PIONEER BAKING MIX SHORTCAKE RECIPES

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MIXED BERRY SHORTCAKE - THE PIONEER WOMAN – RECIPES ...



Mixed Berry Shortcake - The Pioneer Woman – Recipes ... image

It’s Monday! It’s a brand new week!

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 17

Biscuits
3 c. All-purpose Flour
2 tbsp. Baking Powder
3 tbsp. Sugar
1/2 tsp. Salt
1 1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
1 1/4 c. Buttermilk
1/2 tsp. Almond Extract (optional)
Berries
2 pt. Mixed Berries And/or Sliced Strawberries
1/3 c. Sugar
Zest And Juice Of 1 Small Orange
SWEET YOGURT CREAM
1 package (7 Ounces) Plain Greek Yogurt
1 c. Cold Heavy Cream
1/2 c. Sugar
2 tbsp. Brown Sugar

Steps:

  • BISCUITSPreheat oven to 400 degrees.Add flour, baking powder, sugar, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) Add almond extract to buttermilk. While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.Drop in clumps on two baking sheets, then bake for 15 minutes, or until golden brown. Set aside and allow to cool completely.BERRIESWash berries (slice strawberries if using) and place into a bowl. Sprinkle on 1/3 cup sugar, then add orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow syrup to develop. CREAMIn the bowl of an electric mixer fitted with the whisk attachment, whip yogurt, cream, sugar, and brown sugar on high until stiff (note: It won't get quite as stiff as regular whipped cream.)TO SERVETo serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

STRAWBERRY SHORTCAKE CAKE - THE PIONEER WOMAN – RECIPES ...



Strawberry Shortcake Cake - The Pioneer Woman – Recipes ... image

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 46 minutes

Prep Time 1 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 17

Cake
1 1/2 c. Flour
3 tbsp. Cornstarch
1/2 tsp. Salt
1 tsp. Baking Soda
9 tbsp. Unsalted Butter, Softened
1 1/2 c. Sugar
3 whole Large Eggs
1/2 c. Sour Cream, Room Temperature
1 tsp. Vanilla
_____
Icing
1/2 lb. Cream Cheese, Room Temperature
2 sticks Unsalted Butter
1 1/2 lb. Powdered Sugar, Sifted
1 tsp. Vanilla
1 lb. Strawberries

Steps:

  • IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway. Sift together flour, salt, baking soda, and corn starch.Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.Leave plain OR garnish with strawberry halves.IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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