Paula Deens Strawberry Shortcake Recipe 55

INDIVIDUAL STRAWBERRY SHORTCAKES

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 SHORTCAKE

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.

PAULA DEEN'S STRAWBERRY SHORTCAKE RECIPE - (5/5)

Steps:

• Directions Slice cake, using a serrated knife, horizontally into 3 equal layers. For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. For assembly: Place 1 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. Top cake with 3 whole fresh strawberries and fresh mint leaves.

PAULA DEEN'S STRAWBERRY POUND CAKE

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.