STRAWBERRY SHORTCAKE SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
- Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams
STRAWBERRY SHORTCAKE SUNDAES FOR TWO
I came up with this recipe to help use up all the strawberry ice cream I've ended up with. I like to serve these sundaes in tumblers / mixer glasses but you could use any glass you prefer. If you do not have fresh strawberries, frozen strawberries which have been drained are fine (spoon a little juice over the sponge if you like!). This is a very quick dessert to put together & is beautiful to look at.
Provided by Um Safia
Categories Frozen Desserts
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the sponge cake in the bottom of each glass. Press down gently to make sure the entire base is covered.
- Hull & slice 2 strawberries & cover the sponge bases.
- Spoon the ice cream over the top of the strawberries.
- Hull & slice 2 more strawberries & cover the ice cream.
- Pipe the whipped cream over the top of the strawberries & top with the remaining whole strawberries.
Nutrition Facts : Calories 223, Fat 12.4, SaturatedFat 7.6, Cholesterol 41.9, Sodium 79.2, Carbohydrate 26.6, Fiber 1.8, Sugar 5.2, Protein 3.5
STRAWBERRY-SHORTCAKE SUNDAES
Make the most of berry season by swirling a quick sauce into vanilla ice cream and spooning more on top. Add in homemade or store-bought pound cake for a parfait worthy of a party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 6
Steps:
- Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
- Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
- Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.
STRAWBERRY CHEESECAKE SUNDAES
Ice cream sundae or cake? Go ahead and have both! This cool creation tastes like frozen strawberry cheesecake, without the trouble of making a crust. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners' sugar and milk until smooth., Spoon ice cream into two dessert dishes; layer each with 1/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes.
Nutrition Facts : Calories 446 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 218mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
STRAWBERRY SHORTCAKE FOR 2
Make and share this Strawberry Shortcake for 2 recipe from Food.com.
Provided by jrthrmn
Categories Dessert
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice strawberries into bowl.
- Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour.
- Heat oven to 425 degrees.
- Mix remaining ingredients with fork to a soft dough.
- Turn dough onto lightly floured cloth-covered board; smooth dough into ball and knead 8 to 10 times.
- Roll 1/2 in ch thick.
- Cut into two 3-inch circles.
- Place on ungrased baking sheet.
- Bake 10 to 12 minutes.
- Split warm shortcakes; spoon strawberries between layers and on top.
- Serve with Cool Whip.
- Variation:.
- Omit strawberries and sugar. Before baking, brush soft butter on circles; sprinkle brown sugar on tops. Fill and top with sweetened sliced peaches.
Nutrition Facts : Calories 537.6, Fat 16.6, SaturatedFat 6.8, Cholesterol 20.7, Sodium 823.2, Carbohydrate 92.7, Fiber 4.8, Sugar 54.9, Protein 7.1
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STRAWBERRY SHORTCAKE RECIPE FOR TWO EASY - DESSERT FOR TWO
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- In a food processor, add the flour, sugar, baking powder and pinch of salt. Pulse once to combine. Add the frozen butter diced into 6 pieces. Pulse 10-12 times, until the butter is the size of small peas. Add all of the cream to the feed tube and continue pulsing. The dough will not come together into a ball and that’s okay. Dump the dough onto a floured surface and knead a few times until a dough forms. Pat the dough into a 1/2” thick rectangle. Cut the dough in half to form two square biscuits. Move the biscuits to the prepared baking sheet and brush with extra cream and sprinkle with extra sugar.
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