Strawberry Shortcake With A Twist Recipes

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THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

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.

STRAWBERRY SHORTCAKE WITH A TWIST



STRAWBERRY SHORTCAKE WITH A TWIST image

Categories     Salad     Fruit     Dessert     Bake     Fourth of July     Quick & Easy     Low/No Sugar     Backyard BBQ

Yield 6 Servings

Number Of Ingredients 12

For strawberries
2 lbs of strawberries (quartered and washed)
1 tbsp of your favorite honey
2 tsp lemon zest
2 tbsp fresh basil leafs diced
Sprigs of basil to put on top of the strawberries
For biscuits
2 cups bisquick
1/2 cup sugar or 1/4 cup honey
2 tbsp fresh mint leafs diced
3 tbsp unsalted butter melted
2/3 cup milk

Steps:

  • It's best to make the biscuits first then while they are baking prepare the strawberries Biscuits Combine the bisquick and sugar then add the melted butter and mix it well. Next add the mint leafs and mix them as well Next add the milk a little at a time mixing Flour hands and work the dough until it's 1/2 in thick then use either a cutter or a glass to cut the biscuits. Butter a pan and bake for 12-18min at 450 degrees F Strawberries 1/4 and wash the strawberries (keep them wet) Add the basil and toss Add lemon zest and toss Add honey and toss Chill as long as you can Serve Cut the biscuits in 1/2 place bottom on plate or in a bowl and pile strawberries on top. Dice the top of the biscuit and place pieces on top of strawberries. Add at least two basil leafs on top

TWISTED STRAWBERRY SHORTCAKE



Twisted Strawberry Shortcake image

Our Twisted Strawberry Shortcake looks a lot like a trifle-layered with fresh berries, pudding, citrusy angel food cake and white chocolate.

Provided by My Food and Family

Categories     Shortcake

Time 50m

Yield 15 servings, 2/3 cup each

Number Of Ingredients 7

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk
2 cups thawed COOL WHIP Whipped Topping
1 (12 oz.) prepared angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 oz. BAKER'S White Chocolate, grated

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
  • Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
  • Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.9728 g, Sugar 0 g, Protein 4 g

TWISTED STRAWBERRY SHORTCAKE



Twisted Strawberry Shortcake image

Make and share this Twisted Strawberry Shortcake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 7

2 (85 g) packages Jello Instant Vanilla Pudding Mix
4 cups cold milk
2 cups thawed Cool Whip Topping
1 (284 g) package store-bought angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice or 1/3 cup orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares baker's white chocolate, grated

Steps:

  • Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.
  • Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers or remaining cake cubes, pudding mixture, strawberries and chocolate.
  • Refrigerate at least 30 minutes or until ready to serve.
  • Baker's semi-sweet chocolate also works well in this recipe. To easily grate chocolate, microwave unwrapped squares on medium 15 seconds before grating.

Nutrition Facts : Calories 149.9, Fat 6.4, SaturatedFat 3.9, Cholesterol 23.3, Sodium 223.5, Carbohydrate 20.9, Fiber 0.5, Sugar 13.6, Protein 2.9

THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Strawberry Shortcake You'll Ever Eat Recipe by Tasty image

There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.

Provided by Tiffany Lo

Categories     Bakery Goods

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 ½ cups heavy cream
2 tablespoons loose-leaf Rooibos tea
3 tablespoons powdered sugar
1 lb strawberry
¼ cup granulated sugar
½ teaspoon ground sumac
⅛ teaspoon kosher salt
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 teaspoon baking soda
1 ½ sticks unsalted european-style butter, frozen
1 ¼ cups buttermilk
¼ cup heavy cream
¼ cup turbinado sugar
¼ cup honey

Steps:

  • Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
  • While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
  • Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
  • In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
  • Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
  • Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
  • Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
  • Preheat the oven to 375°F (190°C).
  • Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
  • Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
  • Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
  • Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
  • When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
  • Enjoy!
  • RECIPE BY: Codii Lopez
  • Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.

Nutrition Facts : Calories 599 calories, Carbohydrate 96 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, Sugar 39 grams

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

SUPER-EASY STRAWBERRY SHORTCAKE



Super-Easy Strawberry Shortcake image

A co-worker assembled this delicious cake for a birthday party. She said she couldn't say she made it because all she did was cut the strawberries and added sugar. Once it's done, you can have this yummy cake in 30 seconds!

