Strawberry Shortcake Recipe 455 Food

THE BEST CLASSIC STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F [220 degrees C]. Spray an 8-by-2-inch [20-by-5-cm] round cake pan with nonstick cooking spray, then line with parchment paper and set aside.
• For the strawberry filling: Combine the berries and granulated sugar in a medium bowl and allow to macerate on the counter while you prepare and bake the shortcake.
• For the shortcake: Add the all-purpose and cake flours, sugar, baking powder, baking soda and salt to the bowl of a food processor fitted with the metal blade. Cut the butter into small cubes, add to the bowl, and pulse until the mixture resembles coarse meal. Dump the mixture into a large bowl and add the heavy cream. Using a wooden spoon, combine the wet ingredients into the dry, until a shaggy dough forms.
• Dump the dough out onto the counter. Knead the dough until it just comes together and gently press it into the prepared pan. The dough will be crumbly.
• For the egg wash: Combine the egg and heavy cream in a small bowl and brush the egg wash on the top of the shortcake. Sprinkle with the turbinado sugar.
• Bake for 5 minutes. Decrease the heat to 400 degrees F [200 degrees C] and bake for 18 to 22 minutes, rotating the pan at the halfway point. The shortcake is ready when it is golden brown and a cake tester inserted in the center comes out clean. If the top browns too much before the cake is fully baked, tent it with aluminum foil.
• Place the pan on a cooling rack for about 15 minutes, until cool enough to handle. Invert the cake onto a serving plate, so it is right-side up, and let it come almost to room temperature.
• For the whipped cream: Place the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium high speed until medium peaks form, 3 to 4 minutes.
• Slice the cake in half horizontally with a large serrated knife. Place strawberries and their juice on the bottom layer, and place the top layer over the berries. Slice and serve with a generous dollop of whipped cream. The cake is best eaten the day it is made.

THE ULTIMATE STRAWBERRY SHORTCAKE

Steps:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.

STRAWBERRY SHORTCAKE

Steps:

• Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
• In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
• Blend in the butter.
• Add the milk and vanilla and mix well.
• Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
• Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
• Remove from the oven and cool.
• Place one cake upside-down on a serving platter and top with half the strawberries.
• Top with the remaining cake layer and the rest of the strawberries.
• Serve garnished with whipped cream.

STRAWBERRY SHORTCAKE

Steps:

• Combine vanilla ice cream, crème de noyaux, crème de cacao and 5 of the 6 strawberries in a blender.
• Blend until smooth.
• Pour into a large goblet.
• Top with whipped cream, drizzle strawberry liqueur on top and garnish with the 6th strawberry.

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 SHORTCAKE

Steps:

• For the Vanilla Cream:
• Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). *Cook's Note: If using a vanilla bean, put the vanilla pod in the pot as well. Add half the sugar and bring to a simmer. In a small bowl whisk together the egg yolks and the rest of the sugar. Temper it by adding a small amount of the heated milk mixture to the bowl, whisking constantly. Pour the egg mixture into the pot of milk, stirring constantly. Do not boil or cook the egg mixture, otherwise you will have scrambled eggs! The mixture should begin to thicken so that coats the back of a spoon. Remove from heat and allow to cool. Remove vanilla pod and discard, and refrigerate until chilled.
• For the Sponge Cake:
• Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters.
• In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat two more times with each of the remaining 2/3 of the beaten egg whites.
• Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan for 10 minutes and loosen the edges with a spatula or butter knife. Then, invert cake onto a similarly sized baking sheet without edges, by holding against the top edges of the jelly roll pan and flipping it over. Peel off parchment paper and let cool completely. Wash the jelly roll pan, to have ready for soaking the cake.
• For the Strawberries and Whipped Topping:
• Reserve 18 whole (but cleaned) berries. To begin the maceration process, slice the rest of the berries into a bowl, mix in the sugar, and refrigerate.
• Whip the heavy cream with an electric beater until stiff peaks form.
• Cook's Note: Each individual serving will have two layers of cake. You can adjust the serving size based on the way you slice the cake. If serving in martini glasses (as was done on the episode), cut the cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake). This will yield 24 rectangles for 12 servings. You can also make slightly larger servings if using a flat serving plate by cutting into 12 rectangles which are about 4 inches square. Return the cake squares to the jelly roll pan and pour the cold tea over them allowing to soak.
• To assemble:
• Use a spatula to transfer a slice of cake to each of the serving glasses or plates. Spoon some of the macerated strawberries on top of each cake round and top with vanilla cream. Cover with the second layer of sponge cake, then more strawberries, then more vanilla cream, and top with a dollop of whipped cream around which you will arrange 3 whole strawberries and a sprig of fresh mint.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and sugar two 9" cake round pans.
• In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
• Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
• Combine strawberries, sugar, and vanilla in a medium bowl.
• To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
• Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
• Garnish with a whole strawberry and mint leaves, if desired.

