Easy Strawberry Shortcakes Food

STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

EASY STRAWBERRY SHORTCAKE

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.

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.

STRAWBERRY SHORTCAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
• In a separate bowl, combine the salt, flour, baking powder and whisk; set aside.
• In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar.
• Add eggs and vanilla extract and beat well.
• With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
• Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack.
• Place sliced strawberries and 1/4 cup of sugar in a medium saucepan over medium heat and stir gently until the sugar is dissolved. Take off heat and set aside to cool slightly.
• Once the cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with the cut side up.
• Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
• Refrigerate for about 2 hours before serving.

BEST HOMEMADE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.
• In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
• Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
• While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
• Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.

EASY STRAWBERRY SHORTCAKES

Steps:

• Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
• Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
• Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
• Bake 15 to 20 minutes or until golden brown.
• Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

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 HOMEMADE STRAWBERRY SHORTCAKE RECIPE

Steps:

• Preheat oven to 450 degrees Fahrenheit
• Mix dry ingredients together.
• Cut in shortening using a pastry blender.
• Add milk and stir until mixed.
• Pat into greased 9 inch pan.
• Bake 450 degrees Fahrenheit for 12 - 15 minutes.
• Enjoy!

SHORTCAKE

Steps:

• Heat oven 450 degrees.
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or 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.

STRAWBERRY SHORTCAKE

Steps:

• Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
• Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
• Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
• Bake the biscuits: Use the recipe below to bake the biscuits.
• Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
• Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
• Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
• Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
• Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
• Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
• Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

EASY STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F.
• Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).

EASY STRAWBERRY SHORTCAKE RECIPE

Steps:

• Preheat oven to 400°F with a rack in the middle
• Cut a piece of parchment paper into a rectangle, 7"x15"
• Rub the vegetable oil onto the bottom of an 8"x8" square baking pan, then line the pan with the parchment paper, letting the paper hang over two sides (you'll be using these as handles later)
• In a small mixing bowl, whisk together the self-rising flour, granulated sugar, and salt
• Stir the almond extract into the heavy cream, then add to the flour mixture and stir just until all of the flour has been absorbed
• Spoon the mixture into the prepared baking pan, and press down gently with a a rubber spatula or the back of a spoon until flat and evenly distributed
• Bake until golden on top, about 18 minutes
• Remove from oven, then lift the cake out of the pan gently using the parchment paper handles and place on a cooling rack; when cooled completely, carefully lift up each side and remove the parchment paper
• About 20 minutes before you want to assemble and serve the cake, toss the strawberries with the sugar and set aside
• Meanwhile, put the cream into a tall mixing container with the granulated sugar, vanilla extract, and almond extract and beat or whisk until stiff peaks are formed
• When the 20 minutes are up for the strawberries, carefully place the cake on a serving plate
• Spoon the strawberries and their juice onto the cake in an even layer, and top with the whipped cream
• Cut into 6 pieces and serve immediately

EASY STRAWBERRY SHORTCAKES

Steps:

• Clean and mash strawberries. Add sugar and water let set for about 1 hour to make juice on berries.
• When ready to serve, place a Twinkie in a dessert bowl and top with some of the strawberry mixture.
• Top with Cool Whip.
• Drizzle with Magic Shell--make sure you get a few stripes on the bowl to make it look fancy.
• Place in the fridge for about 10 minutes, or until the Magic Shell hardens. Serve.

EASY STRAWBERRY SHORTCAKE RECIPE

Steps:

• Preheat oven to 425°F and line a baking pan with parchment paper.
• Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
• Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
• Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
• Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
• Serve biscuits with strawberries and whipped cream.

