawberry Cream Shortcake image

Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.

Provided by HeidiSue

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 large sara lee poundcake
1 (5 1/8 ounce) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) container Cool Whip
2 cups strawberries, hulled and sliced

Steps:

  • Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
  • In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
  • Fold in Cool Whip.
  • Pour half of this over the cake and lay half of the strawberries on top.
  • Repeat to make second layer.
  • Refrigerate until well chilled.

INDIVIDUAL STRAWBERRY SHORTCAKES BY PAULA DEEN



Individual Strawberry Shortcakes by Paula Deen image

Saw Paula make these on tv yesterday and it looked super good! These are considered a sweet biscuit because the tops are sprinkled with sugar before baking.

Provided by Marie

Categories     Dessert

Time 37m

Yield 8 serving(s)

Number Of Ingredients 10

1 quart strawberry, hulled and quartered
1/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
8 tablespoons butter, cold and cubed
2/3 cup half-and-half, plus
1/4 cup half-and-half
8 teaspoons sugar

Steps:

  • 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" thickness and cut out 8 round 3" 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 400° 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 more strawberries.

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