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 RECIPE BY TASTY
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
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 ICE CREAM CAKE RECIPE BY TASTY
Everyone loves ice cream cakes, especially ones that bring the nostalgia. This cake is not only easy to make, it's easy to swap in your favorite flavors-we went with strawberry shortcake for classic summer vibes.
Provided by Bella Lopez
Categories Desserts
Time P1D
Yield 10 Servings
Number Of Ingredients 6
Steps:
- Line a 9-inch square glass baking dish with plastic wrap.
- Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
- Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
- One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
- In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
- Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
- When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8-10 pieces and serve immediately.
- Enjoy!
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
- To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
- For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
- For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
- To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Make and share this Strawberry Shortcake Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the cake:.
- Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper.
- Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions.
- Divide the batter between the cake pans and bake for the time given on the cake mix box.
- Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely.
- For the filling:.
- Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together.
- Assemble:.
- Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm.
- Decorate:.
- Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture.
- Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully.
- Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake.
- Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake.
- Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry.
- Serve immediately.
- Tip:.
- Line your pan with plastic wrap to help unmold it later.
Nutrition Facts : Calories 373.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 14.4, Sodium 418.6, Carbohydrate 63.5, Fiber 1.4, Sugar 30.4, Protein 4.5
STRAWBERRY ICE CREAM CAKE
Here's an easy, quick cake that tastes great during the long hot summers.
Provided by Patsy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 14
Number Of Ingredients 5
Steps:
- Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
- Mix cream cheese and confectioner's sugar until light and fluffy.
- About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 69.6 g, Cholesterol 27.4 mg, Fat 8.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 284.9 mg, Sugar 60.4 g
EASY AND TASTY STRAWBERRY SHORTCAKE
This comes from Chic & Easy, a new show by Food Network. I made this tonight and it hardly took any time at all. The entire family ate it up.
Provided by invictus
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
- Place a metal bowl and beaters in the freezer during shortcake cooking time.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
- 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.
Nutrition Facts : Calories 667.6, Fat 44.8, SaturatedFat 27.5, Cholesterol 163, Sodium 511.6, Carbohydrate 61.2, Fiber 3.4, Sugar 22.7, Protein 7.5
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h50m
Yield 10
Number Of Ingredients 5
Steps:
- Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes.
- Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside.
- Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
- Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 29.6 g, Cholesterol 112.9 mg, Fat 16.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 202 mg, Sugar 18.3 g
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