EASY SHORTCAKES RECIPE - FOR STRAWBERRY SHORTCAKE

Steps:

• Prepare strawberries. Slice or mash slightly and mix with 2 tablespoons sugar.
• Preheat oven to 400°F. Prepare mid-sized baking sheet by lining with parchment paper or greasing lightly.
• In medium bowl, mix flour, sugar, baking powder, and salt. Cut in butter with a fork or fingers, until mixture resembles fine crumbs and holds together when lightly pressed.
• Add buttermilk, stirring lightly until all ingredients are moistened. Do not over mix. If mixture seems too dry, add more buttermilk, a tablespoon at a time. Drop by ⅓ cupfuls on baking sheet, making six shortcakes.
• Bake for 18 minutes or until golden brown on bottom and slightly browned on top.
• Remove from baking sheet and cool slightly on wire rack.
• Split each shortcake in half crosswise with a serrated knife and serve immediately, topped with sliced strawberries and whipped cream.

QUICK AND EASY STRAWBERRY SHORTCAKE RECIPE

Steps:

• In a medium bowl, toss strawberries and 1/2 cup sugar until coated. Put in refrigerator and let stand 1 hour.
• Heat oven to 425°F.
• In a medium bowl, stir Bisquick mix, 2 tablespoons sugar, the milk and butter until soft dough forms.
• On ungreased cookie sheet, drop dough by 6 spoonfuls. (The shortcake will split better if you don't flatten out the dough.)
• Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
• Using a knife, split warm shortcakes. Fill and top with strawberries and whipped cream.

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:

• 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.

STRAWBERRY SHORTCAKE RECIPE BY TASTY

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!

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:

• 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.

STRAWBERRY SHORTCAKE RECIPE

Steps:

• Preheat the oven to 400°. Line a small baking sheet with parchment paper.
• In a food processor, add the flour, sugar, baking powder and pinch of salt. Pulse once to combine. Add the frozen butter diced into 6 pieces. Pulse 10-12 times, until the butter is the size of small peas.
• Add all of the cream to the feed tube and continue pulsing. The dough will not come together into a ball and that's okay.
• Dump the dough onto a floured surface and knead a few times until a dough forms. Pat the dough into a 1/2" thick rectangle. Cut the dough in half to form two square biscuits. Move the biscuits to the prepared baking sheet and brush with extra cream and sprinkle with extra sugar.
• Bake 15-18 minutes until the biscuits are lightly golden brown. Let them cool completely.
• In a small bowl, stir together the diced strawberries, lemon juice and sugar. Allow to set at least an hour, until the berries soften and red juice forms at the bottom of the bowl.
• When ready to assemble, whip the cream with the powdered sugar and vanilla. (This is such a small amount of cream that I often whip it by hand).
• Slice each biscuit in half, spoon on the whipped cream and top with strawberries. Serve immediately.

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.

KETO STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan. Can use one 8-inch cake pan for this recipe as well.
• In a medium bowl, mix together strawberries, 1 tablespoon monkfruit sweetener and lemon zest. Set aside.
• In a small bowl, sift together flours, baking powder, and salt. Set aside.
• In a large bowl, whip together eggs and egg white until foamy. Then add 1/2 cup monkfruit and beat until mixture has thickened and is pale in color (about 3-5 minutes).
• Gently fold in dry ingredients, followed by heavy whipping cream, melted butter and vanilla extract.
• Pour shortcake batter evenly into prepared cake pans. Bake at 350 degrees for 12-15 minutes if using two 6 inch cake pans or 20-25 minutes if using one 8 inch cake pan. Remove from oven. Let cool for several minutes until you can handle the sides of the pan before loosening the cake from the sides of the pan. Flip cake over onto a wire rack to cool completely. If making one large cake, slice cake in half horizontally once it has cooled.
• To prepare the whipped cream layer, add heavy whipping cream and vanilla extract to a medium bowl. Whip until stiff peaks form.
• Once the shortcake has cooled completely, assemble the strawberry shortcake. Place one shortcake on a serving plate. Followed by a layer of 1/2 the strawberries. Top with 1/3 the whipped cream. Repeat layers. Do a final topping of whipped cream on top.