Strawberry Shortcake Milkshakes Recipe 465

STRAWBERRY MILKSHAKE

Steps:

• Place the strawberries, vanilla, and sugar in the blender. Pulse until the strawberries are fine and juicy.
• Add the ice cream and blend until smooth. If the shake is too thick, add the milk and blend again.
• Crumble 4 shortbread cookies into the blender and pulse to combine.
• To serve, pour the shake into two glasses, then top with whipped cream, toasted almonds, and a fresh strawberry. Garnish each glass with a shortbread cookie, or crumble the cookie over the top!

STRAWBERRY SHORTCAKE MILKSHAKE

Steps:

• Place the ice cream, strawberries, milk, sugar, vanilla & pound cake in the blender and blend until smooth. Pour into one or two glasses, serve with whipped cream & more pound cake (optional... but clearly recommended), and enjoy.

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

MOM'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKE MILKSHAKES

Steps:

• Pre-heat the oven to 425.
• In a large bowl whisk together the flour, 3 tablespoons of sugar, baking powder, and salt.
• Using a grater, grate the cold butter into the bowl and then mix with your fingers until coarse crumbles form.
• In a small dish (I like to use my liquid measuring cup), lightly beat together the egg and the buttermilk. Add it to the bowl and stir/fold with a sturdy spatula until just combined (Careful not to overwork the dough! That will make your shortcakes tough instead of tender.).
• Turn the dough out onto a floured surface and gently knead it into a ball. Pat the ball out to about ¾" thick. Cut the dough using a small biscuit cutter (OR whatever you have handy). The size is really your preference but larger will change the bake time. I cut mine into about 1½" circles. Place your shortcake cut-outs onto an ungreased baking sheet about an inch apart (just crowd 'em on there- they don't spread out much).
• Brush the tops of the shortcakes with the beaten egg white and then sprinkle with sugar.
• Bake for 7 minutes (more for larger shortcakes), remove from the baking sheet, and let them cool completely (I ended up with about 28 little shortcakes).
• To make the milkshakes, add 2 cups of the frozen yogurt to the blender. Toss in the strawberries and 1 cup of the milk. Blend until combined. Add 3 of the shortcakes (3 if you went small) and a little more of the milk if needed.
• Blend.
• Top with the whipped cream and additional shortcake crumbles if desired.

STRAWBERRY SHORTCAKE MILKSHAKES RECIPE - (4.6/5)

Steps:

• Clean and hull the strawberries to be used in the shake; place in freezer until needed. For the garnishes, make a 1/2-inch slit on the bottoms of two strawberries. Set aside. Using the rim of your glasses for size, squirt a circle of honey on a small plate. On another small plate, spoon the graham cracker crumbs in a circle. Rim the glasses in the honey, then in the crumbs. Garnish each glass rim with a slit strawberry. Set aside. Blend the cold strawberries and ice cream in a blender, adding a dab of milk if needed. Add the pound cake (or cookies); pulse a couple of times just to blend. Pour into the garnished glasses and top with whipped cream and a few additional crumbs, if desired. ((NOTE--I overfilled one of these, the bottom of the strawberry should not touch the shake mixture.))

STRAWBERRY SHORTCAKE MILKSHAKE RECIPE BY TASTY

Steps:

• Combine the strawberries, vanilla wafers, rum, and strawberry ice cream in a blender. Blend until smooth.
• Top with whipped cream and a strawberry.
• Enjoy!

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.