STRAWBERRY BISCUIT SHEET CAKE
In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 16
Steps:
- Biscuit: Preheat oven to 450 degrees. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined.
- Turn out dough onto a lightly floured surface; knead once or twice to help it come together. Pat into a 10-by-7-inch rectangle, about 3/4 inch thick. Cut length‑wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9 1/2-by-12 1/2-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.
- Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25 to 28 minutes (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour.
- Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioners' sugar on mediumhigh speed to stiff peaks.
- Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, drizzling with some juices. Sprinkle with berry powder; serve immediately, with remaining whipped cream and berries on the side.
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 BISCUIT SHORTCAKE
It seams Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this-topped with fresh strawberries and whipped cream! -Elaine Gagnon, Pawtucket, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.
Nutrition Facts : Calories 284 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g 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
STRAWBERRY DROP BISCUITS
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack, pastries
Time 30m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES
Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven's heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they're meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you'd like.) Although they're best soon after they've come from the oven, here's a baker's trick that makes biscuits a convenience food: Freeze the cut-out dough. When you're ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
- Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
- Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
- Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
- Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
- Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
- To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
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