EASY STRAWBERRY SHORTCAKE WITH WHIPPED CREAM
This easy strawberry shortcake features no-knead homemade biscuits with whipped cream and strawberries for an easy, elegant dessert.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F with a rack in the middle. Lightly butter a baking sheet.
- In a small bowl, stir together the sliced strawberries with the sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Stir in the heavy cream just until a dough forms. Gather the dough into a ball and knead it on a lightly floured surface one to two times. (Don't over-knead the dough or your biscuits will be tough.)
- Roll out the dough until it's 1/2-inch thick. Using the cookie cutter, cut out 8 shortcakes and transfer them to the baking sheet. (Alternately, you can trim the sides of the dough into a square and then, using a sharp knife, cut the dough into 8 square shortcakes.)
- Brush the tops of the shortcakes with additional heavy cream and then sprinkle them with the sanding sugar (optional). Bake the shortcakes until golden, 15 to 20 minutes, and then transfer them to a rack to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
- Slice the shortcakes in half and then sandwich the strawberries and whipped cream inside them.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 422 kcal, Carbohydrate 39 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 98 mg, Sodium 180 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
EASY STRAWBERRIES & CREAM SHORTCAKE
This is another winner of a dessert...so yummy, so easy and another great option for the Easter Holiday...enjoy! My photos..
Provided by Cassie *
Categories Fruit Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. Break angel food cake into bite size pieces into a 9 x 13 dish. Fill the pan nicely..not clear full.
- 2. Cream together cream cheese & sweetened condensed milk and drizzle over the pieces of cake.
- 3. Pour thawed strawberries, juice and all, over the top.
- 4. Now, cover with cool whip...chill in refrigerator for a few hours. Can garnish with fresh strawberries on top, to make it more festive. I was fresh out.
STRAWBERRY SHORTCAKE
Make this easy strawberry shortcake and impress your friends. Macerate fresh strawberries in sugar and spoon over tender biscuits, then top with whipped cream. It'll be your go-to strawberry shortcake recipe!
Provided by Elise Bauer
Categories Dessert Baking Berries Biscuit Mother's Day Shortcake Strawberry
Time 40m
Yield 9
Number Of Ingredients 16
Steps:
- Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
- Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
- Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
- Bake the biscuits: Use the recipe below to bake the biscuits.
- Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
- Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
- Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
- Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
- Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
- Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
- Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.
Nutrition Facts : Calories 529 kcal, Carbohydrate 66 g, Cholesterol 74 mg, Fiber 4 g, Protein 8 g, SaturatedFat 16 g, Sodium 445 mg, Sugar 24 g, Fat 27 g, ServingSize Serves 6 to 9, UnsaturatedFat 0 g
EASY STRAWBERRY SHORTCAKE
This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!
Provided by Amy Trombley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
- Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g
EASY ICE CREAM STRAWBERRY SHORTCAKE
This layered strawberry shortcake dessert is pretty as can be, and is perfect for spring or summer entertaining.
Provided by By Cindy Rahe
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.
- Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
- In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
- Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
- Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.
Nutrition Facts : ServingSize 1 Serving
PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE
Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.
Provided by HeidiSue
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
- In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
- Fold in Cool Whip.
- Pour half of this over the cake and lay half of the strawberries on top.
- Repeat to make second layer.
- Refrigerate until well chilled.
EASY AND TASTY STRAWBERRY SHORTCAKE
This comes from Chic & Easy, a new show by Food Network. I made this tonight and it hardly took any time at all. The entire family ate it up.
Provided by invictus
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
- Place a metal bowl and beaters in the freezer during shortcake cooking time.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
- 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.
Nutrition Facts : Calories 667.6, Fat 44.8, SaturatedFat 27.5, Cholesterol 163, Sodium 511.6, Carbohydrate 61.2, Fiber 3.4, Sugar 22.7, Protein 7.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love