Strawberry Shortcake Milkshakes Recipe 465 Recipes

STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKE MILKSHAKE RECIPE BY TASTY

Steps:

• Combine the strawberries, vanilla wafers, rum, and strawberry ice cream in a blender. Blend until smooth.
• Top with whipped cream and a strawberry.
• Enjoy!

STRAWBERRY SHORTCAKE MILKSHAKE

Steps:

• Place all ingredients into a blender.
• Blend on medium speed until smooth. Pour into glass and top with extra strawberry slices and/or light whip cream!

STRAWBERRY SHORTCAKE MILKSHAKES RECIPE - (4.6/5)

Steps:

• Clean and hull the strawberries to be used in the shake; place in freezer until needed. For the garnishes, make a 1/2-inch slit on the bottoms of two strawberries. Set aside. Using the rim of your glasses for size, squirt a circle of honey on a small plate. On another small plate, spoon the graham cracker crumbs in a circle. Rim the glasses in the honey, then in the crumbs. Garnish each glass rim with a slit strawberry. Set aside. Blend the cold strawberries and ice cream in a blender, adding a dab of milk if needed. Add the pound cake (or cookies); pulse a couple of times just to blend. Pour into the garnished glasses and top with whipped cream and a few additional crumbs, if desired. ((NOTE--I overfilled one of these, the bottom of the strawberry should not touch the shake mixture.))

STRAWBERRY & VANILLA SHORTCAKES

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.