Strawberry Shortcut 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 SHORTCUT RECIPE

Steps:

• Cut cake into 12 slices.
• Place 6 of the slices on a large serving plate or 6 individual dessert plates.
• Arrange half the strawberries on cake slices; spread with half the whipped topping.
• Repeat layers, ending with a dollop of whipped topping.

STRAWBERRY SHORTCUT

Steps:

• Toss berries with sugar; let stand 10 min.
• Meanwhile, cut each cake slice horizontally in half.
• Place 12 cake pieces on dessert plates; top each with about 1/4 cup berries and 2 Tbsp. COOL WHIP. Repeat layers.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

BEST STRAWBERRY SHORTCAKE

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.

SLAB STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

STRAWBERRY SHORTCUT CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
• Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
• For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
• To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
• Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
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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.

SHORTCUT STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set; set aside.
• Slice the Twinkies in half lengthwise; place filling side up in an ungreased 13x9x2 inch dish.
• Spread the pudding over the top of the sliced twinkies.
• Arrange sliced strawberries over the pudding and then spread the whipped topping over the strawberries.
• Cover and refrigerate at least 1 hour before cutting.
• Garnish with strawberry halves if desired.
• Refrigerate any leftovers.

STRAWBERRY SHORTCUT CAKE

Steps:

• NOTE: If you use self-rising flour, omit the baking powder and salt. (I use self-rising flour all the time now so I don't have to add the other ingredients in all-purpose flour except when I make bread.) For high altitude adjustment, decrease baking powder to 2 1/2 teaspoons.
• Preheat oven to 350 degrees. Completely thaw strawberries. Generously grease bottom only of a 13 x 9 inch baking pan. (I used cooking spray.) Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed berries with dry gelatin. Set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In a large mixing bowl, combine remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping sides and bottom of bowl occasionally. (It's very important to beat for the 3 minutes.) Pour batter evenly over marshmallows. (I used a large spoon instead of pouring.) Spoon strawberry mixture evenly over batter. During baking, the strawberry mixture sinks to the bottom and the cake is on top. Bake at 350 degrees for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Serve warm or cool with ice cream or whipped cream.