Provided by tamzie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 8h10m

Yield 6

Number Of Ingredients 4

1 (16 ounce) package frozen strawberries
⅓ cup white sugar
1 (9 inch) angel food cake, sliced
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
  • Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 52.5 g, Fat 9.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 433.8 mg, Sugar 19.7 g

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.

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.

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From parade.com


STRAWBERRY SHORTCAKE RECIPES: 14 WAYS TO MAKE THE CLASSIC DESSERT
2020-07-02 For some, it’s a flaky, buttery biscuit split in half and doused in macerated strawberries and whipped cream. For others, it’s fresh strawberries and dense cream sandwiched between towering layers of vanilla sponge cake. For others yet, it’s a cartoon character that was popular in the 1980s. It’s most likely that the first strawberry ...
From huffpost.com


RECIPE FOR STRAWBERRY SHORTCAKE - THERESCIPES.INFO
The Original Bisquick® Strawberry Shortcakes Recipe - Food.com trend www.food.com. In medium bowl, stir together strawberries and 1/2 cup sugar; set …
From therecipes.info


EASY STRAWBERRY SHORTCAKE RECIPE - 2 SISTERS RECIPES BY ANNA AND LIZ
2021-04-03 Spread a little strawberry preserves or jam on the bottom of each one. Place a few sliced strawberries on top of the preserves, and as many as you can fit in one single layer. Then add the whipped cream. Close with their tops. Sprinkle …
From 2sistersrecipes.com


STRAWBERRY SHORTCAKE USING AN AIR FRYER RECIPE - RECIPEZAZZ.COM
2022-05-29 Step 7. Remove from air fryer and allow to cool on a wire rack for 10 minutes and then add the strawberries and 2 tablespoon of whipped cream on …
From recipezazz.com


STRAWBERRY SHORTCAKE - FAVORITE FAMILY RECIPES
2022-03-27 Cook until the bottoms are golden brown. While the biscuits are baking, slice your strawberries. Take about ¼ of the strawberries and mash them up to release the juices. Add the mashed strawberries back in with the sliced strawberries. Sprinkle sugar over the top, stir, and let rest until ready to serve.
From favfamilyrecipes.com


HOMEMADE STRAWBERRY SHORTCAKE - SALLY'S BAKING ADDICTION
2017-05-22 Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices. Make the biscuits: Preheat oven to 400°F (204°C).
From sallysbakingaddiction.com


STRAWBERRY SHORTCAKE WITH A MOUSSE TWIST – TRUDY'S FOODIES
1 recipe strawberry mousse or favorite strawberry ice cream; And lastly, whip the cream until soft peaks: 1 cup heavy whipped cream; 2 to 3 tablespoons granulated sugar; dash of vanilla extract; Place biscuit on bottom of serving plate. Scoop strawberry mousse on top. Drizzle with freshly mascerated sliced strawberries and top with a dollop of ...
From trudysfoodies.com


STRAWBERRY SHORTCAKE CUPCAKES - BELLY FULL
2 days ago Bake. Transfer the batter to cupcake liners. Bake at 350F for 18 to 22 minutes. Allow to cool completely. Add the frosting. Pipe the frosting in a circle, leaving a hole in the middle. Add the strawberry jam to fill the hole. Top each cupcake with more frosting and fresh strawberries.
From bellyfull.net


STRAWBERRY SHORTCAKE RECIPE FROM SCRATCH - DON'T SWEAT THE RECIPE
2016-06-14 Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside. In a separate bowl, combine the salt, flour, baking powder and whisk; set aside. In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar. Add eggs and vanilla extract and beat well.
From dontsweattherecipe.com


STRAWBERRY SHORTCAKE RECIPE | TASTING TABLE
2017-05-23 Make the macerated strawberries: In a large bowl, toss all the strawberry ingredients to coat. Cover in plastic wrap and let sit at room temperature for 3 hours, tossing the strawberries every ...
From tastingtable.com


STRAWBERRY SHORTCAKE RECIPE - GREEDY EATS
2022-03-16 Make the strawberry mixture. Combine the strawberries, sugar, and lemon juice. Stir and set aside. Line the pan. Add parchment paper to your pan and preheat the oven to 400 degrees. Mix dry ingredients. Mix in the flour, baking powder, sugar and salt in a mixing bowl and stir. Crumble butter cubes into flour.
From greedyeats.com


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