CLASSIC STRAWBERRY SHORTCAKE
A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
- Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
- While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
- To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.
STRAWBERRY SHORTCAKE BITES
This dessert wraps all the flavors of a traditional strawberry shortcake into one bite-size treat. Fresh strawberries, shortbread cookie crumbles and whipped cream come together in these delectable morsels.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 16 bites
Number Of Ingredients 4
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan and bring to a rolling boil over medium heat. Add the sliced strawberries and continue to cook until the syrup thickens slightly and forms small foamy bubbles, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Whisk the heavy cream in a medium mixing bowl until it forms soft peaks. Add 1 tablespoon of the strawberry syrup and whisk to firm peaks. Remove the sliced strawberries from the syrup and discard or save for another use.
- Process the shortbread cookies in a blender or food processor or crush by hand to make fine crumbs. Transfer the crumbs to a plate.
- Holding one of the strawberries by the stem, dip it into the syrup, let the excess drain off and then dip it into the cookie crumbs. You may need to pat on the crumbs a bit to make sure they adhere to the strawberry. Place the strawberry on a plate. Repeat with the remaining strawberries.
- Spoon the whipped cream into a piping bag fitted with a small star tip. Pipe a small rosette of whipped cream in the middle of each strawberry. Serve within an hour.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
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.
GINGER SHORTCAKES WITH MANGOES AND STRAWBERRIES
Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic.
Provided by Food Network
Categories dessert
Time 45m
Yield 3 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
- In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough).
- With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
- To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.
STRAWBERRY GINGER DAQUIRI
Provided by Geoffrey Zakarian
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the strawberries, rum, lime juice, Simple Syrup and ginger in the carafe of a blender and puree until smooth. Pour into frozen drink glasses and garnish with sliced strawberries. Serve immediately.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
ICED GINGER SHORTCAKE
This crumbly shortcake by Good Food reader Amelia Leadley is easy to whip up straight from the cupboard - and perfect with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square baking tray. Beat the butter and sugar until pale and fluffy. Sift in the flour and ginger, then mix together with a knife. Using lightly floured hands, bring the mixture together to form a dough, then spread it into the greased baking tray. Bake for 30 mins until golden. Remove from the oven and leave to cool slightly.
- For the icing, melt the butter and syrup in a pan. Remove from the heat, sift in the icing sugar and ginger, then mix until smooth and glossy. Cool until almost cold and beat well again. Spread the icing over the shortcake using a palette knife, decorate with chopped crystallised ginger and serve cut into slices.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.28 milligram of sodium
OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM
This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In bowl, sift together flour, baking powder, sugar, salt and baking soda.
- Stir in orange rind.
- Cut in butter until mixture resembles bread crumbs.
- Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
- Place dough on a floured board and knead 4 or 5 times.
- Roll or pat into 8" round.
- Place on cookie sheet.
- Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
- Bake for 15 to 20 minutes or until golden brown.
- Cool on rack, then split into two horizontally.
- In bowl, mix strawberries and 1/2 cup sugar.
- Let sit for 30 minutes.
- Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
- Fold in sour cream and Grand Marnier.
- To serve, spread bottom cake layer with 3/4 of cream mixture.
- Top with 3/4 of the strawberries.
- Put the second cake layer on top and decorate with the remaining cream and strawberries.
Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8
STRAWBERRY SHORTCAKE SLICE
Layer biscuits with strawberries and cream and they'll soften to create an indulgent no-bake dessert. Super easy and delicious, it's a fabulous summer treat
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 25m
Yield Serves 14
Number Of Ingredients 6
Steps:
- Line a 20cm cake tin or dish (either a square or rectangle works well) with cling film, leaving an overhang. Whip 500ml of the cream, the vanilla, orange blossom water and 125g icing sugar with an electric whisk until thick and billowy.
- Add a layer of biscuits to the tin, and spoon over some of the cream, about 1cm thick all over. Add a layer of strawberry slices, then repeat with the cream, biscuits and strawberries until you fill the tin, finishing on a layer of biscuit. You'll have some strawberries left over to serve. Press everything down well so every biscuit is covered in cream. Cover and chill overnight.
- To serve, flip the tin onto a serving plate, and remove the cling film. Whip the remaining 100ml cream with 1 tbsp icing sugar and dollop on top of the cake, swirling it around. Top with the remaining strawberry slices in lines, sift over the remaining 1 tbsp icing sugar, and sprinkle the biscuit crumbs in between the rows of strawberries. Cut into slices to serve.
Nutrition Facts : Calories 442 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
GINGER-ORANGE STRAWBERRY SHORTCAKES
Categories Cookies Dairy Ginger Dessert Bake Strawberry Spice Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- For Shortcakes:
- Mix first 7 ingredients in bowl. Rub in butter until mixture resembles coarse meal. Add cream; stir with fork until clumps form. Gather dough into ball. Wrap in plastic; chill one hour.
- Preheat oven to 350°F. Line large baking sheet with parchment. Roll out dough on floured surface to 3/4-inch thickness. Using floured 3-inch diameter cookie cutter, cut out rounds. Place on baking sheet. Reroll scraps; cut out additional rounds for 6 rounds total. Brush with glaze. Bake until shortcakes are golden, about 30 minutes. Transfer to rack and cool.
- For Filling:
- Combine strawberries and 6 tablespoons sugar in large bowl. Transfer half of berry mixture to another bowl. Using fork, crush berries in 1 bowl to chunky sauce consistency. Let both bowls stand at room temperature until juices form. Cut shortcakes in half. Place 1 bottom half in each of 6 bowls. Spoon some crushed berries over each, then top with generous amount of sliced berries. Cover with shortcake tops. Dust with powdered sugar.
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