Strawberry Daiquiri Shortcakes Food

STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

STRAWBERRY GINGER DAQUIRI

Steps:

• Combine the strawberries, rum, lime juice, Simple Syrup and ginger in the carafe of a blender and puree until smooth. Pour into frozen drink glasses and garnish with sliced strawberries. Serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

STRAWBERRY SHORTCAKE BITES

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.

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

STRAWBERRY DAIQUIRI

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

STRAWBERRY DAIQUIRI

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

STRAWBERRY DAIQUIRI SHORTCAKES

Steps:

• For strawberry sauce: In a medium bowl, combine strawberries and daiquiri mix. Cover and chill for at least 1 hour.
• For shortcake: In a medium bowl, use a pastry blender to cut butter into biscuit mix until mixture resembles coarse crumbs. Make a well in the center of the mixture.
• Add milk all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on a baking sheet coated with cooking spray or parchment paper; flatten each mound with the back of a spoon until about 3/4 inch thick.
• Sprinkle with sugar. Bake in a 425 degrees oven for 10 to 12 minutes or until golden. Cool on a wire rack for 10 minutes.
• To serve, cut shortcakes in half horizontally. Place bottom layers in 6 shallow dessert dishes. Top each with a scoop of ice cream. Replace top layers. Top with strawberry sauce and whipped cream.