Easy Strawberries Cream Shortcake Food

EASY ICE CREAM STRAWBERRY SHORTCAKE

Steps:

• Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
• Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
• In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
• Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
• Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.

EASY STRAWBERRY SHORTCAKE RECIPE

Steps:

• Preheat oven to 450°F (230°C).
• Toss strawberries and 3-4 Tbsp of Truvia® Sweet Complete™ in a bowl and set aside.
• In a separate bowl, combine flour and 1 Tablespoon of Truvia® Sweet Complete™.
• Add in ¾ cup of heavy cream, stirring with a wooden spoon until a lumpy dough forms. (Don't overmix!) Shape into a ball, wrap in plastic, and refrigerate 5-10 minutes.
• Use a large cookie scoop to scoop out the dough into balls and transfer to a baking sheet lined with parchment and sprayed. Brush the tops with heavy cream and bake for 8-12 minutes.
• Whip up the rest of the heavy cream (~1 cup) using a hand or stand mixer, along with another 1 Tablespoon of Truvia® Sweet Complete and vanilla extract.
• Slice the biscuits in half, then top with strawberries and cream. Serve and enjoy!
• Yields 6 strawberry shortcakes.

EASY STRAWBERRY SHORTCAKE RECIPE

Steps:

• In a stand mixer, cream butter, sugar, and egg.
• In a medium bowl, stir together flour, baking powder, and salt. While mixer is on low speed, alternate adding flour mixture and milk to the butter mixture until all ingredients are incorporated. Add in vanilla and mix until blended.
• Spread batter into a greased 9 x 13 baking dish. Bake at 350 for 25 - 30 minutes or until golden on top. Remove from oven and cool completely.
• Slice cooled shortcake into 12 squares. Split each square in half creating a top and bottom layer. Spread strawberries and whipped cream on each bottom layer of shortcake, and then top with the top layer of shortcake along with some more strawberries and whipped cream. Serve immediately.

QUICK AND EASY STRAWBERRY SHORTCAKE

Steps:

• Beat whipped topping and cream cheese together in a bowl with an electric mixer.
• Gently stir angel food cake pieces into whipped topping mixture; pour into a serving dish.
• Stir strawberry glaze and sliced strawberries together in a bowl; spread over cake mixture.

EASY STRAWBERRIES & CREAM SHORTCAKE

Steps:

• 1. Break angel food cake into bite size pieces into a 9 x 13 dish. Fill the pan nicely..not clear full.
• 2. Cream together cream cheese & sweetened condensed milk and drizzle over the pieces of cake.
• 3. Pour thawed strawberries, juice and all, over the top.
• 4. Now, cover with cool whip...chill in refrigerator for a few hours. Can garnish with fresh strawberries on top, to make it more festive. I was fresh out.

EASY AND TASTY STRAWBERRY SHORTCAKE

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.
• Place a metal bowl and beaters in the freezer during shortcake cooking time.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
• 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.

EASY STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries and 3 tablespoons sugar in a large bowl, and toss until coated. Keep in refrigerator for 30 minutes, or up to 1 hour.
• Preheat oven to 400° and spray an 8"-x-8" baking pan with cooking spray.
• Add flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt to a large bowl, stir to well-combined.
• Pour in heavy cream and stir until just combined.
• Drop dough into prepared pan and press down evenly. Bake until edges are golden and a toothpick comes out clean, 18 to 20 minutes. Let cool.
• Beat heavy cream and vanilla until soft peaks form, 2 to 3 minutes; using a hand mixer. Keep chilled until ready to serve.
• To assemble, slice cake into 12 pieces. Top bottom shortcake with sugared strawberries, then a second shortcake. Dollop with whipped cream.
• Enjoy.

BEST STRAWBERRY SHORTCAKE

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.

EASY STRAWBERRY SHORTCAKE

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.

EASY STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400°F (200°C).Place the strawberries, ½ cup (125 mL) of the sugar, cornstarch, and lemon juiced with the Citrus Press into the Rockcrok® Everyday Pan. Bring to a simmer over medium heat. Simmer for 10 minutes to reduce, using the Mix 'N Chop to mash the strawberries.Combine the flour and cream in a large mixing bowl and mix until just combined. Use the Large Scoop to add the dough to the pan with the strawberry mixture.Combine the remaining sugar and cinnamon. Sprinkle the mixture over the biscuits. Bake, uncovered, for 20 minutes, or until the biscuits are lightly browned.Remove the pan from the oven and let it stand for at least 5 minutes before serving.

EASY STRAWBERRY SHORTCAKE

Steps:

• Clean the berries, remove the stems and thinly slice the berries.
• Add the berries to a bowl. Top with a guzzle of strawberry syrup. Mash the berries and syrup together.
• Slice the cornbread in half, top with strawberries and whipped topping. Add a second layer and repeat with berries and whipped topping.

EASY STRAWBERRY SHORTCAKE

Steps:

• Slice strawberries and place them a medium bowl. Use a potato masher to mash strawberries slightly (you want some mashed and some to remain intact). Add powdered sugar and mix. Cover and chill at least 1 hour.
• Preheat oven to 450° F. Line a baking sheet with parchment, or spray pan with cooking spray.
• In a large bowl, stir together Bisquick, buttermilk, sugar, orange juice, and zest until combined. Drop batter in 1/3 cup scoops about 2-inches apart onto pan. Mix egg with 1 tablespoon water and brush on dough. Bake 10-12 minutes or until golden brown.
• To assemble: Using a knife, split warm shortcakes. Fill with strawberries and top with ice cream or whipped cream and more strawberries.

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE

Steps:

• Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
• In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
• Fold in Cool Whip.
• Pour half of this over the cake and lay half of the strawberries on top.
• Repeat to make second layer.
• Refrigerate until well chilled.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

STRAWBERRY SHORTCAKE

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.