OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
- Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
- Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
EASY STRAWBERRY SHORTCAKE
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
Nutrition Facts : Calories 896 calories, Fat 47g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 842mg sodium, Carbohydrate 109g carbohydrate (57g sugars, Fiber 4g fiber), Protein 10g protein.
PINEAPPLE RUMCHATA SHORTCAKES
This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.
Nutrition Facts : Calories 463 calories, Fat 28g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 442mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
EASY PINEAPPLE "SHORTCAKE" RECIPE - (4.8/5)
Provided by ladygourmet
Number Of Ingredients 17
Steps:
- Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.
EASY PINEAPPLE "SHORTCAKE"
This is a sweet and fruity dessert that is so simple to make.
Provided by Catherine Cappiello Pappas
Categories Pies
Time 45m
Number Of Ingredients 17
Steps:
- 1. Preheat Oven 350 degrees: Butter a tart pan or pie plate. Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough. Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough. In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky. Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks. Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form. Cover the top of the tart with the crumb. Bake 30-35 minutes. Serve plain or with ice cream or whipped cream.
PINEAPPLE STRAWBERRY SHORTCAKE
This light, refreshing dessert is a nice variation to a traditional favorite!
Provided by Jenni K
Categories Fruit Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350
- 2. Beat cake mix and crushed pineapple together on low until just moistened, then on medium for 1 minute. Pour into an UNGREASED tube (like a bundt) pan. Bake for approximately 35-45 minutes until top is a deep golden brown and cracks on top appear dry. (Careful not to underbake) Remove and let cool upside down on a glass bottle. (The top of the bottle will go into the hole in your tube pan). Run a knife around the edges to remove after cake is cooled. **you can also bake it in a traditional rectangular cake pan. Ungreased, for 35 min (approx)
- 3. Meanwhile, toss sliced or quartered strawberries with sugar (amount is up to you). Let set at least 10 minutes to develop a light syrup.
- 4. Serve cake with strawberries, top with Cool Whip, and drizzle with chocolate. You may also add sliced bananas to make it a "Banana Split Shortcake".
EASY PINEAPPLE PIE
Make and share this Easy Pineapple Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
- Drain pineapple very well, reserving juice for other uses.
- Cream butter and sugar together until light and fluffy.
- Add eggs and use a wire whisk to combine thoroughly.
- Add vanilla extract and drained pineapple; blend.
- Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
- Let cool for a few minutes before cutting, or serve cold.
Nutrition Facts : Calories 321.9, Fat 13.7, SaturatedFat 3.2, Cholesterol 69.8, Sodium 183.7, Carbohydrate 47.7, Fiber 0.6, Sugar 40.5, Protein 3.4
APPLE SHORTCAKE
A light and fully apple shortcake with a beautiful apple filling. This dessert is perfect for dinner parties because it's quick and easy to make!
Provided by The Home Cook's Kitchen
Categories Dessert
Time 50m
Number Of Ingredients 6
Steps:
- Cream butter and sugar in a large bowl (stand or hand mixer), until smooth. There should be minimal lumps of butter
- Add egg and vanilla and mix for 30 seconds until the egg is just combined.
- Add flour, small bits at a time, making sure to scrape down the sides with a spatula to incorporate all ingredients.
- Turn the dough onto a piece of plastic wrap/cling wrap, and shape into a ball. Cover and refrigerate for 30 minutes.
- Preheat oven to 190C/350F
- Grease a 23cm/9inch round cake tin
- Divide dough into equal halves.
- Flour your hands.
- Press half of the dough into your greased pan as evenly as possible. Use your hands to work the dough to the edges.
- Top with the apple pie filling.
- Roll the other half of the dough into a rough round that fits the size of the pan. Place the dough on top of the pie filling and use your hands to gently press the dough into any missing gaps. It doesn't matter if it's not perfect because you can flip the cake when it's cooked and no one will see the bottom!
- Bake for 25-30 minutes in a fan forced ovenm or 35-40 minutes in non-fan forced, or until top is browned and cake it cooked through.
- Cool for 20 minutes in the tin, then turn out onto a wire rack and cool completely.
- Transfer to a plate and serve with a dusting of icing sugar and some cream and/or ice cream.
Nutrition Facts : Calories 429 kcal, Carbohydrate 65 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 178 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
EASY STRAWBERRY PINEAPPLE SHORTCAKE RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 5
Steps:
- Prepare one box instant vanilla pudding, put in fridge until set, then add the can of crushed pineapple and mix well. Slice the cake twice around the diameter, making 3 layers. Add pudding mixture between both layers and also on top of cake, placing each layer of cake back on as you go. It's OK if the pudding oozes out of the cake, this makes it really yummy. Place in fridge for a couple of hours and the pudding mixture will soak into the cake. Slice yourself a big ole' chunk of cake, add the crushed strawberries and a dollop of whipcream and have yourself a lip-smacking time!
