Shortcake With Strawberry Roulade Recipes

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.

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.

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan, line it with wax paper cut to fit the width but extending a few inches at either end. Butter the paper.
• Sift together the flour, baking powder and salt and set aside.
• Beat eggs at high speed in an electric mixer until very thick and light, almost like softly whipped cream. Gradually beat in the granulated sugar, then fold in the flour mixture. Spread this batter in the prepared pan.
• Bake 20 minutes, until puffed and golden brown. Quickly run a knife around the edges of the pan. Dust a clean linen towel or sheet of heavy-duty foil with sifted confectioners' sugar and invert the cake, pan and all, on it. Lift off the pan, peel off the wax paper and spread the cake with the preserves. Roll up the cake from the narrow side, wrap in foil and set aside until completely cooled, at least two hours.
• Rinse and hull the strawberries. Reserve 8 to 10 of the most attractive ones for garnish and slice the rest.
• Whip the cream.
• When the cake has cooled, cut it into 12 to 14 slices. Line the bottom of a nine-inch springform pan with wax paper and arrange half the slices of cake in a single layer in the pan, forcing the slices in to fit and fill any gaps. Fold the sliced strawberries into half the whipped cream and spoon this into the pan, smoothing the top. Arrange the remaining jelly roll slices on the whipped cream. Refrigerate for two to three hours or until ready to serve (but preferably not overnight).
• Just before serving, remove the sides of the pan and frost the top and sides of the cake with the remaining whipped cream. Garnish with whole strawberries and serve.

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.

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.