SENSATIONAL STRAWBERRY SHORTCAKE
This pretty strawberry dessert really hits the spot on a hot summer day.
Provided by Brent BeSaw
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
- Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
- Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
- Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
- Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
- Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 58.2 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 10 g, Sodium 442.9 mg, Sugar 30.9 g
SIMPLY SENSATIONAL STRAWBERRY SHORTCAKE
The perfect ending to a perfect day? A Simply Sensational Strawberry Shortcake. The perfect way to make it? We've got a step-by-video to show you how.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F...
- Whisk sour cream, 1/2 cup milk and 3 Tbsp.sugar in large bowl until blended.Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
- Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP, then strawberry mixture.
Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
SENSATIONAL STRAWBERRY SHORTCAKE
I love to pick strawberries in the morning, then make this shortcake in the afternoon. This pretty dessert really hits the spot on a hot summer day.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, gently combine strawberries and 1/2 cup sugar; refrigerate until serving., Combine the flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks. Stir into crumb mixture just until moistened. Press into two greased 9-in. round baking pans. , In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. , Bake at 300° for 40-45 minutes or until golden brown. Cool 10 minutes before removing from pans to wire racks. (Layers will be thin.) Cool completely., Place one cake layer on a serving plate. Top with half of whipped cream and strawberries. Repeat layers.
Nutrition Facts :
SENSATIONAL STRAWBERRY SHORTCAKE
This pretty strawberry dessert really hits the spot on a hot summer day.
Provided by Brent BeSaw
Categories Strawberry Desserts
Time 2h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
- Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
- Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
- Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
- Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
- Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 58.2 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 10 g, Sodium 442.9 mg, Sugar 30.9 g
SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE
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
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.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
SENSATIONAL STRAWBERRY SHORTCAKE
Celebrate berry-picking season the old-fashioned way-with a homemade shortcake topped with creamy goodness and freshly sliced strawberries.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Whisk sour cream, 3 Tbsp. sugar and 1/2 cup milk in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray.
- Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
- Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
- Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY
There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.
Provided by Tiffany Lo
Categories Bakery Goods
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
- While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
- Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
- In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
- Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
- Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
- Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
- Preheat the oven to 375°F (190°C).
- Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
- Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
- Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
- Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
- When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
- Enjoy!
- RECIPE BY: Codii Lopez
- Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.
Nutrition Facts : Calories 599 calories, Carbohydrate 96 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, Sugar 39 grams
SENSATIONAL STRAWBERRY SHORTCAKE
Number Of Ingredients 11
Steps:
- In a bowl, gently stir strawberries and 1/2 cup sugar chill. Meanwhile, in another bowl, combine 1/4 cup sugar, flour, baking powder, salt and nutmeg cut in butter until crumbly. Combine milk and egg yolks mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form spread over dough. Sprinkle with remaining sugar. Bake at 300° for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to wire rack. (Layers will be thin.) Cool completely. Place one cake layer on a large serving plate spread with half of whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired. Editor's Note: This dessert is best when served the same day as prepared.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE
Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, stir together berries, sugar, and lemon juice.
- Let sit 30 minutes to an hour.
- Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
- In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
- Fold mascarpone mixture into whipped cream mixture.
- To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
- Repeat with another lady fingers, laying across in the other direction.
- Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.
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