STRAWBERRY SHORTCAKE SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
- Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams
STRAWBERRY-SHORTCAKE SUNDAES
Make the most of berry season by swirling a quick sauce into vanilla ice cream and spooning more on top. Add in homemade or store-bought pound cake for a parfait worthy of a party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 6
Steps:
- Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
- Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
- Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
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.
SLAB STRAWBERRY SHORTCAKE
Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
- Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
- Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
- When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY SHORTCAKE SUNDAES FOR TWO
I came up with this recipe to help use up all the strawberry ice cream I've ended up with. I like to serve these sundaes in tumblers / mixer glasses but you could use any glass you prefer. If you do not have fresh strawberries, frozen strawberries which have been drained are fine (spoon a little juice over the sponge if you like!). This is a very quick dessert to put together & is beautiful to look at.
Provided by Um Safia
Categories Frozen Desserts
Time 4m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place the sponge cake in the bottom of each glass. Press down gently to make sure the entire base is covered.
- Hull & slice 2 strawberries & cover the sponge bases.
- Spoon the ice cream over the top of the strawberries.
- Hull & slice 2 more strawberries & cover the ice cream.
- Pipe the whipped cream over the top of the strawberries & top with the remaining whole strawberries.
Nutrition Facts : Calories 223, Fat 12.4, SaturatedFat 7.6, Cholesterol 41.9, Sodium 79.2, Carbohydrate 26.6, Fiber 1.8, Sugar 5.2, Protein 3.5
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STRAWBERRY SHORTCAKE ICE CREAM SUNDAES - KATIE'S CUCINA
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Ratings 1Category DessertCuisine AmericanTotal Time 13 hrs
- Place one 16oz package of Driscoll's Strawberries in a sauce pan with 1/3 cup granulated sugar, and one tablespoon water. Cook on high for 5 minutes then reduce to medium heat for an additional 10 minutes. Stir occasionally. In a separate bowl, mix together the one tablespoon of cornstarch with two tablespoons water. Gradually add in the cornstarch slurry into the strawberry sauce. Remove from heat and stir. Set to the side and refrigerate for at least one hour.
- Preheat oven to 400 degrees Fahrenheit. Place all purpose flour, baking powder, baking soda, granulated sugar, and salt in a stand mixer. Mix for 15 seconds until incorporated, then pour in the vanilla extract and heavy cream. Mix for 30 seconds on medium-low speed until well incorporated. Spray a glass 8x8 pan with cooking spray, and then pour batter into the pan. Spread evenly and bake for 18 minutes until golden brown. Let rest in pan for one hour, remove from pan and rest in refrigerator for at least 12 hours or over night.
- Dice 5 strawberries (about 1 cup), and set to the side. In a stand mixer, cream whipped cream cheese and granulated white sugar for 30 seconds until blended. Then add the heavy cream and whole milk. Mix for 30-60 seconds, scraping the bowl, until no clumps are visible. Set to the side. Place ice cream attachment on stand mixer and pour in the milk mixture, diced strawberries, and 3 tablespoons of strawberry compote sauce. Churn for 15 minutes or until ice cream resembles soft serve consistency (always follow manufacturer's directions for ice cream machines). Remove ice cream and place in a freezer safe container. Stir in one cup of dice shortcake, and freeze until solid.
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- In a 1-quart pot, combine 2/3 cup (4oz) of the strawberries and water. Bring to a simmer over medium-high heat. Turn heat down until the strawberries stay at a low simmer, and cook for 5 to 7 minutes, until strawberries are quite limp and begin to turn pale. In the last minute or two, squash the strawberries with a fork to get the last of the juice out of them.
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