CHEATERS STRAWBERRY SHORTCAKE
It's mid March and the grocery store has brought in strawberries from Florida. Ahhhh, Spring is here at last. What better way to celebrate than with Strawberry Shortcake. This is my Spring version. Only a few ingredients and very little time involved. The decision to use sugar on the berries will depend on their natural sweetness. I find our local berries are generally sweeter than imported, simply because they are on the plant longer. This dessert looks beautiful when assembled as one cake. However, once you start to cut it.....the top layer slips because of the cream and berries. Therefore, I've chosen to cut into individual servings first, before assembling. Either way, it's yummy. Prep/Cooking Time does not include time for baking the cake.
Provided by Diana 2
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bake cake according to package instruction. Cool on a wire rack.
- While the cake is cooling, gently toss the strawberry slices with sugar (if using). Let sit on the counter for 30 minutes. You'll also get some very nice juice to drizzle.
- To serve, cut cake into individual serving size pieces. Then cut each piece horizontally into two layers.
- Spread the bottom layer with Cool Whip. Top with some of the strawberries. Do not mound them, or the next layer will slide off.
- Top with second layer of cake and press gently.
- Add a large dollop of Cool Whip and garnish with more strawberries.
- Yes -- that simple.
STRAWBERRY SHORTCAKE
Traditional Strawberry Shortcake. The way it was meant to be made, with sweet scones and real whipped cream!
Provided by Alia55
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Scones: Preheat oven to 400 degrees F.
- Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
- Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.
- With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.
- Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
- Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.
- Transfer to a wire rack.
- Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.
- For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
- Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.
- Top with some of the strawberries and a dollop of softly whipped cream.
- Place the top half of the scone on top of the whipped cream.
- If there is any juice from the strawberries, drizzle a little over the top of the scone.
- Serve immediately.
Nutrition Facts : Calories 492.8, Fat 27.7, SaturatedFat 16.5, Cholesterol 153.6, Sodium 283.1, Carbohydrate 54, Fiber 2.6, Sugar 18.6, Protein 7.9
AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE
Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, stir together berries, sugar, and lemon juice.
- Let sit 30 minutes to an hour.
- Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
- In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
- Fold mascarpone mixture into whipped cream mixture.
- To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
- Repeat with another lady fingers, laying across in the other direction.
- Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.
DELUXE STRAWBERRY SHORTCAKE
Make and share this Deluxe Strawberry Shortcake recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine first 6 ingredients, and beat on low for 30 seconds.
- Switch to medium speed, and beat for 2 minutes.
- Pour into two floured ,and greased 9 inch round baking pans.
- Bake 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes, then remove from pans to wire racks to completely cool.
- In a small bowl, beat cream cheese, and sugar until smooth.
- Fold in whipped topping,
- Place one cake on a serving plate, and top with half of the cream cheese mixture and strawberries.
- Repeat with other 9 inch cake.
- Store in refrigerator.
Nutrition Facts : Calories 435.8, Fat 25.6, SaturatedFat 10.5, Cholesterol 73.2, Sodium 375.8, Carbohydrate 47.6, Fiber 1.2, Sugar 31.4, Protein 5.3
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