WHITE LILY STRAWBERRY SHORTCAKE
Make and share this White Lily Strawberry Shortcake recipe from Food.com.
Provided by Danny Beason
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Cover a baking sheet with aluminum foil or parchment paper for easy clean up.
- Place White Lily Frozen Biscuit dough pieces onto baking pan.
- Bake for 18 to 20 minutes or until very lightly browned.
- Melt butter in microwave on low heat.
- Brush butter onto the hot biscuits.
- Sprinkle ¼ cup sugar evenly over the biscuits.
- Bake for an additional 5 to 8 minutes or until biscuits are golden brown.
- Meanwhile, sweeten sliced berries with 2 tablespoons sugar.
- Measure heavy whipping cream into a cold mixing bowl and whip until stiff.
- Gradually add 2 tablespoons sugar.
- Chill until needed.
- To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half.
- Layer with a generous spoonful of strawberries and then a large dollop of whipped cream.
- Place the top of the biscuit on the whipped cream.
- Spoon on additional strawberries and whipped cream.
- Garnish with a blueberry on top if desired.
Nutrition Facts : Calories 398, Fat 21.1, SaturatedFat 11.5, Cholesterol 56, Sodium 393.5, Carbohydrate 51.2, Fiber 2.3, Sugar 31.8, Protein 3.1
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.
WHITE LILY SHORTCAKE
Provided by Ann Barry
Categories easy, weekday, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In mixing bowl stir together flour and sugar; cut in the 1/2 cup butter until mixture resembles coarse crumbs.
- Combine egg and light cream; add to flour mixture, stirring with a fork just enough to moisten.
- Spread dough in a greased 8-inch round baking pan, building up edges slightly.
- Bake for 15 to 18 minutes or until golden.
- Split shortcake horizontally into two layers. Spread a little softened butter over bottom layer.
- Whip cream. Spoon half the peaches and half the whipped cream over bottom layer. Top with second layer. Spoon remaining peaches and whipped cream over top.
- Serve while cake is warm.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 532 milligrams, Sugar 14 grams, TransFat 1 gram
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