Strawberries With Brown Butter Shortcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAWBERRIES WITH BROWN BUTTER SHORTCAKE



Strawberries With Brown Butter Shortcake image

This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.

Provided by Kim Severson

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 pounds (6 cups) strawberries, hulled, quartered if large
Zest of 1 orange
1 1/4 cups sugar
1 1/2 sticks plus 1 tablespoon unsalted butter
1 cup plus 2 tablespoons all-purpose flour
4 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
Whipped cream for serving

Steps:

  • Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)
  • Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan's bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.
  • Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.
  • Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture until it has tripled in volume, 4 to 5 minutes.
  • Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.
  • Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.
  • Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 187 milligrams, Sugar 39 grams, TransFat 1 gram

BROWN SUGAR STRAWBERRY SHORTCAKES



Brown Sugar Strawberry Shortcakes image

Provided by Virginia Willis

Categories     dessert

Time 40m

Yield 8 to 10 shortcakes

Number Of Ingredients 11

3 1/2 cupsall-purpose flour, plus more for dusting
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1 cup heavy cream, plus more for brushing
1/2 cup whole milk
Turbinado or raw brown sugar, for sprinkling
2 pints strawberries, hulled and sliced lengthwise
1 tablespoon granulated sugar, or to taste
Whipped cream, for serving

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
  • In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
  • Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
  • For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
  • To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
  • The shortcakes can be stored in an airtight container for up to 2 days.

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE



Chef John's Classic Strawberry Shortcake image

For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

¼ cup butter
2 cups self-rising flour
¼ cup white sugar, plus more for topping
½ cup milk
¼ cup heavy whipping cream, plus more for brushing
4 pints fresh strawberries, hulled and quartered
½ cup white sugar
¾ cup heavy whipping cream
1 tablespoon white sugar
3 drops vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
  • Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
  • Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
  • Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
  • Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
  • Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 58.8 g, Cholesterol 57.2 mg, Fat 17.9 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 10.8 g, Sodium 457.1 mg, Sugar 29.9 g

STRAWBERRIES FOR SHORTCAKE



Strawberries for Shortcake image

This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.

Provided by MARMARL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h

Yield 6

Number Of Ingredients 4

4 cups chopped fresh strawberries
⅓ cup dark corn syrup
¾ cup white sugar
1 lemon, juiced

Steps:

  • Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 47.7 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.7 g, Sodium 29.3 mg, Sugar 35.1 g

MOM'S STRAWBERRY SHORTCAKE



Mom's Strawberry Shortcake image

When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 11

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Strawberry Shortcake You'll Ever Eat Recipe by Tasty image

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

1 ½ cups heavy cream
2 tablespoons loose-leaf Rooibos tea
3 tablespoons powdered sugar
1 lb strawberry
¼ cup granulated sugar
½ teaspoon ground sumac
⅛ teaspoon kosher salt
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 teaspoon baking soda
1 ½ sticks unsalted european-style butter, frozen
1 ¼ cups buttermilk
¼ cup heavy cream
¼ cup turbinado sugar
¼ cup honey

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

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 45m

Yield 4 generous servings

Number Of Ingredients 9

2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract

Steps:

  • Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  • Preheat oven to 450 degrees.
  • Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
  • Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
  • Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
  • Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  • Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

PONCHATOULA STRAWBERRY AND BROWN BUTTER SHORTCAKE



Ponchatoula Strawberry and Brown Butter Shortcake image

Make and share this Ponchatoula Strawberry and Brown Butter Shortcake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs strawberries, hulled & quartered (if large)
1 lemon, zest of (can substitute orange zest)
1 1/4 cups granulated sugar, divided
3/4 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar

Steps:

