THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SHORTCAKE COOKIES
This is a great cookie with fresh strawberries, in addition to the great taste of a strawberry shortcake!
Provided by tasha1970
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
- Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
- Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
- Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 10.5 g, Cholesterol 10.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 68.8 mg, Sugar 4.1 g
SMART COOKIE STRAWBERRY SHORTCAKES
Learn how to master this classic summer dessert to get the perfect macerated strawberries nestled between fluffy, tender shortcake layers and topped with vanilla bean whipped cream.
Provided by Smart Cookie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
- Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
- Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
- Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
- Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
- While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
- Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.
Nutrition Facts : Calories 581.7 calories, Carbohydrate 59.7 g, Cholesterol 142.1 mg, Fat 36.2 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 22.1 g, Sodium 384.4 mg, Sugar 22.1 g
STRAWBERRY SHORTCAKE COOKIES
Strawberry shortcake is one of my favorite desserts. I thought it would be great to capture all that wonderful flavor in a cookie. The pastry-like cookie is topped with pink strawberry frosting. -Allison Anderson, Avondale, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Whisk flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Refrigerate, covered, until firm, 1-2 hours., Preheat oven to 325°. On a lightly floured surface, roll dough out to 1/4-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake until lightly browned, 15-18 minutes. Cool 2 minutes before removing to wire racks to cool completely., For frosting, beat butter, strawberries and milk until combined. Gradually add confectioners' sugar; beat until blended. Spread over cookies; if desired, top with additional sliced strawberries.
Nutrition Facts :
STRAWBERRY SHORTCAKE
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 45m
Yield 4 generous servings
Number Of Ingredients 9
Steps:
- Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
- Preheat oven to 450 degrees.
- Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
- Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
- Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
- Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
- Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
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- Chop up the strawberries finely and then add the lemon juice and sugar to them and stir well. Cover and soak them for 10 minutes. After 10 minutes, strain and set aside
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- Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and set it aside. Place a medium-sized glass or metal mixing bowl in the freezer to chill for the whipped cream.
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