Strawberry Shortcake Soup Recipes

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

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.

SUMMER STRAWBERRY SHORTCAKE SOUP

Steps:

• Place strawberries in a blender; cover and process until pureed. Add juices and confectioners' sugar; cover and process until smooth. Transfer to a bowl; whisk in wine and sour cream. Refrigerate, covered, until chilled, 1-2 hours. Stir., Serve with sponge cakes, whipped cream and additional strawberries.

OLD- FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
• In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
• In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
• While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
• Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
• Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
• Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
• Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
• Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
• To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
• To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
• Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

SUPER STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release., For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened. , On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely. , In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.

STRAWBERRY SHORTCAKE FROM SCRATCH

Steps:

• Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
• Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
• Top each shortcake with whipped cream and spoon strawberries on top.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
• Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
• Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
• Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
• When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

STRAWBERRY SHORTCAKE

Steps:

• Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature 1 hour.
• Meanwhile, make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Add 1 cup cream and stir with a fork just until dough starts to come together but is still crumbly.
• Turn out dough onto a lightly floured surface and pat into a rough 6-inch square, about 1 inch thick. With a 2 1/2-inch round cutter dipped in flour, cut four biscuits from dough and place them, evenly spaced, on a parchment- lined baking sheet. Gather dough scraps together, fold once, and gently pat into a rectangle; cut out two more biscuits. Whisk egg and remaining 1 tablespoon cream, then brush egg wash over tops of dough rounds. Chill in the refrigerator for 20 minutes.
• Bake until tops are golden brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
• When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half, and place a bottom half on each plate. Top generously with berries and their juice, then with remaining biscuit halves and dollops of whipped cream. Scatter a few more strawberries on top and around each plate.

BEST STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKES

Steps:

• In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving., Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops.

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.