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.
CLASSIC STRAWBERRY SHORTCAKE
A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
- Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
- While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
- To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.
SHORTCAKE WITH STRAWBERRY ROULADE
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan, line it with wax paper cut to fit the width but extending a few inches at either end. Butter the paper.
- Sift together the flour, baking powder and salt and set aside.
- Beat eggs at high speed in an electric mixer until very thick and light, almost like softly whipped cream. Gradually beat in the granulated sugar, then fold in the flour mixture. Spread this batter in the prepared pan.
- Bake 20 minutes, until puffed and golden brown. Quickly run a knife around the edges of the pan. Dust a clean linen towel or sheet of heavy-duty foil with sifted confectioners' sugar and invert the cake, pan and all, on it. Lift off the pan, peel off the wax paper and spread the cake with the preserves. Roll up the cake from the narrow side, wrap in foil and set aside until completely cooled, at least two hours.
- Rinse and hull the strawberries. Reserve 8 to 10 of the most attractive ones for garnish and slice the rest.
- Whip the cream.
- When the cake has cooled, cut it into 12 to 14 slices. Line the bottom of a nine-inch springform pan with wax paper and arrange half the slices of cake in a single layer in the pan, forcing the slices in to fit and fill any gaps. Fold the sliced strawberries into half the whipped cream and spoon this into the pan, smoothing the top. Arrange the remaining jelly roll slices on the whipped cream. Refrigerate for two to three hours or until ready to serve (but preferably not overnight).
- Just before serving, remove the sides of the pan and frost the top and sides of the cake with the remaining whipped cream. Garnish with whole strawberries and serve.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 103 milligrams, Sugar 32 grams, TransFat 0 grams
STRAWBERRY CREAM ROULADE
The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily
Provided by Mary Cadogan
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.
- Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.
- Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.
- Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar
Nutrition Facts : Calories 303 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.19 milligram of sodium
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 & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY ROULADE
Make and share this Strawberry Roulade recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preaheat oven to 400°F Oil a 9 x 13 inch jelly roll pan and line with waxed paper.
- Place egg whites in a large clean bowl and whisk until they form soft peaks. Gradually whisk in sugar. Fold in hlf the flour, then fold in the rest with the orange juice.
- Spoon the mixture into the prepared pan, spreading evenly. Bake for 15-18 minutes, or until it is golden brown and firm to the touch.
- Meanwhile spread out a sheet of waxed paper and sprinkle with sugar. Turn out the cake onto this and remove the lining paper. Roll up the cake loosely from the short side, with paper inside. cool.
- Unroll and remove the paper. Stir the strawberries into the fromage frais and spread over the cake. Roll up and serve decorated with strawberries.
Nutrition Facts : Calories 158, Fat 0.3, Sodium 37.1, Carbohydrate 35.4, Fiber 0.9, Sugar 23.9, Protein 4
More about "shortcake with strawberry roulade food"
EASY AND DELICIOUS STRAWBERRY SHORTCAKE ROLL RECIPE
From askchefdennis.com
4.8/5 (34)Total Time 42 minsCategory DessertCalories 330 per serving
- Add whipping cream to your mixing bowl and starting on a lower speed begin to whip your cream, add in the sugar and vanilla.
- Spread the whipped cream onto the cake, spreading evenly to the ends of the sides, but leaving 1 inch on either end (short sides)
STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (283)Calories 425 per servingCategory Desserts
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.
STRAWBERRY SHORTCAKE ROLL (ERDBEERROULADE) - RED …
From redcurrantbakery.com
STRAWBERRY SHORTCAKE | RICARDO
From ricardocuisine.com
SIMPLE STRAWBERRY SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
16 STRAWBERRY SHORTCAKE RECIPES THAT ARE TOTALLY TO DIE FOR
From cosmopolitan.com
STRAWBERRY SHORTCAKE ROULADE RECIPE - YOUTUBE
From youtube.com
CLASSIC STRAWBERRY SHORTCAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STRAWBERRY SHORTCAKE ROULADE | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
STRAWBERRY SHORTCAKE RECIPE - VICTORIA MAGAZINE
From victoriamag.com
STRAWBERRY SHORTCAKE ROULADE - THE BOOKISH KITCHEN
From bookishkitchen.com
DELICIOUS STRAWBERRY ROULADE CAKE RECIPE - CAKE STRAWBERRY
From cakestrawberry.com
HOMEMADE STRAWBERRY SHORTCAKE ICE CREAM BARS
From thepioneerwoman.com
CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
14 STRAWBERRY RECIPES TO EMBRACE SUMMER BAKING
From kingarthurbaking.com
HOMEMADE STRAWBERRY SHORTCAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHITE HOUSE STATE DINNER FOR MODI HAS PLANT-BASED MENU | FORTUNE
From fortune.com
STRAWBERRY SHORTCAKE ROULADE - GRANDMA'S THINGS
From grandmasthing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love