STRAWBERRY BUTTERMILK SKILLET SHORTCAKE
This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. -Claudia Lamascolo, Melbourne, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 12-in. cast-iron or other ovenproof skillet. , For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 526 calories, Fat 27g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY-BUTTERMILK MUFFINS
Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
- In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
- In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g
STRAWBERRY BUTTERMILK CAKE
Make and share this Strawberry Buttermilk Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Greased and flour a 9-inch springform pan.
- Combine flour with baking powder, baking soda and salt.
- Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add flour mixture alternately with buttermilk, until just blended. Spoon batter prepared pan. Top with strawberries and sprinkle with extra turbinado sugar.
- Bake 30 to 40 minutes or until a pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and place on a serving plate. Garnish with additional strawberries, if using.
Nutrition Facts : Calories 1979.9, Fat 82.7, SaturatedFat 48.2, Cholesterol 562.5, Sodium 3910.9, Carbohydrate 270.6, Fiber 9.4, Sugar 120.6, Protein 40.2
BUTTERMILK SALAD
My coworkers are great cooks. This is another great recipe from a former coworker. Covered dish lunches at the office are a great way to discover new recipes. This is quick and easy. Hope you enjoy this one!!!
Provided by Bobtail
Categories Low Protein
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat undrained pineapple and jello in a saucepan till jello is dissolved.
- Mix in buttermilk and Cool Whip.
- Pour into mold or bowl.
- Refrigerate for several hours or overnight.
Nutrition Facts : Calories 222.2, Fat 10, SaturatedFat 8.5, Cholesterol 1.6, Sodium 129.7, Carbohydrate 31.6, Fiber 0.3, Sugar 30.4, Protein 3.3
STRAWBERRY BUTTERMILK CRUMB CAKE
This cake may have a somewhat long bake time, but the prep takes hardly any time at all--plus: it's made in just one bowl with no mixer required! If your strawberries are on the larger side, quarter them instead of halving before adding to the batter.
Provided by Kim
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
- Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
- Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
- Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
- Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 56.6 g, Cholesterol 62.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 254.5 mg, Sugar 31.7 g
STRAWBERRY KALE SALAD
This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.
Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
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- Cut the Bibb lettuce from the root ball, keeping all the large leave intact. Gently rinse the lettuce leaves and dry fully on paper towels or clean kitchen towels.
- Prepare the strawberries and vegetables. Hull and quarter the strawberries. Slice the cucumbers to about 1/8" thick. Set aside. If you use English or Persian cucumbers, you do not have to peel them. Peel and slice the watermelon radish as thinly as humanly possible. Place the radish slices in a bowl of ice water and refrigerate for 15 minutes or so. (This can be done up to a day in advance.)PRO TIP: Letting your radish slices swim around in ice water causes them to curl and ripple in a really beautiful way that matches the shape of the Bibb lettuce.
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