STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
STRAWBERRY SHORTCAKES WITH WHIPPED CREAM
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped cream between flaky biscuits for a delicious summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes nine 2 1/2-inch or twenty-five 1 1/2-inch shortcakes
Number Of Ingredients 11
Steps:
- Macerate strawberries: Place berries in a bowl; stir in lemon juice and 1/2 cup granulated sugar. Let stand until berries are very juicy, about 1 hour.
- Meanwhile, in a large bowl, whisk together remaining 1/3 cup granulated sugar, flour, baking powder, and salt. Using a fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 cups plus 2 tablespoons cream; mix just until dough comes together. Transfer to a lightly floured surface; pat into a 1-inch-thick square. Using a 2 1/2-inch or 1 1/2-inch round cookie cutter, cut out 9 large or 25 small rounds; transfer them to a parchment-lined baking sheet. Cover; refrigerate 20 minutes or overnight.
- Preheat oven to 400 degrees. Remove rounds from refrigerator. Whisk together remaining 2 tablespoons cream with egg yolk. Brush tops with egg wash. Sprinkle with turbinado sugar, if desired. Bake until golden brown, 12 to 15 minutes for small shortcakes and 15 to 18 for large. Cool slightly on wire racks, about 15 minutes.
- Slice shortcakes open with a serrated knife; place bottom halves on serving plates. Add a dollop of whipped cream and the strawberries with their juice, and top off with matching shortcake halves.
STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM
Categories Cake Milk/Cream Dessert Bake Strawberry Mint Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
- Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
- Make berries and cream:
- Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.
STRAWBERRY SHORTCAKE WITH CHEESECAKE WHIPPED CREAM
I cheat and use prepackaged angel food cake, but I absolutely, always, use fresh fruit and make the whipped cheesecake cream myself. I use a cream cheese whipped cream so that I stays looking nice when it has to sit around on a buffet for a few hours. Since the cream cheese gives it stability you can use WAY less sugar than traditional whipped cream calls for.
Provided by sophie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.
- Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners' sugar and vanilla extract into cream cheese mixture.
- Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 29.1 g, Cholesterol 74.9 mg, Fat 21.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 281.1 mg, Sugar 8.5 g
STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM
This summertime strawberry dessert is sweet, simple, and sure to please. Handle the shortcake dough as little as possible for light, fluffy biscuits every time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse meal.
- Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1 tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on wire racks for 15 minutes.
- To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add confectioners' sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about 5 minutes.
- To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes, and serve.
OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM
This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, cream of tartar and salt together.
- Work in fat with your fingers until mixture resembles coarse crumbs.
- Stir in milk gradually.
- Place dough on a lightly floured board.
- Divide into 2 parts and roll each part to fit a round cake pan.
- Place first layer into lightly greased cake tin.
- Brush the dough with melted butter, then place second layer over top.
- Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top.
- Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
- Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
- Sweetened flavoured whipped cream: Beat the cream until thick.
- Fold in sugar and vanilla.
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