ITALIAN-STYLE STRAWBERRY SHORTCAKE
Fast and easy, but very rich and delicious. Pretty in a clear glass trifle dish or individual parfait glasses.
Provided by PYEWACKET56
Categories World Cuisine Recipes European Italian
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
- Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 30 g, Cholesterol 23.3 mg, Fat 13.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 8.8 g, Sodium 224.9 mg, Sugar 12.4 g
STRAWBERRY SHORTCAKE
Steps:
- For the angel food cake: Preheat the oven to 325 degrees F.
- Place the sugar in a food processor and process for 2 minutes, until very fine.
- In a bowl, sift together the cake flour, salt and half of the fine sugar. Set aside.
- Combine the egg whites, warm water, cream of tartar and vanilla in large bowl. Whisk by hand for 2 minutes, until well combined. At this point, switch to a stand mixer fitted with the whisk attachment. Beat the egg white mixture until medium peaks form, gradually adding the remaining fine sugar.
- Sprinkle one-third of the flour mixture over the egg white mixture and gently stir it in. Repeat until all of the flour mixture has been evenly incorporated.
- Spoon the cake batter into an ungreased 9-by-13-inch baking dish. Bake until the cake is golden brown and cooked through, 30 minutes.
- Invert the baking dish onto a wire rack. Let the cake cool completely in the dish upside down. Once cooled, carefully scrape the edges of the baking dish to release the cake.
- For the strawberry reduction: Combine the quartered strawberries, water and sugar in a small saucepan over low heat. Bring to a simmer and cook, stirring, for 5 minutes. Raise the heat to medium and cook, stirring occasionally, until the sauces thickens, about 10 minutes. Remove from the heat and allow to cool completely.
- For the whipped cream: Place a metal mixing bowl and a metal whisk in the freezer for 10 to 15 minutes. Place the sugar in the mixing bowl, then add the whipping cream and vanilla. Whisk until the cream just reaches stiff peaks.
- To assemble: Slice the cake horizontally into two equal layers. Place the first cake layer on a cake board. Pour over a thin layer of strawberry reduction and then add a layer of whipped cream. Stack the second cake layer on top.
- Top off the cake with swirls of whipped cream, using a piping bag fitted with a No.1M large tip. Add a strawberry slice to each swirl.
ITALIAN-STYLE STRAWBERRY SHORTCAKE
Steps:
- Block of bittersweet chocolate, for shavingPreheat the oven to 400 degrees F. Butter 2 sheet trays.
- Flour your work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut into 4-inch rounds. Place on the prepared sheet tray and prick with a fork. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the pans halfway through cooking. Remove and let cool. Once cool, slice each puffed round into 3 horizontal pieces.
- Meanwhile, add the strawberries, sugar and lemon juice to a medium bowl and toss. Let sit at room temperature for 30 minutes so the juices develop.
- When ready to serve, add the heavy cream to a large bowl and add the seeds of the vanilla bean. Beat, using a hand mixer, until it thickens. Add the powdered sugar and beat until soft peaks appear.
- To assemble, add a nice dollop of whipped cream to a dessert plate. Top with strawberries and a round of pastry. Repeat the layers, ending with the pastry. Sprinkle with powdered sugar, top with chocolate shavings and serve immediately.
STRAWBERRY SHORTCAKE
Make and share this Strawberry Shortcake recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour.
- In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt.
- Blend in the butter.
- Add the milk and vanilla and mix well.
- Grease two 8-inch (20 cm) round cake pans and divide the batter between them.
- Bake in a preheated 450°F (230°C) oven for 12 to 15 minutes, until golden brown.
- Remove from the oven and cool.
- Place one cake upside-down on a serving platter and top with half the strawberries.
- Top with the remaining cake layer and the rest of the strawberries.
- Serve garnished with whipped cream.
Nutrition Facts : Calories 493.8, Fat 17.5, SaturatedFat 10.7, Cholesterol 46.4, Sodium 762.6, Carbohydrate 80.3, Fiber 3.1, Sugar 42.3, Protein 6.5
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