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.
OLD- FASHIONED STRAWBERRY SHORTCAKE
Steps:
- Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
- In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
- While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
- Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.
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.
GRANNY'S STRAWBERRY CAKE
This cake is a recipe I got from my grandmother when I first got married over 20 years ago. It is very rich and I still can't stay out of it until it is gone. Since you can make this in different size pans the cook time is estimated and prep time includes cooling and frosting. I like to make it in a half size steamtable aluminum pan to take for gatherings or picnics.
Provided by SwoR8193
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
- Use two or three tablespoons of cake mix to dust the greased cake pans.
- In a large mixing bowl, combine cake mix and gelatin and salt.
- Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
- Divide cake mix equally between two or three cake pans.
- Quickly place cake pans in the oven and immediately reduce heat to 350º.
- Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
- Cool in pan, on wire rack for 15 minutes.
- Remove from pan.
- I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
- For frosting: Mix butter on low speed for 1 or 2 minutes.
- Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
- About 4 minutes.
- When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
- Place the second layer on the first and put a thin layer of frosting on it.
- Top with the third layer and frost top and sides with remaining frosting.
- If you only make two layers use a thicker layer of frosting between the two layers.
- Allow cake to sit for at least four to six hours before serving.
- Overnight is much better.
Nutrition Facts : Calories 6580.4, Fat 295.7, SaturatedFat 78, Cholesterol 1039.5, Sodium 4925.9, Carbohydrate 949.6, Fiber 8.1, Sugar 750.9, Protein 56
GRANNY'S STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Passed down from my great-grandmother, Jessie, friends and family are always excited to see me walk in with this cake! It's a crowd pleaser every time! The most moist strawberry cake with cream cheese frosting you'll ever eat!
Provided by Amber
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
- Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
- Sandwich cake layers with frosting; spread remaining frosting over the top and sides.
Nutrition Facts : Calories 628.4 calories, Carbohydrate 88.5 g, Cholesterol 102.9 mg, Fat 28.9 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 11.5 g, Sodium 377.3 mg, Sugar 77.1 g
GRANDMA'S STRAWBERRY CAKE
This recipe came from my grandmother. Whenever this cake is made, it dissapears immediately. The strawberry flavor is so good and no one will believe how simple it is to make. Frozen strawberries can be used, but fresh ones are best. Prep time is a guess and does not include refrigerating overnight. Cook time is for the cake.
Provided by AudreyJo Boviall
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Prepare cake mix as directed in 9 x13 pan, let cool.
- While cake is baking, dissolve gelatin in boiling water.
- When completely dissolved, stir in strawberries, sugar, and sour cream.
- Place strawberry mixture in refrigerator until cake is cool.
- When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
- Pour strawberry mixture all over cake.
- Frost with whipped topping.
- Refrigerat overnight to allow strawberry mixture soak into the cake.
- Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.
GRAM'S STRAWBERRY CAKE
Make and share this Gram's Strawberry Cake recipe from Food.com.
Provided by Southern Sweetheart
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Thaw strawberries.
- Combine white cake mix, strawberry jello and flour. Add oil, water, eggs and 3/4 c strawberries. Do not over mix.
- Pour into 2 greased and floured 8" cake pans. Bake 35 minutes.
- Once cakes have completely cooled make icing by combing margarine, confectionary sugar and enough strawberries to spread. Be careful that you do not use too many strawberries as the icy will become runny. Ice cakes and enjoy!
Nutrition Facts : Calories 1021.4, Fat 45.4, SaturatedFat 7.2, Cholesterol 105.8, Sodium 798.1, Carbohydrate 149.2, Fiber 1.4, Sugar 124.1, Protein 7.7
ROASTED STRAWBERRY SHEET CAKE
My Grandma Gigi loved summer berry cakes. Almost any time I'd call her during the warmer months, she'd invite me over to taste her latest masterpiece. This cake is a tribute to her. -Kristin Bowers, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly., Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled). , Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
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