STRAWBERRY SHORTCAKE PANCAKES RECIPES

Name: Strawberry Shortcake
Total time: 45 min
Yield: 4 generous servings
Ingredients: 2 pints ripe, well-rinsed strawberries; 1/2 cup sugar, or more to taste; 4 cups flour; 3 tablespoons sugar; 1/4 teaspoon salt; 5 teaspoons baking powder; 1 1/4 cups butter; 3 cups whipping cream; 1/4 teaspoon vanilla extract

STRAWBERRY SHORTCAKE RECIPE - NYT COOKING

Strawberry Shortcake Recipe - NYT Cooking image

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.

Provided by Nancy Harmon Jenkins

Total Time 45 minutes

Yield 4 generous servings

Number Of Ingredients 9

Ingredients

2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract

Steps:

Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
Preheat oven to 450 degrees.
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

STRAWBERRY SHORTCAKE FUDGE - I AM BAKER

Strawberry Shortcake Fudge - i am baker image

Strawberry Shortcake Fudge is two layers of strawberry fudge with vanilla wafers nestled between the layers and topped with crushed wafers.

Provided by Amanda Rettke--iambaker.net

Categories Dessert Snack

Total Time 140 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 32

Number Of Ingredients 10

Ingredients

3 cups (600g) granulated sugar
¾ cup (1½ sticks or 170g) butter
2 tablespoons strawberry jello powder
⅔ cup (168g) evaporated milk
2 cups white chocolate chips
1 jar (7 ounces) marshmallow fluff
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups vanilla wafers
¾ cup crushed vanilla wafers, (for topping)

Steps:

Line an 11x7-inch pan with parchment paper. Set aside.
In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
Bring the mixture to a boil, leaving on the heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
Add in marshmallow fluff, vanilla extract, and salt, stirring until combined.
Transfer half of the fudge to the prepared pan, top with the vanilla wafers, and then the remaining fudge mixture.
Sprinkle with crushed vanilla wafers.
Let the fudge cool at room temperature for about 2 hours (or until set) before cutting.

Nutrition Facts : Calories 228 kcal, ServingSize 1 serving

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