PASSOVER STRAWBERRY SHORTCAKE
Make and share this Passover Strawberry Shortcake recipe from Food.com.
Provided by Mrsspeevs
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350.
- Grease two 9X13 pans.
- Mix together cake meal, egg yolks, and sugar.
- Beat egg whites until stiff and fold into the batter.
- Pour into prepared pans and bake for 1/2 hour.
- Allow cakes to cool on a rack and then remove from the pans.
- Spread a layer of whipped cream and strawberries on one cake.
- Top with the other cake.
- Cover the top cake with another layer of cream and strawberries.
Nutrition Facts : Calories 194, Fat 7.5, SaturatedFat 3, Cholesterol 219.1, Sodium 85.6, Carbohydrate 24.5, Fiber 1.4, Sugar 16.6, Protein 7.7
STRAWBERRY SHORTCAKE
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
- In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
- Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
- Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.
STRAWBERRY SHORTCAKE
This classic strawberry dessert highlights the freshness of its ingredients and the purity of its flavors. It's summertime eating at its best-and it's easy for kids to make, too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature 1 hour.
- Meanwhile, make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Add 1 cup cream and stir with a fork just until dough starts to come together but is still crumbly.
- Turn out dough onto a lightly floured surface and pat into a rough 6-inch square, about 1 inch thick. With a 2 1/2-inch round cutter dipped in flour, cut four biscuits from dough and place them, evenly spaced, on a parchment- lined baking sheet. Gather dough scraps together, fold once, and gently pat into a rectangle; cut out two more biscuits. Whisk egg and remaining 1 tablespoon cream, then brush egg wash over tops of dough rounds. Chill in the refrigerator for 20 minutes.
- Bake until tops are golden brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
- When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half, and place a bottom half on each plate. Top generously with berries and their juice, then with remaining biscuit halves and dollops of whipped cream. Scatter a few more strawberries on top and around each plate.
PASSOVER STRAWBERRY SHORTCAKE RECIPE
Provided by á-6711
Number Of Ingredients 10
Steps:
- Mix together the egg yolks, sugar, water, and lemon juice. Beat together at medium speed until light and fluffy. Add the matza cake meal, potato starch, lemon rind and orange rind very gradually to the egg yolk mixture. Make the addition as if you are shaking powder (this is the key to it not falling). It should take 5 minutes or more to add the dry ingredients to the egg mixture. Beat the egg whites and salt separately until the egg whites are just a little beyond the soft peak stage. Fold the egg white mixture gently but thoroughly into the cake batter. Pour into an ungreased 10" tube pan. Bake on the middle rack at 350 degrees Fahrenheit for 1 hour and 10 minutes or until the cake springs back when touched lightly. Cool completely inverted. Remove from pan when cool. Serve with big red strawberries (and whipped cream if you want to cheat).
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.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
CLASSIC STRAWBERRY SHORTCAKE
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
- Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
- Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
- Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
- When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.
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
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