STRAWBERRY VANILLA SHORTCUT
Instant pudding and whipped topping are layered between slices of pound cake and fresh strawberries for an easy and luscious dessert.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Toss berries with sugar; let stand 10 min. or until sugar is dissolved. Meanwhile, cut each cake slice diagonally in half; place 1 cake piece on each of 12 dessert plates.
- Beat pudding mix and milk with whisk 2 min. Stir in 1/2 the COOL WHIP.
- Spoon 2 Tbsp. berries over each cake piece on plate. Top with pudding mixture and remaining cake pieces, berries and COOL WHIP.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.9185 g, Sugar 0 g, Protein 3 g
STRAWBERRY SHORTCAKE
Make this easy strawberry shortcake and impress your friends. Macerate fresh strawberries in sugar and spoon over tender biscuits, then top with whipped cream. It'll be your go-to strawberry shortcake recipe!
Provided by Elise Bauer
Categories Dessert Baking Berries Biscuit Mother's Day Shortcake Strawberry
Time 40m
Yield 9
Number Of Ingredients 16
Steps:
- Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
- Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
- Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
- Bake the biscuits: Use the recipe below to bake the biscuits.
- Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
- Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
- Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
- Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
- Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
- Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
- Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.
Nutrition Facts : Calories 529 kcal, Carbohydrate 66 g, Cholesterol 74 mg, Fiber 4 g, Protein 8 g, SaturatedFat 16 g, Sodium 445 mg, Sugar 24 g, Fat 27 g, ServingSize Serves 6 to 9, UnsaturatedFat 0 g
STRAWBERRY VANILLA SHORTCUT (EASY)
Pound cake, strawberries, and cool whip - what a great summer treat. Clipped from Better Homes magazine. Easy to make, refreshing treat.
Provided by jaynine
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut each cake slice diagonally in half to form 2 triangles; place 1 cake piece on each of 12 dessert plates.
- Pour milk into large bowl; add dry pudding mix and beat with wire whisk 2 minutes or until well blended.
- Stir in regular Cool Whip.
- Place a layer of strawberries over each cake piece; top with 1/2 cup of the pudding mixture and a second cake piece.
- Top second cake pieces evenly with remaining strawberries.
- Top with strawberry Cool Whip.
- Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 231.8, Fat 11.7, SaturatedFat 8.1, Cholesterol 67.4, Sodium 249.5, Carbohydrate 29.9, Fiber 0.9, Sugar 13.5, Protein 3
SHORTCUT STRAWBERRY-VANILLA DESSERT
This quick and yummy strawberry dessert is loaded with fresh strawberries and a creamy pudding topping. Make sure you make plenty-it disappears quickly. -Christine Johnson, Ricetown, Kentucky
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside., Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping.
Nutrition Facts : Calories 314 calories, Fat 12g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 379mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY SHORTCUT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Follow cake directions as written on cake mix box.
- Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
- Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
- Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
- Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
- Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY VANILLA PUDDING SHORTCAKE
This is a simple,terrific dessert.It is fancy enough for family get togethers or picnics. You should try it! 8)
Provided by OceanIvy
Categories Dessert
Time 10m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine the cool pudding and the milk.
- With wire whisk, beat until well blended.
- Slowly stir in 1 cup of Cool Whip.
- Layer the pound cake, then strawberries, then pudding.
- Layer again, with the cake, berries, and then Cool Whip.
- Serve up and enjoy!
STRAWBERRY SHORTCAKE
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 45m
Yield 4 generous servings
Number Of Ingredients 9
Steps:
- Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
- Preheat oven to 450 degrees.
- Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
- Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
- Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
- Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
- Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
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