Simply Sensational Strawberry Shortcake Recipes

Steps:

• Preheat oven to 425°F.
• Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
• Stir in the dry biscuit mix until well blended.
• Spread evenly into a greased 9-inch round cake pan.
• Bake 12-15 minutes or until top is golden.
• Remove from pan and cool completely on wire rack.
• Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
• Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
• Gently stir in half of the whipped topping until well blended.
• When cake has cooled, carefully slice in half horizontally to make 2 layers.
• Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
• Spread top of strawberries with the pudding mixture and top with the top cake layer.
• Spread remaining whipped topping on top of cake and top with remaining strawberries.
• Serve immediately!
• Please store cake leftovers in refrigerator.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
• Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
• Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
• Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
• Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
• Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

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.