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.
SLAB STRAWBERRY SHORTCAKE
Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
- Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
- Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
- When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
FRESH STRAWBERRY PIE
This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it's reminiscent of strawberry shortcake - but maybe even better.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
- Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
- Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
- Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 178 milligrams, Sugar 28 grams, TransFat 0 grams
STRAWBERRY SHORTCAKE PIE
I love strawberry shortcake and wanted to make an easily served pie version. I took two recipes one for shortcake and another for strawberry pie filling and made this pie. I hope you like it we thought it was great.
Provided by Dads Cooking
Categories Pie
Time 55m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Pre Heat oven to 375 degrees.
- Grease 9 inch pie dish.
- Combine the flour, Splenda, baking powder, and salt in a medium bowl.
- Cut the butter into the dry ingredients with a pastry blender or a large fork.
- Whisk the egg into the milk.
- Make a well in the center of the dry ingredients and pour the wet mixture into the well.
- Mix with a fork until the ingredients just stick together.
- Spread out about half the mixture into the 9 inch pie dish until the dough is about 1/4 to 1/2 inch thick depending on how thick you like your cake/crust.
- Bake for about 10 to12 minutes until it has risen and is no longer doughy in the middle.
- While the crust is cooling Mix and cook first 4 ingredients of the pie filling until thicker and more clear .
- Slice strawberries length wise.
- Remove from heat, add gelatin, and stir for 2 minutes. (do not add other cup of water like stated on box.).
- Pour over strawberries and let cool.
- After filling has cooled and starts to set very slightly pour into pie crust and allow to cool in the refrigerator for 2 to 3 hours.
- Top with 8 oz of whipped cream and drizze chocolate syrup on top if desired.
Nutrition Facts : Calories 340.2, Fat 7, SaturatedFat 3.9, Cholesterol 42.9, Sodium 394.3, Carbohydrate 64.4, Fiber 3.1, Sugar 33.8, Protein 6.8
More about "strawberry shortcake pie recipes"
FIRST PLACE STRAWBERRY SHORTCAKE PIE RECIPE - BETTER …
From betterbakerclub.com
Cuisine AmericanCategory Pies, Crisps And TartsServings 8Total Time 25 hrs
- Using a food processor, place all of the cookies in the bowl of a food processor. Pulse until cookies are uniformly processsed into fine crumbs
- Using a stand mixer or electric mixer, whip softened cream cheese. After 1-2 minutes, scrape bowl and beater and add 1 cup sugar. Continue mixing until there are no lumps of cream cheese. Continue scraping and mixing until there are no lumps and the cream cheese is smooth. Set aside
- In two small bowls measure:Bowl #1- 1 packet gelatin, 1/4 cup flour and 4 tbsp softened butter.Bowl #2- 1 packet pudding, 1/4 cup flour and 4 tbsp softened butter.
- For best results, pre-chill the bowl of your mixer in the freezer for 20 minutes prior to whipping cream.
EASY STRAWBERRY SHORTCAKE PIE RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
Ratings 33Calories 494 per servingCategory Dessert
- Place cream cheese in a mixing bowl. Beat on HIGH until light and smooth. Add powdered sugar, melted white chocolate, almond extract and vanilla extract. Beat until well combined.
STRAWBERRY SHORTCAKE - AMANDA'S COOKIN' - CAKE
From amandascookin.com
STRAWBERRY SHORTCAKE PIE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
ONE LAYER STRAWBERRY SHORTCAKE CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
SIMPLE STRAWBERRY SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
SLAMMIN’ STRAWBERRY SHORTCAKE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (16)Category DessertServings 8Total Time 1 hr 55 mins
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
- Place half of the ladyfingers, cut sides down, on cooled pie crust. Spread half of the pudding over ladyfingers. Top with 1 cup of the sliced strawberries. Place remaining ladyfingers, cut sides down, over strawberries. Top with remaining pudding and remaining 1 cup sliced strawberries. Gently spread whipped topping evenly over top of pie. Refrigerate at least 1 hour until chilled before serving.
15 BEST STRAWBERRY-RHUBARB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
CLASSIC STRAWBERRY SHORTCAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (19)Calories 529 per serving
EASY STRAWBERRY SHORTCAKE WITH PIE CRUST - MOMMY …
From mommymoment.ca
14 STRAWBERRY RECIPES TO EMBRACE SUMMER BAKING
From kingarthurbaking.com
STRAWBERRY SHORTCAKE BISCUITS: AN EASY, DELICIOUS SUMMER RECIPE
From lulus.com
BEST STRAWBERRY SHORTCAKES RECIPE - HOW TO MAKE STRAWBERRY …
From thepioneerwoman.com
RECIPE: EASY STRAWBERRY PIE, A SUMMER DESSERT FAVORITE | RALEIGH …
From newsobserver.com
STRAWBERRY SHORTCAKE PIE - A BAJILLIAN RECIPES
From abajillianrecipes.com
BEST STRAWBERRY SHORTCAKE RECIPE - TODAY
From today.com
STRAWBERRY SHORTCAKE WITH PIE CRUST | MYRECIPES
From myrecipes.com
HOMEMADE STRAWBERRY SHORTCAKE ICE CREAM BARS RECIPE - HOW TO …
From thepioneerwoman.com
MINI STRAWBERRY SHORTCAKE PIES - CRAZY FOR CRUST
From crazyforcrust.com
HOMEMADE STRAWBERRY SHORTCAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
15 ROSY RECIPES FOR RHUBARB LOVERS
From simplyrecipes.com
STRAWBERRY SHORTCAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY SHORTCAKE JELLY PIE RECIPE | BERRYWORLD
From berryworld.com
STRAWBERRY SHORTCAKE FREEZER PIE - PORTLANDIA PIE LADY | RECIPE ...
From pinterest.ca
You'll also love