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.
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 BISCUIT CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Separate the biscuits and arrange in a 9-inch round cake pan in an even layer. Sprinkle the biscuit tops with the demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan.
- Put the jelly in a large microwave-safe bowl. Microwave until melted, about 1 minute. Add the strawberries and toss to evenly coat in the jelly.
- Pour the heavy cream into a large mixing bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip to medium peaks.
- Remove the biscuit cake from the pan and slice in half horizontally with a serrated knife, being careful to keep the biscuits together. Pour 5 cups of the glazed strawberries onto the bottom biscuit half. Top with the other biscuit half. Dollop the whipped cream onto the biscuit and top the center with the remaining cup of glazed strawberries. Sprinkle with candied pecans before serving.
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.
STRAWBERRY SHORTCAKE SQUARES
Try a no-fuss way to make a classic strawberry dessert that serves a crowd of 15.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
- Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.
Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 21 g, TransFat 1 1/2 g
BISQUICK SHORTCAKE
Make and share this Bisquick Shortcake recipe from Food.com.
Provided by Runnergirlbull
Categories Dessert
Time 22m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Combine all ingredients with melted butter.
- Bake 10-12 minutes.
- Serve. (To make it a strawberry shortcake, serve with whipped cream and fresh strawberries).
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.
More about "strawberry biscuit sheet cake food"
STRAWBERRY BISCUIT CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 12Total Time 55 minsCategory Dessert
- Heat oven to 350°F. Place biscuits in 9-inch round cake pan, in even layer. Sprinkle biscuit tops with Demerara sugar.
- Meanwhile, place jelly in large microwavable bowl. Microwave uncovered on High 1 minute or until melted. Add strawberries; toss evenly to coat.
- In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Add sour cream and granulated sugar. Beat to soft peaks again.
LUSCIOUS STRAWBERRY SHORTCAKE | STRAWBERRY SHORT CAKE
From cookingnook.com
Cuisine AmericanTotal Time 32 minsCategory DessertCalories 438 per serving
- In a bowl, sprinkle the fruit with 2 tablespoons of sugar and lemon juice. Toss to mix it together well. Set aside.
- Add enough milk to the lemon juice to make 2/3 cup. Stir and set aside for 15 minutes to allow it to sour. In another bowl, stir together flour, sugar, baking powder, salt and lemon rind. Cut in shortening and butter until well mixed using a pastry blender or 2 knives. With a fork, blend in soured milk to make a soft dough. Don't overmix the dough or your biscuits with be a bit tough.
MARTHA STEWART'S STRAWBERRY BISCUIT SHEET CAKE RECIPE
From today.com
4/5 (62)Total Time 1 hr 10 minsCategory Desserts
- 1. Preheat oven to 450°F. 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 butter-milk; stir until just combined.
- 2.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 lengthwise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9½- by 12½-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.
- 3. Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25-28 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.
STRAWBERRY SHEET CAKE - PAULA DEEN MAGAZINE
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Estimated Reading Time 1 min
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GLUTEN FREE STRAWBERRY SHORTCAKE SHEET CAKE ... - FED AND FIT
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Servings 12Total Time 57 minsEstimated Reading Time 6 minsCalories 362 per serving
- Preheat the oven to 350 F and line a 12″x9″x1″ sheet pan with parchment paper, or grease well with butter or oil.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl, add the butter and sugar. Beat with an electric mixture until fluffy, then mix in the eggs and vanilla extract until fully combined.
- Add half the flour mixture to the butter mixture, then beat until the flour is fully incorporated, and add in the rest of the flour. Pour the milk into the batter and mix until it is smooth.
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From carlsbadcravings.com
Reviews 8Total Time 1 hr 12 minsCategory Dessert
- Lemon Curd (may also use store-bought): Whisk egg and egg yolk in medium bowl, set aside. Melt butter in medium metal or glass bowl set over large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon zest, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F (it will continue to thicken upon standing). Transfer to small bowl. Cover with plastic wrap and freeze 30-45 minutes (until cold) or refrigerate for up to 24 hours in an airtight container until ready to use.
- Strawberries: Using potato masher, mash 2 cups strawberries in a large bowl. Cut all remaining strawberries into 1/4 inch thick slices. Stir sliced strawberries and sugar into crushed strawberries. Refrigerate mixture until sugar has dissolved and strawberries are juicy, at least 30 minutes up to 24 hours. The longer the strawberries chill, the more juices they release. If you chill closer to 24 hours, you may need to drain off some excess juices although you definitely keep some (seeps into the biscuits - yum!).
- In food processor, pulse flour, 3 tablespoons sugar, baking powder and salt until combined, about 5 pulses. Scatter butter over top and pulse mixture until it resembles coarse meal, about 15 pulses. Stir flour mixture into half and half/egg until large clumps form. Form the dough into a ball and place on a lightly floured surface, parchment paper or nonstick mat.
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