Diner Style Strawberry Shortcake 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.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

ITALIAN-STYLE STRAWBERRY SHORTCAKE

Steps:

• Block of bittersweet chocolate, for shavingPreheat the oven to 400 degrees F. Butter 2 sheet trays.
• Flour your work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut into 4-inch rounds. Place on the prepared sheet tray and prick with a fork. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the pans halfway through cooking. Remove and let cool. Once cool, slice each puffed round into 3 horizontal pieces.
• Meanwhile, add the strawberries, sugar and lemon juice to a medium bowl and toss. Let sit at room temperature for 30 minutes so the juices develop.
• When ready to serve, add the heavy cream to a large bowl and add the seeds of the vanilla bean. Beat, using a hand mixer, until it thickens. Add the powdered sugar and beat until soft peaks appear.
• To assemble, add a nice dollop of whipped cream to a dessert plate. Top with strawberries and a round of pastry. Repeat the layers, ending with the pastry. Sprinkle with powdered sugar, top with chocolate shavings and serve immediately.

STRAWBERRY SHORTCAKE

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.

THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY

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.

STRAWBERRY SHORTCAKES

Steps:

• For cake:
• Preheat oven to 350°. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out any excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in large bowl to blend. Beat milk, eggs, and vanilla in another medium bowl to blend. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining 1 tablespoon sugar over top of batter.
• Bake cake until golden brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. do ahead Can be made 8 hours ahead. Cover and let stand at room temperature.
• For sauce:
• Place half of strawberries (about 3 cups) in processor. Using on/off turns, process until coarsely chopped. Transfer to medium saucepan; reserve processor. Add 1/4 cup water, 2 tablespoons sugar, and lemon juice to chopped berries. Bring to boil. Reduce heat to medium and simmer until strawberries are very tender, about 4 minutes. Return strawberry mixture to processor and puree until smooth. Strain sauce through fine mesh strainer into medium bowl. Cover and chill until cold, about 2 hours. do ahead Can be made 8 hours ahead. Keep chilled.
• Quarter remaining strawberries. Toss with remaining 1 tablespoon sugar in another medium bowl. Let stand at room temperature until sugar dissolves and juices form, tossing occasionally, about 30 minutes. Add strawberry sauce. Cover and chill. Whip chilled whipping cream, 1 1/2 tablespoons powdered sugar, and vanilla in large bowl until peaks form. Cut cake into 8 wedges. Split each wedge horizontally in half. Place bottom of each wedge on plate. Spoon strawberry mixture over, then top with dollop of whipped cream. Place top of cake over cream. Sprinkle with powdered sugar and serve.

DINER-STYLE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
• Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
• Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
• Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.