BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
CLASSIC STRAWBERRY SHORTCAKE
A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
- Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
- While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
- To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.
CLASSIC STRAWBERRY SHORTCAKE
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
- Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
- Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
- Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
- When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.
CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE
For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
- Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
- Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
- Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
- Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
- Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 58.8 g, Cholesterol 57.2 mg, Fat 17.9 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 10.8 g, Sodium 457.1 mg, Sugar 29.9 g
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STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
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4/5 (279)Calories 425 per servingCategory Desserts
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.
16 WAYS TO MAKE THE BEST STRAWBERRY SHORTCAKE - ALLRECIPES
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Author Vanessa GreavesPublished 2020-04-28Estimated Reading Time 5 mins
- Strawberry Shortcake. View Recipe. This classic strawberry shortcake is made from scratch from start to finish. Recipe creator Denyse describes this as "An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream."
- Chef John's Classic Strawberry Shortcake. View Recipe. "For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor.
- Petra's Strawberry Shortcake. View Recipe. If you're looking for more of a sponge cake as a base, this recipe is for you. Recipe creator Petra says, "As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake.
- Glazed Doughnut Strawberry Shortcake. View Recipe. This fun-loving twist on strawberry shortcake uses a glazed donut for the shortcake base, but you'll still pile on the whipped cream and strawberries.
- Skillet Strawberry Shortcake. View Recipe. "This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes.
- Gluten-Free Strawberry Shortcake. View Recipe. You can be gluten-free and eat your shortcake, too: This top-rated version is made with brown rice and tapioca flours.
- Easy Strawberry Shortcake. View Recipe. How easy it is? Four ingredients are all you'll need to make this dessert using store-bought sponge cake dessert cups.
- Strawberry-Citrus Shortcake. View Recipe. Homemade lemon pound cake forms the base for this citrus-kissed shortcake. (You can certainly use a store-bought pound cake for a time-saving shortcut.)
- Cottage Pudding (Cake for Strawberry Shortcake) View Recipe. Kaylene says, "This is a wonderful shortcake recipe my grandmother used to make for strawberry shortcake.
- Strawberry Shortcake Ice Pops. View Recipe. Look what you can make with strawberries, cookies, and pudding mix! "These were amazing!" says reviewer Sicily. "They only lasted two days in the freezer before we gobbled them up.
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