STRAWBERRY BANANA SHORTCAKE
I cannot tell a lie at all. Strawberries and bananas are two of my favorite fruits. I just love 'em. Nothing better. This rich shortcake came from a local restaurant and the recipe was given on our local midday show. I was THRILLED to DEATH! It's so decadent...give it a try when the strawberries are fresh and be sure to make some extra sliced strawberries and bananas to top the cake slices.
Provided by Redneck Epicurean
Categories Dessert
Time 43m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
- Beat egg at medium speed with a mixer until foamy.
- Gradually add sugar, beating well.
- Combine flour, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, melted margarine, and vanilla.
- With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
- Pour batter into prepared pan.
- Bake 28 minutes.
- Let cool in pan 10 minutes on a wire rack; remove from pan.
- Let cool completely on wire rack.
- Combine yogurt and brown sugar; stir well.
- Using a serrated knife, split cake in half horizontally.
- Place bottom layer, cut side up, on serving plate.
- Spread with half of yogurt mixture, top with strawberries.
- Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
- Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
- Top with remaining layer.
- Sift powdered sugar over cake.
- Serve with whipped cream also, if desired.
Nutrition Facts : Calories 348.3, Fat 7.3, SaturatedFat 1.8, Cholesterol 25.7, Sodium 325.9, Carbohydrate 64.4, Fiber 1.7, Sugar 29.7, Protein 6.8
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
WALKING STRAWBERRY SHORTCAKE SNACK BAGS
Go ahead and hand this strawberry shortcake-in-a-bag to someone you love -- it's sure to bring smiles all around.
Provided by Food Network Kitchen
Time 8h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Open the cookie bags and fold the tops of the bags over the sides.
- Combine the chopped strawberries and honey in a medium bowl. Divide the mixture among the cookie bags, topping the cookies without stirring in the topping. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and sliced strawberries before serving.
STRAWBERRY BISCUIT SHORTCAKE
It seams Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this-topped with fresh strawberries and whipped cream! -Elaine Gagnon, Pawtucket, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.
Nutrition Facts : Calories 284 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 313mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH CHERRY SHORTCAKE
I had a big bag of fresh Bing cherries and wanted a fresh and different dessert for the July 4th weekend. Integrating unique spices, this twist on the traditional shortcake dessert is delish.
Provided by mkecupcakequeen
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 3h5m
Yield 6
Number Of Ingredients 18
Steps:
- Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
- Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
- Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.
Nutrition Facts : Calories 643 calories, Carbohydrate 85.1 g, Cholesterol 86.7 mg, Fat 30.6 g, Fiber 6.9 g, Protein 12.3 g, SaturatedFat 13.8 g, Sodium 556.4 mg, Sugar 45 g
STRAWBERRY SHORTCAKE DESSERT
This recipe was given to me by a co-worker, and it gets rave reviews every time. I've tried it with other fruits, including blueberries, cherries, and peaches. All work out great. - Michele Trachier, Pasadena, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, cut a diamond pattern across top of hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack. , Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.
Nutrition Facts : Calories 179 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE
Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, stir together berries, sugar, and lemon juice.
- Let sit 30 minutes to an hour.
- Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
- In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
- Fold mascarpone mixture into whipped cream mixture.
- To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
- Repeat with another lady fingers, laying across in the other direction.
- Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.
STRAWBERRIES FOR SHORTCAKE
This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.
Provided by MARMARL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 47.7 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.7 g, Sodium 29.3 mg, Sugar 35.1 g
BANANA SPLIT SHORTCAKES
Take strawberry shortcakes to the next level with tender shortcakes filled with ice cream and topped just like a banana split.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 32m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.
- Drop dough by 6 spoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.
Nutrition Facts : Calories 500, Carbohydrate 78 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 700 mg
STRAWBERRY & BANANA CHEESECAKE
Make and share this Strawberry & Banana Cheesecake recipe from Food.com.
Provided by dawn-56
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- put the crushed shortbread cookies into a mixing bowl,add the melted butter and mix untill all the butter has been soaked up.
- put the cookie mixture into the baking tin put into the refridgerator to set.
- next whip the cream untill you have soft peaks, add the softened cream cheese and beat until cheese and cream are blended together.
- Add the sieved icing sugar and mix.
- slice the banana's put onto the cookie base,.
- put the cheesecake mixture on top of the banana's,
- slice strawberry's to decorate, sprinkle grated chocolate over top of cheese cake leave in refridgerator for 30 minutes befor serving.
- Finally Enjoy.
Nutrition Facts : Calories 522.1, Fat 38.3, SaturatedFat 22, Cholesterol 95, Sodium 272.9, Carbohydrate 44.1, Fiber 3, Sugar 25.9, Protein 5.5
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