STRAWBERRY SHORTCAKE RECIPE
Strawberry shortcake recipe for two people.
Provided by Christina Lane
Categories Dessert
Time 38m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°. Line a small baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and pinch of salt. Pulse once to combine. Add the frozen butter diced into 6 pieces. Pulse 10-12 times, until the butter is the size of small peas.
- Add all of the cream to the feed tube and continue pulsing. The dough will not come together into a ball and that's okay.
- Dump the dough onto a floured surface and knead a few times until a dough forms. Pat the dough into a 1/2" thick rectangle. Cut the dough in half to form two square biscuits. Move the biscuits to the prepared baking sheet and brush with extra cream and sprinkle with extra sugar.
- Bake 15-18 minutes until the biscuits are lightly golden brown. Let them cool completely.
- In a small bowl, stir together the diced strawberries, lemon juice and sugar. Allow to set at least an hour, until the berries soften and red juice forms at the bottom of the bowl.
- When ready to assemble, whip the cream with the powdered sugar and vanilla. (This is such a small amount of cream that I often whip it by hand).
- Slice each biscuit in half, spoon on the whipped cream and top with strawberries. Serve immediately.
Nutrition Facts : Calories 546 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 39 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
STRAWBERRY SHORTCAKES
There is nothing as wonderful as this dessert in the summer time. The shortcake is fluffy and delicious. The strawberries are very sweet and will tastes wonderful.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In another bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate until serving., Combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). Turn onto a floured surface; gently knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place on a baking sheet coated with cooking spray; sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack. Split shortcakes horizontally in half. Spread yogurt mixture over cake bottoms; top with remaining strawberries and cake tops.
Nutrition Facts : Calories 213 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
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 SHORTCAKES FOR 2 (AMERICA'S TEST KITCHEN)
Since there are only two of us in the house (well only 2 humans), I don't like to make desserts because there's SO MUCH. So when I came across this recipe I had to try it. It was delicious and the portions were just perfect for us. From Cooking For Two 2009, America's Test Kitchen
Provided by Twiggyann
Categories Dessert
Time 32m
Yield 2 shortcakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the shortcakes, use first 8 ingredients: Preheat the oven to 425 degrees with the rack in the middle position. Line a rimmed cookie sheet with parchment paper.
- In a food processor, mix the flour, 5 teaspoons of sugar, the baking powder, and salt until combined (about 3 pulses) then add the butter and pulse until the mixture resembles coarse cornmeal (about 15 pulses).
- Transfer the mixture to a medium bowl. Whisk the half-and-half and the whole egg together then mix into the flour mixture with a rubber spatula until large clumps form. The recipe indicates that using regular milk is ok but not as rich as the half-and-half and that using heavy cream makes the cakes too dense.
- Turn the mixture onto a floured board and shape the dough into two circles about 2-1/2 inches in diameter and about 1 inch thick.
- Brush the tops with the egg white. Then sprinkle the tops with the remaining 1 teaspoon of sugar.
- Place on prepared cookie sheet and bake in the oven for 10-12 minutes, turning the pan halfway through cooking.
- Cool on wire wrack.
- For the fruit use the next 2 ingredients: Crush 3/4 cup (about 3.75 ounces) of the strawberries with a potato masher in a medium bowl. Slice the remaining strawberries and fold them into the crushed berries, along with the sugar. Let the mixture sit at room temperature for about 10 minutes.
- For the whipped cream use the last 3 ingredients:.
- Whip the cream, sugar and vanilla together in a large bowl with an electric mixer on medium spead until frothy -- about 1 minute. Then turn to high and whip to soft peaks, 1-3 minutes. Of course, store bought whipped cream will work, too.
- To serve: Slice the shortcake horizontally. Place some of the strawberries on the bottom half, put a dollop or two of whipped cream on the strawberries and top with the other half of the short cake.
Nutrition Facts : Calories 703.2, Fat 42.8, SaturatedFat 25.6, Cholesterol 226.7, Sodium 415.9, Carbohydrate 70.8, Fiber 4, Sugar 32.5, Protein 11.7
STRAWBERRY SHORTCAKE FOR 2
Make and share this Strawberry Shortcake for 2 recipe from Food.com.
Provided by jrthrmn
Categories Dessert
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice strawberries into bowl.
- Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour.
- Heat oven to 425 degrees.
- Mix remaining ingredients with fork to a soft dough.
- Turn dough onto lightly floured cloth-covered board; smooth dough into ball and knead 8 to 10 times.
- Roll 1/2 in ch thick.
- Cut into two 3-inch circles.
- Place on ungrased baking sheet.
- Bake 10 to 12 minutes.
- Split warm shortcakes; spoon strawberries between layers and on top.
- Serve with Cool Whip.
- Variation:.
- Omit strawberries and sugar. Before baking, brush soft butter on circles; sprinkle brown sugar on tops. Fill and top with sweetened sliced peaches.
Nutrition Facts : Calories 537.6, Fat 16.6, SaturatedFat 6.8, Cholesterol 20.7, Sodium 823.2, Carbohydrate 92.7, Fiber 4.8, Sugar 54.9, Protein 7.1
EASY AND TASTY STRAWBERRY SHORTCAKE
This comes from Chic & Easy, a new show by Food Network. I made this tonight and it hardly took any time at all. The entire family ate it up.
Provided by invictus
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
- Place a metal bowl and beaters in the freezer during shortcake cooking time.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
- 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.
Nutrition Facts : Calories 667.6, Fat 44.8, SaturatedFat 27.5, Cholesterol 163, Sodium 511.6, Carbohydrate 61.2, Fiber 3.4, Sugar 22.7, Protein 7.5
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
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