Strawberry Vanilla Shortcakes Food

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.

BREAKFAST STRAWBERRY SHORTCAKES

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Combine the flour, dairy product and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
• Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
• To serve, cut each biscuit in half, spoon in some dairy product and top with the strawberry mixture.

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine. Add the chilled butter and process just until combined. With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.
• Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles. Knead the scraps together, roll, cut out 3 more circles.
• Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.
• Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.
• When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Serve immediately.
• In a medium saucepan, bring the cream, milk, and vanilla bean to boil. In a large bowl, using a whisk or a rotary beater, whip the egg yolks. Gradually whisk in the sugar until thoroughly combined. Slowly whisk in the hot cream mixture and return to the saucepan. Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Return to the bowl and cool over ice. Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions. Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through. Repeat with the remaining half of the ice cream and another 1 cup compote. Freeze, covered, until needed.
• In a 4-quart saucepan, combine strawberries, sugar, and lemon juice. Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes. Lower the heat and cook for 15 minutes more, stirring. Remove from the heat and cool.

STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM

Steps:

• Make the Strawberry Filling:
• Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
• Make the Whipped Cream:
• Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
• Make the Basil-Cornmeal Shortcakes:
• Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
• Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
• While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
• Assemble the Shortcakes:
• Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
• Tearing Strawberries:
• It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
• VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
• Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
• For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP

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 VANILLA PUDDING SHORTCAKE

Steps:

• In large bowl, combine the cool pudding and the milk.
• With wire whisk, beat until well blended.
• Slowly stir in 1 cup of Cool Whip.
• Layer the pound cake, then strawberries, then pudding.
• Layer again, with the cake, berries, and then Cool Whip.
• Serve up and enjoy!

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 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.