STRAWBERRY SHORTCAKE
Make and share this Strawberry Shortcake recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
- In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
- Blend in the butter.
- Add the milk and vanilla and mix well.
- Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
- Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
- Remove from the oven and cool.
- Place one cake upside-down on a serving platter and top with half the strawberries.
- Top with the remaining cake layer and the rest of the strawberries.
- Serve garnished with whipped cream.
Nutrition Facts : Calories 493.8, Fat 17.5, SaturatedFat 10.7, Cholesterol 46.4, Sodium 762.6, Carbohydrate 80.3, Fiber 3.1, Sugar 42.3, Protein 6.5
STRAWBERRY SHORTCAKE A LA TREEBEARD'S
This recipe was shared by Treebeard's Restaurant in Houston. It's not difficult to make, looks beautiful and tastes out of this world! Prep time includes chilling time.
Provided by PanNan
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees; grease a cookie sheet.
- To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
- Pour mixture into medium bowl.
- With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
- Scoop dough onto cookie sheet in 6 equal mounds.
- Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
- Bake 15 to 20 minutes or until golden brown.
- Remove from oven; transfer to wire rack and cool.
- To make Filling, in a medium bowl, mash one-half of berries.
- Mix with granulated sugar and vanilla.
- Refrigerate 1 hour.
- To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
- Add sour cream; beat until stiff peaks form.
- Cut off tops of shortcakes; set aside.
- Spoon Filling onto bottom of each shortcake.
- Cover with Whipped Cream and remaining sliced strawberries; replace tops.
- Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.
Nutrition Facts : Calories 661.2, Fat 33.7, SaturatedFat 20.7, Cholesterol 104.3, Sodium 552.3, Carbohydrate 85.3, Fiber 3.2, Sugar 47.6, Protein 7.2
BROWN SUGAR STRAWBERRY SHORTCAKES
Provided by Virginia Willis
Categories dessert
Time 40m
Yield 8 to 10 shortcakes
Number Of Ingredients 11
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
- In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
- Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
- For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
- To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
- The shortcakes can be stored in an airtight container for up to 2 days.
STRAWBERRY SHORTCAKES WITH BROWN SUGAR BISCUITS AND WHITE CHOCOLATE CREAM
Provided by Deborah Snyder
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For white chocolate cream:
- Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
- Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
- For biscuits:
- Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
- Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
- For strawberries:
- Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
- Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
- *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
- **Also called culinary lavender buds; available at many health foods stores and from surfasonline.com.
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Reviews 2Calories 434 per servingCategory Desserts
- Preheat oven to 450. Sift together flour, baking powder, salt and sugars. Cut butter into small pieces and incorporate into flour using your hands or a pastry cutter. Flour and butter mix should resemble small pebbles.
- Stir in cream and vanilla until dough is wet. Continue stirring to get most of the flour incorporated. Turn dough onto floured surface.
- Dip hands in flour and sprinkle just enough on dough to be able to knead it for about 30 seconds. Pat dough into rectangle that is about 3/4 to an inch thick. Using sharp knife, cut into 2x2 squares.
BROWN SUGAR STRAWBERRY SHORTCAKE - YOUR HOMEBASED …
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5/5 (3)Total Time 35 minsCategory DessertCalories 544 per serving
- Whip together the cream, sour cream, sugar and pinch of salt until whipped and cream forms soft peaks.
BROWN SUGAR STRAWBERRY SHORTCAKES - ANDREA MEYERS
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Reviews 5Category DessertCuisine AmericanTotal Time 35 mins
- In the large bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt. Reserve the remaining 1/4 cup of flour. Work the butter pieces in with a dough blender until the butter and flour clumps together in pea-sized lumps. (You can also use two knives.) The butter should stay cold, so if the butter gets warm, put the bowl in the refrigerator for 5 minutes or so to chill.
- Make a hollow in the center of the flour and pour in 1 cup of the buttermilk. Stir with a rubber spatula just until all the flour is mixed in and the dough pulls away from the sides of the bowl. The dough should be a little wet and shaggy. If it’s too wet, add 1 to 2 tablespoons of flour, or if it’s too dry, add 1 to 2 tablespoons of the remaining milk.
- Scrape the dough out into two 6-inch cake pans and sprinkle the top with light brown sugar. Bake in the preheated oven until the tops are light golden, about 10 to 14 minutes, rotating the pans about halfway through baking. When the biscuits are done, remove from the oven and cut into 6 triangles. Split and serve with whipped cream and sliced strawberries. [Optional: Cut into biscuits and bake on a baking sheet lined with parchment.]
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Estimated Reading Time 5 mins
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From bakesbybrownsugar.com
5/5 (4)Total Time 1 hr 15 minsCategory DessertCalories 424 per serving
- When adding sugar to the strawberries, start with less than the recipe calls for and add more sugar based on the desired level of sweetness.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Do not use Silpat for this recipe as most Silpat will start to burn at temperatures above 400 degrees F.
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- Add cream; mixing on slow until dough begins to form and finish mixing together by hand until lumpy.
- Place dough on plastic wrap and press down to a 1 ½ inches thick rectangle; refrigerate 4-6 hours.
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- Add peaches to a medium sized bowl. Sprinkle sugar and pour orange juice over peaches and toss together.
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Ratings 14Calories 656 per servingCategory Dessert
- For best results I recommend chilling your butter in the freezer for about 15 minutes before beginning. Cold butter yields light, buttery shortcakes. A chilled metal bowl will also make whipping your cream easier and faster, so while it is not mandatory it would be helpful to place one in the freezer at this point that you can use it for your whipped cream.
- Start by preparing your strawberries. Place sliced strawberries in a medium sized bowl and add 3 tablespoons of sugar. Stir well and set aside so they can get nice and juicy while you prepare your shortcakes.
- Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (if you chilled a bowl before starting, use that now).
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Servings 8Estimated Reading Time 5 minsCategory DessertTotal Time 12 mins
- Open the can of biscuits. Begin to flatten the biscuits, slightly, while extending the circumference of the biscuit an extra ¼ inch.
- Place the biscuit in the hot oil and cook on both sides for about 3 minutes. Toss on both sides until cooked to avoid from getting too dark. Remove from oil and place on a lined cooling rack for about 2 minutes. Afterward, toss in sugar and set aside.
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5/5 (1)Total Time 40 minsCategory Healthy Easter Cake RecipesCalories 303 per serving
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- Place white whole-wheat flour, all-purpose flour, 1/3 cup brown sugar, baking powder, baking soda and salt in a food processor; pulse to combine. Add butter and oil and pulse until the mixture resembles coarse sand. Add buttermilk and vanilla. Process until the dough comes together. (Alternatively, combine flours, brown sugar, baking powder, baking soda and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Add oil, buttermilk and vanilla and stir with a fork until the dough comes together.)
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5/5 (4)Category SweetsServings 8Estimated Reading Time 50 secs
- In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Using your fingertips, rub the chilled butter and shortening into the dry goods until the mixture resembles coarse crumbs. Mix in the half-and-half and stir until a sticky batter forms.
- Using a large spoon, drop 8 large dollops of batter onto the prepared half-sheet pan. Brush with melted butter and sprinkle with additional sugar. Bake until golden brown, about 15 minutes.
- Turn out into a kitchen towel-lined basket and cool 10 minutes before splitting and topping with macerated strawberries and whipped cream.
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