TED'S STRAWBERRY SHORTCAKE
Ted's restaurant makes a very traditional Strawberry Shortcake, and you can too.
Provided by Stephanie Manley
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- In a container with a lid, place strawberries, and sprinkle sugar over the strawberries. Let sugar marinate over the strawberries for a couple of hours before using. Sift together flour, salt, and baking powder. Stir heavy cream into sifted flour, and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized biscuits.
- Make four biscuits with dough, and place on a greased cookie sheet. If you have some dusting sugar, sprinkle a little onto the biscuits. Bake for approximately 10 to 15 minutes, the biscuits will be golden brown when done. Shortcake Assembly 1 biscuit 1 scoop Hagan Daas Vanilla Ice Cream Strawberries Whipped cream Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with biscuit and whipped cream.
- Add additional strawberries to the plate around the biscuit. This is a great dessert to make ahead of time, and assemble the shortcakes right before dinner. I think if you added blackberries, or even blueberries to the mixture you would have a wonderful new creation.
Nutrition Facts : Calories 551 kcal, Carbohydrate 67 g, Protein 8 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 101 mg, Sodium 323 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
TED'S STRAWBERRY SHORTCAKE
Ted's Strawberry Shortcake is a dish I recently had the opportunity to try when I was in Atlanta. So if you have never been to Ted's, you are in for a real treat. Buffalo hamburgers, regular hamburgers and some delicious home-style cooking abounds here. The restaurant has a lovely decor, and the food is quite good for when you are dining out. If you have never tried making your own shortcakes, you have been missing something. Sure, the shortcakes you get in the store are tasty, but these homemade biscuits are so much more hearty. This is a dessert is perfect for the spring when fresh strawberries are available. I made one primary change to this recipe, I like to use fresh berries when they are available, so my recipe contains fresh strawberries, you could use frozen if desired.
Provided by ElizabethKnicely
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE STRAWBERRIES: In a container with a lid, place strawberries, and sprinkle with sugar over the strawberries. Let sugar marinate over the strawberries for a couple of hours before using.
- Preheat oven to 450°F Sift together flour, salt, and baking powder. Stir heavy cream into sifted flour and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized biscuits. Make four biscuits with dough, and place on a greased cookie sheet. If you have some dusting sugar, sprinkle a little onto the biscuits. Bake for approximately 10 to 15 minutes, the biscuits will be golden brown when done.
- SHORTCAKE ASSEMBLY:.
- 1 biscuit.
- 1 scoop Hagan Daas Vanilla Ice Cream.
- Strawberries.
- Whipped Cream.
- Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with the biscuit top and whipped cream. Add additional strawberries t the plate around the biscuit.
- This is a great dessert to make ahead of time, and assemble the shortcakes right before dinner. I think if you added blackberries, or even blueberries to the mixture you would have a wonderful new creation.
Nutrition Facts : Calories 540.2, Fat 28.5, SaturatedFat 17.2, Cholesterol 101.9, Sodium 548.3, Carbohydrate 63.9, Fiber 4, Sugar 10.5, Protein 8.8
KIDS CAN MAKE STRAWBERRY SHORTCAKES
This is a fun recipe to make with a group of kids in a classroom or at a birthday party. Little kids can mix the sugar with the berries, whisk the dry ingredients together, cut out and arrange the biscuits, shake the cream and build shortcakes. Bigger kids can do all parts of this recipe, except putting the cakes into and removing them from the oven.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 mini shortcakes
Number Of Ingredients 16
Steps:
- Make the strawberries first: Mix the sliced strawberries with the sugar and a squeeze of lemon in a large bowl. Set them aside, stirring a few times, until they are nice and juicy, about 30 minutes.
- Make the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream. Add the lemon zest and juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-sprinkled surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on 2 parchment-lined baking sheets. Brush them with more cream and sprinkle with a little sugar. Bake them in the middle of the oven until they are just golden, about 12 minutes. Cool the biscuits while you make the whipped cream.
- Make the whipped cream: Combine the cream with the sugar and vanilla in a sealable container. Whisk or shake with the lid on until soft peaks form.
- To serve: Split the biscuits with a fork and spoon some juicy strawberries and whipped cream on the bottom halves of the biscuits. Place the top halves on top. Add more whipped cream and a mint leaf to each, if using.
TRIPLE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
- Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
- Split each shortcake and fill with the strawberries and whipped cream.
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.
THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY
There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.
Provided by Tiffany Lo
Categories Bakery Goods
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
- While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
- Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
- In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
- Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
- Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
- Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
- Preheat the oven to 375°F (190°C).
- Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
- Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
- Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
- Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
- When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
- Enjoy!
- RECIPE BY: Codii Lopez
- Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.
Nutrition Facts : Calories 599 calories, Carbohydrate 96 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, Sugar 39 grams
STRAWBERRY SHORTCAKES FOR 2 (AMERICA'S TEST KITCHEN)
Since there are only two of us in the house (well only 2 humans), I don't like to make desserts because there's SO MUCH. So when I came across this recipe I had to try it. It was delicious and the portions were just perfect for us. From Cooking For Two 2009, America's Test Kitchen
Provided by Twiggyann
Categories Dessert
Time 32m
Yield 2 shortcakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
- In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
- Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
- Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
- Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
- Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
- Cool on wire wrack.
