Strawberry Shortcake Iced Coffee Recipes

STRAWBERRY BASIL COFFEE CAKE

Steps:

• For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
• Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

STRAWBERRY SHORTCAKE COFFEE CAKE

Steps:

• Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
• Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
• Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

STRAWBERRY SHORTCAKE DRINK

Steps:

• Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
• Cover and blend until smooth.
• Pour into a glass and garnish with whipped cream and a fresh strawberry.

STRAWBERRY SHORTCAKE ICED COFFEE

Steps:

• Add 7 tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.
• Pour the cold water into the coffee maker.
• Start brewing the coffee.
• After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for coffee to cool somewhat.
• Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together. Refrigerate until coffee is chilled.
• Onced chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.
• Yields: 58 ounces of iced coffee.
• Note: Prep time and cook time may vary. Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.
• *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker. Place 3 tablespoons of the gound coffee inside your paper-lined basket. Start brewing the coffee. Once the coffee is done brewing, set the coffee pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee. Note: Double the recipe to make 2 trays of coffee ice cubes.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

STRAWBERRY SHORTCAKE FILLING

Steps:

• Cut 1/3 of the strawberries in half. Combine halved and whole strawberries, sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
• Puree 1/3 of the sauce mixture carefully in an electric blender. Mix into the remaining sauce.

STRAWBERRY ICED COFFEE

Steps:

• Put ice creams in a rocks glass.
• Pour in the coffee.
• Spoon whipped cream on top.
• Pour syrup over cream.
• Garnish with the strawberries.