Cheaters Strawberry Shortcake Food

STRAWBERRY SHORTCAKE SKEWERS

Steps:

• Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet.
• Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate.
• Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side.
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THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKE CHEX TREATS

Steps:

• Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
• Toss strawberries with sugar; set aside.
• In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 minute to 1 minute 30 seconds longer. Stir until marshmallows are completely melted and mixture is well blended.
• Add cereal; mix well. Add angel food cubes; mix well.
• Using waxed paper or spatula sprayed with cooking spray, press mixture evenly into baking dish. Cool 15 minutes.
• For bars, cut into 6 rows by 3 rows. Top each with 1 tablespoon whipped topping and some strawberries. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and sugar two 9" cake round pans.
• In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
• Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
• Combine strawberries, sugar, and vanilla in a medium bowl.
• To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
• Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
• Garnish with a whole strawberry and mint leaves, if desired.

CHEATERS STRAWBERRY SHORTCAKE

Steps:

• Bake cake according to package instruction. Cool on a wire rack.
• While the cake is cooling, gently toss the strawberry slices with sugar (if using). Let sit on the counter for 30 minutes. You'll also get some very nice juice to drizzle.
• To serve, cut cake into individual serving size pieces. Then cut each piece horizontally into two layers.
• Spread the bottom layer with Cool Whip. Top with some of the strawberries. Do not mound them, or the next layer will slide off.
• Top with second layer of cake and press gently.
• Add a large dollop of Cool Whip and garnish with more strawberries.
• Yes -- that simple.

STRAWBERRY SHORTCAKE A LA TREEBEARD'S

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.

CHEATER ECLAIRS WITH STRAWBERRY CREAM

Steps:

• Heat 2 inches of vegetable oil in a large Dutch oven to 315 degrees F. Have a cooling rack set over a paper towel-lined baking sheet ready.
• Combine the strawberries and sugar in a large bowl and toss well. Set aside to macerate at room temperature.
• Separate a biscuit and stretch it slightly into an oblong shape. Starting on the short end, tuck and roll into a 5-inch-long log. Repeat with the remaining biscuits. Working in 2 batches, fry the biscuits until they are golden brown and cooked through, about 5 minutes per batch. Drain on the cooling rack.
• Drain the berries, reserving the liquid in the bowl (you should have about 3 tablespoons of liquid). Whisk the cream and vanilla in an electric mixer on medium-high speed until foamy. Add the reserved berry liquid and whip to soft peaks. Set aside.
• To assemble, split the fried biscuits into 2 pieces lengthwise with a serrated knife. Set the bottom halves on a platter and top the halves with the strawberries. Top with the whipped cream.
• Place the fudge sauce in a microwave-safe bowl. Microwave on high until in 15-second increments, stirring in between, until the sauce is warm and becomes thin. Dip the tops of the other halves in the warm fudge sauce. The sauce should be loose enough to coat the tops easily; if it's not, reheat it and, if necessary, thin it out with a little canola or vegetable oi). Set the dipped tops over the whipped cream.

STRAWBERRIES IN SYRUP

Steps:

• Wash the strawberries and remove the green stems.
• Cut the strawberries and place them in a bowl.
• Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
• The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.