Strawberry Shortcake Tea Party Popcorn Recipes

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STRAWBERRY-SHORTCAKE PARFAIT POPS



Strawberry-Shortcake Parfait Pops image

Provided by Food Network Kitchen

Time 4h20m

Yield 6 servings

Number Of Ingredients 5

Cooking spray
1 1/2 cups Special K Red Berries cereal
1/2 cup unsweetened shredded coconut
3/4 cup vanilla frozen yogurt, slightly softened
3/4 cup strawberry sorbet, slightly softened

Steps:

  • Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
  • Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
  • Before serving, snip the paper cup and peel it off.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

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

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

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.

STRAWBERRIES & CREAM POPCORN RECIPE - (4.3/5)



Strawberries & Cream Popcorn Recipe - (4.3/5) image

Provided by á-11624

Number Of Ingredients 8

1 cup corn kernels, popped on the stovetop
1 cup lite corn syrup
1 cup granulated sugar
1 (3-ounce) box strawberry jello
2 tablespoons butter
1 bag mini marshmallows
2 ounces butter
1 bag freeze dried strawberries, roughly crushed

Steps:

  • Preheat oven to 300°F. Line two baking sheets with silicone mats. Pour popped corn into an extra large heat-proof bowl, or two large bowls. In a medium saucepan combine corn syrup, sugar, strawberry jello and butter until it comes to a rolling boil. Remove from heat and pour over popped corn. Stir popcorn until most is evenly covered with jello mixture. Transfer popcorn evenly onto baking sheets. In a medium saucepan melt marshmallows and butter and drizzle over popcorn. Bake popcorn for 10 minutes rotating sheets half-way through. Remove popcorn from oven and immediately sprinkle crushed freeze dried strawberries over popcorn, stir to incorporate. Allow to cool break up into pieces and serve.

STRAWBERRY POPCORN



Strawberry Popcorn image

I love to make this slightly sweet snack because there's really nothing like it. The dehydrated strawberries processed with sugar make a pretty-in-pink coating that would be perfect for wedding or baby showers. -Eden Dranger, Los Angeles, California

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 4 quarts.

Number Of Ingredients 6

1/2 cup freeze-dried strawberries
1/3 cup sugar
3/4 teaspoon salt
1/2 cup popcorn kernels
3 tablespoons canola oil
Butter-flavored cooking spray

Steps:

  • Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside., In a Dutch oven over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping., Transfer to a large bowl; spritz with butter-flavored spray. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.

Nutrition Facts :

CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE



Chef John's Classic Strawberry Shortcake image

For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

¼ cup butter
2 cups self-rising flour
¼ cup white sugar, plus more for topping
½ cup milk
¼ cup heavy whipping cream, plus more for brushing
4 pints fresh strawberries, hulled and quartered
½ cup white sugar
¾ cup heavy whipping cream
1 tablespoon white sugar
3 drops vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
  • Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
  • Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
  • Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
  • Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
  • Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 58.8 g, Cholesterol 57.2 mg, Fat 17.9 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 10.8 g, Sodium 457.1 mg, Sugar 29.9 g

SKILLET STRAWBERRY SHORTCAKE



Skillet Strawberry Shortcake image

Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.

Provided by Darcy Lenz

Categories     Desserts     Cakes     Strawberry Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup cold buttermilk
1 large egg yolk
1 teaspoon vanilla extract
12 tablespoons cold unsalted butter, cubed
½ cup sliced strawberries
4 cups ripe strawberries, hulled and quartered
2 tablespoons white sugar
1 medium lemon, zested
1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste
¼ teaspoon vanilla extract

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 42.5 g, Cholesterol 75.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.2 g, Sodium 310.4 mg, Sugar 15.4 g

FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY



Fried Strawberry Shortcake Pops Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, heavy cream, strawberry, vanilla wafer, eggs, oil, popsicle stick, popsicle mold

Provided by Joey Firoben

Categories     Snacks

Yield 6 servings

Number Of Ingredients 9

8 oz cream cheese, 1 block
1 cup powdered sugar
1 cup heavy cream, cold
1 ½ cups strawberry, diced
3 cups vanilla wafer
3 eggs, beaten
oil, for frying
6 sticks popsicle stick
popsicle mold

Steps:

  • In a large bowl, beat the cream cheese and powdered sugar together until smooth.
  • Pour in the heavy cream and beat until the mixture has reached soft peaks.
  • Add in the strawberries and beat until well-incorporated.
  • Pour the mixture into 6 popsicle molds and insert popsicle sticks.
  • Freeze at least 8 hours.
  • Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
  • Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
  • Freeze for another 30 minutes.
  • While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
  • Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
  • Freeze immediately until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 46 grams, Fat 41 grams, Fiber 0 grams, Protein 8 grams, Sugar 34 grams

STRAWBERRY SHORTCAKE TEA PARTY POPCORN RECIPE



Strawberry Shortcake Tea Party Popcorn Recipe image

Provided by sherree

Number Of Ingredients 8

1/2 cup unpopped popcorn kernels
1/4 cup (1/2 stick) butter
1/4 cup white corn syrup (Karo)
1/8 cup water
1 cup granulated sugar
1/4 teaspoon baking soda
3 teaspoons Strawberry flavor
2 drops of Americolor "Electric Pink" food coloring gel or equal

Steps:

  • This recipe can also be doubled successfully. 1. Pop the popcorn kernels. Set aside in 2 large bowls. 2. Over medium heat, melt the butter in a medium sauce pan. 3. Add the corn syrup and water. Stir. 4. Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left undissolved, it can cause the whole batch to crystallize. 5. Bring to a boil and continue to cook until the mixture reaches 235-245 degrees. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesn't the candy will not harden properly. 6. Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat. 7. Add the flavor and food coloring until mixed in. 8. Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly coated.

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