KITTENCAL'S STRAWBERRY SHORTCAKE
You won't find this anywhere else this is my own recipe that I developed, the delicious yellow sponge-like cake that is just dense enough to hold the strawberries and whipped cream after making this you won't go back to any other recipe! -- plan ahead the strawberries must sit in the sugar for minimum of 6 hours to release their juices, the more sugar the better! really you can use as much whipped cream and strawberries as desired, the amounts listed are only a guideline! If desired you can make two separate cakes topped with berries and whipped cream in place of the layered. Due to the small amount of liquid in the cake it is important to have the eggs and butter at room temperature and the milk lukewarm or all the ingredients will not incorporate together while mixing.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and remove the stems from each berry then slice.
- Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
- Cover and refrigerate for 2 hours or up to 6 hours.
- Generously grease two 8-inch round cake pans.
- In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
- Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
- Add in milk; mix until combined.
- In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
- Divide and spread the batter between the two prepared baking pans (batter will be thick!).
- Set oven to 350°F (set oven rack to second-lowest position).
- Bake for about 22 minutes or until cakes test done (do not overbake cakes).
- Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
- Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
- Top with the other cake, then strawberries and top with remaining whipped cream.
THE ULTIMATE STRAWBERRY SHORTCAKE
Make and share this The Ultimate Strawberry Shortcake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash, stem, and cut strawberries in half.
- Add sugar; toss to mix well.
- Chill.
- Beat cream cheese and powdered sugar well.
- Fold in whipped topping and cake cubes.
- Spread cake into an ungreased 13x9 dish.
- Cover and chill for at least 2 hours.
- Cut cake into squares; top with strawberries.
STRAWBERRY SHORTCAKES
These are oh so good. They turn out beautifully and taste wonderful. This is another recipe from Martha Stewart's Everyday Food magazine (Issue #22). Delicious!
Provided by Shannon 24
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. Process until mixture looks like coarse meal.
- Add milk, pulse just until moistened, 4 or 5 times.
- Turn out dough onto lightly floured surface, with floured hands, gently pat dough into a 4 by 8 rectangle.
- Cut dough into 8 squares and place on baking sheet. Sprinkle with remaining sugar.
- Bake until golden, about 25-30 minutes.
- To serve, split biscuits and layer strawberries and whipped cream between the top and bottom.
- Enjoy!
Nutrition Facts : Calories 302.5, Fat 13, SaturatedFat 8, Cholesterol 34.8, Sodium 521.3, Carbohydrate 41.5, Fiber 1.1, Sugar 10, Protein 5.2
STRAWBERRY SHORTCAKES
This recipe was on the back of the Heart Smart bisquick box. Unlike the other Bisquick Strawberry Shortcakes recipes on 'zaar, this serves four.
Provided by dogsandwoods
Categories Dessert
Time 32m
Yield 4 shortcakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix strawberries and 1/4 c sugar. Set aside.
- Heat oven to 425°F.
- Mix Bisquick, 2 T sugar and milk until soft dough forms.
- Divide dough into fourths. Drop each fourth onto an ungreased cookie sheet.
- Bake 10-12 minutes until golden brown.
- Split warm shortcakes. Fill and top with strawberries and whipped topping.
Nutrition Facts : Calories 109.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 13.2, Carbohydrate 26.8, Fiber 1.8, Sugar 23.1, Protein 1.4
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