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.
SUPER-EASY STRAWBERRY SHORTCAKE
A co-worker assembled this delicious cake for a birthday party. She said she couldn't say she made it because all she did was cut the strawberries and added sugar. Once it's done, you can have this yummy cake in 30 seconds!
Provided by tamzie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h10m
Yield 6
Number Of Ingredients 4
Steps:
- Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
- Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 52.5 g, Fat 9.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 433.8 mg, Sugar 19.7 g
MOM'S STRAWBERRY SHORTCAKE
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
SUPER EASY STRAWBERRY SHORTCAKE
This was taught to me by my Father who would make this a lot during the summer when strawberries were the sweetest and cheapest. It requires next to no effort and the results are delicious. (prep time includes chill time)
Provided by mamadelogan
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling.
- Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
- Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
- Place strawberry mixture in refrigerator for 1 hour to chill.
- Whipped cream.
- In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
- Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.
Nutrition Facts : Calories 1134.1, Fat 77.2, SaturatedFat 24.7, Cholesterol 54.3, Sodium 991.4, Carbohydrate 98.7, Fiber 4.6, Sugar 10.2, Protein 12.8
SUPER STRAWBERRY SHORTCAKE
"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries. -Renee Bisch, Wellesley, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release., For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened. , On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely. , In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 358mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
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- Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt in a large bowl to combine.
- Cut 1 stick cold butter into ½" pieces and toss with dry ingredients until coated. Work butter into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of unincorporated butter create steam pockets as the shortcakes bake, resulting in a tender, flaky end result.
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