KITTENCAL'S STRAWBERRY SHORTCAKE
You won't find this anywhere else this is my own recipe that I developed, the delicious yellow sponge-like cake that is just dense enough to hold the strawberries and whipped cream after making this you won't go back to any other recipe! -- plan ahead the strawberries must sit in the sugar for minimum of 6 hours to release their juices, the more sugar the better! really you can use as much whipped cream and strawberries as desired, the amounts listed are only a guideline! If desired you can make two separate cakes topped with berries and whipped cream in place of the layered. Due to the small amount of liquid in the cake it is important to have the eggs and butter at room temperature and the milk lukewarm or all the ingredients will not incorporate together while mixing.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and remove the stems from each berry then slice.
- Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
- Cover and refrigerate for 2 hours or up to 6 hours.
- Generously grease two 8-inch round cake pans.
- In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
- Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
- Add in milk; mix until combined.
- In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
- Divide and spread the batter between the two prepared baking pans (batter will be thick!).
- Set oven to 350°F (set oven rack to second-lowest position).
- Bake for about 22 minutes or until cakes test done (do not overbake cakes).
- Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
- Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
- Top with the other cake, then strawberries and top with remaining whipped cream.
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.
KITTENCAL'S STRAWBERRY ANGEL FOOD DESSERT (NO BAKE)
This is a wonderful easy summertime dessert and you may prepare this hours ahead and chill which makes it a wonderful dessert to serve at a dinner party, and looks so pretty too! Use a purchased cake or see recipe#120178
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a 13 x 9-inch baking dish.
- Sprinkle the broken cake pieces in the prepared baking dish.
- In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
- Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
- In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
- Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
- Chill until serving.
- Delicious!
Nutrition Facts : Calories 600, Fat 27.4, SaturatedFat 18.7, Cholesterol 62.4, Sodium 554.9, Carbohydrate 82.3, Fiber 1.6, Sugar 57.8, Protein 9.7
STRAWBERRY SHORTCAKES BY DONNA HAY
Make and share this Strawberry Shortcakes by Donna Hay recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the strawberries, sugar, and vanilla in a large non-stick frying pan. Cook over high heat 1 to 2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool.
- Whisk together the mascarpone, cream, and extra tablespoon of sugar until smooth.
- Place half the biscuits in the base of serving bowls, or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture followed by the remaining biscuits.
Nutrition Facts : Calories 191.4, Fat 6, SaturatedFat 2.1, Cholesterol 8.8, Sodium 80.5, Carbohydrate 33.2, Fiber 2.8, Sugar 21.2, Protein 2.3
STRAWBERRY SHORTCAKE
Cake mix, Cool Whip, and strawberries... it can't get any easier than this. (Any vanilla-flavored cake mix can be used, or try a chocolate flavor for an even sweeter treat.)
Provided by caffeine junkie
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and sugar two 9" cake round pans.
- In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
- Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
- Combine strawberries, sugar, and vanilla in a medium bowl.
- To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
- Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
- Garnish with a whole strawberry and mint leaves, if desired.
Nutrition Facts : Calories 537.3, Fat 28.2, SaturatedFat 15.2, Cholesterol 111.1, Sodium 535.8, Carbohydrate 66.6, Fiber 2.5, Sugar 41.7, Protein 6.2
STRAWBERRY SHORTCAKES FOR 2 (AMERICA'S TEST KITCHEN)
Since there are only two of us in the house (well only 2 humans), I don't like to make desserts because there's SO MUCH. So when I came across this recipe I had to try it. It was delicious and the portions were just perfect for us. From Cooking For Two 2009, America's Test Kitchen
Provided by Twiggyann
Categories Dessert
Time 32m
Yield 2 shortcakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
- In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
- Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
- Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
- Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
- Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
- Cool on wire wrack.
- For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
- For the whipped cream use the last 3 ingredients:.
- Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
- To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Nutrition Facts : Calories 703.2, Fat 42.8, SaturatedFat 25.6, Cholesterol 226.7, Sodium 415.9, Carbohydrate 70.8, Fiber 4, Sugar 32.5, Protein 11.7
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