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.
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
BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
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 SHORTBREAD SHORTCAKE
Crisp chocolate shortbread makes a delectable base for this dazzling shortcake recipe.-California Strawberry Advisory Board, x, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in flour and chocolate. Form dough into two balls (one slightly larger than the other.) , On a floured surface, roll balls into 7-in. circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork. , Bake at 350° for 25-30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into eight equal wedges. Cool on racks. To assemble, place circle on a serving plate. Top with whipped cream and strawberries. Set wedges into the cream at an angle, points toward center. Cut into wedges.
Nutrition Facts :
STRAWBERRY SHORTCAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h10m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the strawberries: In a medium bowl, mix the strawberries and granulated sugar. Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce. The longer this sits, the juicier the strawberries will become.
- For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
- In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, salt, granulated sugar and baking soda. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.
- Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt. Spoon some of the strawberries and their sauce on top of each biscuit and serve.
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY SHORTBREAD AND CREAM
In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.
Provided by Melissa Clark
Categories cookies and bars, parfaits and trifles, dessert
Time 1h
Yield 4 servings, plus extra shortbread
Number Of Ingredients 10
Steps:
- Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
- Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
- When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
- Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
- When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
- Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
- Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.
CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE
For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
- Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
- Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
- Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
- Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
- Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 58.8 g, Cholesterol 57.2 mg, Fat 17.9 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 10.8 g, Sodium 457.1 mg, Sugar 29.9 g
BISQUICK STRAWBERRY SHORTCAKE
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g
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