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.
LOW FAT LOW CARB FROSTED STRAWBERRY CAKE
Make and share this Low Fat Low Carb Frosted Strawberry Cake recipe from Food.com.
Provided by 830794
Categories Dessert
Time 1h10m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- 350°F.
- 9x13 pan.
- 40 minutes.
- Mix eggs, oil, sugar, and vanilla.
- Mix in flour baking powder baking soda and salt.
- Stir in strawberries (cut in small pieces).
- Pour mixture in a pan and bake till toothpick comes out clean.
- Icing.
- Mix shorting butter and vanilla.
- Add sugar.
- Spread on cooled cake and serve.
Nutrition Facts : Calories 335.5, Fat 29.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 344.8, Carbohydrate 14.5, Fiber 1, Sugar 1.6, Protein 3.7
LOW-FAT, HIGH-TASTE STRAWBERRY SHORTCAKE
This is a delicious fat-free, low-calorie dessert. I have ate this all my life and just adapted it to be fat-free with the cake and whipped topping.....Fat-free, but not taste-free;)
Provided by toodlebug24
Categories Strawberry
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut cake in half, horizontally.
- Place top half back into container it came in.
- Spread half of the glaze onto it.
- Cut up and spread 1/2 of the strawberries on the glaze.
- Then spread 1/2 of the whipped topping on this.
- Repeat by placing other 1/2 of cake on this and spread glaze, rest of strawberries and whipped topping to this.
LOW-FAT STRAWBERRY SHORTCUT
Fat-free pound cake slices and whipped topping are layered with sweetened, sliced strawberries in this streamlined version of strawberry shortcake.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- Toss strawberries with sugar; let stand 10 min. or until sugar is dissolved, stirring occasionally.
- Cut each slice of pound cake horizontally in half. Place 1 cake slice on each of 12 dessert plates.
- Top each with about 1/4 cup of the strawberries and 2 Tbsp. of the whipped topping. Repeat layers. Serve immediately.
Nutrition Facts : Calories 170, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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