Paula Deens Strawberry Cream Shortcake Recipes

Steps:

• Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
• In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
• Fold in Cool Whip.
• Pour half of this over the cake and lay half of the strawberries on top.
• Repeat to make second layer.
• Refrigerate until well chilled.

Steps:

• In a medium bowl, mix together the cream cheese, margarine, and powdered sugar. Set aside.
• In a large bowl, mix together the pudding mixes with the milk (mix for two minutes), then add the cream cheese mixture.
• Once this is mixed together, then fold in the whipped topping.
• Cut the pound cake into approximately 20 slices.
• Arrange a layer of pound cake in a 9" x 13" x 2" dish. Cover with cream cheese mixture.Spread all of the strawberries over this and cover with cream cheese mixture.
• Add another layer of pound cake, and then finish with the remaining cream cheese mixture.
• Keep refrigerated!

Steps:

• In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
• Set aside until time to serve.
• In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
• Then pulse in the cold butter cubes until a coarse meal is formed.
• Turn the flour mixture out into a large mixing bowl and make a well in the center.
• Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
• Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
• Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
• Transfer the biscuits to a parchment paper lined baking sheet.
• Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
• Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
• Remove from the oven and let cool slightly.
• Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
• Garnish with more strawberries.

Steps:

• Directions Slice cake, using a serrated knife, horizontally into 3 equal layers. For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. For assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Steps:

• Slice cake, using a serrated-edge knife, horizontally into three equal layers.
• Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
• In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
• Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
• Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
• Repeat layering in this order for remaining cake, glaze, and custard.
• For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.

Steps:

• Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish. In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make a second layer.
• Refrigerate until well chilled.