- For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
- For the whipped cream use the last 3 ingredients:.
- Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
- To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Nutrition Facts : Calories 703.2, Fat 42.8, SaturatedFat 25.6, Cholesterol 226.7, Sodium 415.9, Carbohydrate 70.8, Fiber 4, Sugar 32.5, Protein 11.7
BIG D'S CHOCOLATE STRAWBERRY SHORTCAKE
Made this recipe for the family one night. Everybody loved it. It's really good. I think the coffee really brings out the taste of the chocolate.
Provided by BigDRob
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans.
- Mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. Mix flour mixture into butter mixture until just combined. Stir in milk and coffee until batter is well blended; pour batter into prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat heavy whipping cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape.
- Spread half the whipped cream over one completely cooled cake. Layer half the strawberries on top and place the second cake on top. Spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 67.2 g, Cholesterol 182.8 mg, Fat 53 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 29.9 g, Sodium 407.5 mg, Sugar 42.7 g
More about "teds strawberry shortcake recipes"
STRAWBERRY SHORTCAKE RECIPES: 14 WAYS TO MAKE THE …
From huffpost.com
Author Kristen AikenEstimated Reading Time 1 min
STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (269)Calories 425 per servingCategory Desserts
STRAWBERRY SHORTCAKE | RICARDO
From ricardocuisine.com
STRAWBERRY SHORTCAKE RECIPE (WITH EASY HOMEMADE CAKE!)
From blessthismessplease.com
STRAWBERRY SHORTCAKES - E.D.SMITH®
From edsmith.com
TRES LECHES STRAWBERRY SHORTCAKE | BETTER HOMES & GARDENS
From bhg.com
30 STRAWBERRY SUMMER CAKE RECIPES TO MAKE ASAP - TASTE OF HOME
From tasteofhome.com
JEFF'S HOMEMADE STRAWBERRY SHORTCAKE RECIPE - KRISTYWICKS.COM
From kristywicks.com
TED'S MONTANA GRILL
From tedsmontanagrill.com
TED'S NEW SUMMER MENU ITEMS | STRAWBERRY SHORTCAKE
From atlantaeats.com
BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
From momontimeout.com
20 SIMPLE TWISTS ON THE CLASSIC STRAWBERRY SHORTCAKE - CO
From brit.co
RECIPE: TRIO'S STRAWBERRY SHORTCAKE - LITTLE ROCK SOIREE
From littlerocksoiree.com
EASY HOMEMADE STRAWBERRY SHORTCAKE - DEL'S COOKING TWIST
From delscookingtwist.com
CHEF TAFFINY'S STRAWBERRY SHORTCAKE FOR ONE - GOOD DEE'S
From gooddees.com
THE BEST STRAWBERRY SHORTCAKE - THECOOKFUL
From thecookful.com
40 BEST STRAWBERRY DESSERT RECIPES - PARADE.COM
From parade.com
TED ALLEN'S STRAWBERRY SHORTCAKE KEBABS | RECIPE - RACHAEL RAY …
STRAWBERRY SHORTCAKE - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
STRAWBERRY SHORTCAKE RECIPE | TASTING TABLE
From tastingtable.com
STRAWBERRY SHORTCAKE - HISTORY AND RECIPE
From toriavey.com
TED'S MONTANA GRILL STRAWBERRY SHORTCAKE W/ ICE CREAM
From national.restaurant
STRAWBERRY SHORTCAKES - ALTON BROWN
From altonbrown.com
A STRAWBERRY SHORTCAKE STACK CAKE RECIPE & SHORTCAKE HISTORY
From blog.thenibble.com
CLASSIC STRAWBERRY SHORTCAKE | MEL'S KITCHEN CAFE
From melskitchencafe.com
CHEESECAKE FACTORY STRAWBERRY SHORTCAKE COPYCAT RECIPE
From thefoodxp.com
TED'S STRAWBERRY SHORTCAKE | RECIPE - PINTEREST
From pinterest.co.uk
STRAWBERRY SHORTCAKE RECIPE - THE SEASONED MOM
From theseasonedmom.com
TED'S STRAWBERRY SHORTCAKE | RECIPE - PINTEREST
From pinterest.com
HOMEMADE STRAWBERRY SHORTCAKE - DIXIE CRYSTALS | RECIPES
From dixiecrystals.com
STRAWBERRY SHORTCAKE RECIPE - GREEDY EATS
From greedyeats.com
TED'S MONTANA GRILL - STRAWBERRY SHORTCAKE DESSERT
From frontend.myfitnesspal.com
STRAWBERRY SHORTCAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
STRAWBERRY SHORTCAKE CUPCAKES - BELLY FULL
From bellyfull.net
HOW TO MAKE A SKILLET STRAWBERRY SHORTCAKE | ALLRECIPES
From allrecipes.com
STRAWBERRY SHORTCAKE TORTE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY SHORTCAKES + VIDEO (MAKE AHEAD & FREEZER …
From carlsbadcravings.com
TED'S MONTANA GRILL - STRAWBERRY SHORTCAKE CALORIES, CARBS
From frontend.myfitnesspal.com
CLASSIC STRAWBERRY SHORTCAKES - LEITE'S CULINARIA
From leitesculinaria.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 »
You'll also love