Strawberry Shortcake With Vanilla Whipped Cream Recipes

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EASY STRAWBERRY SHORTCAKE WITH WHIPPED CREAM



Easy Strawberry Shortcake with Whipped Cream image

This easy strawberry shortcake features no-knead homemade biscuits with whipped cream and strawberries for an easy, elegant dessert.

Provided by Kelly Senyei

Time 40m

Number Of Ingredients 12

4 cups sliced strawberries
2 Tablespoons sugar
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups heavy cream, plus additional for brushing on shortcakes
2 teaspoons decorative sanding sugar (optional)
1 cup chilled heavy cream
1/4 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract
3- inch circular cookie cutter (optional)

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 422 kcal, Carbohydrate 39 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 98 mg, Sodium 180 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM



Strawberry Shortcake with Vanilla Whipped Cream image

This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

2 pints strawberries, hulled and halved
3 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 cups all-purpose flour, plus more for dough
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1 1/2 cups plus 3 tablespoons heavy cream
1 large egg yolk
1 vanilla bean, split
1 tablespoon confectioners' sugar

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



Strawberry Shortcake image

Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.

Provided by Mary Nolan

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

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.

OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM



Old Fashioned Strawberry Shortcake with Sweetened Flavoured Whipped Cream image

This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.

Provided by Derf2440

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups flour
4 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter or 1/2 cup shortening
2/3 cup milk
4 cups strawberries
1/4 cup sugar
1/2 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla

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.

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

STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM



Strawberry and Basil-Cornmeal Shortcakes With Vanilla Whipped Cream image

These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.

Provided by Irvin Lin

Categories     Summer     Bake     Dessert     Berry     Strawberry     Blueberry     Cornmeal     Basil     Coriander     Vegetarian     Tree Nut Free     Soy

Yield 4 servings

Number Of Ingredients 23

Strawberry Filling
4 cups (1 pound or 455 g) strawberries, green tops cut off
2 tablespoons granulated sugar
1 tablespoon chopped fresh basil
1 teaspoon balsamic vinegar
Whipped Cream
½ vanilla bean or 2 teaspoons vanilla extract
1 cup cold heavy cream
1 tablespoon granulated sugar
Basil-Cornmeal Shortcakes
1¼ cups (175 g) all-purpose flour
⅓ cup (50 g) yellow cornmeal
4 tablespoons (50 g) granulated sugar, divided
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
2 tablespoons chopped fresh basil
4 tablespoons (57 g or ½ stick) unsalted butter
1 large egg, separated
½ cup (115 g) plain Greek-style yogurt
1 tablespoon water
To Assemble
1 tablespoon chopped fresh basil

Steps:

  • Make the Strawberry Filling:
  • Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
  • Make the Whipped Cream:
  • Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
  • Make the Basil-Cornmeal Shortcakes:
  • Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
  • Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
  • While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
  • Assemble the Shortcakes:
  • Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
  • Tearing Strawberries:
  • It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
  • VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
  • Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
  • For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

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

STRAWBERRY SHORTCAKES WITH WHIPPED CREAM



Strawberry Shortcakes with Whipped Cream image

This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped cream between flaky biscuits for a delicious summer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes nine 2 1/2-inch or twenty-five 1 1/2-inch shortcakes

Number Of Ingredients 11

4 pints fresh strawberries, hulled and halved
1/4 cup freshly squeezed lemon juice
1/2 cup plus 1/3 cup granulated sugar
4 cups all-purpose flour, plus more for work surface
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2 cups plus 4 tablespoons heavy cream
1 large egg yolk
2 tablespoons turbinado sugar, for sprinkling
Vanilla Whipped Cream for Strawberry Shortcakes

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.

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.

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

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.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

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From tinyredkitchen.com


STRAWBERRY SHORTCAKE RECIPE - NIKKISGREATTASTES.COM
2022-02-15 Place 1/2 of the strawberries in a bowl and mash with a fork or potato masher. Add 1/2 cup of sugar and let the mixture sit until ready to use. Pre-heat oven to 400 degrees. In a large bowl, sift flour, remaining sugar, salt and baking powder. …
From nikkisgreattastes.com


STRAWBERRY SHORTCAKE LAYER CAKE - SUGAR GEEK SHOW
2021-06-11 Place the first layer of cake onto your cake board or cake platter and apply a thin layer of your stabilized whipped cream. Arrange a single layer of your sliced berries on top of the whipped cream. Cover the sliced berries in another layer …
From sugargeekshow.com


STRAWBERRY SHORTCAKE CAKE (WITH VANILLA SPONGE CAKE)
2021-07-07 Cover and refrigerate until ready to use. Make the vanilla sponge cake: Preheat your oven to 350°F. Line the bottom and sides of 2 (9 inch) cake pans with parchment paper, and set aside. Sift your flour, salt, and baking powder into a medium sized bowl, and set aside. In a large bowl, combine eggs and sugar.
From eatsdelightful.com


STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside. Assembly Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake.
From ricardocuisine.com


STRAWBERRY SHORTCAKE WITH WHIPPED CREAM - ROSEMARY & MAPLE
2021-08-21 Combine the sliced strawberries and sugar in a large glass bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice. Place top oven rack in the center position and pre-heat oven to 500°F.
From rosemaryandmaple.com