  • Bring a large saucepan with 1 inch of water to a simmer over medium-high heat. Stir the strawberries, lemon zest and 1/4 cup of the sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on top of the simmering pot (the bottom of the bowl shouldn't touch the water). Reduce the heat to medium-low, and let the strawberries macerate over the simmering water for 20 minutes. Remove the bowl from the pot and refrigerate until chilled. (Note: The strawberry sauce can be made up to 1 day in advance.).
  • Preheat the oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Spray the pan with nonstick spray, then place the round piece of parchment into the bottom of the pan and spray one more time. Sprinkle a couple of spoonfuls of flour into the pan, tap and coat bottom and sides of the pan and discard any excess flour.
  • Cut the 1 1/2 sticks of butter into small pieces and melt in a medium saucepan over medium-high heat. Simmer, whisking often to incorporate any solids that sink to the bottom, until the butter is a golden-amber color and smells nutty, 4 to 6 minutes. Set the butter aside to cool.
  • To prepare the cake: In a large bowl, whisk eggs and 1 cup sugar vigorously for about 2 minutes. The mixture will be bright yellow. Set whisk aside and continue by using an electric mixer to whip the eggs and remaining 1/4 cup sugar on high speed until the mixture is thick and pale in color (4 to 5 minutes more). Reduce speed to low and slowly (adding too quickly will cause mixture to separate) add in the cooled brown butter making sure to scrape in all of the brown bits.
  • Sift flour, baking powder and salt together. Using a whisk, gently fold in one-third of dry ingredients into the batter, then half the buttermilk. Repeat, ending with the last third of the dry mixture. Scrape the batter into the prepared pan. Bake until the cake sides pull away from the pan and a toothpick inserted into the center comes out clean, about 25 minutes. If the cake appears to be browning too quickly, cover lightly with foil in the last 10 minutes of baking. Let cake cool on a wire rack for about 20 minutes before removing from pan. Run a knife around the edge of the pan and invert it onto a wire rack to cool completely.
  • For the Chantilly Cream: Pour the heavy cream into the bowl of a stand mixer, add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
  • Transfer the cake to a plate and slice into wedges. Serve topped with strawberries, sauce and a dollop of Chantilly Cream or slice each wedge in half horizontally and sandwich the halves with strawberries and sauce, then top with cream.

Nutrition Facts : Calories 629.6, Fat 42.3, SaturatedFat 25.5, Cholesterol 220.9, Sodium 196.4, Carbohydrate 58.4, Fiber 2.7, Sugar 41.4, Protein 7.4

STRAWBERRY SHORTCAKE RECIPE BY TASTY



Strawberry Shortcake Recipe by Tasty image

Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream

Provided by Katie Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

1 ¼ lb strawberry, cleaned, hulled, and quartered
3 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon fine sea salt
2 cups all purpose flour
4 tablespoons granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon fine sea salt
6 tablespoons unsalted butter, cold, cubed
1 cup heavy cream, plus 1 1/2 tablespoons, divided
flaky sea salt, for sprinkling
whipped cream, for serving

Steps:

  • Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
  • Preheat the oven to 400°F (200°C).
  • In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
  • Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
  • Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
  • Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
  • Enjoy!

Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams

STRAWBERRY SHORTCAKES WITH BROWN SUGAR BISCUITS AND WHITE CHOCOLATE CREAM



Strawberry Shortcakes with Brown Sugar Biscuits and White Chocolate Cream image

Provided by Deborah Snyder

Yield Makes 8 servings

Number Of Ingredients 20

White chocolate cream
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar
Biscuits
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar*
Strawberries
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms**

Steps:

  • For white chocolate cream:
  • Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
  • Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
  • For biscuits:
  • Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
  • Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
  • For strawberries:
  • Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
  • Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
  • *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
  • **Also called culinary lavender buds; available at many health foods stores and from surfasonline.com.

More about "strawberries with brown butter shortcake recipes"

STRAWBERRY AND BROWN BUTTER SHORTCAKE - RECIPE GIRL®
2011-05-06 Set whisk aside and use electric mixer to whip the eggs & sugar on high speed until the mixture is thick and paled in color (2 to 3 minutes more). Reduce speed to low and slowly add in the cooled brown butter. Make sure you scrape in all of the brown bits too. 5. Sift flour, baking powder and salt together.
From recipegirl.com
Reviews 28
Estimated Reading Time 6 mins
Servings 8-10
See details


STRAWBERRIES WITH BROWN BUTTER SHORTCAKE RECIPE
May 14, 2016 - This recipe came to The Times from David Guas, a New Orleans chef He substitutes a spongecake enriched with browned butter for crumbly shortcake And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering f…
From pinterest.com
See details


