Strawberry Shortcake From Scratch Recipes

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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.

OLD FASHIONED STRAWBERRY SHORTCAKE



Old Fashioned Strawberry Shortcake image

Old fashioned, made from scratch strawberry shortcake.

Provided by MALIA2

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream

Steps:

  • Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
  • Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g

CLASSIC STRAWBERRY SHORTCAKE



Classic Strawberry Shortcake image

A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
Fine salt
4 tablespoons cold unsalted butter, cut into small pieces
1 1/3 cups heavy cream, plus more for brushing
1 large egg
1/4 cup honey
One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
1/3 cup mint leaves, torn, plus more for garnish

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
  • Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
  • While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
  • To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.

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.

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

HOMEMADE STRAWBERRY SHORTCAKES



Homemade Strawberry Shortcakes image

If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you've been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that's perfect on any sunny day.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 11

2 bags (10 oz each) Cascadian Farm® frozen organic strawberries, thawed (do not drain)
1/4 cup granulated sugar
1/3 cup butter, chilled, cut into small pieces
2 1/2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 egg yolk, slightly beaten
1 teaspoon granulated or coarse decorating sugar
3/4 cup whipping cream

Steps:

  • Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
  • In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
  • Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
  • Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
  • In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g

EASY STRAWBERRY SHORTCAKES



Easy Strawberry Shortcakes image

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

1 quart strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Butter or margarine, softened
Cream or sweetened whipped cream

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 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 SHORTCAKE FROM SCRATCH



Strawberry Shortcake from Scratch image

Make and share this Strawberry Shortcake from Scratch recipe from Food.com.

Provided by Mrs. Hughes

Categories     Dessert

Time 40m

Yield 10 biscuits, 10 serving(s)

Number Of Ingredients 14

1 1/4 cups unbleached flour
3/4 cup whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 tablespoons sugar
1/2 cup take control margarine (keep in freezer)
1/2 cup fat-free half-and-half, plus
1 -2 tablespoon fat-free half-and-half
2 cups strawberries, sliced
2 tablespoons brown sugar
1 teaspoon vanilla extract
5 cups sliced strawberries
10 tablespoons light whipped topping (about 2 cups)

Steps:

  • Preheat oven to 425°F.
  • In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
  • Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
  • Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
  • Turn onto a lightly floured surface and knead gently 4 or so times.
  • Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
  • Bake until nicely brown, about 12-14 minutes. Let cool.
  • Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
  • Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.

Nutrition Facts : Calories 201.7, Fat 6, SaturatedFat 1.7, Cholesterol 0.8, Sodium 340.3, Carbohydrate 34.4, Fiber 3.4, Sugar 12.1, Protein 4

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From stressbaking.com


5 INGREDIENTS AND 10 MINUTES = AWESOME STRAWBERRY SHORTCAKE
2018-08-10 This strawberry shortcake recipe falls squarely into the maximum-return-for-minimum-investment category. Five ingredients and only five to 10 minutes of actual work for a simple dessert that will be better than most of the stuff you can get at the store. It starts out with a standard 2-ingredient biscuit recipe: stir together equal parts heavy ...
From seriouseats.com


STRAWBERRY SHORTCAKE MUFFINS - JULIA'S CUISINE
2022-05-27 Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease or line with paper liners 12 medium sized muffin cups. Combine dry ingredients – In a large mixing bowl, whisk together the flour, baking powder and salt. Add butter to dry ingredients – Add cold butter cut into small pieces.
From juliascuisine.com


ONE LAYER STRAWBERRY SHORTCAKE CAKE - SALLY'S BAKING ADDICTION
2019-05-23 The cake is tight like pound cake, but not dense. It’s velvet soft and practically creamy. You only need 1 mixing bowl. Sift the dry ingredients, including the sugar, into the bowl. Sifting with a fine mesh strainer is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals.
From sallysbakingaddiction.com


STRAWBERRY SHORTCAKE RECIPE FROM SCRATCH - GIRL. INSPIRED.
2020-05-15 Sprinkle with 1/4 cup (per quart) of granulated sugar and stir. Let rest for 5-10 minutes. Whisk or use the whisk attachment of a food mixer to whip the heavy cream. Add the 2 tbsp of powdered sugar in the final seconds of whisking. Slice warm shortcake biscuits in half and layer with sweetened strawberries and whipped cream.
From thegirlinspired.com


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