THE PERFECT STRAWBERRY SHORTCAKE - CAKE BY COURTNEY
2020-04-13 Add the freeze dried strawberries and the strawberry jam. With mixer on medium speed, add whipping cream and vanilla. Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture. ASSEMBLY Spread a small dollop of frosting on your cake board.
From cakebycourtney.com


EASY STRAWBERRY SHORTCAKE RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-03-04 Using a cookie scoop, add the shortcake dough onto a silicon baking mat on a sheet pan and sprinkle each dough mound with ½ tablespoon of coarse sanding sugar. Bake for 12-15 minutes. While the biscuits are baking, add the remaining two tablespoons of sugar to the bowl with the strawberries and stir together.
From dinnerthendessert.com


STRAWBERRY SHORTCAKE CAKE - CELEBRATING SWEETS
2018-06-26 2-¼ cups heavy whipping cream , chilled Instructions Cake: Preheat oven to 350°F. In a medium bowl, whisk flour, baking powder and salt until combined. Set aside. Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined.
From celebratingsweets.com


STRAWBERRY SHORTCAKE - SWANKY RECIPES
Preheat oven to 350°F. Line a 9 x 11-inch baking pan with foil/parchment paper and grease; set aside. In a separate bowl, combine dry ingredients and whisk; set aside. In a bowl fit with a mixer, cream together shortening and sugar. Add eggs and vanilla extract and beat well.
From swankyrecipes.com


STRAWBERRY SHORTCAKE - FAVORITE FAMILY RECIPES
2022-03-27 Add powdered sugar and vanilla. Mix until combined. Finally, when all the elements are ready, assemble your shortcakes. Cut a biscuit in half and spoon strawberries over the bottom half – make sure you spoon some of the juices over the biscuit as well. Then, add whipped cream and place the top half on top. Top with more whipped cream if desired.
From favfamilyrecipes.com


STRAWBERRY SHORTCAKE WITH SWEET BUTTERMILK SHORTCAKE BISCUITS
2020-05-11 Preheat oven to 425°F. Cover a baking sheet with parchment paper or silicone baking mat and set aside. In a large mixing bowl combine the flour, baking powder, salt and sugar. Stir together. Cut the butter into small cubes, and add to the dry ingredients.
From houseofyumm.com


CLASSIC STRAWBERRY SHORTCAKE RECIPE - BEANILLA
Directions: Preheat oven to 375 degrees. Combine both flours into a medium mixing bowl, add baking powder and sugar. Whisk to combine. Place the cold, cubed butter into the bowl with the flour mixture and chop into the mixture using a pastry cutter or fork.
From beanilla.com


STRAWBERRY CREAM SHORTCAKE – WHITNEY MILLER
2018-08-31 Preheat oven to 350 degrees F. Put the rack in the middle of the oven. 2. Butter two 9-inch round cake pans. Line with parchment paper. 3. In a medium bowl, combine the eggs, milk and vanilla. Whisk until combined. 4. In a large bowl, combine the flour and baking powder.
From whitneymiller.com


STRAWBERRY SHORTCAKE CUPCAKE RECIPE EASY - SMILEGARDEN.CO.JP
2022-05-13 ASSEMBLE. Also, add your vanilla and mix again until well combined. Use a knife to chop 3/4 cup COLD butter into small chunks. Bake …
From smilegarden.co.jp


STRAWBERRY VANILLA SHORTCAKE RECIPE - RODELLE KITCHEN
Strawberry Vanilla Shortcake Recipe This dessert recipe is the perfect way to end any meal. It is an amazing blend between the tangy strawberry sauce, atop a rich vanilla pound cake, finished off by a fluffy whipped cream. Print Share; Tweet; Pin; E-mail; Medium 90 mins 2 servings Ingredients. Strawberry Vanilla Rhubarb Sauce. 1 pound strawberries, hulled and …
From rodellekitchen.com


STRAWBERRY SHORTCAKE JELLO SHOTS - PERSNICKETYPLATES.COM
2022-05-13 STEP TWO: Make the strawberry jello layer. To a medium saucepan, bring 1 cup of water to boil, remove from heat, and then whisk in the strawberry jello packet. Add in ½ cup cold water and ½ cup vodka, and whisk again. Set the mixture aside to cool completely. This is an important step – if you pour warm jello onto the pudding layer, you ...
From persnicketyplates.com


STRAWBERRY SHORTCAKE RECIPE - GEMMA’S BIGGER BOLDER BAKING
2021-05-03 Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours. Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill. Whisk together eggs, sour cream, and vanilla until blended. Combine flour, sugar, salt, and baking powder in a large bowl.
From biggerbolderbaking.com


STRAWBERRY CHOCOLATE SHORTCAKES – PALATABLE PASTIME PALATABLE …
2022-05-15 Preheat oven to 400F. Stir together the flour, cocoa, granulated sugar, salt, and baking powder in a medium mixing bowl. In a separate small bowl, whisk the egg, vanilla, and buttermilk. Add the butter shreds to the flour mix and work in until just mixed.
From palatablepastime.com


STRAWBERRY SHORTCAKE RECIPE WITH STRAWBERRY WHIPPED CREAM
2021-07-10 1. Preheat oven to 450 F. Grease two 8 inch round pans or baking sheet. 2. In a medium bowl, stir together flour, sugar, baking powder, and salt. Cut in lard or shortening with a pastry blender until the mixture resembles coarse crumbs. 3.
From commonsensehome.com


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