Strawberry Shortcake Tiramisu Recipe 455 Recipes

STRAWBERRY SHORTCAKE TIRAMISU RECIPE - (4.5/5)

Steps:

• 1. Slice strawberries and sprinkle with 1 tablespoon sugar. Stir to combine and set aside. 2. In the bowl of a stand mixer fitted with a whisk attachment, combine egg yolks and sugar. Mix on medium until sugar and egg mixture is light and fluffy, about 3-5 minutes. Add salt, whipping cream and cream cheese. Whip until mixture is thick and fluffy, about 3 minutes. 3. Meanwhile, pour orange juice into a wide bowl. 4. Once cream is done, layer your dessert in a trifle dish. Dip ladyfingers, one at a time into orange juice and crumble into the bottom of the trifle dish. Each dish will get 1 ½ lady fingers on the first layer. Add a heaping ¼ of cream to each trifle dish. Divide ½ of strawberries amongst trifle dishes. Repeat. 5. Top with a dollop of whipped cream and a drizzle of strawberry syrup. Serve and enjoy. COOK'S NOTE: If you want to 'spice' things up a bit, you can swap Grand Marnier orange liqueur for the orange juice.

ULTIMATE STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• In a large mixing bowl, using a mixer, beat heavy whipping cream until soft peaks form.
• Add in the softened mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
• Line the ladyfingers in a single layer, in the bottom of 8x8 baking dish
• Quickly dip or generously brush half of the ladyfingers with half of the RumChata, juice or milk.
• Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
• Repeat the steps again.
• Cover with cool whip and refrigerate for at least 8 hours or overnight
• Garnish with 1 cup sliced strawberries
• Enjoy Summer lovin'!

STRAWBERRY SHORTCAKE 'TIRAMISU'

Steps:

• Beat cream cheese and COOL WHIP in medium bowl with mixer until blended.
• Place half the ladyfingers in single layer on bottom of 9-inch square pan. Pour 1/2 cup milk evenly over ladyfingers; cover with half the cream cheese mixture.
• Pour remaining milk into shallow dish. Dip remaining ladyfingers, 1 at a time, into milk, turning to evenly moisten both sides of each ladyfinger with milk; place over cream cheese layer in pan. Pour any remaining milk over ladyfinger layer; cover with remaining cream cheese mixture. Top with strawberries.
• Refrigerate 1 hour.

STRAWBERRY CHEESECAKE TIRAMISU

Steps:

• Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
• Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
• Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
• Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
• Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
• Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
• Loosen the clasps of the pan to release the pan ring before slicing and serving.

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 & 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.

STRAWBERRY TIRAMISU

Steps:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.