VALENTINE STRAWBERRY SHORTCAKE
Succulent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle with a creamy yogurt sauce that's sandwiched between heart-shaped shortcake halves. It's sweet to eat and loaded with love...not calories!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate., In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter., Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops.
Nutrition Facts : Calories 445 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 560mg sodium, Carbohydrate 75g carbohydrate (0 sugars, Fiber 5g fiber), Protein 10g protein.
STRAWBERRY SHORTCAKES
This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.
Provided by Divinity Turley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
- Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
- Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
- Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
- Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
- To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 62.9 g, Cholesterol 139.2 mg, Fat 41.7 g, Fiber 3.5 g, Protein 6.9 g, SaturatedFat 25.7 g, Sodium 348.5 mg, Sugar 24.9 g
STRAWBERRY SHORTCAKE CUPCAKES
This cupcake is the perfect dessert for a Valentine's Day party or a romantic dinner for two! The filling can be prepared the night before and stored in the refrigerator.
Provided by Katherine Kallinis Berman
Categories HarperCollins Dessert Cupcake Strawberry Valentine's Day Kid-Friendly Bake Small Plates
Yield Makes 24 cupcakes
Number Of Ingredients 30
Steps:
- For the filling:
- In the bowl of a stand mixer, using the paddle attachment, or in a bowl with a handheld electric mixer, mix the egg yolks and the sugar for 4 to 5 minutes.
- In another large bowl, sift together the flour and the cornstarch.
- Add the flour mixture to the egg mixture slowly, mixing on low speed for 1 to 2 minutes or until smooth.
- In a medium saucepan, warm the milk on medium heat, just until it starts to boil.
- Switch your mixer to the whisk attachment, then add the hot milk slowly to the mixer, and whisk continuously at medium speed while pouring the milk, to keep the mixture smooth, without lumps or curdles.
- Add the heavy cream, rum extract, vanilla extract, and vanilla bean seeds and mix thoroughly for 2 to 3 minutes.
- Then pour the mixture back into the saucepan and cook over medium heat until it boils. Note: It must be hand-whisked constantly during this time. After it reaches boiling, whisk for 2 more minutes, until it thickens.
- Remove from heat. Let it come to room temperature before pouring in a bowl. Refrigerate for at least 2 hours to chill.
- For the cupcakes:
- Preheat the oven to 350°F. Line two cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
- Sift together the flour, baking powder, and salt in a bowl, and set aside.
- Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
- Add the eggs one at a time, mixing slowly after each addition.
- Combine the vanilla extract and milk in a large liquid measuring cup. Carefully scrape the vanilla bean seeds from the milk.
- Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
- Using a spatula, gently fold into the strawberries.
- Scoop batter into baking cups so that each is two-thirds full, and bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcake comes our clean. Transfer the pans to a wire rack to cool completely.
- For the frosting:
- Place all of the ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes.
- To assemble:
- Once cooled, peel the wrappers off the strawberry cupcakes and slice in half length-wise. Add a tablespoon of the filling on top of the bottom half of the strawberry cupcake; add a layer of sliced strawberries; cover with the top to make a cupcake "sandwich"; then frost with a swirl and garnish with a strawberry slice.
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