THE BEST CLASSIC STRAWBERRY SHORTCAKE
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
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.
STRAWBERRY SHORTCAKE
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
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.
STRAWBERRY SHORTCAKE
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
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
EASY STRAWBERRY SHORTCAKES
A layered shortcake that brings sunshine to the table no matter what the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
- Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
- Bake 15 to 20 minutes or until golden brown.
- Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
STRAWBERRY SHORTCAKE FOR 2
Make and share this Strawberry Shortcake for 2 recipe from Food.com.
Provided by jrthrmn
Categories Dessert
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice strawberries into bowl.
- Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour.
- Heat oven to 425 degrees.
- Mix remaining ingredients with fork to a soft dough.
- Turn dough onto lightly floured cloth-covered board; smooth dough into ball and knead 8 to 10 times.
- Roll 1/2 in ch thick.
- Cut into two 3-inch circles.
- Place on ungrased baking sheet.
- Bake 10 to 12 minutes.
- Split warm shortcakes; spoon strawberries between layers and on top.
- Serve with Cool Whip.
- Variation:.
- Omit strawberries and sugar. Before baking, brush soft butter on circles; sprinkle brown sugar on tops. Fill and top with sweetened sliced peaches.
Nutrition Facts : Calories 537.6, Fat 16.6, SaturatedFat 6.8, Cholesterol 20.7, Sodium 823.2, Carbohydrate 92.7, Fiber 4.8, Sugar 54.9, Protein 7.1
STRAWBERRY SHORTCAKES FOR 2 (AMERICA'S TEST KITCHEN)
Since there are only two of us in the house (well only 2 humans), I don't like to make desserts because there's SO MUCH. So when I came across this recipe I had to try it. It was delicious and the portions were just perfect for us. From Cooking For Two 2009, America's Test Kitchen
Provided by Twiggyann
Categories Dessert
Time 32m
Yield 2 shortcakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
- In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
- Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
- Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
- Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
- Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
- Cool on wire wrack.
- For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
- For the whipped cream use the last 3 ingredients:.
- Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
- To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Nutrition Facts : Calories 703.2, Fat 42.8, SaturatedFat 25.6, Cholesterol 226.7, Sodium 415.9, Carbohydrate 70.8, Fiber 4, Sugar 32.5, Protein 11.7
STRAWBERRY SHORTCAKE BOMBS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, powdered sugar, vanilla extract, kosher salt, fresh strawberry , vegetable oil, powdered freeze-dried strawberries, powdered sugar, Pillsbury™ Grands! Homestyle Biscuits
Provided by Pillsbury
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the strawberry cream filling: In a medium bowl, whip the cream cheese with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the heavy cream, powdered sugar, vanilla, and salt, and whip on medium-low speed until smooth, about 2 minutes.
- Fold in the pureed strawberries with a rubber spatula until well incorporated. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
- Assemble the strawberry shortcake bombs: Fill a large pot a little more than halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- In a small bowl, mix together the powdered strawberries and powdered sugar until well combined.
- Cut each round of Pillsbury™ Grands! Homestyle Biscuits in half and roll into tight, smooth balls.
- Working with about 4 at a time, fry the dough balls until golden brown and cooked through, 3-5 minutes. Remove from the pot and let drain on a wire rack or paper towel-lined plate while you repeat with the remaining dough.
- Use the tip of the piping bag containing the strawberry cream filling to poke a hole in each dough ball, then fill with the cream.
- Arrange the filled bombs on a serving platter and dust generously with the strawberry powdered sugar. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 646 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 8 grams, Protein 9 grams, Sugar 25 grams
BEST STRAWBERRY SHORTCAKE
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
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.
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- In a food processor, add the flour, sugar, baking powder and pinch of salt. Pulse once to combine. Add the frozen butter diced into 6 pieces. Pulse 10-12 times, until the butter is the size of small peas. Add all of the cream to the feed tube and continue pulsing. The dough will not come together into a ball and that’s okay. Dump the dough onto a floured surface and knead a few times until a dough forms. Pat the dough into a 1/2” thick rectangle. Cut the dough in half to form two square biscuits. Move the biscuits to the prepared baking sheet and brush with extra cream and sprinkle with extra sugar.
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- In a small bowl mix the sliced strawberries with a 1/2 tablespoon of sugar and the lemon juice; set aside.
- In a medium sized bowl combine the flour, baking powder, salt and remaining sugar. Add the cold coconut oil or shortening into the dry ingredients and using your hands work it into the mixture quickly until it resembles a coarse meal. Add in the milk and sour cream and mix the dough with your hands just until combined. Divide dough in half and shape each half into a circle, patting it to about 1/2 inch in thickness.
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