STRAWBERRY SHORTCAKE RECIPE | ALLRECIPES
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 1 8-inch round cake
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, CarbohydrateContent 55.2 g, CholesterolContent 65.8 mg, FatContent 21.4 g, FiberContent 3.6 g, ProteinContent 6.6 g, SaturatedFatContent 9.5 g, SodiumContent 347 mg, SugarContent 23.3 g
STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 188mg sodium, CarbohydrateContent 39g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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BERRY SHORTCAKE CRUMBLE RECIPE - COUNTRY LIVING
From countryliving.com
Total Time 0S
Category birthday, bridal shower, dinner party, Father's Day, feed a crowd, Fourth of July, Mother's Day, Summer, dessert
Cuisine American
- To make the crumble: Preheat the oven to 400 degrees F. Combine the flour, baking powder, baking soda, and salt in a large bowl and stir with a fork. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture is the texture of coarsely ground cornmeal with a smattering of peas in it. (You want to do this quickly so your butter doesn’t melt. It’s okay if there are small lumps of butter in the mixture when you’re done.) In a separate small bowl, briefly whisk the egg. Add the buttermilk and whisk to combine. Then add the brown sugar, rubbing it between your fingers to squash any recalcitrant lumps; add the vanilla extract and whisk again. Make a depression in the center of the dry ingredients and empty the wet ingredients into it. Stir with a fork, reaching to the bottom of the bowl, and mix gently just until the ingredients are combined. (Don’t overdo this or your crumble will be tough.) Empty the dough onto a nonstick rimmed baking sheet and spread it out with your fingers, separating and breaking up larger clumps so they're no bigger than 2 inches in diameter. There will be gaps in the dough through which you can see the metal of the pan. Bake the crumble until golden brown, 12 to 15 minutes. Cool completely in the pan on a wire rack. When it’s cool, use your fingers to break up the crumble into bite-sized pieces 1 inch or smaller. Store in a covered plastic container at room temperature for up to 1 day or frozen for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before serving. Makes about 4 cups. To make the compote: Wash and hull the strawberries, discarding any that are bad and cutting away soft spots as necessary. Cut larger berries in halves or quarters, so that all berries are in pieces no bigger than 1 inch. Set aside one-fourth of the berries. Place the remaining berries and sugar in a large pot, stir, cover, and let sit at room temperature for 15 minutes. (This will draw the juice out of the berries.) Bring the berries to a boil over medium-high heat, decrease the heat to medium-low and simmer for 5 minutes. Remove from the heat and, using a potato (or bean) masher, mash the compote in the saucepan 15 times. Add the remaining berries and the lemon juice. Let cool 15 minutes before proceeding to the next step. Place a strainer over a large bowl and pour the berry mixture into it in manageable batches, stirring to release the liquid. What’s left in the strainer is your Strawberry Compote. The liquid in the bowl is Strawberry Syrup. Voilà, you just made two recipes in one! Store the compote and syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The compote and syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before serving. Makes about 4 cups each of strawberry compote and strawberry syrup. To make the whipped cream: Pour the cream into a large bowl (a metal one, if you have it, which will chill more quickly than other materials) and place the bowl, along with the beaters from the electric mixer, in the refrigerator for 30 minutes. Using an electric mixer fitted with the chilled beaters, beat the cream on medium until soft peaks form. (To test for soft peaks, dip a spoon in the cream and pull it back out. The action should pull up a small “hill,” the point of which will flop over. Picture a dog with floppy ears.) Sift the confectioners’ sugar into the bowl, add the vanilla paste, and keep beating until stiff peaks form. (Test the same way you did for soft peaks, but this time picture a dog with ears that stick straight up.) Stop beating immediately (or you risk making butter). Makes about 4 cups. Serve within 2 hours, refrigerating the cream if you’re not serving it immediately. To make the sundae: Place 1 scoop of the ice cream in the center of a beehive sundae bowl. Press the second scoop firmly down on top of the first scoop, creating a double stack. Spoon the compote over and around the ice cream in the bottom of the bowl, then cover with the crumble. Top with the whipped cream and garnish with strawberries. Serve immediately.
STRAWBERRY COBBLER SQUARES RECIPE | REE DRUMMOND | FOOD ...
Reviews 4.3
Total Time 1 hours 0 minutes
Category dessert
- Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.
BEST STRAWBERRY CRUNCH CAKE RECIPE - HOW TO MAKE ...
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Reviews 5
Total Time 1 hours 20 minutes
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- Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray. Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream. Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined. Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top. Garnish the top of the cake with fresh strawberries, if desired, and serve.
STRAWBERRY SHORTCAKE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Calories 246 calories per serving
- Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer; arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.
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