LIGHT STRAWBERRY SHORTCAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
- Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
- Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
- For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
- Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.
Nutrition Facts : Calories 215, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 39 milligrams, Sodium 270 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 6 grams
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
STRAWBERRY SHORTCAKE
Steps:
- In a small saucepan over medium heat bring water and sugar to a boil. Add orange peel and cook for 1 minute or until sugar is dissolved. Remove from heat and let stand until mixture is room temperature. Remove orange peel and refrigerate until ready to use.
- Slice the pound cake into 1/2-inch slices and fit 1 layer of the slices into an 8 by 8-inch "baking" dish. Using a pastry brush generously brush the reserved orange sugar syrup on the cake. Squirt a 1 inch layer of whipped cream over the cake. Layer half the sliced strawberries over. Repeat with another layer of cake, orange sugar syrup, whipped cream and strawberries. Top with 3 reserved strawberries. Refrigerate for at least 2 hours before serving.
STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP
Categories Cake Berry Dessert Bake Strawberry Orange Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
- Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
- Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
- Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
- Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
- Make strawberries in syrup:
- Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
- Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
- Make cream:
- Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
- Assemble shortcakes:
- Cut 4 rounds from cake with cookie cutter.
- Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
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
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
ORANGE STRAWBERRY SHORTCAKE
Very good. I did the strawberries and baked the cake part and beat the whipping cream and took all parts to my sisters house and it was easy to put together after dinner. Very good and its a little different, I love shortcake. From Southern Living Magazine. Fruit needs to chill a couple of hours.
Provided by Melaine
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine strawberries, oranges, sugar and triple sec, stir.
- Cover and chill 2 hours.
- Combine Bisquick mix, sugar, cinnamon and milk.
- Stir until moistened. knead 4 or 5 times on floured surface.
- Place on greased baking sheet. press into a 7 x 3/4-inch round.
- Bake at 425°F for 15 minutes or until done. Cool on wire rack.
- Beat whipping cream until foamy. gradually add powdered sugar, beating until soft peaks form.
- Split biscuit round in half horizontally.
- Place bottom half on a serving dish. Drain fruit, reserving liquid.
- Spoon 2/3 of fruit on bottom round; drizzle with reserved liquid.
- Spoon half of whipped cream mixture over fruit. Add top biscuit.
- Top with remaining fruit and whipped cream.
Nutrition Facts : Calories 516.7, Fat 29.4, SaturatedFat 16.3, Cholesterol 88.1, Sodium 421.8, Carbohydrate 61, Fiber 4, Sugar 37.4, Protein 5.8
STRAWBERRY SHORTCAKE RECIPE BY TASTY
Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
- Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
- Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
- Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
- Enjoy!
Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams
GINGER-ORANGE STRAWBERRY SHORTCAKES
Categories Cookies Dairy Ginger Dessert Bake Strawberry Spice Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- For Shortcakes:
- Mix first 7 ingredients in bowl. Rub in butter until mixture resembles coarse meal. Add cream; stir with fork until clumps form. Gather dough into ball. Wrap in plastic; chill one hour.
- Preheat oven to 350°F. Line large baking sheet with parchment. Roll out dough on floured surface to 3/4-inch thickness. Using floured 3-inch diameter cookie cutter, cut out rounds. Place on baking sheet. Reroll scraps; cut out additional rounds for 6 rounds total. Brush with glaze. Bake until shortcakes are golden, about 30 minutes. Transfer to rack and cool.
- For Filling:
- Combine strawberries and 6 tablespoons sugar in large bowl. Transfer half of berry mixture to another bowl. Using fork, crush berries in 1 bowl to chunky sauce consistency. Let both bowls stand at room temperature until juices form. Cut shortcakes in half. Place 1 bottom half in each of 6 bowls. Spoon some crushed berries over each, then top with generous amount of sliced berries. Cover with shortcake tops. Dust with powdered sugar.
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