SUPER STRAWBERRY SHORTCAKE
"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries. -Renee Bisch, Wellesley, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release., For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened. , On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely. , In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 358mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
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
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
SUPER-EASY STRAWBERRY SHORTCAKE
A co-worker assembled this delicious cake for a birthday party. She said she couldn't say she made it because all she did was cut the strawberries and added sugar. Once it's done, you can have this yummy cake in 30 seconds!
Provided by tamzie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h10m
Yield 6
Number Of Ingredients 4
Steps:
- Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
- Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 52.5 g, Fat 9.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 433.8 mg, Sugar 19.7 g
SUPER EASY STRAWBERRY SHORTCAKE
This was taught to me by my Father who would make this a lot during the summer when strawberries were the sweetest and cheapest. It requires next to no effort and the results are delicious. (prep time includes chill time)
Provided by mamadelogan
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling.
- Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
- Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
- Place strawberry mixture in refrigerator for 1 hour to chill.
- Whipped cream.
- In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
- Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
Nutrition Facts : Calories 1134.1, Fat 77.2, SaturatedFat 24.7, Cholesterol 54.3, Sodium 991.4, Carbohydrate 98.7, Fiber 4.6, Sugar 10.2, Protein 12.8
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.
EASY STRAWBERRY SHORTCAKE
This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!
Provided by Amy Trombley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g
THE BEST CLASSIC STRAWBERRY SHORTCAKE
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
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.
EASY STRAWBERRY SHORTCAKE
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
Nutrition Facts : Calories 896 calories, Fat 47g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 842mg sodium, Carbohydrate 109g carbohydrate (57g sugars, Fiber 4g fiber), Protein 10g protein.
BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
MOM'S STRAWBERRY SHORTCAKE
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
INCREDIBLY EASY & AMAZING STRAWBERRY SHORTCAKE
My favorite non-chocolate cake is Strawberry Shortcake. This one starts with a mix but tastes homemade all the way. It is amazing!
Provided by Karen..
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine all cake ingredients in a large mixing bowl and beat 4 minutes at medium speed.
- Pour into a greased and floured tube pan and bake for about 50 minutes or into 2- 8 or 9 inch greased and floured pans and bake for about 30 minutes, or until cake test dones.
- Cool completely.
- Topping and Filling: Mix milk, pudding mix and whipped topping in a large bowl and beat until peaks form.
- If not using right away, keep in the refrigerator.
- Put it together: Cut tube pan cake in half lengthwise.
- Frost bottom with half of filling and layer with sliced strawberries.
- Place top half of cake on and frost with remaining filling.
- Decorate with whole berries.
Nutrition Facts : Calories 453.8, Fat 18.9, SaturatedFat 10.8, Cholesterol 88, Sodium 469, Carbohydrate 65.8, Fiber 1.9, Sugar 49, Protein 6.8
SUPER SWEET STRAWBERRY SHORTCAKE
I made this by accident when i used too much sugar in the bread part, but everyone said that it was the best strawberry shortcake they had ever had. (original recipe from bisquick box) Strawberries is my own way of making them though!!
Provided by Katie Williams
Categories Dessert
Time 42m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Take half of the strawberries and slice them into small chunks.
- Add 1/4 cup of sugar to berries and mash.
- This will bring out the juices of the berries.
- Next, slice the rest of the berries any way you choose, bigger but thin is what i use.
- Add the sliced berries to mashed berries along with remaining 1/4 cup and stir.
- Set aside.
- Heat Oven to 425.
- Now for the dough.
- Mix bisquick, milk, 3TBSP butter, and 1/2 cup sugar until soft dough forms.
- Press into the bottom of a round cake pan.
- Bake for about 10-12 minutes or until golden brown.
- About half way through pull out dough and sprinkle cinnamon over top, cook for remainder of time.
- Afer cake is done, i reccomend taking a slice and cutting it in half, pile with strawberries and cool whip and enjoy!
Nutrition Facts : Calories 543.7, Fat 23.6, SaturatedFat 14.2, Cholesterol 19, Sodium 656.7, Carbohydrate 79.9, Fiber 2.9, Sugar 51.9, Protein 5.6
EASY STRAWBERRY SHORTCAKES
Make and share this Easy Strawberry Shortcakes recipe from Food.com.
Provided by nannie jo
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and mash strawberries. Add sugar and water let set for about 1 hour to make juice on berries.
- When ready to serve, place a Twinkie in a dessert bowl and top with some of the strawberry mixture.
- Top with Cool Whip.
- Drizzle with Magic Shell--make sure you get a few stripes on the bowl to make it look fancy.
- Place in the fridge for about 10 minutes, or until the Magic Shell hardens. Serve.
Nutrition Facts : Calories 655.6, Fat 44.4, SaturatedFat 30.7, Sodium 29.8, Carbohydrate 78.5, Fiber 12.3, Sugar 57.8, Protein 9
SENSATIONAL STRAWBERRY SHORTCAKE
I love to pick strawberries in the morning, then make this shortcake in the afternoon. This pretty dessert really hits the spot on a hot summer day.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, gently combine strawberries and 1/2 cup sugar; refrigerate until serving., Combine the flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks. Stir into crumb mixture just until moistened. Press into two greased 9-in. round baking pans. , In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. , Bake at 300° for 40-45 minutes or until golden brown. Cool 10 minutes before removing from pans to wire racks. (Layers will be thin.) Cool completely., Place one cake layer on a serving plate. Top with half of whipped cream and strawberries. Repeat layers.
Nutrition Facts :
EASY STRAWBERRY SHORTCAKE
This recipe came from the side of a Bisquick box. The shortcakes are so good and you can eat on them for days, if they last that long.
Provided by chicracer
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).
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