Strawberrysurprisebiscuits Recipes

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

Ingredients

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 BISCUITS

Strawberry Shortcake Biscuits image

My mum made these biscuits, and they are delicious. I like them with the cream cheese filling from recipe 24672, and topped with strawberries and the whipped cream from recipe 410125 (filling, no mint). I do not recommend substituting margarine for butter, but it can be done in a pinch. I use low fat sour cream. I sometimes form 8 rough balls, flattened instead of rolling the dough and cutting rounds.

Provided by Ecossaise

Categories Dessert

Time 40m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup butter, cold and cut in pieces
1 cup sour cream
1 tablespoon granulated sugar

Steps:

Preheat oven to 400°F Lightly grease a baking sheet.
In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
Cool completely.
Top with strawberries, whipped cream, etc.

REAL STRAWBERRY CUPCAKES

Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Super Easy Strawberry Shortcake Biscuits image

These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.

Provided by manella

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

2 ½ cups all-purpose flour
½ cup white sugar
3 tablespoons baking powder
1 teaspoon salt
½ cup shortening
2 large eggs
1 ½ cups milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g

STRAWBERRY DROP BISCUITS

Strawberry Drop Biscuits image

Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.

Provided by Jerrelle Guy

Categories breakfast, brunch, snack, pastries

Time 30m

Yield 6 biscuits

Number Of Ingredients 7

Ingredients

1 1/2 cups/190 grams all-purpose flour
1/4 cup/50 grams granulated sugar
4 teaspoons baking powder
6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
6 tablespoons heavy cream, plus more if needed
1/4 cup/30 grams unsifted confectioners' sugar

Steps:

Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.