Strawberry Hazelnut Meringue Shortcakes Recipes

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

Steps:

• Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
• Preheat oven to 450 degrees.
• Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
• Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
• Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
• Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
• Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

Steps:

• Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
• Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
• Line 2 baking sheets with parchment paper.
• Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
• Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
• Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
• Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
• To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
• Enjoy!

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:

• Slice strawberries; sprinkle with 1/2 cup sugar and let stand 1 hour.
• Heat oven to 375 degrees.
• Mix baking mix, 3 tablespoons sugar, the margarine and milk until soft dough forms.
• Gently smooth into ball on cloth-covered board dusted with baking mix.
• Knead 8-10 times.
• Pat in ungreased round pan, 9X 1&1/2 inches.
• Beat egg whites until foamy. Beat in powdered sugar and 1/4 cup granulated sugar, 1 tablespoons at a time; continue beating until stiff and glossy.
• Spread meringue on dough; sprinkle with 1 tablespoons granulated sugar.
• Bake until delicate brown, 25 to 30 minutes.
• Cool 10 minutes.
• Run knife around edge to loosen; turn onto cloth-covered board.
• Invert on wire rack; cool completely.
• Serve with strawberries.