STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM
Categories Cake Milk/Cream Dessert Bake Strawberry Mint Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
- Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
- Make berries and cream:
- Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.
STRAWBERRY SHORTCAKE WITH THYME AND WHIPPED CREAM
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Provided by Anna Stockwell
Categories #CAKEWEEK Cake Strawberry Milk/Cream Birthday Summer Spring Bake Dessert Wedding Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 18
Steps:
- Bake the cake layers:
- Place a rack in middle of oven; preheat to 350°F. Line bottom of pans with parchment paper, leaving sides unlined and ungreased. Melt butter in a small pot over medium heat; set aside.
- Whisk eggs, sugar, and salt in the bowl of a stand mixer. Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check). Transfer bowl to stand mixer and beat on medium-high speed with the whisk attachment until mixture is cooled and tripled in volume, about 5 minutes (when you lift the whisk, mixture should fall back on itself in thick ribbons).
- Transfer melted butter to a medium bowl. Add thyme, vanilla, and 1 cup egg mixture to butter and whisk to combine.
- Transfer remaining egg mixture to a large wide bowl. Sift half of the flour over egg mixture. Using a rubber spatula or large balloon whisk, fold flour gently into egg mixture until almost fully incorporated. Repeat with the remaining flour, then fold in butter mixture with spatula just until incorporated. Gently divide batter between prepared pans; smooth surface.
- Bake cakes until tops are deep golden and centers spring back when pressed lightly, 25-30 minutes. Immediately run a knife around edges and remove springform. Transfer pans to a wire rack and let cakes cool completely.
- Make the syrup:
- Bring sugar, thyme, and 1/2 cup water to a boil in a small saucepan. Let sit until cool, about 30 minutes. Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.
- Assemble the cake:
- Using a serrated knife, trim top of each cake to make them flat. Brush tops with 2-3 Tbsp. syrup per cake, depending on how concentrated you'd like the thyme flavor to be.
- Toss 10 oz. strawberries with1 Tbsp. syrup in a medium bowl and let sit at least 10 minutes or up to 1 hour.
- Meanwhile, whip heavy cream to soft peaks in the bowl of stand mixer fitted with the whisk attachment. Add sour cream and 2 Tbsp. syrup and whip to stiff peaks.
- Transfer 1 cake layer to a platter and top with syrup-macerated strawberries. Top with half of the whipped cream, then place second cake layer gently on the first. Top with remaining whipped cream. Chill to set, at least 1 hour. Just before serving, arrange remaining 6 oz. strawberries, baby strawberries, if using, and thyme over cake.
- Do Ahead
- Cakes can be baked and syrup-soaked, but not assembled, 2 days ahead; wrap layers separately in plastic and chill. Thyme syrup can be made 5 days ahead; chill in a resealable container. Assembled cake can be made 12 hours ahead; chill.
MOM'S STRAWBERRY SHORTCAKE
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
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.
STRAWBERRY SHORTCAKES
This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.
Provided by Divinity Turley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
- Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
- Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
- Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
- Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
- To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 62.9 g, Cholesterol 139.2 mg, Fat 41.7 g, Fiber 3.5 g, Protein 6.9 g, SaturatedFat 25.7 g, Sodium 348.5 mg, Sugar 24.9 g
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