Tiny Strawberry Shortcakes Recipes

STRAWBERRY SHORTCAKE

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.

EASY STRAWBERRY SHORTCAKE

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.

MINI TOASTED STRAWBERRY SHORTCAKES

Steps:

• Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
• Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
• Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.
• Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
• Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.

MOM'S STRAWBERRY SHORTCAKE

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.

EASIEST STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 375°F. Place 2 biscuits on ungreased baking sheet. Brush tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes.
• Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks.
• Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over, dividing equally. Cover with tops. Top with cream and remaining berries.

SMALL-BATCH EASY STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 450ºF.
• Combine biscuit mix and 2 Tbsp. sugar in medium bowl. Mix sour cream and water until blended. Add to dry ingredients; stir until mixture forms soft dough.
• Drop dough into 6 mounds on baking sheet sprayed with cooking spray.
• Bake 8 to 11 min. or until golden brown. Transfer to wire rack; cool completely. Meanwhile, mix strawberries and remaining sugar. Refrigerate until ready to use.
• Split biscuits, then fill and top with strawberries and COOL WHIP just before serving.

STRAWBERRY SHORTCAKE BOMBS RECIPE BY TASTY

Steps:

• Make the strawberry cream filling: In a medium bowl, whip the cream cheese with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the heavy cream, powdered sugar, vanilla, and salt, and whip on medium-low speed until smooth, about 2 minutes.
• Fold in the pureed strawberries with a rubber spatula until well incorporated. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
• Assemble the strawberry shortcake bombs: Fill a large pot a little more than halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• In a small bowl, mix together the powdered strawberries and powdered sugar until well combined.
• Cut each round of Pillsbury™ Grands! Homestyle Biscuits in half and roll into tight, smooth balls.
• Working with about 4 at a time, fry the dough balls until golden brown and cooked through, 3-5 minutes. Remove from the pot and let drain on a wire rack or paper towel-lined plate while you repeat with the remaining dough.
• Use the tip of the piping bag containing the strawberry cream filling to poke a hole in each dough ball, then fill with the cream.
• Arrange the filled bombs on a serving platter and dust generously with the strawberry powdered sugar. Serve immediately.
• Enjoy!

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425°F In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. Process until mixture looks like coarse meal.
• Add milk, pulse just until moistened, 4 or 5 times.
• Turn out dough onto lightly floured surface, with floured hands, gently pat dough into a 4 by 8 rectangle.
• Cut dough into 8 squares and place on baking sheet. Sprinkle with remaining sugar.
• Bake until golden, about 25-30 minutes.
• To serve, split biscuits and layer strawberries and whipped cream between the top and bottom.
• Enjoy!