Strawberry Shortcake With Grand Marnier Strawberry Compote And Chantilly Cream Recipes

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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

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

CLASSIC STRAWBERRY SHORTCAKE



Classic Strawberry Shortcake image

Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 12

2 pints fresh strawberries, rinsed and hulled
Juice of 1 lemon
1/4 cup sugar
3 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons cold unsalted butter, cut into small pieces
1 1/4 cups plus 1 tablespoon heavy cream
2 large eggs
6 tablespoons coarse sanding sugar
1/2 cup cold heavy cream

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.

GRANDMA'S STRAWBERRY SHORTCAKE



Grandma's Strawberry Shortcake image

Here's a family-sized version of my grandma's summertime dessert. I can still taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more indulgence to his serving by first buttering his biscuits. -Shirley Joan Helfenbein, Lapeer, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.

Nutrition Facts : Calories 381 calories, Fat 25g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM



Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream image

Categories     Liqueur     Milk/Cream     Dessert     Bake     Strawberry     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 19

Biscuits
2 cups all-purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon
Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/2 cup Grand Mariner
1/4 to 1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch (1/16 teaspoon) kosher salt
Chantilly Cream
1 cup cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Make Biscuits:
  • In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
  • In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
  • Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
  • Preheat oven to 400°F.
  • On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
  • Make Compote:
  • In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
  • Make Chantilly Cream:
  • Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
  • To Plate:
  • Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.

OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM



Old Fashioned Strawberry Shortcake with Grand Marnier Cream image

This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.

Provided by Just Call Me Martha

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
2/3 cup unsalted butter
3/4 cup buttermilk
1 tablespoon buttermilk
1 teaspoon sugar
4 cups strawberries, sliced
1 cup whipping cream
2 tablespoons sugar
1/2 cup sour cream
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 425 degrees.
  • In bowl, sift together flour, baking powder, sugar, salt and baking soda.
  • Stir in orange rind.
  • Cut in butter until mixture resembles bread crumbs.
  • Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
  • Place dough on a floured board and knead 4 or 5 times.
  • Roll or pat into 8" round.
  • Place on cookie sheet.
  • Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
  • Bake for 15 to 20 minutes or until golden brown.
  • Cool on rack, then split into two horizontally.
  • In bowl, mix strawberries and 1/2 cup sugar.
  • Let sit for 30 minutes.
  • Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
  • Fold in sour cream and Grand Marnier.
  • To serve, spread bottom cake layer with 3/4 of cream mixture.
  • Top with 3/4 of the strawberries.
  • Put the second cake layer on top and decorate with the remaining cream and strawberries.

Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 10 servings

Number Of Ingredients 22

2 3/4 cups cake flour
1/4 cup sugar, plus additional to sprinkle on top
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1-ounce pieces
1 cup heavy cream, plus additional to brush on top
3 pints fresh strawberries, stemmed
2 or 3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons kirsch
1 teaspoon orange zest
Strawberry Swirl Ice Cream, recipe follows
2 cups heavy cream
2 cups milk
1 vanilla bean, split and scraped
8 egg yolks
1/2 cup sugar
Strawberry Compote, recipe follows
6 pints strawberries, stemmed
3 cups sugar
1/4 cup lemon juice
2 vanilla beans, split and scraped

Steps:

  • Preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine. Add the chilled butter and process just until combined. With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.
  • Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles. Knead the scraps together, roll, cut out 3 more circles.
  • Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.
  • Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.
  • When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Serve immediately.
  • In a medium saucepan, bring the cream, milk, and vanilla bean to boil. In a large bowl, using a whisk or a rotary beater, whip the egg yolks. Gradually whisk in the sugar until thoroughly combined. Slowly whisk in the hot cream mixture and return to the saucepan. Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Return to the bowl and cool over ice. Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions. Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through. Repeat with the remaining half of the ice cream and another 1 cup compote. Freeze, covered, until needed.
  • In a 4-quart saucepan, combine strawberries, sugar, and lemon juice. Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes. Lower the heat and cook for 15 minutes more, stirring. Remove from the heat and cool.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Alex Guarnaschelli

