STRAWBERRY SHORTCAKE
Warm buttermilk biscuits filled with juicy, sweet strawberries and whipped cream make the best strawberry shortcake.
Provided by Jennifer Segal
Categories Desserts
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
- Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
- With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
- Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
- In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
- To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
- Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
- Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.
Nutrition Facts : ServingSize 1 strawberry shortcake, Calories 565, Fat 32 g, Carbohydrate 67 g, Protein 6 g, SaturatedFat 20 g, Sugar 35 g, Fiber 3 g, Sodium 533 mg, Cholesterol 100 mg
CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE
For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
- Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
- Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
- Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
- Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
- Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 58.8 g, Cholesterol 57.2 mg, Fat 17.9 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 10.8 g, Sodium 457.1 mg, Sugar 29.9 g
JOHNNY'S MOST REQUESTED STRAWBERRY SHORTCAKE
The original recipe came from my husband's grandmother. My mother in law used to make this for her children as a treat. It serves a crowd and it had to when she had 10 kids to feed! My husband changed it from the original to make it his very own special cake. This cake is usually requested by his family for get together or...
Provided by Sara Lineberry
Categories Cakes
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Take a disposable aluminum roasting pan and spray it using nonstick spray with flour. In a large bowl and using an electric mixer, prepare cake mixes according to package directions. Pour batter into prepared pan and place in oven.
- 2. Keep an eye on the cake and when it starts to rise, open the oven and shake the pan to make the cake fall. Bake the cake until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
- 3. Poke holes all over the top of the cake using a fork. Prepare boxes of gelatin according to package directions. Pour slowly over the top of the cake making sure it is soaked up by the cake.
- 4. Place sliced strawberries on top of the cake, reserving some for garnish.
- 5. Prepare pudding according to package directions. Spread pudding all over the top of the strawberries.
- 6. Spread cool whip on top of the pudding. Garnish with reserved strawberry slices. Refrigerate a few hours for the cake to set before serving. Letting the cake refrigerate overnight before serving is preferred.
BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
More about "johnnys most requested strawberry shortcake recipes"
ONE LAYER STRAWBERRY SHORTCAKE CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
BEST STRAWBERRY SHORTCAKES RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
THE ULTIMATE HEALTHY STRAWBERRY SHORTCAKES
From amyshealthybaking.com
STRAWBERRY SHORTCAKE - AMANDA'S COOKIN' - CAKE
From amandascookin.com
STRAWBERRY SHORTCAKE CLASSIC RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
WE TRIED 4 POPULAR STRAWBERRY SHORTCAKE RECIPES
From thekitchn.com
STRAWBERRY SHORTCAKE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
16 WAYS TO MAKE THE BEST STRAWBERRY SHORTCAKE
From allrecipes.com
I TRIED OUR 5 MOST POPULAR STRAWBERRY SHORTCAKE RECIPES AND …
From allrecipes.com
BEST JOHNNYS MOST REQUESTED STRAWBERRY SHORTCAKE RECIPES
From alicerecipes.com
THE BEST STRAWBERRY SHORTCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
A VERY SPECIAL STRAWBERRY SHORTCAKE RECIPE YOU'LL LOVE! - CHEF …
From chefjeanpierre.com
STRAWBERRY SHORTCAKE CAKE - CELEBRATING SWEETS
From celebratingsweets.com
STRAWBERRY SHORTCAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
From momontimeout.com
STRAWBERRY SHORTCAKES RECIPE – LOADED WITH STRAWBERRIES
From sweetandsavorymeals.com
HOMEMADE STRAWBERRY SHORTCAKE RECIPE - LITTLE SUNNY …
From littlesunnykitchen.com
STRAWBERRY SHORTCAKES – SMITTEN KITCHEN
From smittenkitchen.com
HOMEMADE STRAWBERRY SHORTCAKES (AMAZING AND CLASSIC DESSERT …
From inspiredbycharm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love