SLAB STRAWBERRY SHORTCAKE
Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
- Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
- Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
- When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g
STRAWBERRY SHORTCAKE
Traditional Strawberry Shortcake. The way it was meant to be made, with sweet scones and real whipped cream!
Provided by Alia55
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Scones: Preheat oven to 400 degrees F.
- Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
- Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.
- With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.
- Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
- Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.
- Transfer to a wire rack.
- Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.
- For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
- Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
- When chilled, beat the mixture until stiff peaks form.
- To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.
- Top with some of the strawberries and a dollop of softly whipped cream.
- Place the top half of the scone on top of the whipped cream.
- If there is any juice from the strawberries, drizzle a little over the top of the scone.
- Serve immediately.
Nutrition Facts : Calories 492.8, Fat 27.7, SaturatedFat 16.5, Cholesterol 153.6, Sodium 283.1, Carbohydrate 54, Fiber 2.6, Sugar 18.6, Protein 7.9
HOMEMADE STRAWBERRY SHORTCAKES
If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you've been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that's perfect on any sunny day.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
- In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
- Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
- Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
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