GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
GRANDMA'S STRAWBERRY SHORTCAKE
Here's a family-sized version of my grandma's summertime dessert. I can still taste the sweet juicy berries she piled over warm biscuits and topped with a huge dollop of fresh whipped cream. My father added even more indulgence to his serving by first buttering his biscuits. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened. , Spread batter into a greased 8-in. round baking pan, slightly building up the edges. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack. , Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.
Nutrition Facts : Calories 381 calories, Fat 25g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.
DIABETIC STRAWBERRY SHORTCAKE
Make and share this Diabetic Strawberry Shortcake recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour, baking powder and salt. Cut in shortening. Mix in egg. Add 1/3 cup milk. Slowly add as much milk as needed to make a non-sticky dough. Pat dough out on floured surface. Cut rounds with biscuit cutters or drinking glasses. Place on ungreased cookie sheet and bake for 10 mins 450F til lightly browned.
- Split in half.
- If desired, spread each half with butter.
- Sprinkle artificial sweetener over strawberries and mix well.
- Spoon strawberries over biscuit halves.
- Top with whipped topping.
Nutrition Facts : Calories 487.7, Fat 32.5, SaturatedFat 19.8, Cholesterol 134.1, Sodium 526.2, Carbohydrate 42.2, Fiber 3, Sugar 4.8, Protein 7.9
MOM'S STRAWBERRY SHORTCAKE
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
GRANDMA'S DIABETIC FRIENDLY STRAWBERRY SHORTCAKE
Most of my family is diabetic, so we have a lot of recipes that are diabetic friendly. This is one of my top favorites.
Provided by Charity Hullinger
Categories Fruit Desserts
Time 35m
Number Of Ingredients 5
Steps:
- 1. Core and cut all strawberries in half. Set aside.
- 2. Mix cream cheese with cool whip in a mixer on medium speed until smooth. Add packet of sugar-free strawberry jello mix. Mix until completely incorporated.
- 3. Spread Strawberry frosting over Angel Food cake. Cover with strawberries and enjoy!
DIABETIC STRAWBERRY SHORTCAKE
Make and share this Diabetic Strawberry Shortcake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 19m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
- Mix in remaining strawberries.
- Cover and refrigerate.
- Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
- Add milk and sour cream.
- Mix until soft dough forms.
- Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
- Bake 7 to 9 minutes until golden brown.
- Let stand 10 minutes.
- Cut in half and layer strawberry sauce and whipped topping in middle.
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