STRAWBERRY SHORTCAKE RECIPE BY TASTY
Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
- Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
- Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
- Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
- Enjoy!
Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams
THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY
There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.
Provided by Tiffany Lo
Categories Bakery Goods
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
- While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
- Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
- In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
- Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
- Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
- Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
- Preheat the oven to 375°F (190°C).
- Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
- Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
- Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
- Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
- When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
- Enjoy!
- RECIPE BY: Codii Lopez
- Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.
Nutrition Facts : Calories 599 calories, Carbohydrate 96 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, Sugar 39 grams
BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
More about "the best strawberry shortcake youll ever eat recipe by tasty"
HOW TO MAKE THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT
From buzzfeed.com
20 BEST CAKE FOR STRAWBERRY SHORTCAKE (2022 UPDATED)
From just-a-taste.com
THE BEST STRAWBERRY SHORTCAKE RECIPE YOU'LL EVER TASTE
From foodnewsnews.com
HOW TO MAKE THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER …
From youtube.com
STRAWBERRY SHORTCAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
TOP 49 BEST STRAWBERRY SHORTCAKE RECIPE EVER RECIPES
From tmax.pakasak.com
HOW TO MAKE THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT • TASTY
From onlinefood.menu
HOW DO YOU MAKE THE BEST STRAWBERRY SHORTCAKE YOULL EAT?
From testfoodkitchen.com
HOW TO MAKE THE BEST STRAWBERRY SHORTCAKE YOU’LL EVER EAT • TASTY
From foodiebadge.com
THE BEST STRAWBERRY SHORTCAKE YOULL EVER EAT RECIPE BY …
From tfrecipes.com
THE BEST STRAWBERRY SHORTCAKE YOULL EVER EAT RECIPE BY TASTY RECIPES
From noterecipes.com
TOP 45 BEST STRAWBERRY SHORTCAKE RECIPE EVER RECIPES
From namus.youramys.com
THE BEST STRAWBERRY SHORTCAKE RECIPE YOU'LL EVER TASTE - MOMTASTIC
From momtastic.com
THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY …
From pinterest.com
BEST STRAWBERRY SHORTCAKE RECIPE EVER : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
THE BEST STRAWBERRY SHORTCAKE YOU’LL EVER MAKE! - DELICIOUS RECIPES
From 50krecipes.com
CAN OUR WRITERS PICK OUT THE PRICIER STRAWBERRY SHORTCAKE AGAINST …
From soranews24.com
STRAWBERRY SHORTCAKE RECIPES THAT YOU CAN ENJOY ANY TIME - THE …
From therustyspoon.com
You'll also love