DOUBLE STRAWBERRY WHITE CHOCOLATE SHORTCAKE
Just the name of this recipe makes my mouth water! I love the simplicity of this recipe about as much as I love the taste. Very decadent and makes a beautiful presentation.
Provided by Redneck Epicurean
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake pans.
- Wash and slice strawberries; if berries are not very sweet, add 2 tablespoons sugar.
- In a large bowl, stir together the poundcake mix and cornmeal. On low speed, beat in the eggs and milk. On medium speed, beat until light and fluffy, about 3 minutes.
- Toss the chopped chips with the flour and fold into the batter.
- Divide the batter between the pans. Bake 25-30 minutes or a toothpick comes out clean. Cool in pan 10 minutes, then turn onto racks to cool completely.
- To assemble, place 1 cake layer on a serving plate; spread with 1/4 cup jam. Top with half the whipped topping and half of the berries. Place the second layer on top of the berries. Spread on remaining whipped topping. Heat jam until melted. Stir into the berries. Spoon onto the top of the cake.
Nutrition Facts : Calories 213.4, Fat 9.9, SaturatedFat 6.5, Cholesterol 41.5, Sodium 48.8, Carbohydrate 28.2, Fiber 1, Sugar 18.9, Protein 3.7
DOUBLE STRAWBERRY SHORTCAKE
Steps:
- In a bowl, gently mix the strawberries and sugar and let sit at room temperature for at least 15 minutes and up to 1 hour.
- Using an electric mixer, whip the cream just until it thickens. Add the strawberry jam and continue to whip until soft peaks form, 30 seconds to 1 minute more.
- Slice the pound cake into 1-inch-thick pieces. Place 2 cake slices on each serving plate. Divide the strawberries among the plates, spooning them onto the middle of the pound cake. Top each serving with a generous dollop of the strawberry cream.
TRIPLE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
- Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
- Split each shortcake and fill with the strawberries and whipped cream.
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.
DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE
Dip a fresh strawberry in chocolate-twice. That's how deeply chocolatey we've made this strawberry shortcake.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.
- Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 24 g, Protein 4 g
PETRA'S STRAWBERRY SHORTCAKE
As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!
Provided by Petra
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
- Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks.
- To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.
Nutrition Facts : Calories 475 calories, Carbohydrate 81.9 g, Cholesterol 157 mg, Fat 14.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 7.9 g, Sodium 148.2 mg, Sugar 63.9 g
EASY DOUBLE STRAWBERRY LAYER CAKE
Not only is this cake taste absolutely delicious, it's beautiful to look at! Because of the whipped cream and fresh strawberries this cake is best eaten the same day it is made.
Provided by Kittencalrecipezazz
Categories Dessert
Time 43m
Yield 1 (2-layer) cake
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease two 9-inch round cake pans.
- In a bowl beat the cake mix with buttermilk, butter and eggs on low speed until just blended.
- Transfer the batter to prepare cake pans.
- Bake for about 18-22 minutes, or until cakes test done.
- Cool on wire racks for about 10 minutes; remove from pans and brush the top of each cake layer with 3 tablespoons of strawberry preserves.
- Cool completely on wire racks.
- Beat the whipping cream with 4 tablespoons of strawberry preserves and the powdered sugar on high speed of an electric mixer until stiff peaks form.
- Place one cake layer on a serving plate; arrange half of the sliced strawberries over the layer, then top with half of the whipped cream.
- Place the remaining layer on top and repeat with strawberry slices then the remaining whipped cream.
- Garnish with whole strawberries on top of desired.
Nutrition Facts : Calories 5974.7, Fat 346.8, SaturatedFat 182.6, Cholesterol 1470.9, Sodium 4809.3, Carbohydrate 674.9, Fiber 30.8, Sugar 411.2, Protein 65.9
BIG-BATCH STRAWBERRY SHORTCAKES
Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 60
Number Of Ingredients 7
Steps:
- In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
- Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 28 g, TransFat 1 1/2 g
DOUBLE STRAWBERRY CHEESECAKE
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.
Provided by Melissa Clark
Categories project, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
- In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
- Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
- Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
- Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
- In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
DOUBLE-VANILLA STRAWBERRY SHORTCAKE
Vanilla extract and French vanilla pudding make this strawberry shortcake a doubly delicious dessert for vanilla lovers.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Toss berries with sugar; let stand 10 min. or until sugar is dissolved. Meanwhile, cut each cake slice diagonally in half; place 1 cake piece on each of 12 dessert plates.
- Stir vanilla into COOL WHIP. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in half the COOL WHIP mixture.
- Spoon 2 Tbsp. berries over each cake piece on plate. Top with pudding mixture, then remaining cake pieces, berries and COOL WHIP mixture.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 3 g
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- Slice the remaining strawberries into a large bowl. Toss the strawberries with 1 tablespoon of the juice from the zested lemon and 3 tablespoons sugar. Place the strawberries in the refrigerator until ready to use.
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