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pints strawberries, washed, hulled and split
2 tablespoons granulated sugar
1 tablespoon orange liqueur, such as Grand Marnier
2 cups all-purpose flour, plus some additional for rolling out the dough
1/4 cup granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
Zest from 1/2 lemon
6 tablespoons lightly salted butter, cut into small cubes
2 hard-boiled egg yolks
1 cup heavy cream
2 teaspoons vanilla extract
Nonstick spray, to grease the baking sheet
1 pint raspberry sorbet
1 1/2 to 2 cups whipped cream

Steps:

  • Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate. Preheat the oven to 375 degrees F.
  • Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands. Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
  • Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day! Place them on a parchment-lined baking sheet. Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
  • To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top. Serve immediately.

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.

STRAWBERRY GRAND MARNIER CAKE



Strawberry Grand Marnier Cake image

Light layers of golden cake [brushed] with gran marnier. Filled with white buttercream and strawberry preserves

Provided by amendol_kris

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

2 2/3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup butter or 3/4 cup margarine, softened
3 eggs
1 1/2 teaspoons vanilla
1 cup milk
1/2 cup sugar
1/3 cup water
1/4 cup Grand Marnier
8 ounces of smucker's. strawberry preserves
1 cup vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk or 2 tablespoons water

Steps:

  • GOLDEN CAKE:.
  • Preheat oven to 375°F Generously grease and flour two 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease paper.
  • In a small bowl, stir together flour, baking powder and salt.
  • Beat sugar and butter in large bowl until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla.
  • Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
  • Bake in prepared pans for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely.
  • GRAN MARNIER BRUSHING SYRUP.
  • Stir together sugar and water. Bring to boil. Set aside. Cool. Add Grand Marnier.
  • Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
  • WHITE BUTTERCREAM FROSTING.
  • Cream butter and shortening with mixer.
  • Add vanilla.
  • Gradually add sugar, one cup at a time, beating on medium speed.
  • Scrape sides and bottom of bowl often.
  • When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
  • FOR ASSEMBLY.
  • Place one golden cake down.
  • Spread a layer of Smucker's Strawberry Preserves on cake.
  • Spread layer of buttercream icing on top of preserves.
  • Add second cake layer on top.
  • Frost with remaining buttercream frosting.
  • Decorate as desired.

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

OLD FASHIONED STRAWBERRY SHORTCAKE



Old Fashioned Strawberry Shortcake image

Old fashioned, made from scratch strawberry shortcake.

Provided by MALIA2

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 quart strawberries, sliced
1 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable shortening
1 ½ cups milk
2 tablespoons butter, softened
1 cup whipped cream

Steps:

  • Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
  • Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g

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STRAWBERRY SHORTCAKE CAKE - GRANDBABY CAKES
2020-06-08 Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease and flour. In your mixer bowl, add oil and butter …
From grandbaby-cakes.com


STRAWBERRY SHORTCAKE | KING ARTHUR BAKING
Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. To …
From kingarthurbaking.com


STRAWBERRY SHORTCAKE TRIFLE - THE LOCAL PALATE
2017-04-06 Make the strawberries: Rinse berries and pat dry. Remove hulls and slice. Place sliced berries into a bowl and toss gently with sugar and Grand Marnier. Macerate for an hour …
From thelocalpalate.com


STRAWBERRY SHORTCAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
2021-05-03 When spooned over the freshly baked shortcakes and covered in cream, the berries and sauce give this dessert its signature strawberry shortcake flavor. What You Need To …
From biggerbolderbaking.com


STRAWBERRY SHORTCAKE RECIPE| A FARMGIRL'S KITCHEN
2020-05-06 How to make Strawberry Shortcake. Step 1: In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. …
From afarmgirlskitchen.com


