OLD-FASHIONED SHORTCAKE
This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!
Provided by Jennifer Kuchnicki Merzlicker
Categories Desserts Cakes Shortcake Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
- Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
- Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g
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.
STRAWBERRY SHORTCAKE CHEESECAKE DOME (CHARLOTTE ROYALE) RECIPE BY TASTY
Here's what you need: eggs, sugar, vanilla extract, flour, baking powder, salt, cream cheese, heavy whipping cream, strawberry jam, fresh strawberry
Provided by Kiano Moju
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Whisk together eggs, ¾ cups (150 g) sugar and 1 teaspoon vanilla until pale and fluffy.
- Into the mixture sift in flour, baking powder & salt. Mix until just combined.
- Pour the sponge cake batter onto a 10x15-inch (25x38 cm) baking sheet lined with parchment paper and bake for 10-12 minutes. Allow to cool.
- In a mixing bowl beat together cream cheese, ½ cup sugar (100 g) and 2 teaspoons vanilla extract. Add in heavy cream and beat until light and fluffy. Set aside.
- Cutting widthways, cut the cooled cake into 4 equal rectangles.
- Spread the jam onto 2 rectangles. Then place the two rectangles together and top with a rectangle without any jam.
- Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
- Arrange the sliced pieces on cake into a medium sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
- Fill the cake with the cheesecake filling. Spreading evenly.
- Arrange the strawberries on top making sure they slightly overlap each other.
- Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
- To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 620 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 1 gram, Protein 12 grams, Sugar 39 grams
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
KIR ROYALE
Provided by Food Network Kitchen
Time 5m
Yield 1 drink
Number Of Ingredients 0
Steps:
- Pour 1/2 to 1 ounce creme de cassis into a chilled flute. Fill the flute with champagne and garnish with a raspberry.
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
More about "shortcake royale recipes"
STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (282)Calories 425 per servingCategory Desserts
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.
QUICK AND EASY SHORTCAKE RECIPE - HAMMERS N HUGS
From hammersnhugs.com
SIMPLE STRAWBERRY SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
SHORTCAKE RECIPES
From allrecipes.com
SUMMER SHORTCAKE RECIPES | RECIPES, DINNERS AND EASY …
From foodnetwork.com
STRAWBERRY SHORTCAKE | RICARDO
From ricardocuisine.com
65 BEST CAKE RECIPES | HOW TO MAKE A CAKE FROM SCRATCH
From foodnetwork.com
STRAWBERRY SHORTCAKE CHEESECAKE DOME (CHARLOTTE …
From youtube.com
EASY SHORTCAKES RECIPE – FOR STRAWBERRY SHORTCAKE
From rachelcooks.com
WE TRIED 4 POPULAR STRAWBERRY SHORTCAKE RECIPES - HERE'S THE …
From thekitchn.com
CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
STRAWBERRY SHORTCAKE CHEESECAKE DOME RECIPE | RECIPES.NET
From recipes.net
SHORTCAKE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SHORTCAKE ROYALE RECIPE : FOOD NETWORK KITCHEN - PINTEREST
From pinterest.com
SHORTCAKE ROYALE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHORTCAKE ROYALE – RECIPES NETWORK
From recipenet.org
You'll also love