EASY STRAWBERRY SHORTCAKE WITH WHIPPED CREAM
This easy strawberry shortcake features no-knead homemade biscuits with whipped cream and strawberries for an easy, elegant dessert.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F with a rack in the middle. Lightly butter a baking sheet.
- In a small bowl, stir together the sliced strawberries with the sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Stir in the heavy cream just until a dough forms. Gather the dough into a ball and knead it on a lightly floured surface one to two times. (Don't over-knead the dough or your biscuits will be tough.)
- Roll out the dough until it's 1/2-inch thick. Using the cookie cutter, cut out 8 shortcakes and transfer them to the baking sheet. (Alternately, you can trim the sides of the dough into a square and then, using a sharp knife, cut the dough into 8 square shortcakes.)
- Brush the tops of the shortcakes with additional heavy cream and then sprinkle them with the sanding sugar (optional). Bake the shortcakes until golden, 15 to 20 minutes, and then transfer them to a rack to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
- Slice the shortcakes in half and then sandwich the strawberries and whipped cream inside them.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 422 kcal, Carbohydrate 39 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 98 mg, Sodium 180 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM
This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse meal.
- Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1 tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on wire racks for 15 minutes.
- To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add confectioners' sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about 5 minutes.
- To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes, and serve.
VANILLA WHIPPED CREAM FOR STRAWBERRY SHORTCAKES
Use this recipe to make our Strawberry Shortcakes. Look for organic heavy cream. It whips, holds its shape, and tastes better than regular heavy cream does.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Chill a mixing bowl. Combine heavy cream, vanilla extract, and sugar in prepared bowl. Using a whisk, beat until soft peaks form. Whip cream to stiff peaks just before serving.
STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM
I cheat and use prepackaged angel food cake, but I absolutely, always, use fresh fruit and make the whipped cheesecake cream myself. I use a cream cheese whipped cream so that I stays looking nice when it has to sit around on a buffet for a few hours. Since the cream cheese gives it stability you can use WAY less sugar than traditional whipped cream calls for.
Provided by sophie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
- Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
- Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 29.1 g, Cholesterol 74.9 mg, Fat 21.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 281.1 mg, Sugar 8.5 g
STRAWBERRY SHORTCAKE DRINK
This is a favorite girl's-night drink for me. We love to mix these up any time of the year but even better on a hot summer day.
Provided by sanzoe
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
- Cover and blend until smooth.
- Pour into a glass and garnish with whipped cream and a fresh strawberry.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 55.4 g, Cholesterol 68.4 mg, Fat 17.5 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 10.7 g, Sodium 112.5 mg, Sugar 47.5 g
STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM
These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.
Provided by Irvin Lin
Categories Summer Bake Dessert Berry Strawberry Blueberry Cornmeal Basil Coriander Vegetarian Tree Nut Free Soy
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the Strawberry Filling:
- Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
- Make the Whipped Cream:
- Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
- Make the Basil-Cornmeal Shortcakes:
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
- Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
- While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
- Assemble the Shortcakes:
- Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
- Tearing Strawberries:
- It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
- VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
- Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
- For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.