STRAWBERRY SHORTCAKE

Steps:

• Set aside 10-12 of the prettiest berries for garnish. Slice remaining berries, toss with a little sugar to taste, and chill until ready to use.
• Preheat oven to 450°F Grease a baking sheet.
• To make shortcakes, combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles coarse meal. Lightly stir in milk until just blended.
• Drop 10-12 3-inch rounds of dough from spoon onto greased baking sheet, pressing and shaping slightly with spoon into rounds.
• Bake at 450° F for 12-15 minutes or until golden brown.
• Meanwhile, whip cream, adding vanilla and sugar to taste, if desired.
• Cool shortcakes slightly (just 5-10 minutes), until they can be handled but are still quite warm. Split shortcakes and lay halves in bowls and top with berry slices.
• Dollop whipped cream on top of berries, and garnish with reserved whole berries before serving.

STRAWBERRY & VANILLA SHORTCAKES

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.

STRAWBERRY SHORTCAKE

Steps:

• Scones: Preheat oven to 400 degrees F.
• Line a cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
• Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
• Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.
• With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.
• Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
• Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.
• Transfer to a wire rack.
• Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.
• For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
• Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
• When chilled, beat the mixture until stiff peaks form.
• To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.
• Top with some of the strawberries and a dollop of softly whipped cream.
• Place the top half of the scone on top of the whipped cream.
• If there is any juice from the strawberries, drizzle a little over the top of the scone.
• Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Start the recipe by preparing the fruit, then set the fruit aside while prepring the biscuits to allow the juices to become syrupy. Pasteurized cream has a better flavor than ultrapasteurized. Many organic brands are pasteurized.
• FOR THE FRUIT:.
• Place 3 cups of hulled berries in a large bowl, and crush with potato masher. Slice remaining 5 cups berries and stir into crushed berries along with sugar. Set fruit aside to macerate for at least 30 minutes and up to 2 hours.
• FOR THE SHORTCAKE:.
• Adjust oven rack to lower-middle position and heat oven to 425F in workbowl of food processor fitted with metal blade, pulse flour, 3 tablespoons sugar, baking powder, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl.
• Mix beaten egg with half-and-half in measuring cup. Pour egg mixture into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto work surface and lightly knead until it comes together.
• Use your fingertips to pat dough into 9x6 inch rectangles about3/4 inch thick, being careful not to overwork dough. Flour 2 3/4 inch biscuit cutter and cut out 6 dough rounds. Place rounds 1-inch apart on small baking sheet, brushing tops with egg whites and sprinkle remaining 2 tablespoons sugar. (Biscuits can be covered and refrigerated for up to 2 hours before baking).
• Bake until shortcakes are golden brown, 12-14 minutes. Place baking sheet on wire rack and cool cakes until warm, about 10 minutes.
• FOR THE WHIPPED CREAM:.
• As soon as shortcakes go into the oven, place nonreactive, deep bowl and beaters of electric mixer in freezer for 20 minutes. (If freezer is too crowded to accommidate bowl., place beater in bowl, fill with ice water, and chill on counter, When bowl and beaters are well chilled, dump out ice water and dry thoroughly).
• While biscuits are cooling, remove bowl from freezer and add cream, sugar and vanilla. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.
• TO ASSEMBLE:.
• When shortcakes have cooled slightly, look for natural crack around circumference. Gently insert your finger into the crack and split the shortcake in half.
• Place each cake bottom on individual serving plate. Spoon portion of fruit, and then dollop of whipped cream over each cake bottom. Cap with top and serve immediately.