STRAWBERRY SHORTCAKE RECIPE - SOUTHERN FOOD AND FUN
2020-07-15 Step 2. Sift together flour, baking powder, salt, and sugars into a large bowl. Cut the butter into small pieces and incorporate into flour using your hands or a pastry cutter. Flour and butter mix should resemble small pebbles. Step 3. Pour in cream and vanilla and stir everything together until the dough is wet, then keep stirring to catch ...
From southernfoodandfun.com
See details


STRAWBERRY SHORTCAKE RECIPE | BY LEIGH ANNE WILKES
2014-06-06 Put flour mixture into a bowl and add in cream and egg that have been mixed together. Stir together with a spatula until a large clump forms. Turn out onto a lightly floured counter and knead just until the dough comes together – about 30 seconds. Pat the dough into a 9 x 6 inch rectangle, 1 inch thick.
From yourhomebasedmom.com
See details


BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
2021-07-24 Pour heavy whipping cream into mixing bowl and beat on medium to medium high speed with the whisk attachment until the cream gets bubbly and starts to thicken. Sweeten and flavor. Add the powdered sugar and vanilla extract. Continue beating on medium-high speed until soft peaks form, being careful not to over beat.
From momontimeout.com
See details


HONEY BUTTER BISCUIT STRAWBERRY SHORTCAKE RECIPE - TODAY
2022-05-04 1. Preheat oven to 400 F. 2. In the bowl of your food processor, pulse flour, baking powder, salt and butter. Whisk cream and honey together in another bowl. Slowly add the honeyed cream to the ...
From today.com
See details


BROWN SUGAR STRAWBERRY SHORTCAKES - ANDREA MEYERS
2012-05-11 In the large bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt. Reserve the remaining ¼ cup of flour. Work the butter pieces in with a dough blender until the butter and flour clumps together in pea-sized lumps.
From andreasrecipes.com
See details


HOMEMADE STRAWBERRY SHORTCAKE - WHIP IT LIKE BUTTER
In bowl combine the granulated sugar and strawberries. Store in a the refrigerator in an airtight container. Steps to make the cake: Pre-heat oven to 325 degrees. Grease and flour the bundt pan or use Baker's Joy Cooking spray or similar. In a large bowl, cream butter and sugar together.
From whipitlikebutter.com
See details


STRAWBERRY SHORTCAKES - ALTON BROWN
Procedure. Heat oven to 450ºF. Line a half-sheet pan with parchment paper and set aside. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Using your fingertips, rub the chilled butter and shortening into the dry goods until the mixture resembles coarse crumbs. Mix in the half-and-half and stir until a ...
From altonbrown.com
See details


STRAWBERRY SHORTCAKE {WITH FRESH STRAWBERRIES} - FAVORITE …
2022-03-27 Cook until the bottoms are golden brown. While the biscuits are baking, slice your strawberries. Take about ¼ of the strawberries and mash them up to release the juices. Add the mashed strawberries back in with the sliced strawberries. Sprinkle sugar over the top, stir, and let rest until ready to serve.
From favfamilyrecipes.com
See details


CLASSIC STRAWBERRY SHORTCAKES - PINT SIZED BAKER
Preheat the oven to 425 deg F. Line a baking sheet with parchment paper. In a food processor, pulse the flour, 3 tablespoons sugar, baking powder, and salt three times just to mix them up. Slice the butter into 1/2 inch pieces and add to the food processor. Pulse until the mixture resembles coarse sand.
From pintsizedbaker.com
See details


ROASTED STRAWBERRY SHORTCAKES WITH BUTTERMILLK BISCUITS
This strawberry shortcake recipe is just SO good! It’s an elevated version of a classic shortcake, with rich buttermilk biscuits, silky cream cheese whip, and caramelized roasted strawberries. But don’t be fooled by these fancy components, because these strawberry shortcakes are so easy and fun to make.
From butternutbakeryblog.com
See details


STRAWBERRY DESSERT RECIPES AND IDEAS - SUGARHERO
1 day ago Easy Strawberry Oatmeal Bars. These Strawberry Crumb bars are a sweet, fruity dessert, perfect for sharing! Fresh Strawberries are the star, supported by layers of crunchy, buttery, and sugary oats. (via Little Sunny Kitchen) Get the recipe!
From sugarhero.com
See details


