QUICK STRAWBERRY SHORTCAKE
A quick and easy delicious strawberry shortcake recipe using condensed milk, whipped cream, and shortcake cups.
Provided by STARBUCKJB
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 5
Number Of Ingredients 5
Steps:
- Place the strawberries into a glass bowl and sprinkle with sugar. Stir condensed milk into strawberries and mash together with a fork until somewhat juicy. Cover and refrigerate 30 minutes to 1 hour.
- Place each shortcake cup onto a dessert plate. Evenly divide the strawberries and their juice among the shortcake cups. Top with whipped cream to serve.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 70.1 g, Cholesterol 118.7 mg, Fat 24.2 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 175.3 mg, Sugar 57.1 g
QUICK AND YUMMY STRAWBERRY SHORTCAKE
Simple strawberry shortcake with an extra surprise inside. You can use melted chocolate chips instead of chocolate syrup, if desired.
Provided by ilovebaking
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place shortcake on a plate and spread peanut butter into the cup of the cake. Top with whipped cream and strawberries; drizzle chocolate syrup over the top.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 33.5 g, Cholesterol 37.2 mg, Fat 18.8 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 4.5 g, Sodium 240 mg, Sugar 20.1 g
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.
LIGHT STRAWBERRY SHORTCAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
- Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
- Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
- For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
- Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.
EASY STRAWBERRY SHORTCAKES
A layered shortcake that brings sunshine to the table no matter what the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
- Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
- Bake 15 to 20 minutes or until golden brown.
- Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
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.
THE ULTIMATE STRAWBERRY SHORTCAKE
Make and share this The Ultimate Strawberry Shortcake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash, stem, and cut strawberries in half.
- Add sugar; toss to mix well.
- Chill.
- Beat cream cheese and powdered sugar well.
- Fold in whipped topping and cake cubes.
- Spread cake into an ungreased 13x9 dish.
- Cover and chill for at least 2 hours.
- Cut cake into squares; top with strawberries.
LAST-MINUTE SHORTCAKE
"This sweet treat is so quick because you make it in the microwave," explains Sharon Nichols of Brookings, South Dakota. "Top with fruit - fresh strawberries are my favorite!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine dry ingredients; cut in the butter until mixture resembles fine crumbs. Beat the egg and milk; stir into flour mixture. , Spoon into five microwave-safe 4-oz. custard cups. Microwave at 50% power for 3 minutes. Cook on high for 2-3 minutes or until a toothpick comes out clean. Serve warm or at room temperature with strawberries and whipped cream.
Nutrition Facts :
EASY STRAWBERRY SHORTCAKE
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving. , For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened. , Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops. , In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
Nutrition Facts : Calories 896 calories, Fat 47g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 842mg sodium, Carbohydrate 109g carbohydrate (57g sugars, Fiber 4g fiber), Protein 10g protein.
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
CLASSIC STRAWBERRY SHORTCAKE
Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
- Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
- Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
- Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
- When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.
QUICK AND EASY STRAWBERRY SHORTCAKE
This is so simple to throw together for a quick summer dessert. Tastes like a combination of strawberry shortcake and cheesecake, while being very light tasting at the same time. I have also made this with fat free cream cheese and "lite" cool whip with great results.
Provided by Michele in NJ
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Slice sugar cookie dough.
- Place them on a cookie sheet, edge to edge.
- Bake as directed on the package.
- This will bake together to form a solid cookie crust.
- Mix cream cheese, cool whip and powdered sugar until smooth.
- Spread over the cooled cookie crust.
- Mix glaze and berries together and spread over cream cheese layer.
EASY STRAWBERRY SHORTCAKE
This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!
Provided by Amy Trombley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g
EASY STRAWBERRY SHORTCAKE RECIPE
Create dessert in ten minutes with our Easy Strawberry Shortcake Recipe. Just four ingredients are required to make our Easy Strawberry Shortcake Recipe.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Scoop 1/4 cup cheesecake filling onto each cake slice on dessert plate.
- Top with berries and jam.
- Serve immediately.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 145 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
STRAWBERRY SHORTCAKE FROM SCRATCH
This strawberry shortcake is delicious! I cooked it and everyone loved it!
Provided by heardy33
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
- Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
- Top each shortcake with whipped cream and spoon strawberries on top.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 64.6 g, Cholesterol 97.2 mg, Fat 31.3 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 19.3 g, Sodium 467.8 mg, Sugar 28.2 g
EASY STRAWBERRY SHORTCAKE
Make and share this Easy Strawberry Shortcake recipe from Food.com.
Provided by Brisket in Roses
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- In a small bowl, stir together strawberries and 1/4 cup sugar and set aside (sometimes i add a little rum to soak).
- In medium bowl stir together remaining sugar, flour, and baking powder. Cut in butter until it resembles coarse crumbs.
- Combine egg and milk and add to flour mixture. Stir to moisten.
- Drop dough into 8 mounds on ungreased baking sheet. Flatten mound with back of spoon until about 3/4 inch thick.
- Bake about 10 minutes ad let cool for 10 minutes.
- Cut shortcakes in half horizontally and spoon in some strawberry mixture and add some whipped cream. Replace top halves of shortcakes and top with more strawberry mixture and whipped cream.
Nutrition Facts : Calories 321.2, Fat 13.5, SaturatedFat 8, Cholesterol 59.8, Sodium 192.9, Carbohydrate 45.9, Fiber 3, Sugar 17.7, Protein 5.5
EASY AND TASTY STRAWBERRY SHORTCAKE
This comes from Chic & Easy, a new show by Food Network. I made this tonight and it hardly took any time at all. The entire family ate it up.
Provided by invictus
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Place a metal bowl and beaters in the freezer during shortcake cooking time.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Nutrition Facts : Calories 667.6, Fat 44.8, SaturatedFat 27.5, Cholesterol 163, Sodium 511.6, Carbohydrate 61.2, Fiber 3.4, Sugar 22.7, Protein 7.5
EASY STRAWBERRY SHORTCAKE
This recipe came from the side of a Bisquick box. The shortcakes are so good and you can eat on them for days, if they last that long.
Provided by chicracer
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).
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EASY STRAWBERRY SHORTCAKE {MADE IN MINUTES!} | LIL' LUNA
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5/5 (8)Total Time 20 minsCategory DessertCalories 116 per serving
- Place the slices strawberries into a container. Add the sugar and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
- Place each dessert cake cup into a different serving bowl. Smother with strawberries and top with whipped cream.
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