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
More about "vanilla whipped cream for strawberry shortcakes recipes"
STRAWBERRY SHORTCAKES WITH VANILLA WHIPPED CREAM BY …
From thefeedfeed.com
3.5/5 (3)Servings 9
STRAWBERRY SHORTCAKE WITH HOMEMADE WHIPPED CREAM …
From cheflindseyfarr.com
STRAWBERRY SHORTCAKE WITH VANILLA ICE CREAM - THE LITTLE …
From thelittleepicurean.com
STRAWBERRY SHORTCAKE CAKE - CELEBRATING SWEETS
From celebratingsweets.com
HOMEMADE STRAWBERRY SHORTCAKE AND FRESH WHIPPED …
From dutchcountrykitchen.com
EASY STRAWBERRY SHORTCAKE RECIPE [VIDEO] - DINNER, …
From dinnerthendessert.com
EASY STRAWBERRY SHORTCAKE CAKE RECIPE | LIFE LOVE AND …
From lifeloveandsugar.com
STRAWBERRY SHORTCAKE - SWANKY RECIPES
From swankyrecipes.com
STRAWBERRY SHORTCAKES - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
STRAWBERRY ALMOND SHORTCAKES WITH VANILLA YOGURT WHIPPED …
From rodellekitchen.com
HOMEMADE STRAWBERRY SHORTCAKE RECIPE | FEASTING AT HOME
From feastingathome.com
HOMEMADE STRAWBERRY SHORTCAKES WITH FRESH STRAWBERRIES AND …
From bluebowlrecipes.com
STRAWBERRY SHORTCAKE LAYER CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
STRAWBERRY WHIPPED CREAM RECIPE (2 WAYS) - LIFE LOVE …
From lifeloveandsugar.com
EASY STRAWBERRY SHORTCAKE WITH HOMEMADE CREAM
From theheirloompantry.co
STRAWBERRY SHORTCAKE WITH WHIPPED CREAM FROSTING
From abountifulkitchen.com
STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM ARCHIVES – …
From bakerrecipes.com
STRAWBERRY SHORTCAKE - CELEBRATING SWEETS
From celebratingsweets.com
STRAWBERRY SHORTCAKE RECIPE WITH STRAWBERRY WHIPPED CREAM
From commonsensehome.com
ONE LAYER STRAWBERRY SHORTCAKE CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
STRAWBERRY SHORTCAKE WITH WHIPPED CREAM - ROSEMARY & MAPLE
From rosemaryandmaple.com
STRAWBERRY SHORTCAKE CAKE (WITH VANILLA SPONGE CAKE)
From eatsdelightful.com
STRAWBERRY VANILLA SHORTCAKE RECIPE - RODELLE KITCHEN
From rodellekitchen.com
VANILLA CAKE WITH STRAWBERRIES AND WHIPPED CREAM - CHENéE TODAY
From cheneetoday.com
THE BEST STRAWBERRY SHORTCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
[RECIPE] STRAWBERRY SHORTCAKES WITH YOGURT WHIPPED CREAM
From wholesomefamilykitchen.com
BRANDIED STRAWBERRY SHORTCAKES WITH MALTED WHIPPED CREAM
From countryliving.com
STRAWBERRY SHORTCAKE CAKE RECIPE | THE VANILLA BEAN BLOG
From thevanillabeanblog.com
STRAWBERRY AND BASIL CORNMEAL SHORTCAKES WITH VANILLA WHIPPED …
From wikifoodhub.com
STRAWBERRY SHORTCAKE WITH HAND WHIPPED CREAM - TINY RED KITCHEN
From tinyredkitchen.com
KETO STRAWBERRY SHORTCAKE RECIPE - SUNCAKEMOM
From suncakemom.com
STRAWBERRY SHORTCAKES WITH WHIPPED CREAM RECIPE | RECIPE IN …
From pinterest.com
STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM RECIPE
From bakerrecipes.com
STRAWBERRY SHORTCAKE CAKE WITH MASCARPONE CREAM - LIV FOR CAKE
From livforcake.com
LIGHT AND FLUFFY STRAWBERRY SHORTCAKE CAKE - CAKE BY COURTNEY
From cakebycourtney.com
ORANGE STRAWBERRY SHORTCAKE | DRISCOLL'S
From driscolls.com
STRAWBERRY SHORTCAKE WITH VANILLA CREAM | LIL' COOKIE
From lilcookie.com
HOMEMADE STRAWBERRY SHORTCAKES (AMAZING AND CLASSIC DESSERT …
From inspiredbycharm.com
HOMEMADE STRAWBERRY SHORTCAKE (WITH CREAM BISCUITS)
From sugarandsoul.co
EASY STRAWBERRY SHORTCAKE LOAF RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love