Strawberry Shortcake Recipe Taste Of Home

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MOM'S STRAWBERRY SHORTCAKE



Mom's Strawberry Shortcake image

When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 11

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional

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.

Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE



Grandma's Old-Fashioned Strawberry Shortcake image

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 16

6 cups sliced fresh strawberries
1/2 cup sugar
1 teaspoon vanilla extract
SHORTCAKE:
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
2 tablespoons heavy whipping cream
TOPPING:
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRY SHORTCAKE SALAD



Strawberry Shortcake Salad image

Spring into Spring with this delightful recipe that transforms the oldie, but goodie dessert (Strawberry Shortcake) into a bright, refreshingly new twist on traditional salad. While the springtime Strawberries and the Shortcake-Herbed Croutons give a pop of sweetness, the spicy arugula and toasted pine nuts give this salad an earthy-balance. With the creamy Gorgonzola, crispy pancetta, and the Strawberry Yogurt Dressing, this is a crowd pleaser at your next potluck and the perfect celebration of spring in a salad bowl! -Adrienne Vradenburg, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 ounces chopped pancetta
1 tablespoon extra virgin olive oil
2 individual round shortcakes, cubed
3 tablespoons minced fresh parsley, divided
1/2 teaspoon kosher salt, divided
1/2 cup strawberry custard-style yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon coarsely ground pepper
4 cups fresh arugula
1 cup fresh strawberries, sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup pine nuts, toasted

Steps:

  • In a large skillet, cook pancetta over medium-high heat until crispy, about 5 minutes. Remove to paper towels to drain. Add olive oil to drippings. Add shortcake cubes; cook, stirring frequently, until golden brown, 3-4 minutes. Transfer to bowl; stir in 2 tablespoons parsley and 1/4 teaspoons salt. , In a small bowl, stir together yogurt, lemon juice, remaining tablespoon of parsley, 1/4 teaspoon salt and pepper. In a salad bowl, toss arugula, strawberries, Gorgonzola, pine nuts, pancetta and shortcake. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 330 calories, Fat 24g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1074mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 12g protein.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

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.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

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