BROWN BUTTER GRILLED STRAWBERRY SHORTCAKE - THE CARDS WE DREW
Instructions. Slice up 2 lbs of strawberries and sprinkle with 3 tbsp of sugar and let sit in fridge to chill. Make Homemade Whipped Cream or buy store bought whipped cream as desired. In a small mixing bowl mix butter, brown sugar, and cinnamon and blend well, then spread on both sides of the pound cake. Place pound cake on foil and grill for ...
From thecardswedrew.com
See details


STRAWBERRY PANCAKES WITH ROASTED STRAWBERRIES AND BROWNED BUTTER
How to make strawberry pancakes. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup of the milk, the egg, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the brown butter and the roasted strawberries.
From thegingeredwhisk.com
See details


STRAWBERRY SHORTCAKE WITH EASY BUTTER CAKE | CHASING VIBRANCE
2022-03-09 Instructions. Cream butter, sugar, eggs, and vanilla with a blender on low-medium speed. Combine flour, salt, and baking powder in a small bowl. Alternate between adding flour mixture and milk to sugar mixture until well blended. Bake in well greased 9 inch round cake pan at 350 for 30 mins until lightly browned.
From chasingvibrance.com
See details


STRAWBERRIES WITH BROWN BUTTER SHORTCAKE RECIPE | RECIPE
May 14, 2016 - This recipe came to The Times from David Guas, a New Orleans chef He substitutes a spongecake enriched with browned butter for crumbly shortcake And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering f…
From pinterest.com
See details


RECIPE - STRAWBERRY SHORTCAKE - LCBO
1 Preheat oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square cake pan with parchment paper. Set aside. 2 Combine all-purpose and cake flours, light brown sugar, baking powder and salt in a large bowl and whisk to combine.
From lcbo.com
See details


THE BEST STRAWBERRY SHORTCAKE - ONCE UPON A CHEF
Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. Add the pieces of cold butter.
From onceuponachef.com
See details


ALTON BROWN STRAWBERRY SHORTCAKE
2022-06-03 Last but not least, slice and then top the Alton Brown strawberry shortcake with strawberries macerated and whip cream. Alton Brown Strawberry Shortcake Nutrition Facts. Serving Size: 1 Piece (283g) Calories from Fat 259; Calories 485; Total Fat 29g; Saturated Fat 16g; Trans Fat 0g; Cholesterol 99mg; Sodium 322mg; Total Carbohydrates 52g ...
From healthiestfoodrecipes.com
See details


OLD FASHIONED STRAWBERRY SHORTCAKE RECIPE - THERESCIPES.INFO
How to make easy strawberry shortcake Make the biscuits using the Bisquick box recipe or our instructions which adds cold butter for extra tenderness. Bake for 8-10 minutes until g old en brown. While the biscuits are baking, cut the fresh strawberries in halves or quarters.
From therecipes.info
See details


ALTON BROWN STRAWBERRY SHORTCAKE - CHEFS & RECIPES
Alton Brown Strawberry Shortcake Instructions. Start by heating your oven to 450 degrees F. Next, you want to line a half-sheet pan with parchment paper and set it aside. Now, go ahead and combine flour, baking powder, baking soda, sugar, and salt In a large mixing bowl, then with the use of your fingertips, rub both the chilled butter and ...
From chefsandrecipes.com
See details


EASY STRAWBERRY SHORTCAKE COOKIE RECIPE - THE FRESH COOKY
2022-05-15 Using a fork, gently stir into flour mixture, just until blended. Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a sugar cookie dough. Bake in preheated …
From thefreshcooky.com
See details


STRAWBERRY SHORTCAKE - TWO SISTERS
2022-04-19 Mix with a spoon or fork until combined. Add very cold cubed butter to the flour mixture. Using a pastry cutter or your hands, mix the butter into the flour until it is fully combined. Whisk an egg and the buttermilk until egg is mixed. Add the buttermilk/egg mixture to the flour. Stir with a spoon only until combined.
From twosisterscrafting.com
See details


STRAWBERRIES WITH BROWN BUTTER SHORTCAKE RECIPE NYT COOKING
Grease two 8-inch (20 cm) round cake pans and divide the batter between them. Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown. Remove from the oven and cool. Place one cake upside-down on a serving platter and top with half the strawberries. Top with the remaining cake layer and the rest of the strawberries.
From foodnewsnews.com
See details


