TINY STRAWBERRY SHORTCAKES
The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 mini shortcakes
Number Of Ingredients 10
Steps:
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
MOM'S STRAWBERRY SHORTCAKE
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKE WITH THYME AND WHIPPED CREAM
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Provided by Anna Stockwell
Categories #CAKEWEEK Cake Strawberry Milk/Cream Birthday Summer Spring Bake Dessert Wedding Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 10-12 servings
Number Of Ingredients 18
Steps:
- Bake the cake layers:
- Place a rack in middle of oven; preheat to 350°F. Line bottom of pans with parchment paper, leaving sides unlined and ungreased. Melt butter in a small pot over medium heat; set aside.
- Whisk eggs, sugar, and salt in the bowl of a stand mixer. Place stand mixer bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is warm to the touch and sugar is dissolved (use your fingers to check). Transfer bowl to stand mixer and beat on medium-high speed with the whisk attachment until mixture is cooled and tripled in volume, about 5 minutes (when you lift the whisk, mixture should fall back on itself in thick ribbons).
- Transfer melted butter to a medium bowl. Add thyme, vanilla, and 1 cup egg mixture to butter and whisk to combine.
- Transfer remaining egg mixture to a large wide bowl. Sift half of the flour over egg mixture. Using a rubber spatula or large balloon whisk, fold flour gently into egg mixture until almost fully incorporated. Repeat with the remaining flour, then fold in butter mixture with spatula just until incorporated. Gently divide batter between prepared pans; smooth surface.
- Bake cakes until tops are deep golden and centers spring back when pressed lightly, 25-30 minutes. Immediately run a knife around edges and remove springform. Transfer pans to a wire rack and let cakes cool completely.
- Make the syrup:
- Bring sugar, thyme, and 1/2 cup water to a boil in a small saucepan. Let sit until cool, about 30 minutes. Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.
- Assemble the cake:
- Using a serrated knife, trim top of each cake to make them flat. Brush tops with 2-3 Tbsp. syrup per cake, depending on how concentrated you'd like the thyme flavor to be.
- Toss 10 oz. strawberries with1 Tbsp. syrup in a medium bowl and let sit at least 10 minutes or up to 1 hour.
- Meanwhile, whip heavy cream to soft peaks in the bowl of stand mixer fitted with the whisk attachment. Add sour cream and 2 Tbsp. syrup and whip to stiff peaks.
- Transfer 1 cake layer to a platter and top with syrup-macerated strawberries. Top with half of the whipped cream, then place second cake layer gently on the first. Top with remaining whipped cream. Chill to set, at least 1 hour. Just before serving, arrange remaining 6 oz. strawberries, baby strawberries, if using, and thyme over cake.
- Do Ahead
- Cakes can be baked and syrup-soaked, but not assembled, 2 days ahead; wrap layers separately in plastic and chill. Thyme syrup can be made 5 days ahead; chill in a resealable container. Assembled cake can be made 12 hours ahead; chill.
STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM
Categories Cake Milk/Cream Dessert Bake Strawberry Mint Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
- Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
- Make berries and cream:
- Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.
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
More about "strawberry mint and thyme shortcake food"
SIMPLE STRAWBERRY SHORTCAKES RECIPE | BON …
From bonappetit.com
4.7/5 (106)Author Molly BazServings 6Total Time 50 mins
- Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt in a large bowl to combine.
- Cut 1 stick cold butter into ½" pieces and toss with dry ingredients until coated. Work butter into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of unincorporated butter create steam pockets as the shortcakes bake, resulting in a tender, flaky end result.
- Combine ¾ cup sour cream and ⅓ cup heavy cream in a medium bowl. Create a well in the center of the dry ingredients. Scrape cream mixture into well. Working in circles from inside the well outwards with a rubber spatula, mix dough until large, shaggy clumps form.
ALL-IN-ONE STRAWBERRY SHORTCAKE - MY OWN …
From myownsweetthyme.com
STRAWBERRY SHORTCAKE - ITS ALWAYS THYME
From itsalwaysthyme.com
LEMON THYME STRAWBERRY SHORTCAKE
From awortheyread.com
STRAWBERRY THYME SHORTCAKE & 14 …
From basilmomma.com
COLD STONE WHO YOU CALLIN’ SHORTCAKE ICE …
From coldstonecreamery.com
HAUTE CAKES PASTRY SHOP | ARTISAN CAKES FOR THE SWEETEST OF …
From hautecakespastryshop.com
STRAWBERRIES WITH LEMON AND MINT | WILLIAMS SONOMA
From williams-sonoma.com
STRAWBERRY, MINT AND THYME SHORTCAKE – RECIPES NETWORK
From recipenet.org
EASY HOMEMADE STRAWBERRY SHORTCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPELT STRAWBERRY SHORTCAKES WITH LEMON & THYME
From tinandthyme.uk
SHEET-PAN STRAWBERRY SHORTCAKE WITH BLACK PEPPER, WHIPPED
From purewow.com
HOMEMADE STRAWBERRY SHORTCAKE RECIPE | FEASTING AT HOME
From feastingathome.com
MGA'S MINIVERSE MAKE IT MINI FOOD - DINER SERIES 1
From ebay.com
THE ORIGINAL CAKERIE SIMPLY ORIGINAL STRAWBERRY SHORTCAKE
From giantfoodstores.com
SWEETFROG WARRENTON, VA - 488 FLETCHER DR, WARRENTON, VA 20186
From businessyab.com
EASY STRAWBERRY GOAT CHEESE SALAD WITH AVOCADO AND ARUGULA
From sweetteaandthyme.com
MINI STRAWBERRY SHORTCAKES RECIPE | MYRECIPES
From myrecipes.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