STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
STRAWBERRY SHORTCUT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
- Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
- For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use.
- To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
- Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
STRAWBERRY SHORTCUT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Follow cake directions as written on cake mix box.
- Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
- Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
- Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
- Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
- Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
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.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKE CAKE
This simple and utterly delicious 13x9 strawberry shortcake cake is the epitome of summer, and we just can't seem to get enough of it. Start with a box of Betty's buttery yellow cake mix and watch this summertime sensation come to life. Once the cake is perfectly golden brown, layer with a homemade cream cheese frosting and top with sweetened strawberries. The combination of the fluffy topping and juicy berries makes for a crowd-friendly dessert you can bet will star at any potluck.
Provided by Jessica Walker
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
- Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
- In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 47 g, TransFat 0 g
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
SUPER STRAWBERRY SHORTCAKE
"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries. -Renee Bisch, Wellesley, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Toss strawberries with sugar; let stand, allowing juices from berries to release., For shortcake, whisk together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and sour cream. Add to flour mixture; stir just until moistened. , On a lightly floured surface, gently knead dough 8-10 times. Transfer to a lightly greased baking sheet; roll or pat to a 7-1/2-in. circle. Bake until golden brown, 13-17 minutes. Remove to a wire rack; cool completely. , In a bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , Using a long serrated knife, cut shortcake horizontally in half. Spoon half the strawberries (including juices) over top; spread with half the whipped cream. Add top of shortcake; layer with the remaining whipped cream and berries.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 358mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
CLASSIC STRAWBERRY SHORTCAKES
Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 32m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.7 g, Cholesterol 44.1 mg, Fat 20.9 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 645.6 mg, Sugar 21.4 g
BREAKFAST STRAWBERRY SHORTCAKES
This recipe is sponsored by Chobani® with Zero Sugar*. Yes, you can have strawberry shortcake for breakfast! We adapted the beloved dessert for the morning by whipping up the easiest 2-ingredient flaky biscuits with self-rising flour and no-sugar dairy product. Finished with a quick homemade strawberry jam, they're a delicious way to start the day.
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the flour, dairy product and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
- Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
- To serve, cut each biscuit in half, spoon in some dairy product and top with the strawberry mixture.
STRAWBERRY SHORTCAKE BITES
This dessert wraps all the flavors of a traditional strawberry shortcake into one bite-size treat. Fresh strawberries, shortbread cookie crumbles and whipped cream come together in these delectable morsels.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 16 bites
Number Of Ingredients 4
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan and bring to a rolling boil over medium heat. Add the sliced strawberries and continue to cook until the syrup thickens slightly and forms small foamy bubbles, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Whisk the heavy cream in a medium mixing bowl until it forms soft peaks. Add 1 tablespoon of the strawberry syrup and whisk to firm peaks. Remove the sliced strawberries from the syrup and discard or save for another use.
- Process the shortbread cookies in a blender or food processor or crush by hand to make fine crumbs. Transfer the crumbs to a plate.
- Holding one of the strawberries by the stem, dip it into the syrup, let the excess drain off and then dip it into the cookie crumbs. You may need to pat on the crumbs a bit to make sure they adhere to the strawberry. Place the strawberry on a plate. Repeat with the remaining strawberries.
- Spoon the whipped cream into a piping bag fitted with a small star tip. Pipe a small rosette of whipped cream in the middle of each strawberry. Serve within an hour.
SHORTCUT STRAWBERRY SHORTCAKE
Using Hostess Twinkies, you can make this delicious dessert in a snap! It is one of my favorites. I hope you like it too! Cooking time is chill time.
Provided by Dine Dish
Categories < 4 Hours
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set; set aside.
- Slice the Twinkies in half lengthwise; place filling side up in an ungreased 13x9x2 inch dish.
- Spread the pudding over the top of the sliced twinkies.
- Arrange sliced strawberries over the pudding and then spread the whipped topping over the strawberries.
- Cover and refrigerate at least 1 hour before cutting.
- Garnish with strawberry halves if desired.
- Refrigerate any leftovers.
Nutrition Facts : Calories 147.3, Fat 6.5, SaturatedFat 5.1, Cholesterol 5.7, Sodium 198.6, Carbohydrate 21.1, Fiber 1, Sugar 17.8, Protein 1.9
EASY STRAWBERRY SHORT-CUT CAKE
This recipe comes from the back of a marshmallow package, I make this when I am short on time, it is very easy to prepare, and the results are delicious.(note: this can be made using a homemade white cake recipe)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 1 13x9 inch cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 9x13-in baking pan.
- Sprinkle the marshmallows evenly over the bottom on baking pan.
- In a bowl, combine thawed strawberries and Jello gelatin; set aside.
- In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened.
- Pour the cake batter over the marshmallows in the bottom of pan.
- Spoon the strawberry/gelatin mixture evenly over batter.
- Bake for 35-40 mins, or until cake tests done.
- Cool completely.
- Invert cake to a serving dish.
- Serve with whipping cream if desired.
