STRAWBERRY SHORTCAKE BAKED ALASKA
Try our Strawberry Shortcake Baked Alaska. Strawberry Shortcake Baked Alaska is a meringue covered dish full of ice cream, cake and fresh berries.
Provided by My Food and Family
Categories Shortcake
Time 7h16m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Spoon ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.
- Heat oven to 425ºF. Mix flour, 3 Tbsp. sugar and baking powder in medium bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until mixture forms dough. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray. Bake 12 to 13 min. or until lightly browned. Meanwhile, toss strawberries with 1 Tbsp. of the remaining sugar.
- Cool cake 10 min.; remove from pan to wire rack. Cool completely.
- Heat oven to 500ºF. Beat egg whites and cream of tartar with mixer on high speed 1 min. or until foamy. Gradually add remaining sugar, beating 3 min. or until stiff peaks form.
- Place cake on ovenproof plate; top with strawberries and juice. Unmold ice cream; place, flat-side down, over cake. Frost ice cream with meringue; swirl with back of large spoon. Bake on lowest oven rack 3 min. or until meringue is golden brown. Serve immediately.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.793 g, Sugar 0 g, Protein 7 g
STRAWBERRY SHORTCAKE BAKED ALASKA
Golden buttery pound cake sits underneath some delicious frozen strawberry sorbet and then topped with fluffy, toasted marshmallow meringue.
Provided by Khrista Helfer
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Place thawed pound cake on cutting board and using a bread knife, slice cake down the middle horizontally.
- Using a 2 or 3 inch round cookie cutter, cut out 6 cake circles and set aside.
- Wash and slice fresh strawberries, set aside.
- Place six scoops of strawberry sorbet or strawberry ice cream into a cupcake pan or lined baking sheet and place in the freezer for 15 minutes.
Nutrition Facts : Calories 410 kcal, Carbohydrate 79 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 349 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
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.
BAKED STRAWBERRY ALASKA
Provided by Molly O'Neill
Categories project, dessert
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the shortcake, preheat the oven to 375 degrees. Sift the flour into the bowl of a food processor and add the sugar, baking powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse bread crumbs. Pour in the cream and process just until the mixture begins to pull away from the sides of the bowl.
- Turn dough out onto a lightly floured surface and shape into a ball. Divide into 4 equal portions and shape each into a round about 4 inches in diameter and 1/2 inch thick. Transfer to a parchment-lined baking sheet and bake until just golden, about 15 to 20 minutes. Transfer to a wire rack to cool.
- To make the topping, combine the strawberries, 2 tablespoons of the sugar, the orange juice and port and set aside to marinate for 30 minutes. Meanwhile, preheat the oven to 450 degrees. Place the egg whites in the bowl of an electric mixer and beat until they hold soft peaks. Beat in the remaining sugar 1 tablespoon at a time. Set meringue aside.
- Place the shortcake rounds on a cookie sheet. Pile each with strawberries and spoon some of the strawberry juice over the shortcakes. Top each with a scoop of ice cream and cover each with a generous layer of meringue (you may have some meringue left over). Use the back of a spoon to make decorative swirls in the meringue. Bake immediately until the meringue is delicately browned, about 4 to 5 minutes. Serve at once with chocolate sauce (recipe follows) on the side.
Nutrition Facts : @context http, Calories 783, UnsaturatedFat 7 grams, Carbohydrate 125 grams, Fat 26 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 16 grams, Sodium 610 milligrams, Sugar 67 grams, TransFat 0 grams
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