Indulge in the delightful taste of heart-shaped strawberry shortcakes, a delectable treat that is sure to capture hearts and satisfy taste buds. Made with tender, fluffy biscuits, luscious strawberries, and whipped cream, this dessert is perfect for any occasion, whether you're celebrating a special day or enjoying a weekend treat. With its charming presentation and irresistible flavor, this recipe will quickly become a favorite in your kitchen. Let's embark on a culinary journey to create these delightful heart-shaped strawberry shortcakes.
Here are our top 5 tried and tested recipes!
HEART-SHAPED STRAWBERRY SHORTCAKES
This is a great recipe that is fun to make and tastes great! It's a great family fun recipe to make with your kids and even a romantic dessert to enjoy with your loved one.
Provided by Mindele
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
- Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
- Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
- Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.
Nutrition Facts : Calories 838 calories, Carbohydrate 66.2 g, Cholesterol 212.7 mg, Fat 60.7 g, Fiber 3.5 g, Protein 9 g, SaturatedFat 37.5 g, Sodium 942.9 mg, Sugar 20.7 g
HEART-SHAPED CHOCOLATE STRAWBERRY CAKE
The easiest (and most delicious) way to say I love you this Valentine's Day!
Provided by Stephanie Wise
Categories Dessert
Time 1h25m
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F for shiny metal pan or 325°F for dark, nonstick or glass pan. Grease and flour bottoms and sides of 2 heart-shaped pans (or two 9-inch round cake pans or three 8-inch round cake pans).
- Prepare cake ingredients as directed on cake mix box. Divide batter evenly among prepared pans. Bake 25 to 35 minutes until toothpick inserted in center of cakes comes out clean. Cool cakes 10 minutes in pans, then carefully remove from pans and cool completely on cooling rack, about 1 hour.
- Meanwhile, in blender or food processor, blend strawberries and lemon juice until fully pureed. Pour puree into small saucepan. Bring mixture to simmer over medium heat and cook, stirring constantly, 10 to 15 minutes until mixture reduces to about 1/4 to ? cup. Cool completely to room temperature.
- In large bowl or bowl of stand mixer, beat butter and strawberry mixture 1 to 2 minutes on medium speed until smooth and creamy. Beat in powdered sugar on medium speed 1 cup at a time, beating well after each addition until mixture is smooth. Add milk and vanilla; stir to combine. Increase speed to high and beat 1 minute more until frosting is creamy and fluffy.
- Place 1 cake layer on serving plate. Frost top with generous amount of frosting. Top with remaining cake layer; frost top and sides with remaining frosting. Decorate with chocolate-covered strawberries, if desired. Store leftovers tightly covered in refrigerator up to 3 days.
- *To make chocolate-covered strawberries, melt 1/2 cup semisweet chocolate chips and 1 tablespoon vegetable oil in small saucepan over low heat, stirring constantly until smooth. Dip strawberries halfway into chocolate mixture, then transfer to wax paper or parchment paper-lined baking sheet. Chill in refrigerator 30 minutes to set.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRY HEART CAKE
My granddaughter, Leslie, was born on Valentine's Day, so every year I bake up this special strawberry heart-shaped cake for her. We love the berries folded right into the batter. It's a convenient way to whip up a delightful dessert since it starts with a boxed mix.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.
Nutrition Facts : Calories 430 calories, Fat 15g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 291mg sodium, Carbohydrate 72g carbohydrate (57g sugars, Fiber 1g fiber), Protein 4g protein.
VALENTINE STRAWBERRY SHORTCAKE
Succulent strawberries star in this festive finale even Cupid would crave. The juicy berries mingle with a creamy yogurt sauce that's sandwiched between heart-shaped shortcake halves. It's sweet to eat and loaded with love...not calories!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate., In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter., Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops.
Nutrition Facts : Calories 445 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 560mg sodium, Carbohydrate 75g carbohydrate (0 sugars, Fiber 5g fiber), Protein 10g protein.
GIANT STRAWBERRY SHORTCAKE
The Great British Bake Off winner combines two classic bakes - Victoria sponge and jammy shortbread. The result is dazzling
Provided by Frances Quinn
Categories Dessert
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. to make the shortbread, beat the butter, sugar and vanilla extract together until smooth. Add the flour in 2 or 3 goes, and stir until the mixture starts to form a dough. Use your hands to bring it together and shape into a ball. Cut off 100g of the dough, wrap in cling film and chill until ready to make the strawberry stalk and leaves. Weigh the remaining dough and divide into 2 equal pieces.
