Frozen Strawberry Shortcake Food

FROZEN STRAWBERRY "SHORTCAKE"

Steps:

• Slice 4 berries; refrigerate until ready to use. Blend remaining berries, sour cream and sugar in blender until smooth. Cut each roll horizontally into 3 layers.
• Pour 1/4 of berry mixture into medium freezerproof bowl; cover with layer of bread, pressing gently into berry mixture. Repeat both layers until all of bread and berry mixture is used, ending with berry mixture; cover.
• Freeze 4 hours or until firm. Unmold onto plate just before serving. Frost with COOL WHIP. Top with reserved sliced berries. Serve immediately.

SUPER-EASY STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
• Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

RASPBERRY AND STRAWBERRY SHORTCAKE

Steps:

• Thaw the frozen raspberries, if using.
• Preheat the oven to 450 degrees F.
• Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide the dough in 2 and gently shape each half to fit into greased 8-inch sandwich tins. Bake in the preheated oven for 10 to 15 minutes.
• Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.

STRAWBERRY SHORTCAKE WITH MINI ANGEL FOOD CAKES

Steps:

• Preheat oven to 360 degrees F. I know that sounds like an odd temperature but the oven needs to be slightly hotter than 350 degrees F for this to bake properly.
• Prepare a 12 cup muffin pan with paper cup liners.
• Make sure that the mixing bowl, whips, beaters and muffin tin are free from any grease or fat residue.
• In a medium bowl mix half the super fine sugar with salt and cake flour. Set aside.
• Either in the bowl of a stand mixer with a whip attachment, or with a hand mixer in a large bowl, slowly beat egg whites with water, all extracts and cream of tartar for two minutes. Increase speed to medium, add remaining sugar and beat until the mixture has medium peaks.
• Remove from mixer. Place a sifter over mixture and slowly sift dry mixture over top of whipped egg whites while you gently fold in. Do this a little at a time until all of the dry has been folded in.
• Using a scoop, divide the mixture between the 12 cups. The batter will fill to the top and pile slightly higher than the edge of each cup. This is what you want.
• Gently place the tin in middle rack of preheated oven for 15 minutes. Insert a tooth pick into the center of a cupcake and if it comes out dry, remove the pan from the oven. If not, bake for 30 to 60 seconds longer.
• As soon as the cupcakes are cool enough to touch, remove to a cooling rack with paper cups left on. Once they cool, the paper will peel right off so try not to peel them until completely cool.
• Clean the mixing bowl and whip attachments then place both in the refrigerator. These will be used later to whip the cream and whipped cream comes out better with cold utensils and bowls.
• To prepare the strawberries, wash them and drain but do not dry them. Remove the green top then slice the berries vertically into thick slices and place into a medium bowl. They will be wet to handle which is what you want.
• Add the confectioner's sugar and toss. Over a period of 10-20 minutes, the confectioner's sugar will mix with the liquid and make a nice sauce. For a thicker sauce, add more powdered sugar. Set aside.
• Remove the chilled bowl and whips and whip cream to whipped consistency. The berries are sweet enough so no need to add more sugar to the cream.
• To assemble, peel two cooled cakes and place on a serving dish. Ladle berries and sauce over both and top with whipped cream.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
• Chill in the refrigerator for at least 4 hours or until fully set.

STRAWBERRY SHORTBREAD FROZEN YOGURT

Steps:

• Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine.
• Pour the cream into a bowl and lightly whip until it's just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again.
• Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months.

FROZEN RASPBERRY SHORTCAKE SQUARES

Steps:

• Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
• Pour into 8-inch square pan.
• Freeze 3 hours or until firm.

FROZEN STRAWBERRY SHORTCAKE SQUARES

Steps:

• Stir whipped topping, sorbet and gelatin in large bowl until smooth.
• Stir in cake cubes.
• Spoon into 8-inch square pan.
• Freeze 3 hours or until firm.
• Cut into squares.
• Store leftovers in freezer.

FROZEN STRAWBERRY SHORTCAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with plastic wrap.
• In a small mixing bowl, stir together the flour, brown sugar, walnuts and melted butter. Crumble onto a baking sheet, and bake in preheated oven for 20-25 minutes or until toasted and browned, stirring occasionally to break up clumps and brown evenly.
• While the crumble is baking start on the filling. Finely chop the strawberries. In a small bowl, combine the chopped strawberries with 1/2 cup sugar and lemon juice. Set aside to macerate for 15 minutes.
• Whip the egg whites to a soft peak. Gradually add the remaining 1/2 cup sugar, continuing to beat as you go, until you have stiff peaks.
• In a separate bowl, whip the cream until stiff peaks form. Gently fold in the egg whites and macerated strawberries.
• Sprinkle 2/3 of the walnut crumble over the bottom of the prepared baking dish. Spoon the filling onto the crumble, and smooth out into an even layer. Top with the remaining crumble.
• Freeze for at least 4 hours or until firm, then cut into squares and serve. Squares will keep for at least 2-3 days in the freezer, covered with plastic wrap.

NO CHURN STRAWBERRY SHORTCAKE ICE CREAM

Steps:

• Before you start anything at all, take the bowl you intend to use to beat the whipping cream in, and place it in your freezer. An ice-cold bowl will help to make whipping the cream faster and easier.
• If you have not already prepared the Strawberry Shortcake Crumbs, do that first. These crumbs take eight minutes in the oven and then at least fifteen minutes of chilling time in the fridge. They're not cumbersome to make, but from start to finish, you will need about 30 minutes. Get them done and out of you way first.
• Next, chop up the strawberries. You can chop the strawberries or mash them. You will want to chop the strawberries well though, because large pieces of strawberry will freeze quite hard and makes the ice cream not as smooth. Also, this recipe uses one cup of chopped strawberries. You can add more, but do no exceed two cups, because the excess moisture creates a icy ice cream rather than a creamy one.
• Pour the cold whipping cream into the chilled mixing bowl. Using a handheld mixer or stand mixer, beat the cream until it forms stiff peaks. At this point, add food colouring to tint the ice cream if desired. Also, add the vanilla bean paste or extract. Beat into the whipped cream.
• Next, while still beating, pour the canned sweetened condensed milk into the bowl in a steady, slow stream. Don't empty the contents of the can in and then beat. The whipped cream will lose its fluffiness. Slow and steady wins the race. When no more pours out of the can, scrape the rest out with a spatula. You'll want to use every drop!
• Finally, add in the chopped or mashed strawberries, along with one cup of the Strawberry Shortcake Crumbs. Use a spatula to fold the ingredients into the whipped cream mixture. Once done, transfer the ice cream mixture to a freezer-safe bowl or container. Top with the remaining quarter cup of crumbs and get the ice cream into the freezer for 4-6 hours or until firm.