Strawberry Shortcake With Fromage Blanc Whipped Cream Recipes

EASY STRAWBERRY SHORTCAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 425°F with a rack in the middle. Lightly butter a baking sheet.
• In a small bowl, stir together the sliced strawberries with the sugar. Set aside.
• In a large bowl, whisk together the flour, baking powder and salt. Stir in the heavy cream just until a dough forms. Gather the dough into a ball and knead it on a lightly floured surface one to two times. (Don't over-knead the dough or your biscuits will be tough.)
• Roll out the dough until it's 1/2-inch thick. Using the cookie cutter, cut out 8 shortcakes and transfer them to the baking sheet. (Alternately, you can trim the sides of the dough into a square and then, using a sharp knife, cut the dough into 8 square shortcakes.)
• Brush the tops of the shortcakes with additional heavy cream and then sprinkle them with the sanding sugar (optional). Bake the shortcakes until golden, 15 to 20 minutes, and then transfer them to a rack to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
• Slice the shortcakes in half and then sandwich the strawberries and whipped cream inside them.
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HOMEMADE STRAWBERRY SHORTCAKE AND FRESH WHIPPED CREAM

Steps:

• In a medium bowl using an electric hand mixer, cream butter and granulated sugar, holding a bit of sugar back to use later.
• Mix in egg.
• Add remaining ingredients and beat until just combined.
• Pour into a greased 9" cast iron skillet or baking pan.
• Sprinkle with a little additional sugar.
• Bake at 350 degrees for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.
• Chill a small metal bowl and beaters.
• Cream should cover approximately two-thirds of the beaters.
• Beat the heavy whipping cream until stiff peaks form.
• Fold in the powdered sugar and vanilla.
• Keep refrigerated until ready to serve.
• Toss the strawberries with sugar right before serving.

STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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.

STRAWBERRY SHORTCAKES WITH WHIPPED CREAM

Steps:

• Macerate strawberries: Place berries in a bowl; stir in lemon juice and 1/2 cup granulated sugar. Let stand until berries are very juicy, about 1 hour.
• Meanwhile, in a large bowl, whisk together remaining 1/3 cup granulated sugar, flour, baking powder, and salt. Using a fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 cups plus 2 tablespoons cream; mix just until dough comes together. Transfer to a lightly floured surface; pat into a 1-inch-thick square. Using a 2 1/2-inch or 1 1/2-inch round cookie cutter, cut out 9 large or 25 small rounds; transfer them to a parchment-lined baking sheet. Cover; refrigerate 20 minutes or overnight.
• Preheat oven to 400 degrees. Remove rounds from refrigerator. Whisk together remaining 2 tablespoons cream with egg yolk. Brush tops with egg wash. Sprinkle with turbinado sugar, if desired. Bake until golden brown, 12 to 15 minutes for small shortcakes and 15 to 18 for large. Cool slightly on wire racks, about 15 minutes.
• Slice shortcakes open with a serrated knife; place bottom halves on serving plates. Add a dollop of whipped cream and the strawberries with their juice, and top off with matching shortcake halves.

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.

OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM

Steps:

• Sift flour, baking powder, cream of tartar and salt together.
• Work in fat with your fingers until mixture resembles coarse crumbs.
• Stir in milk gradually.
• Place dough on a lightly floured board.
• Divide into 2 parts and roll each part to fit a round cake pan.
• Place first layer into lightly greased cake tin.
• Brush the dough with melted butter, then place second layer over top.
• Bake at 400f degrees for 20 minutes.
• Reserve approximately 12 choice berries for the top.
• Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
• Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
• Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
• Sweetened flavoured whipped cream: Beat the cream until thick.
• Fold in sugar and vanilla.

STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM

Steps:

• Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
• Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
• Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM

Steps:

• Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse meal.
• Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1 tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on wire racks for 15 minutes.
• To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add confectioners' sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about 5 minutes.
• To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes, and serve.

STRAWBERRY SHORTCAKE RECIPE BY TASTY

Steps:

• Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
• Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
• Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
• Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
• Enjoy!

STRAWBERRY SHORTCAKE WITH FROMAGE BLANC WHIPPED CREAM

Steps:

• For the shortcake, sift the flour, 2 tablespoons plus 1 teaspoon of the sugar, the baking powder, and the salt into the bowl of a food processor. (Alternatively, you can make the dough using a pastry cutter.) Pulse to combine. Add the butter to the flour mixture and pulse just until the butter pieces become the size of peas. Combine 1 cup less 2 teaspoons of the cream, 1 teaspoon of the vanilla, and orange zest in a small bowl and add to the dough. Pulse until the dough is just combined, 6 to 8 pulses. Remove the dough from the food processor and knead gently once or twice to form a ball.
• On a parchment-lined baking sheet, pat the dough into a 6 × 9-inch rectangle, approximately 3/4 inch thick. Cover with plastic wrap and chill for 30 minutes.
• Preheat the oven to 425˚F.
• Remove the dough from the refrigerator and straighten the edges by pushing on them with the flat side of a large knife, such as a chef's knife. Cut the rectangle into 6 even squares (2 squares by 3 squares) and arrange the squares 2 inches apart on the baking sheet. Using a pastry brush, brush them with 2 teaspoons cream and sprinkle the tops with 1 teaspoon sugar. Bake for 20 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool at least 5 minutes on a wire rack.
• While the shortcakes bake, place the strawberries in a bowl and toss them with 1 tablespoon sugar. Cover and set aside.
• For the topping, whip the remaining cup of cream in a bowl until soft peaks form. Add 1 1/2 tablespoons sugar and 3/4 teaspoon vanilla and stir gently. In another bowl, vigorously stir the cheese to soften it. Fold the whipped cream into the cheese. Refrigerate the topping until ready to use, up to 2 hours before serving.
• When the shortcakes have cooled slightly, split them in half. Spoon about 1/2 cup strawberries over the bottom halves. Place a generous dollop of topping over the fruit and top with the other half of the shortcake. Finish with a small spoonful of topping and a couple of strawberry slices.