Sensational Strawberry Shortcake Food

SENSATIONAL STRAWBERRY SHORTCAKE

Steps:

• In a bowl, gently combine strawberries and 1/2 cup sugar; refrigerate until serving., Combine the flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks. Stir into crumb mixture just until moistened. Press into two greased 9-in. round baking pans. , In a small bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. , Bake at 300° for 40-45 minutes or until golden brown. Cool 10 minutes before removing from pans to wire racks. (Layers will be thin.) Cool completely., Place one cake layer on a serving plate. Top with half of whipped cream and strawberries. Repeat layers.

SENSATIONAL STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
• Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
• Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
• Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
• Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
• Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.

SIMPLY SENSATIONAL STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F...
• Whisk sour cream, 1/2 cup milk and 3 Tbsp.sugar in large bowl until blended.Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
• Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP, then strawberry mixture.

STRAWBERRY SHORTCAKES, DECONSTRUCTED

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
• To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°F.
• Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
• Stir in the dry biscuit mix until well blended.
• Spread evenly into a greased 9-inch round cake pan.
• Bake 12-15 minutes or until top is golden.
• Remove from pan and cool completely on wire rack.
• Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
• Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
• Gently stir in half of the whipped topping until well blended.
• When cake has cooled, carefully slice in half horizontally to make 2 layers.
• Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
• Spread top of strawberries with the pudding mixture and top with the top cake layer.
• Spread remaining whipped topping on top of cake and top with remaining strawberries.
• Serve immediately!
• Please store cake leftovers in refrigerator.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

SENSATIONAL STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F.
• Whisk sour cream, 3 Tbsp. sugar and 1/2 cup milk in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray.
• Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
• Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture.