Creamy Strawberry Shortcakes Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

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.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM



Strawberry Shortcake with Cheesecake Whipped Cream image

I cheat and use prepackaged angel food cake, but I absolutely, always, use fresh fruit and make the whipped cheesecake cream myself. I use a cream cheese whipped cream so that I stays looking nice when it has to sit around on a buffet for a few hours. Since the cream cheese gives it stability you can use WAY less sugar than traditional whipped cream calls for.

Provided by sophie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 ½ quarts fresh strawberries, hulled and sliced
2 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 pint heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (10 inch) angel food cake, cut in cubes
½ quart fresh strawberries, hulled and sliced

Steps:

  • Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
  • Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
  • Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 29.1 g, Cholesterol 74.9 mg, Fat 21.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 281.1 mg, Sugar 8.5 g

CREAMY STRAWBERRY SHORTCAKES



Creamy Strawberry Shortcakes image

Explore this tasty recipe for Creamy Strawberry Shortcakes. Dollops of strawberry preserves and cream cheese give these treats their sweet, creamy flavor.

Provided by My Food and Family

Categories     Shortcake

Time 10m

Yield Makes 2 servings.

Number Of Ingredients 5

2 Tbsp. PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1 Tbsp. strawberry preserves
2 individual sponge cake shells (1/2 of 4.5-oz. pkg.)
8 fresh strawberries, sliced
2 Tbsp. thawed COOL WHIP LITE Whipped Topping

Steps:

  • Mix reduced-fat cream cheese and preserves.
  • Spoon into cake shells.
  • Top with berries and COOLWHIP.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE



Paula Deen's Strawberry Cream Shortcake image

Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.

Provided by HeidiSue

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 large sara lee poundcake
1 (5 1/8 ounce) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) container Cool Whip
2 cups strawberries, hulled and sliced

Steps:

  • Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
  • In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
  • Fold in Cool Whip.
  • Pour half of this over the cake and lay half of the strawberries on top.
  • Repeat to make second layer.
  • Refrigerate until well chilled.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

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

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

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.

STRAWBERRY SOUR CREAM SHORTCAKE



Strawberry Sour Cream Shortcake image

Provided by R. W. Apple Jr.

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 cup sugar, plus additional for sweetening berries and sour cream
3/4 teaspoon salt
3 ounce package cream cheese
2 tablespoons chilled butter
1 large egg
About 1/2 cup milk
1 tablespoon butter, melted
1 quart fresh strawberries, hulled and thinly sliced
1 cup sour cream

Steps:

  • Preheat oven to 450 degrees. Into a large mixing bowl, sift together the flour, baking powder, 1/4 cup of the sugar, and the salt. Add the cream cheese and 2 tablespoons chilled butter. Using a pastry blender or two knives, cut the cream cheese and butter into the mixture until it resembles coarse cornmeal.
  • Break the egg into a measuring cup, and beat lightly with a fork. Add enough milk to make 3/4 cup. Pour the egg mixture into the flour mixture, and stir. Knead the dough inside the bowl just until it is blended and cohesive, about 20 seconds.
  • Shape half of the dough into a flattened ball, and place in a greased 8 round cake pan. Pat the dough flat to the edges of the pan. Brush the top of the dough with the melted butter. Shape the remaining dough into a flattened ball, and place in the pan on the buttered dough, patting flat to the edges. Bake until golden brown, about 17 to 20 minutes. Remove from heat and allow to cool.
  • Place the sliced strawberries in a mixing bowl, add sugar to taste, and mix well. Place the sour cream in a small bowl, and add sugar to taste, mixing to blend well. To serve, remove the cake from the pan, and use a knife to help pry the layers apart; they should split naturally where the dough had been buttered. Place the bottom layer on a serving plate, and top with sweetened strawberries. Place the second layer over the strawberries, and top with sweetened sour cream. Serve immediately.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 565 milligrams, Sugar 9 grams, TransFat 0 grams

STRAWBERRY SHORTCAKES



Strawberry Shortcakes image

These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 8

2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
Sweetened Strawberries
Whipped Cream

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
  • Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
  • Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

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