PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
PAULA DEEN'S STRAWBERRY SHORTCAKE
I made this Strawberry Shortcake for my brother's birthday. This recipe comes from Paula Deen's book "The Lady and Sons Just Desserts." This strawberry shortcake is very rich and best served cold. It goes great with a cold glass of milk. I was in a rush and picked up a can of "fat-free condensed milk" and used only 1/2 cup sugar for the glaze. It was still very sweet. I believe that next time, I will double the strawberry topping. This is the original recipe. Paula's strawberry shortcake is very delicious! Enjoy!
Provided by Blue Peacock
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Slice cake, using a serrated-edge knife, horizontally into three equal layers.
- Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
- In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
- Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
- Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
- Repeat layering in this order for remaining cake, glaze, and custard.
- For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.
Nutrition Facts : Calories 470.4, Fat 16.9, SaturatedFat 12.2, Cholesterol 32, Sodium 358.7, Carbohydrate 74.6, Fiber 0.6, Sugar 57.5, Protein 7.6
PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE
Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.
Provided by HeidiSue
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
- In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
- Fold in Cool Whip.
- Pour half of this over the cake and lay half of the strawberries on top.
- Repeat to make second layer.
- Refrigerate until well chilled.
STRAWBERRY CREAM SHORTCAKE
I got the idea of this recipe from Paula Deen, but I just changed it around a little bit. Now I've been making this for a couple of years, and it turns out great each time. So yummy!
Provided by Photo Momma
Categories Dessert
Time 30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cream cheese, margarine, and powdered sugar. Set aside.
- In a large bowl, mix together the pudding mixes with the milk (mix for two minutes), then add the cream cheese mixture.
- Once this is mixed together, then fold in the whipped topping.
- Cut the pound cake into approximately 20 slices.
- Arrange a layer of pound cake in a 9" x 13" x 2" dish. Cover with cream cheese mixture.Spread all of the strawberries over this and cover with cream cheese mixture.
- Add another layer of pound cake, and then finish with the remaining cream cheese mixture.
- Keep refrigerated!
Nutrition Facts : Calories 684.7, Fat 41.5, SaturatedFat 18.4, Cholesterol 100, Sodium 828.6, Carbohydrate 71.7, Fiber 1.1, Sugar 43, Protein 8.8
PAULA DEEN'S STRAWBERRY SHORTCAKE RECIPE - (5/5)
Provided by Leigh
Number Of Ingredients 13
Steps:
- Directions Slice cake, using a serrated knife, horizontally into 3 equal layers. For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. For assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
INDIVIDUAL STRAWBERRY SHORTCAKES BY PAULA DEEN
Saw Paula make these on tv yesterday and it looked super good! These are considered a sweet biscuit because the tops are sprinkled with sugar before baking.
Provided by Marie
Categories Dessert
Time 37m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
- Set aside until time to serve.
- In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
- Then pulse in the cold butter cubes until a coarse meal is formed.
- Turn the flour mixture out into a large mixing bowl and make a well in the center.
- Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
- Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
- Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
- Transfer the biscuits to a parchment paper lined baking sheet.
- Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
- Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
- Remove from the oven and let cool slightly.
- Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
- Garnish with more strawberries.
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