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.
FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, heavy cream, strawberry, vanilla wafer, eggs, oil, popsicle stick, popsicle mold
Provided by Joey Firoben
Categories Snacks
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy cream and beat until the mixture has reached soft peaks.
- Add in the strawberries and beat until well-incorporated.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks.
- Freeze at least 8 hours.
- Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
- Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
- Freeze for another 30 minutes.
- While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
- Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
- Freeze immediately until ready to serve.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 46 grams, Fat 41 grams, Fiber 0 grams, Protein 8 grams, Sugar 34 grams
STRAWBERRY SHORTCAKE POPSICLE
Make and share this Strawberry Shortcake Popsicle recipe from Food.com.
Provided by ix3fruits
Categories Frozen Desserts
Time 4h5m
Yield 12 popsicles, 12 serving(s)
Number Of Ingredients 4
Steps:
- Puree strawberries
- Mis in yogurt and milk.
- Pour into 2-ounce Popsicle molds or divide among small paper cups.
- Freeze 4 hours.
- Remove from molds.
- Coat each pop with 1/4 cup of crushed cereal. Wrap and freeze any pops you are not immediately eating.
Nutrition Facts : Calories 40.6, Fat 0.2, Sodium 51.1, Carbohydrate 9.8, Fiber 1.1, Sugar 3.1, Protein 0.8
STRAWBERRY SHORTCAKE ICE POPS
This DIY version of strawberry shortcake is a nostalgic ice cream truck classic that will take you right back to childhood. A simple no-churn strawberry ice cream base is frozen in ice pop molds and coated in a mixture of crushed vanilla cookies and freeze-dried strawberries for a crunchy, vibrant red-and-white-speckled crust. It's everything you love about the store-bought version reimagined in a simple, refreshing summertime treat you can make right in your own kitchen.
Provided by Food Network
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
- Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
- Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
- About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
- Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.
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- In a food processor, pulse strawberries until pureed, about 2 minutes. Add yogurt and milk; stir to mix. Pour into 2-ounce popsicle molds or divide among small paper cups. If you use paper cups, cover with aluminum foil and poke a popsicle stick through foil into centre of each cup. Freeze 4 hours.
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