BISCUIT STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. —Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 38g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
QUICK RICE AND RAISIN PUDDING RECIPE - BETTYCROCKER.COM
Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.
Provided by Betty Crocker Kitchens
Total Time 15 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
Nutrition Facts : Calories 195 , CarbohydrateContent 43 g, CholesterolContent 5 mg, FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 170 mg
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NADIYA HUSSAIN STRAWBERRY SHORTCAKE CUPCAKES | NADIYA ...
From thehappyfoodie.co.uk
Prep time: 30 minutes, plus chilling. Cook time: 15 minutes
Begin by making the icing, as this needs chilling. Whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Chill in the fridge for at least 1 hour.
Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm star nozzle and put it back in the fridge while you get on with the baking.
Preheat the oven to180C/160C fan/gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. To the base of each one, add a cookie, then top that with a whole strawberry, pointy bit facing up.
Now make the cake batter by adding the clotted cream and sugar to a mixing bowl and beating them together until light and fluffy.
Add the eggs one at a time, mixing well after each one.
Add the vanilla bean paste and flour and mix until you have a smooth batter.
Divide the mixture up between the 12 cases, making sure that each delicious strawberry is fully encased, until you have no batter left.
Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.
Take out and leave in the tin for 10 minutes before transferring them to a cooling rack.
Pipe the frosting onto the tops of the cupcakes and then sprinkle with the freeze-dried strawberries.
Best kept in the fridge for up to 2 days.
NADIYA HUSSAIN STRAWBERRY SHORTCAKE CUPCAKES | NADIYA ...
From thehappyfoodie.co.uk
Prep time: 30 minutes, plus chilling. Cook time: 15 minutes
Begin by making the icing, as this needs chilling. Whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Chill in the fridge for at least 1 hour.
Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm star nozzle and put it back in the fridge while you get on with the baking.
Preheat the oven to180C/160C fan/gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. To the base of each one, add a cookie, then top that with a whole strawberry, pointy bit facing up.
Now make the cake batter by adding the clotted cream and sugar to a mixing bowl and beating them together until light and fluffy.
Add the eggs one at a time, mixing well after each one.
Add the vanilla bean paste and flour and mix until you have a smooth batter.
Divide the mixture up between the 12 cases, making sure that each delicious strawberry is fully encased, until you have no batter left.
Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.
Take out and leave in the tin for 10 minutes before transferring them to a cooling rack.
Pipe the frosting onto the tops of the cupcakes and then sprinkle with the freeze-dried strawberries.
Best kept in the fridge for up to 2 days.
QUICK RICE AND RAISIN PUDDING RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 5
Total Time 15 minutes
Calories 195 per serving
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
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