STRAWBERRY SHORTBREAD SHORTCAKE
Crisp chocolate shortbread makes a delectable base for this dazzling shortcake recipe.-California Strawberry Advisory Board, x, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in flour and chocolate. Form dough into two balls (one slightly larger than the other.) , On a floured surface, roll balls into 7-in. circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork. , Bake at 350° for 25-30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into eight equal wedges. Cool on racks. To assemble, place circle on a serving plate. Top with whipped cream and strawberries. Set wedges into the cream at an angle, points toward center. Cut into wedges.
Nutrition Facts :
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 SHORTBREAD COOKIES
Sparkly Strawberry Shortbread Cookies are pretty in pink with a burst of berry flavor. Sparkling sugar adds a sweet crunch to this fab strawberry cookie!
Provided by Sue Moran
Categories Dessert
Time 2h25m
Number Of Ingredients 7
Steps:
- Line baking sheets with parchment paper.
- Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
- Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
- Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 350F
- Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
- Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
- Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.
Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 2 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
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
SHORTBREAD WITH STRAWBERRIES
Lightly sweet, delicately flavoured and beautifully buttery!
Provided by Nancy Anne Harbord
Number Of Ingredients 8
Steps:
- Preheat the oven to 230c. Powder oats in a blender. Add the flour, cornflour, sugar and salt and pulse to combine. Add the butter/coconut fat and mix on low speed until a dough forms. I used a high-powered blender and this worked perfectly - the dough came together in less than a minute.
- Lightly flour a work surface and roll out just over 1cm thick. Cut out shapes with a biscuit cutter (I used one about 6cm wide). Transfer to a baking tray - it does not need to be either greased or non-stick.
- Bake for 5 minutes, then turn the oven down to 120c. Bake for a further 10-15 minutes longer, until the edges turn lightly golden. Turn off the oven, prop open the oven door a little with a wooden spoon and leave the shortbread to dry until it is pale golden in the centre (about an hour). Cool on a wire rack.
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3.9/5 (15)Calories 84 per serving
- Snip any large pieces of fruit in the strawberry preserves. In a large bowl beat butter, strawberry preserves, and almond extract with an electric mixer on medium speed until well combined. Transfer butter mixture to a sheet of plastic wrap; shape mixture into a 6-inch log. Wrap and freeze for 1 to 2 hours or until firm.
- Preheat oven to 325°F. In a large bowl stir together flour, granulated sugar, and salt. Add butter mixture, breaking or cutting log if necessary to fit in bowl. Cut butter mixture into flour mixture with a pastry blender until mixture resembles fine crumbs and starts to cling together. Knead dough until smooth; form dough into a ball. (Dough will eventually come together during kneading from the warmth of your hands.)
- Divide dough in half. Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out dough rounds or squares with a scalloped-edge 1-1/2- to 2-inch cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
STRAWBERRY-LEMON SHORTBREAD BARS RECIPE | MYRECIPES
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- Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
- Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
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- In a high speed blender, add the strawberries, maple syrup, lemon juice and 1/4 cup water. Process on high for about 1 minute, or until ingredients are well blended (Note: you may need to add 1 or 2 additional tablespoons of water if the strawberries are not thawed enough).
- Add the remaining 1/2 cup water, vanilla, oats, walnuts, dates and pinch of salt to the cleaned blender container and process on high speed until mixture is smooth and creamy, about 1 minute. Add the ice and process again for about 20 seconds.
STRAWBERRY SHORTBREAD CAKE - IN FINE TASTE
From infinetaste.com
- For Cake 1. Pre-heat oven to 350 degrees. Lightly grease an 8-inch round metal cake pan and cover bottom with parchment paper. 2. In a medium-size mixing bowl, cream together butter and sugar. Add vanilla and blend in. Add eggs and gently whip to incorporate. 3. Sift flour and blend just until flour disappears. (Don't over mix or cake will be tough.) 4. Pour cake batter into prepared pan. Bake for 25 minutes at 350 degrees. Check to see if cake lightly springs back. Remove from oven. 5. Wait about 15 minutes, then carefully invert cake onto cooling rack.
- For Strawberries 1. Rinse strawberries and remove stems, then lice strawberries vertically. 2. Sprinkle strawberries with sugar; set aside. For Whipped Cream 1. Whip cream with electric mixer until it begins to thicken Add sugar and vanilla and continue beating until stiff peaks form. 2. Refrigerate until ready to assemble.
- To Assemble Cake 1. On a cake plate, place shortbread cake face down. Spoon large dollops of whipped cream over cake and spread close to edges. 2. Gently spoon strawberry mixture over whipped cream. Garnish with small mint leaves if desired. 3. You can refrigerate this cake up to 2 hours before serving. To serve, cut in pie-shaped wedges.
STRAWBERRY SHORTBREAD RECIPE - BBC FOOD
From bbc.co.uk
- For the shortbread, place the butter, flour, icing sugar and egg yolk into a food processor and pulse until the mixture comes together as a dough.
- Turn the dough out onto a lightly floured surface and roll out to 0.5cm/¼in thick. Use a pastry cutter to cut rounds out of the dough and place onto a non-stick baking sheet.
STRAWBERRY LEMONADE SHORTBREAD COOKIES RECIPE | WE ARE NOT ...
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- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter, sugar, and salt on medium-high speed until light and fluffy, 3-5 minutes. Mix in strawberry extract and vanilla extract.
- With mixer running on low speed, add flour and crushed freeze-dried strawberries to butter mixture and beat to just blend, taking care not to over-mix.
- Divide dough in half and place each half on large pieces of plastic wrap. Fold plastic wrap over dough to completely cover and use your hands to roll the dough into a smooth log, about 2" in diameter. Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.
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- Add butter and icing sugar to the bowl of a standing mixer or handheld mixer and beat until smooth. Mix in the vanilla, then add in the flour and pinch of salt.
- Use a blender or food processor to grind the freeze dried strawberries into a fine powder (it's okay if there are some larger pieces or seeds). You can also place the strawberries in a ziploc bag then roll over them with a rolling pin.
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- Press crust into prepared pan. Bake at 350 degrees F for 20-25 minutes or until crust begins to brown around edges. Remove from oven and cool completely.
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From kingarthurbaking.com
- Preheat the oven to 350°F. Lightly grease a 9" square or 9" round springform pan., To make the crust: Put all the ingredients in a mixing bowl and beat at medium speed until the dough comes together; this could take up to 2 minutes.
- If the dough won't come together, drizzle in a teaspoon of milk at a time until it does., Pat the dough into the bottom of the prepared pan, and prick it all over with a fork.
- Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden.
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- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large bowl, combine all crust ingredients and using two forks or a handheld electric mixer on low, cut the butter into the dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and hard-pack it with a spatula to create an even, uniform, flat crust layer.
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- Place the sugar and the freeze-dried strawberries in the bowl of a food processor and process until freeze-dried strawberries are pulverized, about 30 seconds.
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