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 BARS
Steps:
- Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
- Place the white chocolate in a medium bowl and set aside. Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute, or bring to a simmer in a small pot over low heat. Pour the hot heavy cream over the white chocolate and let sit, stirring occasionally, until the chocolate has melted, about 5 minutes.
- Meanwhile, place the cookies and freeze-dried strawberries in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish along with the strawberry cereal.
- Working with one ice cream bar at a time, pour the white ganache all over a bar. Use a butter knife to spread the ganache to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing in the toppings to fully cover the bar.
- Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and topping. Freeze the coated bars for at least 10 minutes before serving.
STRAWBERRIES 'N CREAM SHORTCAKE SQUARES
No-bake shortcake squares? Sure! Get out a prepared pound cake and some on-hand ingredients to make this easy, crowd-pleasing strawberry dessert.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 15 servings.
Number Of Ingredients 4
Steps:
- Mix whipped topping, ice cream and dry gelatin in large bowl until well blended. Add cake cubes; mix well.
- Spoon into 13x9-inch pan.
- Freeze 3 hours or until firm. Cut into 15 squares to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
STRAWBERRY SHORTCAKE SQUARES
In true strawberry shortcake style, these squares have sweet layers topped with fresh berries. Bonus: This dessert can be made ahead for a party.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Crush 40 wafers; mix with 3 Tbsp. sugar and margarine. Press onto bottom of 13x9-inch pan.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread half over crust. Cover with layers of remaining wafers and pudding mixture. Refrigerate 3 hours. Meanwhile, toss strawberries with remaining sugar. Refrigerate until ready to use.
- Cut dessert into squares to serve; top with berry mixture.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 3.762 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRAWBERRIES FOR SHORTCAKE
This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.
Provided by MARMARL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 47.7 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.7 g, Sodium 29.3 mg, Sugar 35.1 g
STRAWBERRY SHORTCAKE SQUARES
From www.nabiscoworld.com. I'm posting here for safe keeping. It sounds like a yummy summer dessert. Cook time is chill time. You need 2 of the 4 serving size packages of pudding mix; I did not have a package handy, so could not check the actual ounces.
Provided by Kzim4
Categories Dessert
Time 3h15m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside.
- POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture.
- REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.
Nutrition Facts : Calories 188.7, Fat 9.3, SaturatedFat 3.5, Cholesterol 13.8, Sodium 229.4, Carbohydrate 25.1, Fiber 0.7, Sugar 11.8, Protein 1.8
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