Best Paula Deens Strawberry Shortcake Recipes

Paula Deen's Strawberry Shortcake image

Provided by Blue Peacock

Categories Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

1 large angel food cake
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry Jell-O gelatin dessert
1 cup water
2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
strawberry, for garnish
mint leaf, for garnish

Steps:

Slice cake, using a serrated-edge knife, horizontally into three equal layers.
Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
Repeat layering in this order for remaining cake, glaze, and custard.
For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.

Nutrition Facts : Calories 470.4, Fat 16.9, SaturatedFat 12.2, Cholesterol 32, Sodium 358.7, Carbohydrate 74.6, Fiber 0.6, Sugar 57.5, Protein 7.6

Paula Deen's Strawberry Cream Shortcake image

Provided by HeidiSue

Categories Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 large sara lee poundcake
1 (5 1/8 ounce) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) container Cool Whip
2 cups strawberries, hulled and sliced

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.

Individual Strawberry Shortcakes by Paula Deen image

Provided by Marie

Categories Dessert

Time 37m

Yield 8 serving(s)

Number Of Ingredients 10

1 quart strawberry, hulled and quartered
1/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
8 tablespoons butter, cold and cubed
2/3 cup half-and-half, plus
1/4 cup half-and-half
8 teaspoons sugar

Steps:

In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
Then pulse in the cold butter cubes until a coarse meal is formed.
Turn the flour mixture out into a large mixing bowl and make a well in the center.
Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
Transfer the biscuits to a parchment paper lined baking sheet.
Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly.
Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
Garnish with more strawberries.

paula deen's strawberry shortcake Recipe - (5/5) image

Provided by Leigh

Number Of Ingredients 13

For the custard:
Ingredients
1 * 1 large angel food cake
1 * 1 (8-ounce) package cream cheese, softened
1 * 1 (14-ounce) can sweetened condensed milk
1 * 1 (12-ounce) container frozen whipped topping, thawed
For the glaze:
1 * 1 cup sugar
3 * 3 tablespoons cornstarch
3 * 3 tablespoons strawberry gelatin (recommended: Jell-O)
1 * 1 cup water
2 * 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
* Whole fresh strawberries and mint leaves, for garnish

Steps:

Directions Slice cake, using a serrated knife, horizontally into 3 equal layers. For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. For assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.