Strawberry Short Torte Recipes

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STRAWBERRY TORTE



Strawberry Torte image

This beautiful swirled torte is almost too pretty to eat. Almost.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

Unsalted butter, for pan
8 extra-large eggs, room temperature, separated
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

Steps:

  • Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
  • In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
  • Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
  • Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
  • Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
  • Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

STRAWBERRY TORTE



Strawberry Torte image

German Erdbeerkuchen (strawberry cake) with vanilla pudding

Provided by Maike

Categories     Baked Goods     Dessert

Time 1h10m

Number Of Ingredients 14

1 stick butter (unsalted, room temperature)
½ cup sugar (granulated)
3 large eggs
1 teaspoon vanilla extract
¼ cup milk
1¼ cup flour (all purpose)
¼ teaspoon salt
1 tablespoon baking powder
1 package instant pudding mix
1 ½ cup heavy whipping cream
½ cup sugar
½ cup water (divided)
1 tablespoon cornstarch
4 cups strawberries (sliced)

Steps:

  • Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising.
  • Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes.
  • Reduce the speed to low and add in one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg.
  • Slowly add the milk into the batter. Beat on low until the milk is well combined.
  • Add the flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
  • Pour batter into the tart pan. Use a spatula to spread the batter evenly.
  • Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely.
  • Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside.
  • Use a small bowl and whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside.
  • Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water.
  • Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside.
  • Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake.
  • Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.

Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 200 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.

Provided by Mary Nolan

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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.

EASY STRAWBERRY SHORTCAKE



Easy Strawberry Shortcake image

This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!

Provided by Amy Trombley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 4

1 quart fresh strawberries, sliced
¼ cup white sugar
1 (12 ounce) package prepared sponge cake dessert cups
1 (7 ounce) can whipped cream, or to taste

Steps:

  • Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
  • Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

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

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

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

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

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.

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.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 9

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

SLAB STRAWBERRY SHORTCAKE



Slab Strawberry Shortcake image

Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 16

Number Of Ingredients 12

3 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter, cut in pieces
2 eggs, slightly beaten
2 cups heavy whipping cream
1 quart (4 cups) strawberries, sliced
1/4 cup granulated sugar
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
  • Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
  • When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g

STRAWBERRY SHORTCAKE CAKE



Strawberry Shortcake Cake image

This simple and utterly delicious 13x9 strawberry shortcake cake is the epitome of summer, and we just can't seem to get enough of it. Start with a box of Betty's buttery yellow cake mix and watch this summertime sensation come to life. Once the cake is perfectly golden brown, layer with a homemade cream cheese frosting and top with sweetened strawberries. The combination of the fluffy topping and juicy berries makes for a crowd-friendly dessert you can bet will star at any potluck.

Provided by Jessica Walker

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs as called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh strawberries, sliced
1 container (13.5 oz) strawberry glaze

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
  • Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
  • In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
  • In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 47 g, TransFat 0 g

STRAWBERRY SHORTCAKE FROM SCRATCH



Strawberry Shortcake from Scratch image

This strawberry shortcake is delicious! I cooked it and everyone loved it!

Provided by heardy33

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
½ cup white sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter
⅔ cup milk
1 cup heavy cream
¼ cup confectioners' sugar

Steps:

  • Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
  • Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
  • Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
  • Top each shortcake with whipped cream and spoon strawberries on top.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 64.6 g, Cholesterol 97.2 mg, Fat 31.3 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 19.3 g, Sodium 467.8 mg, Sugar 28.2 g

STRAWBERRY CUSTARD TORTE



Strawberry Custard Torte image

"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
Sliced fresh strawberries and mint leaves, optional

Steps:

  • Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

Nutrition Facts :

STRAWBERRY TORTE



Strawberry Torte image

This luscious dessert is perfect for the beginner and looks like a masterpiece!! As a light dessert, it's ideal after a big meal! This recipe is from In Good Taste by Elms College.

Provided by sharflan

Categories     Dessert

Time 1h40m

Yield 1 torte, 10-12 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/2 cup sugar
4 egg yolks
1 cup flour, all-purpose
1/3 cup milk
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
4 egg whites
1 cup sugar
walnuts
2 cups whipping cream, sweeten to taste
1 quart strawberry, cleaned and hulled

Steps:

  • Preheat the oven to 325°F.
  • *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
  • Cream the butter and the 1/2 cup of sugar.
  • Add the egg yolks and vanilla, mixing well.
  • In a seperate bowl, mix together the flour, salt and baking powder.
  • Blend the dry ingredients and milk alternately into the butter mixture.
  • Pour the batter into the prepared pan and set aside.
  • With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
  • Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
  • Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
  • *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
  • Cool the torte completely.
  • Whip the cream and sweeten to taste.
  • *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
  • Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
  • This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!

Nutrition Facts : Calories 460.1, Fat 29.1, SaturatedFat 17.6, Cholesterol 166.3, Sodium 214.9, Carbohydrate 46.5, Fiber 1.6, Sugar 33.1, Protein 5.5

STRAWBERRY TORTE



Strawberry Torte image

This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!

Provided by quotFoodThe Way To

Categories     Cheesecake

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
1 pint all-purpose whipping cream
2 (7 ounce) packages ladyfingers
16 ounces frozen strawberries
1 tablespoon cornstarch

Steps:

  • Whip cream cheese, sugar, and vanilla together.
  • In seperate bowl, whip all-purpose cream until stiff peaks form.
  • Fold whipped cream into cream cheese mixture.
  • Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
  • Pour 1/2 of filling into pan, then a layer of Lady Fingers.
  • Top with remaining filling.
  • Topping:.
  • Strain berries and set aside, reserving juice.
  • In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
  • Spread strawberries on top.
  • Refrigerate and serve when throughly chilled, removing springform pan.

Nutrition Facts : Calories 415.4, Fat 26.8, SaturatedFat 16, Cholesterol 204.6, Sodium 141.9, Carbohydrate 38.3, Fiber 1.1, Sugar 22.9, Protein 6.5

FROZEN STRAWBERRY TORTE



Frozen Strawberry Torte image

"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 7

2 cups fresh strawberries, divided
1/4 cup sugar
1/2 cup fat-free milk
3 drops red food coloring, optional
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1 loaf (13.6 ounces) reduced-fat pound cake

Steps:

  • In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake., Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.

Nutrition Facts : Calories 175 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 2g protein.

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

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