Strawberry Shortcake Iced Coffee Recipes

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.

Steps:

• Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
• Cover and blend until smooth.
• Pour into a glass and garnish with whipped cream and a fresh strawberry.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
• Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
• Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
• Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
• Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
• To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
• To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
• Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Steps:

• Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
• Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
• Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

Steps:

• Add 7 tablespoons of ground coffee inside your paper-lined basket, and adjust basket to fit the coffee maker.
• Pour the cold water into the coffee maker.
• Start brewing the coffee.
• After the coffee's done brewing, turn off the coffee maker, and set the coffee pot aside, for coffee to cool somewhat.
• Combine the brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together. Refrigerate until coffee is chilled.
• Onced chilled; pour coffee in glasses filled with coffee ice cubes, or regular ice cubes, or a combination of both.
• Yields: 58 ounces of iced coffee.
• Note: Prep time and cook time may vary. Depending on your coffee maker, cook time may take less than time stated, or perhaps a few minutes more.
• *To make coffee ice cubes: Pour 2 cups of cold water inside your coffee maker. Place 3 tablespoons of the gound coffee inside your paper-lined basket. Start brewing the coffee. Once the coffee is done brewing, set the coffee pot aside to cool the coffee somewhat, then pour the coffee into an ice cube tray, and place the tray in your freezer to freeze the coffee. Note: Double the recipe to make 2 trays of coffee ice cubes.

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

Steps:

• Put ice creams in a rocks glass.
• Pour in the coffee.
• Spoon whipped cream on top.
• Pour syrup over cream.
• Garnish with the strawberries.