Shortcake With Strawberries And Banana Recipes

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
• Beat egg at medium speed with a mixer until foamy.
• Gradually add sugar, beating well.
• Combine flour, baking powder, baking soda, and salt.
• In a separate bowl, combine buttermilk, melted margarine, and vanilla.
• With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 28 minutes.
• Let cool in pan 10 minutes on a wire rack; remove from pan.
• Let cool completely on wire rack.
• Combine yogurt and brown sugar; stir well.
• Using a serrated knife, split cake in half horizontally.
• Place bottom layer, cut side up, on serving plate.
• Spread with half of yogurt mixture, top with strawberries.
• Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
• Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
• Top with remaining layer.
• Sift powdered sugar over cake.
• Serve with whipped cream also, if desired.

STRAWBERRY BANANA BREAD

Steps:

• Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
• In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
• In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
• Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER MIX! Fold in floured covered strawberries.
• Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
• Add the cream of tartar, and beat until stiff.
• Gradually beat in ½ C of sugar at a time until smoothly combined.
• Mix in vanilla.
• Mix in Salt.
• Gently fold in the flour.
• Pour the angel food cake mixture into an angel food tubular pan.*
• Bake for 1 hour and 15 minutes, or until the top is nicely browned.
• Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
• Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
• Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray that.
• In a large mixing bowl, add in the butter and granulated and brown sugar. Mix on medium until combined.
• Add in the brown bananas. Continue mixing on medium until the bananas are incorporated.
• Add in the eggs one at a time and vanilla. Mix until combined.
• Add in the flour and baking soda and mix on low until the flour is somewhat incorporated. Bump the mixer up to medium and mix until combined.
• Place the batter in the 8 inch loaf pan.
• Bake for 1 hour and 8-10 minutes. Place a toothpick in the middle of the loaf and if it comes out clean or with a few small crumbs on it, it's done. If there is still batter on the toothpick, give it a few more minutes and test it again.
• Let cool in the pan for 10 minutes and then turn out onto a cooling rack to finish cooling.
• Puree the 1 cup of strawberries in a food processor. I used my bullet to puree mine. If you're worried there are chunks, strain the puree.
• Place the puree with the water into a medium saucepan. Place over medium heat.
• Place the sugar and cornstarch in a bowl. Mix until the cornstarch blends in with the sugar and there are no lumps.
• Once the strawberry mixture comes to a boil, scoop about 1/2 cup into the sugar mixture and stir. If there are some small lumps, use the strainer and strain the mixture into the saucepan. Let the mixture come back up to a boil and stir constantly. Let it boil for about 5 minutes until the filling covers the back of a wooden spoon and becomes somewhat clear. Let cool.
• In a cold mixing bowl, pour in the heavy cream. Using the whisk attachment, turn the mixer on medium.
• When the cream begins to thicken and starts leaving the whisk strokes, add in the powdered sugar. Bump the mixer up to high and continue whisking until stiff peaks form. When you turn the whisk attachment upside down and the heavy cream still has a nice firm peak that hasn't fell, you're ready. Place in the fridge until ready to use.
• Slice the banana bread in about 1/2 inch slices. Spread a thin layer of butter on one side of the bread and grill on a grill pan over medium heat. It will take about 3 minutes to get the beautiful grill marks. Remove from the pan and let cool.
• Spread the strawberry filling on the side of the banana bread without grill marks. I used a piping bag and cut a small hole to spread the filling on my shortcake.
• Layer 1/4 cup of strawberries on top of the filling.
• Using another piping bag and a 1M tip, fill it with the chilled whipped cream. Pipe the whipped cream on top of the strawberries in a zigzag motion.
• At this point, you can either add a fresh strawberry on the top and serve it or add another slice of banana bread that shows off the grill marks. Place a swirl of whipped cream in the corner of the top piece of banana bread and top with a strawberry.

STRAWBERRY SHORTCAKE BANANA BREAD (VEGAN + GF)

Steps:

• 1. Make Strawberry Reduction: Add chopped strawberries to small saucepan and bring to a boil over medium/high heat. Mash strawberries down as they heat. Turn down to a simmer and cook for 10 minutes until thickened and most of the liquid is gone (you should end up with just under ⅓ cup). Cool to room temperature (put in fridge/freezer to help cool faster). 2. Make Banana Bread: While strawberries are cooling, preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Once strawberries are cooled, add in the rest of the wet ingredients and mix until smooth. 3. Fold in protein powder, oat flour, almond flour and pink salt until just combined. Then, fold in baking powder. 4. Transfer batter to loaf pan and bake at 350 F. for 25-30 minutes until a toothpick comes out with a few moist crumbs and the top is set and cracked. (Mine was perfect after 25 minutes) 5. Let cool completely (10 minutes) before cutting and enjoying! (this allows the almond flour to set) Serve with fresh coconut whipped cream, regular whipped cream, healthier cream cheese frosting, Greek yogurt, coconut yogurt, or icecream! 6. Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!

STRAWBERRY-BANANA PUDDING CAKE

Steps:

• In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours., Remove slow-cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.