Strawberry Shortcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Make this easy strawberry shortcake and impress your friends. Macerate fresh strawberries in sugar and spoon over tender biscuits, then top with whipped cream. It'll be your go-to strawberry shortcake recipe!

Provided by Elise Bauer

Categories     Dessert     Baking     Berries     Biscuit     Mother's Day     Shortcake     Strawberry

Time 40m

Yield 9

Number Of Ingredients 16

Strawberries:
3 pint baskets fresh strawberries (about 6 cups)
1/2 cup (100 g) white granulated sugar for the strawberries
Whipped Cream:
1 cup (236 ml) heavy whipping cream
2 teaspoons powdered sugar
2 drops vanilla extract
Biscuits:
3 1/4 cups (455g) all purpose flour, divided ( 3 cups and 1/4 cup)
3 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
12 tablespoons (168g) unsalted butter, cut into small cubes
1 cup (236 ml) milk
1/4 (60 ml) cup heavy cream
1 1/2 teaspoons vanilla extract

Steps:

  • Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
  • Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
  • Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
  • Bake the biscuits: Use the recipe below to bake the biscuits.
  • Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
  • Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
  • Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
  • Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
  • Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
  • Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
  • Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

Nutrition Facts : Calories 529 kcal, Carbohydrate 66 g, Cholesterol 74 mg, Fiber 4 g, Protein 8 g, SaturatedFat 16 g, Sodium 445 mg, Sugar 24 g, Fat 27 g, ServingSize Serves 6 to 9, UnsaturatedFat 0 g

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.

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 SHORTCAKE



Strawberry Shortcake image

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 9

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

EASY STRAWBERRY SHORTCAKES



Easy Strawberry Shortcakes image

A layered shortcake that brings sunshine to the table no matter what the season!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 10

1 quart strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Butter or margarine, softened
Cream or sweetened whipped cream

Steps:

  • Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
  • Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
  • Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
  • Bake 15 to 20 minutes or until golden brown.
  • Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 45m

Yield 4 generous servings

Number Of Ingredients 9

2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract

Steps:

  • Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  • Preheat oven to 450 degrees.
  • Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
  • Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
  • Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
  • Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  • Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

BISQUICK STRAWBERRY SHORTCAKE



Bisquick Strawberry Shortcake image

Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 7

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 425°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 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g

STRAWBERRY & VANILLA SHORTCAKES



Strawberry & vanilla shortcakes image

Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 27m

Yield Make 8

Number Of Ingredients 11

350g self-raising flour , plus extra for dusting
100g butter , cold, cubed
100g caster sugar
1 vanilla pod , seeds scraped
100ml milk , warmed
1 egg , plus a little extra beaten egg for glazing
squeeze lemon juice
1 tbsp icing sugar
227g tub clotted cream
250g strawberry , tickly sliced
strawberry jam (see 'goes well with' for recipe, or buy ready-made)

Steps:

  • Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
  • Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
  • Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium

STRAWBERRY SHORTCAKES



Strawberry Shortcakes image

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     High Fiber     Strawberry     Spring     Shower     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 cup plus 1 tablespoon sugar
1/2 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup whole milk
2 large eggs
1/4 teaspoon vanilla extract
Sauce:
2 pounds strawberries, hulled, divided
1/4 cup water
3 tablespoons sugar, divided
2 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream
1 1/2 tablespoons powdered sugar plus additional for sprinkling
3/4 teaspoon vanilla extract

Steps:

  • For cake:
  • Preheat oven to 350°. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out any excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend. Beat milk, eggs, and vanilla in another medium bowl to blend. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining 1 tablespoon sugar over top of batter.
  • Bake cake until golden brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. do ahead Can be made 8 hours ahead. Cover and let stand at room temperature.
  • For sauce:
  • Place half of strawberries (about 3 cups) in processor. Using on/off turns, process until coarsely chopped. Transfer to medium saucepan; reserve processor. Add 1/4 cup water, 2 tablespoons sugar, and lemon juice to chopped berries. Bring to boil. Reduce heat to medium and simmer until strawberries are very tender, about 4 minutes. Return strawberry mixture to processor and puree until smooth. Strain sauce through fine mesh strainer into medium bowl. Cover and chill until cold, about 2 hours. do ahead Can be made 8 hours ahead. Keep chilled.
  • Quarter remaining strawberries. Toss with remaining 1 tablespoon sugar in another medium bowl. Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes. Add strawberry sauce. Cover and chill. Whip chilled whipping cream, 1 1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form. Cut cake into 8 wedges. Split each wedge horizontally in half. Place bottom of each wedge on plate. Spoon strawberry mixture over, then top with dollop of whipped cream. Place top of cake over cream. Sprinkle with powdered sugar and serve.

