Strawberryandraspberryshake Recipes

STRAWBERRY RASPBERRY SMOOTHIE

Steps:

• Blend strawberries, raspberries, milk, yogurt, honey, and vanilla extract in a blender until smooth.

YUMMY STRAWBERRY SHAKE

Steps:

• In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth

BEST EVER STRAWBERRY SHAKE

Steps:

• Put all ingredients in blender.
• Blend until well mixed.
• If you can't wait, drink from blender container.
• Or pour into glass and drink.
• Enjoy!

STRAWBERRY AND RASPBERRY SHAKE

Steps:

• Mix all the ingredients in a blender for about a minute.
• Serve cold.

STRAWBERRY MILKSHAKE

Steps:

• Gather the ingredients.
• Cut the tops off the strawberries and slice them into a few pieces.
• In a medium bowl, combine the sliced strawberries, sugar, and vanilla extract and stir to combine well.
• Set aside and allow to sit for at least 20 minutes and for up to 1 hour.
• Place the strawberries with any juices, ice cream, and milk in a blender.
• Blend until smooth.
• Pour into large glasses and, if desired, put a strawberry on the rim of each glass.

STRAWBERRY-RASPBERRY SHORTCAKES

Steps:

• For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

DELICIOUS HEALTHY STRAWBERRY SHAKE

Steps:

• In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour into glasses and serve.

STRAWBERRY BREAKFAST SHAKES

Steps:

• In a blender, combine the first five ingredients; cover and process mixture until smooth and thickened. Pour into chilled glasses. Garnish with whole strawberries. Serve immediately.

STRAWBERRY BANANA SHAKES

Steps:

• Place milk, ice cream and banana in a blender; cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry if desired.

SLAB STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

STRAWBERRY SHAKE

Steps:

• In a blender, combine ice cream, frozen strawberries, and milk; puree on high speed until smooth. Pour into four chilled glasses. Serve immediately, over ice, if desired.