Strawberry Shortbread And Cream Recipes

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STRAWBERRIES AND CREAM SHORTBREAD COOKIES



Strawberries and Cream Shortbread Cookies image

Buttery, crumbly strawberry shortbread cookies drizzled with pink strawberry white chocolate

Provided by Ashley

Categories     Dessert

Time 35m

Number Of Ingredients 8

1 cup (226g) unsalted butter, softened
1/2 cup (60g) confectioners sugar
1 tsp vanilla extract
2 1/4 cup (306g) all purpose flour
1/4 tsp fine sea salt
1/3 cup (10g) freeze dried strawberries, crushed
1/2 cup (90g) good quality white chocolate, chopped
3 tsps freeze dried strawberries, pulverized

Steps:

  • In the bowl of a stand mixer, combine the softened butter, confectioners sugar, and vanilla and beat together on medium speed until creamy and combined.
  • Place the mixer speed to low. Add the flour to the butter mixture and beat until the mixture is crumbly and resembles curds.
  • Remove the bowl from the mixer. Add the crushed strawberries and gently mix until the strawberries are mixed in thoroughly.
  • Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 20 minutes.
  • Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
  • Place the cooking sheets into the refrigerator to chill for 45 minutes to an hour. If baking the following day, wrap the cookie sheets with cling film to prevent drying absorbing odors.
  • Preheat the oven to 325 degrees F while the cookies are chilling.
  • Once the cookies are properly chilled, bake for 20-25 minutes or until the edges of the cookies start to turn a light golden brown.
  • Let cool completely on the cookie sheets or on a cooling rack.
  • Place the white chocolate into a microwave safe bowl.
  • Melt the chocolate in 30 second increments in the microwave until only a few lumps of chocolate remain.
  • Remove the bowl from the microwave and stir until there are no longer any lumps.
  • Add in the strawberry powder and mix to combine.
  • Pour the strawberry white chocolate into a piping bag and decorate the cookies as you wish.

STRAWBERRY SHORTBREAD AND CREAM



Strawberry Shortbread and Cream image

In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.

Provided by Melissa Clark

Categories     cookies and bars, parfaits and trifles, dessert

Time 1h

Yield 4 servings, plus extra shortbread

Number Of Ingredients 10

1 cup/225 grams unsalted butter (2 sticks), preferably cultured (European-style), at room temperature
3/4 cup/150 grams granulated sugar
1 egg yolk
1/2 teaspoon fine sea salt
1 vanilla bean, split lengthwise and seeded with the tip of a knife, or 1 tablespoon vanilla extract
1/2 teaspoon orange blossom water or grated orange zest (optional)
2 cups/255 grams all-purpose flour
1 pint strawberries, sliced
Granulated sugar, to taste
1 cup/240 milliliters heavy cream

Steps:

  • Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
  • Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
  • When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
  • Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
  • When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
  • Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
  • Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.

STRAWBERRY SHORTCAKE BITES



Strawberry Shortcake Bites image

This dessert wraps all the flavors of a traditional strawberry shortcake into one bite-size treat. Fresh strawberries, shortbread cookie crumbles and whipped cream come together in these delectable morsels.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 16 bites

Number Of Ingredients 4

1 cup sugar
18 strawberries, 2 stemmed and sliced, 16 left whole with stems
1/2 cup heavy cream
16 shortbread cookies, such as Lorna Doone (about 4 ounces)

Steps:

  • Combine the sugar and 1/2 cup water in a small saucepan and bring to a rolling boil over medium heat. Add the sliced strawberries and continue to cook until the syrup thickens slightly and forms small foamy bubbles, about 5 minutes. Let cool to room temperature, about 30 minutes.
  • Whisk the heavy cream in a medium mixing bowl until it forms soft peaks. Add 1 tablespoon of the strawberry syrup and whisk to firm peaks. Remove the sliced strawberries from the syrup and discard or save for another use.
  • Process the shortbread cookies in a blender or food processor or crush by hand to make fine crumbs. Transfer the crumbs to a plate.
  • Holding one of the strawberries by the stem, dip it into the syrup, let the excess drain off and then dip it into the cookie crumbs. You may need to pat on the crumbs a bit to make sure they adhere to the strawberry. Place the strawberry on a plate. Repeat with the remaining strawberries.
  • Spoon the whipped cream into a piping bag fitted with a small star tip. Pipe a small rosette of whipped cream in the middle of each strawberry. Serve within an hour.

STRAWBERRY & VANILLA SHORTCAKES



Strawberry & vanilla shortcakes image

Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 27m

Yield Make 8

Number Of Ingredients 11

350g self-raising flour , plus extra for dusting
100g butter , cold, cubed
100g caster sugar
1 vanilla pod , seeds scraped
100ml milk , warmed
1 egg , plus a little extra beaten egg for glazing
squeeze lemon juice
1 tbsp icing sugar
227g tub clotted cream
250g strawberry , tickly sliced
strawberry jam (see 'goes well with' for recipe, or buy ready-made)

Steps:

  • Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
  • Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
  • Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium

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 WITH THYME AND WHIPPED CREAM



Strawberry Shortcake with Thyme and Whipped Cream image

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

For the cake layers:
1 cup (2 sticks) unsalted butter
8 large eggs
1 3/4 cups sugar
1/2 teaspoon kosher salt
1 tablespoon thyme leaves
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, divided
For the syrup:
1/2 cup sugar
6 thyme sprigs
For assembly:
1 pound strawberries, hulled, halved or quartered if large, divided
2 cups heavy cream
1/2 cup sour cream
Baby strawberries (optional) and thyme sprigs (for serving)
Special Equipment
2 (8-inch) springform pans, preferably light-colored

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.

STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM



Strawberry Shortcake with Cheesecake Whipped Cream image

I cheat and use prepackaged angel food cake, but I absolutely, always, use fresh fruit and make the whipped cheesecake cream myself. I use a cream cheese whipped cream so that I stays looking nice when it has to sit around on a buffet for a few hours. Since the cream cheese gives it stability you can use WAY less sugar than traditional whipped cream calls for.

Provided by sophie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ½ quarts fresh strawberries, hulled and sliced
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 pint heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (10 inch) angel food cake, cut in cubes
½ quart fresh strawberries, hulled and sliced

Steps:

  • Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
  • Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
  • Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 29.1 g, Cholesterol 74.9 mg, Fat 21.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 281.1 mg, Sugar 8.5 g

STRAWBERRY SHORTBREAD ICE CREAM SANDWICH



Strawberry shortbread ice cream sandwich image

Sandwich spoonfuls of strawberry cheesecake ice cream between two Viennese whirls to make this easy yet indulgent dessert. A perfect summertime sweet treat

Provided by Elena Silcock

Categories     Dessert, Treat

Time 5m

Number Of Ingredients 3

4 scoops strawberry cheesecake ice cream , softened
a few fresh strawberries , finely chopped
8 Viennese whirls (or shortbread biscuits)

Steps:

  • Mix the ice cream with the strawberries and freeze until solid.
  • Sandwich spoonfuls of the ice cream between the biscuits, then eat immediately.

Nutrition Facts : Calories 546 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

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From momontimeout.com


STRAWBERRY SHORTCAKE CUPCAKES - BELLY FULL
2022-06-12 Bake. Transfer the batter to cupcake liners. Bake at 350F for 18 to 22 minutes. Allow to cool completely. Add the frosting. Pipe the frosting in a circle, leaving a hole in the middle. Add the strawberry jam to fill the hole. Top each cupcake with more frosting and fresh strawberries.
From bellyfull.net


STRAWBERRY SHORTCAKE - SWANKY RECIPES
Preheat oven to 350°F. Line a 9 x 11-inch baking pan with foil/parchment paper and grease; set aside. In a separate bowl, combine dry ingredients and whisk; set aside. In a bowl fit with a mixer, cream together shortening and sugar. Add eggs and vanilla extract and beat well.
From swankyrecipes.com


STRAWBERRY SHORTCAKE ICE CREAM RECIPE | SOUTHERN LIVING
Step 1. Place milk, whipping cream, vanilla, salt, and 3/4 cup of the sugar in a medium saucepan; bring to a simmer over medium. Simmer, whisking constantly, until sugar is dissolved, about 3 minutes. Transfer mixture to a medium-size heatproof bowl. Place a piece of plastic wrap directly on surface of mixture.
From southernliving.com


AMERICAN STRAWBERRY SHORTCAKE – CLASSIC RECIPE - WHERE IS MY …
2020-07-08 Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Combine 250 g/ 8.8 oz/ 2 cups flour, salt, baking powder, and icing sugar together. Cut the chilled butter into small cubes and add the cubes to the flour mixture. Stir to coat the butter with the flour.
From whereismyspoon.co


NINJA CREAMI STRAWBERRY SHORTCAKE ICE CREAM
2022-04-14 Whisk until the ingredients are mixed together. In a food processor, puree a handful of fresh strawberries. Measure 1/4 cup pureed strawberries and whisk into the cream cheese/extract/sugar mixture. Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream. Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max ...
From theicecreamconfectionals.com


STRAWBERRY RIPPLE AND SHORTBREAD ICE CREAM - CLOUDY KITCHEN
2017-06-07 Preheat the oven to 150c/300f. Line two baking trays with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the butter and icing sugar until pale. Add the flour and corn starch, and mix until combined.
From cloudykitchen.com


STRAWBERRY SHORTCAKE RECIPE - LOVE AND LEMONS
2020-06-28 First, make the biscuit dough. Whisk together the dry ingredients in a medium bowl. Then, add the coconut oil and use your hands to work it into the dry ingredients until the mixture resembles coarse crumbs. Finally, add the lemon zest, juice, almond milk, and eggs and mix until just combined. Next, shape the dough.
From loveandlemons.com


INA GARTEN JUST SHARED A SUMMERY JUMBO STRAWBERRY SHORTCAKE …
1 day ago Pure Vanilla Extract by Nielsen-Massey $15.95 Buy now. Then, insead of using buttercream or icing like you might with your usual layer cakes, you’ll make some fluffy vanilla-scented whipped ...
From sheknows.com


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Top Asked Questions

How do you make strawberry ice cream?
Ingredients. 1 3 pints fresh strawberries. 2 ½ cup white sugar. 3 2 ¼ cups all-purpose flour. 4 4 teaspoons baking powder. 5 2 tablespoons white sugar. 6 ¼ teaspoon salt. 7 ⅓ cup shortening. 8 1 egg. 9 ⅔ cup milk. 10 2 cups whipped heavy cream Add all ingredients to shopping list.
What is the best way to make Strawberry Shortcake?
(Aka the best part about strawberry shortcake!) I recommend mixing the strawberries and sugar together before you make the biscuits; this gives the strawberries some time to juice up. Use a food processor or pastry cutter to cut the cold butter into the dry ingredients, as detailed in the printable recipe below.
How do you Make Strawberry shortbread vegan?
Whip the double cream to stiff peaks and dollop a good tablespoon in the middle of each shortbread. Slice the strawberries in half along their length and arrange in a circle around the cream. To make this recipe vegan, substitute coconut fat for the butter.
How do you serve strawberries with shortbread biscuits?
Gently fold in the strawberries. To serve, use the cream filling to sandwich the shortbread biscuits together and place onto a serving plate. Dust with icing sugar and garnish with extra strawberries.

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