Nutrition Facts : Calories 305.1, Fat 11.6, SaturatedFat 1.8, Cholesterol 35.2, Sodium 333.9, Carbohydrate 47.6, Fiber 1.4, Sugar 34.1, Protein 3.8
STRAWBERRY SHORTCAKES WITH WHIPPED CREAM
This classic recipe starts with four pints of fresh strawberries, which macerate in sugar and lemon juice until they release their sweet juices. The filling is then layered with homemade vanilla whipped cream between flaky biscuits for a delicious summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes nine 2 1/2-inch or twenty-five 1 1/2-inch shortcakes
Number Of Ingredients 11
Steps:
- Macerate strawberries: Place berries in a bowl; stir in lemon juice and 1/2 cup granulated sugar. Let stand until berries are very juicy, about 1 hour.
- Meanwhile, in a large bowl, whisk together remaining 1/3 cup granulated sugar, flour, baking powder, and salt. Using a fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 cups plus 2 tablespoons cream; mix just until dough comes together. Transfer to a lightly floured surface; pat into a 1-inch-thick square. Using a 2 1/2-inch or 1 1/2-inch round cookie cutter, cut out 9 large or 25 small rounds; transfer them to a parchment-lined baking sheet. Cover; refrigerate 20 minutes or overnight.
- Preheat oven to 400 degrees. Remove rounds from refrigerator. Whisk together remaining 2 tablespoons cream with egg yolk. Brush tops with egg wash. Sprinkle with turbinado sugar, if desired. Bake until golden brown, 12 to 15 minutes for small shortcakes and 15 to 18 for large. Cool slightly on wire racks, about 15 minutes.
- Slice shortcakes open with a serrated knife; place bottom halves on serving plates. Add a dollop of whipped cream and the strawberries with their juice, and top off with matching shortcake halves.
STRAWBERRY SHORTCAKES
This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.
Provided by Divinity Turley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
- Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
- Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
- Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
- Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
- To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 62.9 g, Cholesterol 139.2 mg, Fat 41.7 g, Fiber 3.5 g, Protein 6.9 g, SaturatedFat 25.7 g, Sodium 348.5 mg, Sugar 24.9 g
SUPER-EASY STRAWBERRY SHORTCAKE
A co-worker assembled this delicious cake for a birthday party. She said she couldn't say she made it because all she did was cut the strawberries and added sugar. Once it's done, you can have this yummy cake in 30 seconds!
Provided by tamzie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h10m
Yield 6
Number Of Ingredients 4
Steps:
- Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
- Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 52.5 g, Fat 9.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 433.8 mg, Sugar 19.7 g
STRAWBERRY SHORTCAKE
Make and share this Strawberry Shortcake recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
- In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
- Blend in the butter.
- Add the milk and vanilla and mix well.
- Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
- Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
- Remove from the oven and cool.
- Place one cake upside-down on a serving platter and top with half the strawberries.
- Top with the remaining cake layer and the rest of the strawberries.
- Serve garnished with whipped cream.
Nutrition Facts : Calories 493.8, Fat 17.5, SaturatedFat 10.7, Cholesterol 46.4, Sodium 762.6, Carbohydrate 80.3, Fiber 3.1, Sugar 42.3, Protein 6.5
SIMPLE STRAWBERRY SHORTCAKE
I don't think this really qualifies as a recipe, more like combining a few different items for a super easy, delicious dessert. Throw the strawberries in the fridge before you start making dinner and then put it all together in just a couple minutes after the meal. Big hit with the husband...
Provided by Heirloom
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a ceramic bowl (retains the cold) sprinkle sugar and lemon juice over strawberry slices, mix until combined.
- Cover bowl with saran wrap and place in the refrigerator for about one hour.
- Place one slice of angel food cake on plate, top with 2 oz strawberry mixture and 1/4 cup of whipped topping. Place second slice of cake over whipped topping, top with 2 oz strawberries and 1/4 cup of whipped topping. Garnish with mint sprig if desired.
- Repeat with second shortcake.
Nutrition Facts : Calories 397, Fat 7.3, SaturatedFat 4.2, Cholesterol 22.8, Sodium 549.2, Carbohydrate 78.2, Fiber 2.5, Sugar 44.7, Protein 7.8
SMALL-BATCH EASY STRAWBERRY SHORTCAKES
See why the best things so often come in small packages with our incredibly delicious recipe for Small-Batch Easy Strawberry Shortcakes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Combine biscuit mix and 2 Tbsp. sugar in medium bowl. Mix sour cream and water until blended. Add to dry ingredients; stir until mixture forms soft dough.
- Drop dough into 6 mounds on baking sheet sprayed with cooking spray.
- Bake 8 to 11 min. or until golden brown. Transfer to wire rack; cool completely. Meanwhile, mix strawberries and remaining sugar. Refrigerate until ready to use.
- Split biscuits, then fill and top with strawberries and COOL WHIP just before serving.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STRAWBERRY SHORTCUT
Pound cake slices and COOL WHIP are layered with sweetened sliced strawberries in this streamlined version of strawberry shortcake.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Toss berries with sugar; let stand 10 min.
- Meanwhile, cut each cake slice horizontally in half.
- Place 12 cake pieces on dessert plates; top each with about 1/4 cup berries and 2 Tbsp. COOL WHIP. Repeat layers.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 120 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 21 g, Protein 2 g
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