STRAWBERRY SHORTCAKES



Strawberry Shortcakes image

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

2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Sweetened Strawberries
Whipped Cream

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.

STRAWBERRY SHORTCAKE RECIPE BY TASTY



Strawberry Shortcake Recipe by Tasty image

Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream

Provided by Katie Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

1 ¼ lb strawberry, cleaned, hulled, and quartered
3 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon fine sea salt
2 cups all purpose flour
4 tablespoons granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon fine sea salt
6 tablespoons unsalted butter, cold, cubed
1 cup heavy cream, plus 1 1/2 tablespoons, divided
flaky sea salt, for sprinkling
whipped cream, for serving

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!

Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams

More about "strawberry shortcakes recipes"

STRAWBERRY SHORTCAKE | KING ARTHUR BAKING
To prepare the fruit: Mash 2 cups of the strawberries. 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 make the biscuits: Whisk together the dry ingredients, and work in the cold butter or ...
From kingarthurbaking.com


CLASSIC STRAWBERRY SHORTCAKE RECIPE | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours. Advertisement. Step 2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
From southernliving.com


25 BEST STRAWBERRY SHORTCAKE RECIPES - RECIPES FOR HOLIDAYS
2021-06-14 This is a moist and velvety pound cake layered with fresh strawberries and fluffy whipped cream. Strawberry Shortcake Cheesecake by Went Here 8 This. Juicy, ripe strawberries, homemade shortbread crust and whipped cream make this cheesecake one of the best treats ever! Keto Strawberry Shortcake by Low Carb with Jennifer.
From recipesforholidays.com


STRAWBERRY SHORTCAKE RECIPE | SOUTHERN LIVING
Step 1. Stir together strawberries, lemon zest, lemon juice, and 1⁄2 cup of the granulated sugar in a medium bowl. Cover; refrigerate at least 30 minutes or up to 1 hour. Advertisement. Step 2. Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar in a large bowl.
From southernliving.com


STRAWBERRY SHORTCAKE RECIPE - HOW TO MAKE STRAWBERRY SHORTCAKES
2022-03-14 While the shortcakes bake, stir together the strawberries, 1/4 cup of the remaining granulated sugar, and the juice from the orange halves in a bowl. In another medium bowl, use a hand mixer (or a whisk and strong arm!) to beat the remaining 3 cups cream and the remaining 1/4 cup granulated sugar until soft, fluffy peaks form, about 2 minutes.
From thepioneerwoman.com


STRAWBERRY SHORTCAKES — HOLLY HILL
2022-05-11 Whip one cup heavy cream, sweeten lightly with powdered sugar and whisk in one teaspoon vanilla. Split the biscuits while still warm and brush cut sides with melted butter. Spoon strawberries over one half, cut side up, and top with the other. Spoon a few more strawberries on top and finish with a dollop of lightly sweetened whipped cream.
From hollyhillandco.com


SIMPLE STRAWBERRY SHORTCAKES RECIPE | BON APPéTIT
2022-04-04 Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt ...
From bonappetit.com


STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside. In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla ...
From ricardocuisine.com


CLASSIC STRAWBERRY SHORTCAKE RECIPE - RACHAEL RAY SHOW
2021-04-16 Preparation. For the shortcake, preheat the oven to 375°F. In a food processor, pulse together the flour, baking powder, salt and sugar. Add the butter and pulse 5 times. Add the sour cream and milk, and pulse 5 more times until a dough forms. Using a spoon, spoon the batter into 6 dollops onto a parchment-lined sheet tray.
From rachaelrayshow.com


STRAWBERRY SHORTCAKES - ALTON BROWN
Procedure. Heat oven to 450ºF. Line a half-sheet pan with parchment paper and set aside. In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Using your fingertips, rub the chilled butter and shortening into the dry goods until the mixture resembles coarse crumbs. Mix in the half-and-half and stir until a ...
From altonbrown.com


PERFECT STRAWBERRY SHORTCAKE | THE RECIPE CRITIC
2022-04-22 For best results, cover and chill for 30 minutes before rolling. Roll and Cut: Roll out on a lightly floured surface to 1/2″ thickness. Cut into rounds using a 2 ¾ ” biscuit cutter (or whatever size you prefer). Prep: Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
From therecipecritic.com


STRAWBERRY SHORTCAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Preheat the oven to 220ºC/200ºC Fan/gas mark 7/425ºF. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
From nigella.com


BEST STRAWBERRY SHORTCAKE RECIPE - TWO PEAS & THEIR POD
2021-04-02 Cover with granulated sugar and stir. Cover and refrigerate the strawberries while you make the shortcakes so they can get juicy. Preheat oven to 425 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside. In a large bowl, sift together the flour, sugar, and baking powder.
From twopeasandtheirpod.com


THE BEST STRAWBERRY SHORTCAKE - ONCE UPON A CHEF
Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. Add the pieces of cold butter.
From onceuponachef.com


EASY HOMEMADE STRAWBERRY SHORTCAKE RECIPE | WILTON
2. In a small bowl, toss the sliced strawberries with 1/4 cup of sugar and lemon juice. Let the strawberry mixture sit for at least one hour. Click to mark this step as completed. 3. Remove 1 tablespoon of sugar from the remaining 3/4 cup of sugar and …
From wilton.com


STRAWBERRY SHORTCAKE RECIPE FROM SCRATCH - DON'T SWEAT THE RECIPE
2016-06-14 Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside. In a separate bowl, combine the salt, flour, baking powder and whisk; set aside. In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar. Add eggs and vanilla extract and beat well.
From dontsweattherecipe.com


BEST HOMEMADE STRAWBERRY SHORTCAKE - LITTLE SWEET BAKER
2019-05-02 Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
From littlesweetbaker.com


STRAWBERRY SHORTCAKE RECIPE - I AM BAKER
2021-03-30 Strawberry sauce. Add 4 cups of the sliced strawberries and granulated sugar in a medium saucepan over medium/high heat. Let it come up to a boil and boil for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat and add to a blender or food processor.
From iambaker.net


10 BEST STRAWBERRY SHORTCAKE RECIPES | YUMMLY
2022-05-01 Sugar Free Strawberry Shortcake (Diabetic Strawberry Shortcake) Summer Yule. egg whites, cream of tartar, fresh strawberries, salt, Swerve and 7 more. Homemade Strawberry Shortcake Vodka (PLUS Spiked Strawberry Shortcake Ice Cream Floats!) Cookie Rookie.
From yummly.com


STRAWBERRY SHORTCAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2019-06-28 Sift together the dry ingredients: flour, baking powder, sugar, salt. Cut 5 Tbsp COLD butter into dry ingredients until course crumbs form. Combine milk, cream and vanilla and drizzle over flour mixture. Mix until it starts coming together. Transfer to floured surface, pat into rectangle, fold in half and repeat.
From natashaskitchen.com


EASY 11-INGREDIENT GLUTEN-FREE STRAWBERRY SHORTCAKE RECIPE
2022-05-10 Preheat oven to 400 degrees F and prepare the vegan buttermilk by whisking together 1 can of regular coconut milk with 1 tbs lemon juice and 1 tsp vanilla extract in a medium bowl. Set aside. In a separate bowl, sift and mix together the gluten-free flour, arrowroot, sea salt, baking powder, and sugar.
From camillestyles.com


