Sensational Strawberry Shortcake Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE



Simply Sensational Low Fat Strawberry Shortcake image

I wanted to make my father a nice dessert for Father's Day this year. My father loves home made cakes and fresh fruit, my girlfriend LOVES strawberries, and my mom, (whose lost over 75 pounds!) can't have high calorie/fat desserts. This was my attempt to make something to that everyone could enjoy! I adapted this from Kraft Food and Family magazine to make it a bit more figure friendly.

Provided by Kozmic Blues

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup skim milk, divided
1/2 cup low-fat sour cream
3 tablespoons sugar
2 1/4 cups Jiffy baking mix
1 (3 1/2 ounce) package fat free sugar-free instant cheesecake pudding mix (vanilla flavored works too)
8 ounces light whipped topping, thawed, divided
4 cups strawberries, washed and sliced
1/3 cup Splenda granular (sugar substitute)

Steps:

  • Preheat oven to 425°F.
  • Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
  • Stir in the dry biscuit mix until well blended.
  • Spread evenly into a greased 9-inch round cake pan.
  • Bake 12-15 minutes or until top is golden.
  • Remove from pan and cool completely on wire rack.
  • Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
  • Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
  • Gently stir in half of the whipped topping until well blended.
  • When cake has cooled, carefully slice in half horizontally to make 2 layers.
  • Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
  • Spread top of strawberries with the pudding mixture and top with the top cake layer.
  • Spread remaining whipped topping on top of cake and top with remaining strawberries.
  • Serve immediately!
  • Please store cake leftovers in refrigerator.

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