- Using your hands and the back of a metal spoon, press one of the larger pieces of shortbread mixture into the base of a 23cm loose-bottomed fluted tart tin (wrap the other piece of dough in cling film and chill until needed). Smooth the surface with the back of the spoon to create an even layer, then chill for 15 mins.
- Prick the base of the shortbread all over with a fork, place on a baking tray and bake for 20-25 mins or until lightly golden and firm. Remove from the oven and, while the shortbread is still hot, press a 9-10cm heart-shaped cutter into the centre. Leave to cool in the tin for 20 mins.
- Carefully remove the shortbread from the tart tin and transfer to a wire rack to cool completely. Wash the tin and repeat steps 2 and 3 with the second piece of dough, but don't cut out the heart shape. (If you have 2 tart tins you can make both the shortbread biscuits at the same time.)
- For the cake, grease the base and sides of a 22cm springform cake tin and line the base with baking parchment. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla a little at a time, beating well after each addition, then fold in the flour. Spoon the mixture into the prepared tin and smooth the surface. Bake for 20-25 mins until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool for 10 mins, then remove from the tin and transfer to a wire rack to cool completely.
- Meanwhile, cut out the strawberry stalk and leaves. Roll out the 100g piece of reserved shortbread dough on a lightly floured surface to the thickness of a £1 coin. Using a leaf cutter or a knife, cut out 4-5 leaf shapes, then cut out a 4cm-long strawberry stalk. It is best to do several so you can choose the best ones. Lift the shapes onto a baking tray lined with baking parchment and chill for 15 mins. While the cake is cooling, bake the leaves and stalks for 5-10 mins until lightly golden. Leave to cool on the tray for a few mins before transferring to a wire rack to cool completely.
- To make the buttercream, beat the butter in a large bowl until soft and pale. Sift over half the icing sugar and beat until combined. Sift over the remaining icing sugar, add the vanilla extract, then beat until smooth and creamy. Transfer to a disposable piping bag fitted with a wide round nozzle, or simply snip off the end of the bag.
- Start assembling the shortcake. Place the shortbread biscuit without the heart cut-out on a plate or cake stand, pricked-side up. Starting in the centre, pipe on the buttercream in a spiral, working your way towards the edge. Lay the cake on top of the buttercream, then spoon the jam on top of the cake and carefully spread out over the surface.
- Remove the heart from the second shortbread biscuit and set aside. Carefully flip the biscuit over so that it is pricked-side down and, using a cake paddle, slide it on top of the jam layer. Dab a little buttercream or jam on the back of the stalk and leaf biscuits, and stick to the edge of the strawberry jam heart.
- Carefully place individual linseeds inside the jam heart to create the appearance of a strawberry. Dust the surface of the shortcake with icing sugar, holding the reserved heart biscuit over the jam and leaves so that they do not get covered in icing sugar.
Nutrition Facts : Calories 698 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
Tips
- Choose the ripest, sweetest strawberries you can find. This will ensure that your shortcakes are bursting with flavor.
- Wash the strawberries thoroughly and pat them dry before slicing. This will help to prevent the shortcakes from getting soggy.
- Use a biscuit cutter to cut out heart-shaped biscuits. This will give your shortcakes a festive look.
- Bake the biscuits until they are golden brown and fluffy. This will take about 10-12 minutes.
- While the biscuits are baking, make the whipped cream. You can use a hand mixer or a stand mixer to whip the cream until it is stiff peaks.
- Once the biscuits are cool, slice them in half and top with whipped cream and strawberries. You can also add a drizzle of honey or chocolate sauce if desired.
Conclusion
Heart-shaped strawberry shortcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are making them for a special someone or just for yourself, these shortcakes are sure to be a hit.Tips
- Choose the ripest, sweetest strawberries you can find.
- Wash the strawberries thoroughly and pat them dry before slicing.
- Use a biscuit cutter to cut out heart-shaped biscuits.
- Bake the biscuits until they are golden brown and fluffy.
- While the biscuits are baking, make the whipped cream.
- Once the biscuits are cool, slice them in half and top with whipped cream and strawberries.
Conclusion
Heart-shaped strawberry shortcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages.
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