STRAWBERRY SHORTCAKE
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
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 CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
- Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
- Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
- For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
- Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
- Leave plain or garnish with strawberry halves. Serve slightly cool.
DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE
Dip a fresh strawberry in chocolate-twice. That's how deeply chocolatey we've made this strawberry shortcake.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.
- Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 24 g, Protein 4 g
DOUBLE STRAWBERRY WHITE CHOCOLATE SHORTCAKE
Just the name of this recipe makes my mouth water! I love the simplicity of this recipe about as much as I love the taste. Very decadent and makes a beautiful presentation.
Provided by Redneck Epicurean
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
- Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
- In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
- Toss the chopped chips with the flour and fold into the batter.
- Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
- To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.
Nutrition Facts : Calories 213.4, Fat 9.9, SaturatedFat 6.5, Cholesterol 41.5, Sodium 48.8, Carbohydrate 28.2, Fiber 1, Sugar 18.9, Protein 3.7
DOUBLE STRAWBERRY SHORTCAKE
Steps:
- In a bowl, gently mix the strawberries and sugar and let sit at room temperature for at least 15 minutes and up to 1 hour.
- Using an electric mixer, whip the cream just until it thickens. Add the strawberry jam and continue to whip until soft peaks form, 30 seconds to 1 minute more.
- Slice the pound cake into 1-inch-thick pieces. Place 2 cake slices on each serving plate. Divide the strawberries among the plates, spooning them onto the middle of the pound cake. Top each serving with a generous dollop of the strawberry cream.
DOUBLE STRAWBERRY SHORTCAKE
Make and share this Double Strawberry Shortcake recipe from Food.com.
Provided by jovigirl
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400°. Grease 9-inch round cake pan (with removable bottom, if available). Coarsely chop 1 cup of strawberries.
- Sift together flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt into a large bowl.
- Whisk together buttermilk, melted butter and egg in medium-size bowl. Add buttermilk mixture and the 1 cup chopped strawberries to flour mixture; stir until well blended and evenly moistened. Scrape batter into prepared pan; smooth top.
- Bake the shortcake in 400F oven for 20 to 25 minutes, until toothpick inserted in the center of the shortcake comes clean. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan to rack; let cool completely.
- Beat cream, confectioners sugar, lemon rind and extract in medium-size bowl until stiff peaks form.
- Slice shortcake horizontally in half. Place bottom layer, cut side up, on platter. Spread with 2/3 cup lemon cream. Place half of remaining berries, stem end down, on top of lemon cream. Spread cut side of the other half of shortcake with 2/3 cup lemon cream. Carefully invert on top of strawberries. Dollop top of shortcake with remaining lemon cream. Arrange remaining strawberries, stem side down, on top. Serve immediately or refrigerate for no more than 1 hour.
Nutrition Facts : Calories 368, Fat 18.3, SaturatedFat 10.9, Cholesterol 83.3, Sodium 359.1, Carbohydrate 46.5, Fiber 3.6, Sugar 17.3, Protein 6.3
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- Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 1/2 cups), and I diced the strawberries for the top of the cake (about 1/2 cup). You can slice or dice, your choice. You'll need about 3 cups total.
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