PINEAPPLE UPSIDE DOWN CAKE
This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.
Provided by ElaineM
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt butter in a 9x13 pan in oven.
- Sprinkle brown sugar evenly over butter in pan.
- Drain canned pineapple into a measuring cup.
- Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
- Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
- Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour batter into pan.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean.
- Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.
Nutrition Facts : Calories 316, Fat 18.5, SaturatedFat 6.1, Cholesterol 82.3, Sodium 233.3, Carbohydrate 36.8, Fiber 0.8, Sugar 34.3, Protein 2.5
HAM AND PINEAPPLE DINNER
A great take on a Hawaiian-style dinner. This one's great for that leftover ham. Cubed ham sauteed with onions and pineapple in a sweet sauce. Kids love it and it's great served over rice or noodles.
Provided by MELISSA00
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
- In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.3 g, Cholesterol 65.1 mg, Fat 12.6 g, Fiber 0.9 g, Protein 20 g, SaturatedFat 5.9 g, Sodium 1258.8 mg, Sugar 24.5 g
TAIWANESE PINEAPPLE CAKE
Taiwanese pineapple cake is a favorite bakery delicacy all year round. It is made with a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encase inside.
Provided by KP Kwan
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Slice Off the crown and bottom of the pineapple.
- Trim off the thick fibrous skin. Cut out the eyes.
- Place the core into the food processor. Blend it into small pieces.
- Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
- Now add the sugar, lemon juice, and maltose.
- Add some unsalted butter.
- The filling is ready when it becomes thick enough like jam.
- Refrigerate for an hour until it becomes slightly harden. It is now ready to use.
- Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
- Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
- Keep it in the refrigerator for two hours, or until it is hardened.
- Transfer one portion of the filling to the center of the pastry.
- Fold the pastry to encase the filling inside.
- Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
- Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
- Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.
- Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
- Bake for another five to ten minutes, or until golden brown.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cake, Sodium 35 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY STRAWBERRY SHORTCAKE
Easy Strawberry Shortcakes with freshly made sweetened biscuits, homemade whipped cream and lightly sweet strawberries in less than an hour.
Provided by Sabrina Snyder
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Add the flour, 2 tablespoons sugar baking powder, salt and butter into a food processor and pulse until the butter is in pea sized crumbles.
- Add in the milk, pulsing until the dough comes together.
- Using a cookie scoop, add the shortcake dough onto a silicon baking mat on a sheet pan and sprinkle each dough mound with 1/2 tablespoon of coarse sanding sugar.
- Bake for 12-15 minutes.
- While the biscuits are baking, add the remaining two tablespoons of sugar to the bowl with the strawberries and stir together.
- In a medium sized bowl add the heavy cream and beat with a hand mixer or in your stand mixer until soft peaks form.
- Add in the vanilla extract and powdered sugar and whip for an additional 15-20 seconds until stiff peaks form.
- Once the biscuits are cooled, split them in half, top with strawberries and whipped cream (Using a spoon or a pastry bag with a #1 tip), then top with the biscuit top.
Nutrition Facts : Calories 486 kcal, Carbohydrate 51 g, Protein 6 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 99 mg, Sodium 235 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
PINEAPPLE-CITRUS SHORTCAKES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
- Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the pineapple and whipped cream.
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.
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- To prepare filling, drain pineapple in a fine-mesh sieve, pressing solids; reserve juice for another use. Place pineapple in a medium saucepan over medium-low heat; cook 15 minutes or until liquid evaporates, stirring frequently. Add granulated sugar and 1/4 teaspoon salt; cook 10 minutes or until liquid mostly evaporates, stirring occasionally. Add corn syrup; cook 5 minutes or until mixture is thick and sticky, stirring frequently. Add all-purpose flour; cook 1 minute or until very thick, stirring constantly. Scrape mixture onto a baking sheet, and spread into a thin layer; cover and chill completely (about 20 minutes).
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- Melt butter and brown sugar in a heavy medium saucepan, over medium-low heat, stirring often. Place pineapple slices and shortcakes on separate baking sheets. Brush both sides of each with some butter mixture.
- Stir reserved pineapple juice, cream and cornstarch into butter mixture. Stir over medium-low heat, until bubbly and thickened. Remove from heat; cover to keep warm.
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- In a measuring cup, beat egg and milk and vanilla together.Using a fork, gently stir liquid into flour mixture, just until blended, fold in chocolate chips.
- Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
- Bake in preheated 450° oven about 15 minutes for 8" pan, 15-18 for 9" pan. Cool in pan for 10 minutes before removing to wire cooling rack to cool completely.
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- Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).
- Drop 8 large mounds of the dough (about ½ cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.
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