STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM
This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse meal.
- Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1 tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on wire racks for 15 minutes.
- To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add confectioners' sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about 5 minutes.
- To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes, and serve.
STRAWBERRY SHORTCAKE WITH BASIL
Strawberry shortcake never tasted so good-or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h40m
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
- Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
- Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
- Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
- Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
- Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
- Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
CORNMEAL STRAWBERRY SHORTCAKES
Give traditional strawberry shortcakes a simple twist with fresh basil leaves and a cornbread-based dough.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
- Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
- In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 36 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg
STRAWBERRY SHORTCAKE WITH BALSAMIC
Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern Italy.
Provided by Bonnie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
- Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
- Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 29.3 g, Cholesterol 5.7 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 226.9 mg, Sugar 10 g
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ROASTED STRAWBERRY SHORTCAKES WITH CORNMEAL BISCUITS
From forkknifeswoon.com
5/5 (4)Estimated Reading Time 5 minsServings 4Total Time 1 hr 30 mins
- Preheat the oven to 375 degrees F. Arrange the strawberries in an even layer on a parchment paper-lined sheet pan. Drizzle with the honey and stir to coat.
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Add the cream to a standup mixer fitted with the balloon whisk attachment. If it’s an especially hot day, I find placing the metal mixing bowl in the fridge for about 10 minutes helps the cream to whip up faster.
- Slice the shortcakes in half horizontally. Top the bottoms with a generous dollop of whipped cream and a spoonful or two of the roasted strawberries. Place the top halves on top, and enjoy!
STRAWBERRY-BASIL SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (73)Estimated Reading Time 2 minsServings 8
- Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).
- Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.
- DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
- Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
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