GRAND MARNIER STRAWBERRY SHORTCAKE - ABC4 UTAH
2019-06-10 Directions: Preheat oven to 400 degrees F. In a medium mixing bowl, toss the strawberries, Grand Marnier, orange zest and juice, and 1/4 cup sugar together. Set aside to …
From abc4.com


STRAWBERRY SHORTCAKE WITH GRAND MARNIER COMPôTE AND CHANTILLY …
2017-07-09 Strawberry Shortcake with Grand Marnier Compôte and Chantilly Cream A traditional treat augmented with Grand Marnier and made ultra delectab...
From thewritezara.blogspot.com


STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE …
1/2 cup cream, plus more for brushing; Finely grated zest from one lemon; 4 pints strawberries, stems removed and quartered; 1/2 cup Grand Mariner; 1/4 to 1/2 cup sugar; 2 tablespoons …
From mastercook.com


SUMMER STRAWBERRY SHORTCAKE WITH VANILLA CREAM AND STRAWBERRY …
2015-04-28 Strawberry Compote. 8 cups (2 L) strawberries, halved 1/4 cup (60 mL) sugar 2 Tbsp (30 mL) Grand Marnier (optional) Place all ingredients in a bowl and mix well. Allow to …
From alive.com


STRAWBERRY SHORTCAKE WITH GRAND MARNIER SAUCE - THE …
2021-06-28 10. Whip the heavy cream with a wire whisk to almost but not quite to the stiff state. Fold the cream into the egg yolk and Grand Marnier mixture. 11. Spoon a small …
From thekitchenscholar.com


STRAWBERRY SHORTCAKE - PREPPY KITCHEN
2019-03-23 Combine flour, baking powder, baking soda, salt, and sugar before working in the cold cubed butter. 3. Add in egg, buttermilk, and cream. 4. Combine everything before rolling …
From preppykitchen.com


STRAWBERRY AND GRAND MARNIER CREAM CAKE - FOOD TO LOVE
2013-11-27 1. Combine strawberries, orange juice, liqueur and 1 tablespoon of icing sugar in a bowl and soak for 15 minutes. Sprinkle each sponge half with sherry. 2. Place mascarpone, …
From foodtolove.co.nz


EASY STRAWBERRY SHORTCAKE COOKIE RECIPE - THE FRESH COOKY
2022-05-15 Using a fork, gently stir into flour mixture, just until blended. Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake …
From thefreshcooky.com


STRAWBERRY SHORTCAKE (2) | RICARDO
In a bowl, toss the strawberries with 30 ml (2 tablespoons) sugar and the Grand Marnier. Let macerate for about 15 minutes. In another bowl, whip the cream with the remaining sugar until …
From ricardocuisine.com


RECIPES/STRAWBERRY-SHORTCAKE-WITH-GRAND-MARNIER …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


HOMEMADE STRAWBERRY SHORTCAKE WITH GRAND MARNIER WHIPPED …
Strawberry Shortcake Cake Roll - this easy cake roll recipe is filled with fresh strawberries and cream cheese whipped cream! It's the perfect cake for any occasion, but especially during …
From pinterest.com


STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE …
Feb 4, 2016 - You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.
From pinterest.co.uk


GROWN-UP STRAWBERRY SHORTCAKE - APPLE A DAY
2008-04-28 Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool. Compote:1. In …
From kelseysappleaday.com


TRIED & TRUE: STRAWBERRY SHORTCAKE - KIMBERLY MICHELLE
2012-07-30 1/4 cup cream, plus more for brushing Finely grated zest from one lemon. Strawberry Compote 2 pints strawberries, stems removed and quartered 1/4 cup Triple Sec …
From kimberlymichelle.com


STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE …
Mar 31, 2018 - Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries …
From pinterest.com


STRAWBERRY SHORTCAKE - A CLASSIC DESSERT - BAKING SENSE®
2022-06-10 Slice the berries and place them in a large bowl, toss in ½ cup of the granulated sugar and the (optional) Grand Marnier or orange juice. Set the berries aside for at least 30 …
From baking-sense.com


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