40 BEST STRAWBERRY DESSERT RECIPES
2022-06-10 Best Strawberry Dessert Recipes. When it comes to easy, popular and unique strawberry desserts, nothing beats these 40 best recipes that range from strawberry pies and strawberry ice cream, to ...
From parade.com
See details


STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside.
From ricardocuisine.com
See details


HOMEMADE STRAWBERRY SHORTCAKE - BAKES BY BROWN SUGAR
2020-07-29 Strawberry Shortcake Fresh Strawberries for Strawberry Shortcake. The strawberries are the easiest part of this dessert. It is only 2 ingredients - strawberries and sugar. The sugar is needed to help draw out the natural juices of the berries. This juice is what sinks into the biscuits and mixes with the whipped cream. Absolutely delicious. The ...
From bakesbybrownsugar.com
See details


EASY STRAWBERRY SHORTCAKE RECIPE - BROWN SUGAR FOOD BLOG
2020-06-08 Preheat the oven to 425 Degrees. Butter a heavy metal dish and set aside. In a large bowl, add the flour, baking powder, sugar, salt, and baking soda and whisk together. Cut the shortening and butter up into small pieces and add to the flour mixture.
From bsugarmama.com
See details


STRAWBERRY SHORTCAKE CUPCAKES RECIPE | TASTES OF LIZZY T
2022-06-10 In a large mixing bowl whisk the dry ingredients together: cake mix, all-purpose flour, granulated sugar, and salt. Slowly, add in water, sour cream, egg whites, vegetable oil, and vanilla extract. Mix until everything has been combined. Add …
From tastesoflizzyt.com
See details


VEGAN BROWN SUGAR STRAWBERRY SHORTCAKE - THANK YOU BERRY MUCH
2021-05-07 The Shortcake: Preheat the oven to 375 degrees F. In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry cutter, cut in the cold vegan butter. You may need to use your hands to incorporate the butter so the dough is a coarse crumbly texture.
From tyberrymuch.com
See details


STRAWBERRY SHORTCAKE RECIPE - MAGNOLIA
Line a baking sheet with parchment paper. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick. Use a floured 2 3/4-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
From magnolia.com
See details


STRAWBERRY SHORTCAKE WITH BUTTERY BISCUITS - JUST PLAIN COOKING
2021-05-14 Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly). While the biscuits are baking, prepare the whipped cream by beating all 3 …
From justplaincooking.ca
See details


EASY STRAWBERRY SHORTCAKE COOKIES RECIPE - MADE WITH A CAKE …
2021-06-05 Strawberry Shortcake Cookies: An easy recipe to make & serve any time of year, especially during the summer! Ready in minutes & using fresh strawberries make this cookie light and refreshing treat that you & others will love! Strawberry Shortcake Cookies: An easy recipe to make & serve any time of year, especially during the summer! Ready in minutes & …
From fantabulosity.com
See details


BROWN BUTTER GRILLED STRAWBERRY SHORTCAKE - HOMERIGHT
Once the grill is ready, place the buttered pound cake onto the grill. Depending on what you just grilled, you may want to put foil over the grill before you put the pound cake on there. Immediately cover with fresh, sugared strawberries and homemade whipped cream and enjoy warm! For full directions and a printable copy of the recipe be sure to ...
From homeright.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make strawberry shortcakes?
Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally. Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix).
What is the best recipe for strawberry cake mix?
1 6 cups sliced fresh strawberries. 2 1/2 cup sugar. 3 1 teaspoon vanilla extract. 4 SHORTCAKE: 5 3 cups all-purpose flour. 6 5 tablespoons sugar, divided. 7 3 teaspoons baking powder. 8 1 teaspoon baking soda. 9 1/2 teaspoon salt. 10 3/4 cup cold butter, cubed.
How do you make shortcake with flour and sugar?
Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together.
What are the best toppings for Strawberry Shortcake?
But a minimal amount of thin syrupy juice is not enough for me. So after we’ve added the sugar, we’re going to cook down some strawberry jam for the ultimate thick and juicy strawberry shortcake topping! A little lemon and vanilla bring out all the tart sweetness of these beautiful berries.

Related Search