STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP
Provided by Cindy Mushet
Categories Milk/Cream Food Processor Dessert Bake Fourth of July High Fiber Backyard BBQ Vinegar Strawberry Summer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 15
Steps:
- For biscuits:
- Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
- For filling:
- Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
- Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
- Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.
BALSAMIC STRAWBERRY SHORTCAKES
Try a new twist on strawberry shortcake using Truvía™ Natural Sweetener to reduce sugar and balsamic vinegar for bold flavor that pairs well with strawberry.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In large bowl, mix Bisquick™ mix, salt and 1 tablespoon Truvia™ Natural Sweetener spoonable. Using pastry blender or fork, cut in butter until mixture is evenly combined. Add milk and water; stir until soft dough forms.
- Drop mixture into 6 balls on cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on pan 5 minutes; remove to cooling rack.
- Meanwhile, in medium bowl, mix 1 tablespoon Truvia™ Natural Sweetener spoonable and the strawberries; set aside.
- In 1-quart saucepan, mix balsamic vinegar and 1 tablespoon Truvia™ Natural Sweetener spoonable. Heat to simmering over low heat. Cook 5 to 10 minutes or until mixture is reduced to about 1/4 cup and thickened like molasses. Set aside to cool.
- Split shortcakes. Top with strawberries. Drizzle with balsamic reduction. Top with whipped topping.
Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 7 g, TransFat 0 g
STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP
Here's a take on the perfect summer birthday cake: a buttery, vanilla-scented spongecake doused with ripe strawberries and fresh whipped cream, gilded with a spicy-tart syrup to cut the sweetness. After the cake cools, you'll cut it into two layers and put them back together with the sliced strawberries, which have been resting in some sugar and lemon zest, your whipped cream and the lemon-pepper syrup. Then top the whole thing with more whipped cream and serve it up. It's a couple of hours of your time, resulting in a treat appropriate to welcome anyone's next trip around the sun.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield One 9-inch cake (8 servings)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.
- Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.
- In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
- Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined.
- Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.
- Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
- Whip heavy cream and vanilla until soft peaks form.
- Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 9 grams, Carbohydrate 74 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 256 milligrams, Sugar 56 grams, TransFat 0 grams
STRAWBERRY SHORTCAKE WITH BALSAMIC
Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy.
Provided by Bonnie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
- Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
- Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 29.3 g, Cholesterol 5.7 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 226.9 mg, Sugar 10 g
BALSAMIC STRAWBERRY SHORTCAKE
Here is an delicious twist on the traditional strawberry shortcake. Classic sweet biscuit base meets fresh berries laced with balsamic vinegar.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together first 3 ingredients; let stand 1 hour, stirring occasionally.
- Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
- Cut butter into flour mixture with a pastry blender until mixture is crumbly.
- Stir together eggs and 3/4 cup whipping cream; add to dry ingredients, stirring just until moistened.
- Turn dough out onto a floured surface, and knead 3 or 4 times.
- Pat dough to 1/2 inch thickness; cut with a 3 inch cutter.
- Place shortcakes on an ungreased baking sheet.
- Bake at 425°F for 10 to 12 minutes or until golden.
- Remove to wire racks to cool.
- Beat remaining 1 1/2 cups whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form.
- Stir in vanilla.
- Split shortcakes.
- Place 1 cake bottom on each of 8 individual plates.
- Spoon half of whipped cream mixture over shortcakes.
- Top with strawberry mixture and dollop with remaining whipped cream.
- Add cake tops and sprinkle evenly with powdered sugar.
Nutrition Facts : Calories 690.1, Fat 38.8, SaturatedFat 23.4, Cholesterol 192, Sodium 314.8, Carbohydrate 78.4, Fiber 3.1, Sugar 38, Protein 9.3
STRAWBERRY BALSAMIC SHORTCAKES
This is my tangy updo to the sinfully sweet strawberry shortcake.
Provided by Jerrelle Guy
Categories Dessert Summer Juneteenth Strawberry Biscuit Milk/Cream Olive Oil Pastry Bake Peanut Free Tree Nut Free Dairy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
- Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
- To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
- To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
- To make the whipped cream topping, when you're ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.
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