STRAWBERRY SHORTCAKE ICE CREAM INGREDIENTS RECIPES
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE RECIPE: …
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 710mg sodium, CarbohydrateContent 72g carbohydrate (33g sugars, FiberContent 4g fiber), ProteinContent 9g protein.
NADIYA HUSSAIN STRAWBERRY SHORTCAKE CUPCAKES | NADIYA ...
Nadiya Hussain's delightful strawberry shortcake cupcakes from her BBC2 series Nadiya Bakes feature a biscuit base, strawberry cupcake centre and clotted cream icing.
Provided by Nadiya Hussain
Yield Makes 12
Number Of Ingredients 1
Steps:
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.
More about "strawberry shortcake ice cream ingredients recipes"
STRAWBERRY SHORTCAKE PUFFS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 246 calories per serving
- Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.
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.
STRAWBERRY SHORTCAKE PUFFS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 246 calories per serving
- Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.
STRAWBERRY SHORTCAKE CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 5
Total Time 46 minutes
Category dessert, main dish
- 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!
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE RECIPE: …
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 638 calories per serving
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
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.
STRAWBERRY SHORTCAKE PUFFS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 246 calories per serving
- Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.
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