Strawberry Shortcake Eclair Cake 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:

• 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.

Steps:

• Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Place the milk in a small bowl. Working one or two at a time, dip the Oreo cookies quickly in the milk and arrange them in a stack around the edge of a 9-inch springform pan until you reach the top edge. You should have about 6 layers of cookies.
• Place 12 Oreo cookies in a food processor with 1 tablespoon of the milk that you used to dip the cookies. Process until the crumbs just hold together, then place the mixture in the bottom of the pan and press to make into an even crust.
• Top the crumb crust with the thinly sliced strawberries, then top with strawberry ice cream and smooth into an even layer. Top the strawberry ice cream with the strawberry shortcake ice cream and smooth into an even layer. Top with the whipped cream topping and smooth to the edge of the pan. Cover with plastic and transfer to the freezer until set, about 4-6 hours and up to overnight.
• Remove the cake from the freezer and remove the side from the springform pan. Place strawberry halves around the edge of the cake, red side up, leaving a space for the mini oreo cookies. Place the mini oreo cookies, standing on the edge, in the spaces between the strawberries. Shave the freeze dried strawberries over the top to decorate.
• Cut cake into wedges to serve.