Strawberry Banana Shortcake Recipes

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray that.
• In a large mixing bowl, add in the butter and granulated and brown sugar. Mix on medium until combined.
• Add in the brown bananas. Continue mixing on medium until the bananas are incorporated.
• Add in the eggs one at a time and vanilla. Mix until combined.
• Add in the flour and baking soda and mix on low until the flour is somewhat incorporated. Bump the mixer up to medium and mix until combined.
• Place the batter in the 8 inch loaf pan.
• Bake for 1 hour and 8-10 minutes. Place a toothpick in the middle of the loaf and if it comes out clean or with a few small crumbs on it, it's done. If there is still batter on the toothpick, give it a few more minutes and test it again.
• Let cool in the pan for 10 minutes and then turn out onto a cooling rack to finish cooling.
• Puree the 1 cup of strawberries in a food processor. I used my bullet to puree mine. If you're worried there are chunks, strain the puree.
• Place the puree with the water into a medium saucepan. Place over medium heat.
• Place the sugar and cornstarch in a bowl. Mix until the cornstarch blends in with the sugar and there are no lumps.
• Once the strawberry mixture comes to a boil, scoop about 1/2 cup into the sugar mixture and stir. If there are some small lumps, use the strainer and strain the mixture into the saucepan. Let the mixture come back up to a boil and stir constantly. Let it boil for about 5 minutes until the filling covers the back of a wooden spoon and becomes somewhat clear. Let cool.
• In a cold mixing bowl, pour in the heavy cream. Using the whisk attachment, turn the mixer on medium.
• When the cream begins to thicken and starts leaving the whisk strokes, add in the powdered sugar. Bump the mixer up to high and continue whisking until stiff peaks form. When you turn the whisk attachment upside down and the heavy cream still has a nice firm peak that hasn't fell, you're ready. Place in the fridge until ready to use.
• Slice the banana bread in about 1/2 inch slices. Spread a thin layer of butter on one side of the bread and grill on a grill pan over medium heat. It will take about 3 minutes to get the beautiful grill marks. Remove from the pan and let cool.
• Spread the strawberry filling on the side of the banana bread without grill marks. I used a piping bag and cut a small hole to spread the filling on my shortcake.
• Layer 1/4 cup of strawberries on top of the filling.
• Using another piping bag and a 1M tip, fill it with the chilled whipped cream. Pipe the whipped cream on top of the strawberries in a zigzag motion.
• At this point, you can either add a fresh strawberry on the top and serve it or add another slice of banana bread that shows off the grill marks. Place a swirl of whipped cream in the corner of the top piece of banana bread and top with a strawberry.

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
• Beat egg at medium speed with a mixer until foamy.
• Gradually add sugar, beating well.
• Combine flour, baking powder, baking soda, and salt.
• In a separate bowl, combine buttermilk, melted margarine, and vanilla.
• With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 28 minutes.
• Let cool in pan 10 minutes on a wire rack; remove from pan.
• Let cool completely on wire rack.
• Combine yogurt and brown sugar; stir well.
• Using a serrated knife, split cake in half horizontally.
• Place bottom layer, cut side up, on serving plate.
• Spread with half of yogurt mixture, top with strawberries.
• Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
• Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
• Top with remaining layer.
• Sift powdered sugar over cake.
• Serve with whipped cream also, if desired.

BANANA SPLIT STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 450 degrees.
• Stir baking mix, sugar, 3 tablespoons butter and the milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8-10 times.
• Divide dough in half. Roll one half into 9-inch circle. Place in ungreased round layer pan, 9 x 1 1/2 inches; dot with 2 tablespoons butter.
• Roll other half of dough into 9 inch circle and place on top of dough in pan. Bake 15 minutes or until light brown. Split warm shortcake crosswise.
• Slice half the banana over bottom layer and spread with 1/2 cup of the whipped cream.
• Sprinkle with 2 tablespoons of the nuts.
• Place second layer on whipped cream and nuts, slice remaining banana half over top.
• Spoon strawberries over layers and spread with remaining whipped cream.
• Sprinkle with remaining nuts. Cut into wedges.