Quick And Yummy Strawberry Shortcake Recipes

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Steps:

• Place shortcake on a plate and spread peanut butter into the cup of the cake. Top with whipped cream and strawberries; drizzle chocolate syrup over the top.

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Steps:

• Preheat oven to 350F and lightly grease/flour cake pans.
• Mix and bake cake mix according to directions on box.
• Use 2 - 8" or 9" round cake pans.
• Wash strawberries immediately before using and slice very thin.
• On bottom cake, spread a layer of strawberry glaze over the top portion of the cake--not the sides.
• Cover top portion of cake with thinly sliced strawberries. DO NOT OVERLAP, lay them side by side.
• Lay 2nd cake on top of the other one, and start spreading white icing on top and sides of cake.
• Decorate top of cake with whole fresh strawberries.

Steps:

• Place the strawberries into a glass bowl and sprinkle with sugar. Stir condensed milk into strawberries and mash together with a fork until somewhat juicy. Cover and refrigerate 30 minutes to 1 hour.
• Place each shortcake cup onto a dessert plate. Evenly divide the strawberries and their juice among the shortcake cups. Top with whipped cream to serve.

Steps:

• Slice sugar cookie dough.
• Place them on a cookie sheet, edge to edge.
• Bake as directed on the package.
• This will bake together to form a solid cookie crust.
• Mix cream cheese, cool whip and powdered sugar until smooth.
• Spread over the cooled cookie crust.
• Mix glaze and berries together and spread over cream cheese layer.