STRAWBERRY SHORTCAKES, DECONSTRUCTED
Steps:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
- To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.
DUNCAN HINES STRAWBERRY SHORTCAKE FROM A MIX
The easiest way to serve a crowd..really terrific recipe...to save calories..I use dream whip or cool whip, thawed...
Provided by grandma2969
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Grease two round 9" round cake pans -- with butter or margarine.Sprinkle bottom and sides with granulated sugar.
- FOR CAKE:.
- Combine cake mix, eggs, water and butter in large bowl --
- Beat at medium speed with electric mixer at medium speed for 2 minutes.
- Pour into prepared pans.
- Bake at 350*.for 30-35 minutes or toothpick inserted near the center comes out clean --
- Cool in pan 10 minutes.
- Invert on cooling rack.Cool completely.
- FOR FILLING & TOPPING:.
- beat whipping cream, sugar and vanilla extract until stiff in large bowl -- Reserve 1/3 cup for garnish --
- Place one cake layer on serving plate.
- Spread with half the remaining whipped cream and sliced strawberries -- Repeat with remaining layer,
- Garnish with remaining whipped cream and strawberries --
- Garnish with mint leaves, if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 457.7, Fat 29, SaturatedFat 15.2, Cholesterol 128.5, Sodium 386.9, Carbohydrate 46.2, Fiber 1.5, Sugar 27.8, Protein 4.8
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
CLASSIC STRAWBERRY SHORTCAKES
Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 32m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.7 g, Cholesterol 44.1 mg, Fat 20.9 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 645.6 mg, Sugar 21.4 g
STRAWBERRY SHORTCAKE
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
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 SHORTCAKE
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
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.
STRAWBERRY SHORTCAKES BY DONNA HAY
Make and share this Strawberry Shortcakes by Donna Hay recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the strawberries, sugar, and vanilla in a large non-stick frying pan. Cook over high heat 1 to 2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool.
- Whisk together the mascarpone, cream, and extra tablespoon of sugar until smooth.
- Place half the biscuits in the base of serving bowls, or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture followed by the remaining biscuits.
Nutrition Facts : Calories 191.4, Fat 6, SaturatedFat 2.1, Cholesterol 8.8, Sodium 80.5, Carbohydrate 33.2, Fiber 2.8, Sugar 21.2, Protein 2.3
STRAWBERRY SHORTCAKE
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
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.
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