Strawberry Shortcake Grahams Recipes

STRAWBERRY GRAHAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture into a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack., In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours., In a small bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. , Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.

GRANDMA'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

STRAWBERRY SHORTCAKE GRAHAMS

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP.
• Set aside 16 strawberry slices. Spoon 2 Tbsp. of the pudding mixture onto each of 16 of the graham squares. Top with remaining strawberries. Cover each with remaining graham squares to make sandwich.
• Top each with 1 reserved strawberry slice. Let stand 5 min. before serving.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

EASY STRAWBERRY SHORTCAKES

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.

STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKE UPDATED

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously spray a 9-inch springform pan with cooking spray, and line pan with parchment paper.
• In a large mixing bowl, beat the egg yolks, honey, vanilla extract, baking soda, and salt together until thoroughly mixed; gently stir in the graham cracker crumbs. In a separate glass or metal bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gently fold the whipped egg whites into the crumb mixture until just combined; do not overmix. Spread the batter into the prepared springform pan.
• Bake in the preheated oven until the cake is golden brown, about 30 minutes. Allow to cool in pan for 10 minutes before running a knife around the edge of the cake to loosen sides. Release the springform pan, and gently remove cake from the bottom; cool completely on a wire rack.
• In a saucepan, combine cardamom pods, clove, sugar, and Zinfandel wine over medium heat, and bring to a boil; reduce heat to a simmer, and cook until thickened, about 3 minutes; mix in the lemon juice. Place strawberries into a bowl, and pour the hot Zinfandel syrup over the berries; chill 2 to 3 hours to blend flavors.
• Freeze a metal mixing bowl and beaters from an electric mixer until ice cold, about 15 minutes. Pour the cold cream into the mixing bowl, and place the cold beaters into the mixer. Beat the cream with the electric mixer set on High just until the cream forms stiff peaks, about 1 minute. Discard the cardamom pods and clove from the strawberries, and top the cake with the strawberries and syrup. Serve with whipped cream.

HOMEMADE STRAWBERRY SHORTCAKES

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.