GRANDS!™ EASIEST-EVER STRAWBERRY SHORTCAKES RECIPE - PILLSBURY.COM
2021-05-11 1. Coat tops and sides of biscuits with 1 tablespoon of the sugar; place on ungreased large cookie sheet. 2. Bake at 350°F 14 to 16 minutes or until golden brown. 3. Meanwhile, in bowl, mix strawberries and remaining sugar. 4. Split biscuits; top with strawberries and whipped topping.
From pillsbury.com


BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
2021-07-24 Make Strawberry Shortcake Biscuit Recipe. Combine dry ingredients. Whisk together flour, sugar, salt, baking powder and cream of tartar (if using) in a large bowl. Cut in butter. Use a pastry cutter to cut really cold butter into flour mixture. Add milk.
From momontimeout.com


THE BEST, EASIEST STRAWBERRY SHORTCAKE | KITCHN
2020-06-09 It boasts the best, easiest biscuits. The drop biscuits used in this recipe let you skip the kneading, cutting, and re-rolling often found in shortcake recipes. Instead, you’ll stir together the dough with a fork and your fingers, then scoop mounds onto a baking sheet — taking all of five minutes. It makes smart use of your ingredients.
From thekitchn.com


HOMEMADE STRAWBERRY SHORTCAKE - SALLY'S BAKING ADDICTION
2017-05-22 Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices. Make the biscuits: Preheat oven to 400°F (204°C).
From sallysbakingaddiction.com


THE BEST STRAWBERRY SHORTCAKES. - HALF BAKED HARVEST
2019-06-21 2. To make the shortcakes. Preheat the oven to 425 degrees F. 3. In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but with lots of pea-size pieces, 10 to 15 pulses (make sure not to overprocess).
From halfbakedharvest.com


THE MOST AMAZING STRAWBERRY SHORTCAKE
Preheat oven to 400 degrees. Lightly grease 3 (9-inch) round cake pans. In a food processor, mix together flour, powdered sugar, baking powder and salt. Add in butter cubes and pulse until the mixture resembles cornmeal. Pour in the milk and heavy cream and pulse until a sticky dough forms. Divide dough into 3.
From thestayathomechef.com


STRAWBERRY SHORTCAKE - FAVORITE FAMILY RECIPES
2022-03-27 Place the biscuits on a greased baking sheet or a baking sheet with parchment paper and cook for 20-30 minutes at 375. Cook until the bottoms are golden brown. While the biscuits are baking, slice your strawberries. Take about 1/4 of the strawberries and mash them up to release the juices. Add the mashed strawberries back in with the sliced ...
From favfamilyrecipes.com


STRAWBERRY SHORTCAKE JELLO SHOTS
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


THE BEST STRAWBERRY SHORTCAKE BISCUITS RECIPE – SUGAR GEEK SHOW
2020-04-29 These biscuits are extra-large so they make the perfect-sized strawberry shortcake for one. Step 1 – Add in your flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine. Step 2 – Place the whole bowl onto the scale and press the tare or zero button to remove the weight of the bowl.
From sugargeekshow.com


HOW OLD IS STRAWBERRY SHORTCAKE - THERESCIPES.INFO
https://strawberryshortcake.fandom.com › wiki › Strawberry_Shortcake. All information about healthy recipes and cooking tips
From therecipes.info


STRAWBERRY SHORTCAKE RECIPE | DRISCOLL'S
Shortcakes. PREHEAT oven to 375°F. GREASE insides of 3 (8-inch) round cake pans with butter. MIX flour, sugar, baking powder, baking soda, and salt in a food processor (or large bowl). ADD butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs. ADD heavy cream and pulse (or stir with a fork) just until moistened.
From driscolls.com


STRAWBERRY SHORTCAKE RECIPE - PILLSBURY.COM
2010-07-21 3. Meanwhile, in medium bowl, combine strawberries and 1/2 cup sugar; mix well. Refrigerate 30 minutes or until serving time. 4. Just before serving, in small bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. 5. Invert shortcake onto serving platter. If desired, split shortcake into 2 ...
From pillsbury.com


STRAWBERRY SHORTCAKE RECIPES | ALLRECIPES
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. By Darcy Lenz.
From allrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #dinner-party     #holiday-event     #cakes     #independence-day     #berries     #strawberries     #brunch

Related Search