BISQUICK STRAWBERRY SHORTCAKE
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g
BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES
Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven's heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they're meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you'd like.) Although they're best soon after they've come from the oven, here's a baker's trick that makes biscuits a convenience food: Freeze the cut-out dough. When you're ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
- Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
- Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
- Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
- Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
- Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
- To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
SHORTBREAD BISCUIT & CRËME BRULEE WITH STRAWBERRIES
Steps:
- To Prepare Pistachio Shortbread Biscuits: In a medium mixing bowl, using your hands to mix, work powdered sugar into butter; add pistachio paste and ground almonds. Work in salt, baking powder, and flour; add the egg yolks. Dough should be stiff and pliable; add more flour if needed. On a lightly floured work surface, using a rolling pin, roll dough out to approx. 1/2 inch thickness; cut into 4 inch discs. Place discs onto a parchment-lined baking sheet and bake in a preheated 350 degree F oven for 12 to 15 minutes. Cool and reserve. To Prepare CrËme Brulee: In a medium saucepan over medium high heat, bring cream to a boil; remove from heat and add lemon verbena leaves. Cover saucepan and set aside for 5 minutes. When ready, strain cream through a fine mesh sieve to remove lemon verbena leaves. Return cream to the saucepan; over medium high heat, bring to a boil. Remove saucepan from heat. In a small mixing bowl, whisk egg yolks with sugar. Temper a small amount of cream into egg yolk mixture; mix egg yolk mixture with cream in saucepan. Whisk for 2 to 3 minutes. Pour CrËme brulee mixture into 3 inch ring molds that have been covered with foil at the base; place on a baking sheet. Bake at 200 degrees F for 25-30 minutes. To Prepare Strawberry Syrup: In a medium saucepan over medium high heat, bring water to a boil. Whisk sugar into boiling water until dissolved. Add diced strawberries and pectin; mix until well blended. Strain this mixture through a fine mesh sieve. Reserve.
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
STRAWBERRY SHORTBREAD BARS
Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
- Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
- Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
- Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 g
STRAWBERRY CREME BRULEE
Make and share this Strawberry Creme Brulee recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h15m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Place 8 (1 cup) ramekins in a large roasting pan; fill roasting pan with enough hot water to come halfway up sides of ramekins. The hot water keeps the humidity up in the oven, preventing the custards from cracking.
- In a large bowl, whisk together yolks and vanilla until combined, set aside.
- In a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a simmer, whisking frequently; remove pan from heat and stir in white chocolate until melted. Slowly whisk hot cream into yolks until well combined. Evenly sprinkle strawberries into each ramekin and then slowly pour cream into each ramekin, over the strawberries, using a ladle. Bake 40-45 minutes, or until just set.
- Transfer ramekins to a wire rack and cool 30 minutes before transferring to refrigerator to chill completely; about 2 hours. When ready to serve, sprinkle a teaspoon of sugar over each custard, caramelize the top surface using a kitchen torch and serve with strawberries on the side. If you don't have a torch, place ramekins on a baking sheet. Broil for one to two minutes in the oven, until sugar caramelizes, but does not burn.
Nutrition Facts : Calories 538.9, Fat 42.3, SaturatedFat 24.9, Cholesterol 309.7, Sodium 55.9, Carbohydrate 36.2, Fiber 1.6, Sugar 31.1, Protein 5.9
CREAM BRULEE WITH STRAWBERRIES
Make and share this Cream Brulee With Strawberries recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream with vanilla bean or vanilla in heavy saucepan over low heat. Beat eggs and yolks adding white sugar gradually; beat until light and thick. SLOWLY pour CREAM into egg mixture, mixing well.
- Return mixture to heavy sauce pan and cook on low heat, stirring with wooden spoon until mixture coats back of spoon. Do not boil. Remove vanilla bean.
- Pour into shallow 1 ½ quart casserole or individual porcelain ramekins (ovenproof), and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
- At serving time, sieve brown sugar over top, covering custard completely (to about 1/4-inch thickness). Place casserole in pan of crushed ice and place under hot broiler until sugar melts and caramelizes. This may take less than a minute, so watch constantly.
- Chill about 5 minutes in refrigerator to harden sugar crust. To serve, crack crust with back of serving spoon and spoon over bowls of chilled strawberries.
- POACHED PEARS WITH CRÈME BRULEE VARIATION: 6 medium winter pears, 1 1/3 cups sugar, 1/4 cup lemon juice.
- Pare pears, leaving stems on. In 5-quart saucepan, mix 2 cups of water with sugar and lemon juice. Bring to boil, stirring to dissolve sugar.
- Place pears on their side in syrup. Simmer, covered, 15 minutes. Turn pears, simmer, uncovered for 15 minutes longer. Refrigerate overnight in syrup.
- To serve, place pears in individual serving dishes. At table, spoon Crème Brulee over top of pears.
- The Total Woman Cookbook Marabel Morgan.
Nutrition Facts : Calories 416.2, Fat 32.4, SaturatedFat 19.3, Cholesterol 242.1, Sodium 63.1, Carbohydrate 28.8, Sugar 26.3, Protein 4.5
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