Best 13 Kittencals Strawberry Shortcake Recipes

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Strawberry shortcake is a delightful dessert that combines sweet, juicy strawberries, soft and fluffy biscuits, and whipped cream to create a delightful treat. Often served during the summer months when strawberries are at their peak, this classic dish has been enjoyed for generations and can be easily prepared at home with a few simple ingredients. This article will provide you with a comprehensive guide to help you craft the perfect kittencals strawberry shortcake, from selecting the freshest strawberries to achieving the ideal balance of sweetness and tartness in the filling, and ensuring a light and airy texture in the biscuits. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a truly unforgettable strawberry shortcake experience.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY SHORTCAKES



Strawberry Shortcakes image

This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.

Provided by Divinity Turley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

2 pints fresh strawberries, hulled and thickly sliced
½ cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon sea salt
6 tablespoons chilled unsalted butter, cut into cubes
2 cups heavy whipping cream, or as needed - divided
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting, or to taste - divided
6 sprigs fresh mint for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
  • Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
  • Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
  • Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
  • Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
  • To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

Nutrition Facts : Calories 643.4 calories, Carbohydrate 62.9 g, Cholesterol 139.2 mg, Fat 41.7 g, Fiber 3.5 g, Protein 6.9 g, SaturatedFat 25.7 g, Sodium 348.5 mg, Sugar 24.9 g

KITTENCAL'S STRAWBERRY SHORTCAKE



Kittencal's Strawberry Shortcake image

You won't find this anywhere else this is my own recipe that I developed, the delicious yellow sponge-like cake that is just dense enough to hold the strawberries and whipped cream after making this you won't go back to any other recipe! -- plan ahead the strawberries must sit in the sugar for minimum of 6 hours to release their juices, the more sugar the better! really you can use as much whipped cream and strawberries as desired, the amounts listed are only a guideline! If desired you can make two separate cakes topped with berries and whipped cream in place of the layered. Due to the small amount of liquid in the cake it is important to have the eggs and butter at room temperature and the milk lukewarm or all the ingredients will not incorporate together while mixing.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 11

2 pints fresh strawberries (hulled and sliced, or use as much as desired)
1/2 cup sugar
sweetened whipped cream (use any amount desired for middle and top of the cake)
1 cup butter, room temperature (no substitutions)
1 cup sugar (for a sweeter cake use more sugar)
4 large eggs (MUST be room temperature)
1/4 cup luke-warm milk
1 teaspoon almond extract (or use strawberry extract)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

Steps:

  • Wash and remove the stems from each berry then slice.
  • Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
  • Cover and refrigerate for 2 hours or up to 6 hours.
  • Generously grease two 8-inch round cake pans.
  • In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
  • Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
  • Add in milk; mix until combined.
  • In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
  • Divide and spread the batter between the two prepared baking pans (batter will be thick!).
  • Set oven to 350°F (set oven rack to second-lowest position).
  • Bake for about 22 minutes or until cakes test done (do not overbake cakes).
  • Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
  • Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
  • Top with the other cake, then strawberries and top with remaining whipped cream.

STRAWBERRY SHORTCAKES, DECONSTRUCTED



Strawberry Shortcakes, Deconstructed image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 cups all-purpose flour
Granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 tablespoons water or milk, for egg wash
2 pints fresh strawberries, hulled and thickly sliced
2 tablespoons Grand Marnier liqueur
Sweetened whipped cream

Steps:

  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
  • Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
  • To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 15

Strawberries:
1 quart strawberries, stemmed and sliced in half
1 cup granulated sugar
Shortcakes:
Nonstick cooking spray, for greasing the baking sheet
2 1/2 cups all-purpose flour, plus more for sprinkling and rolling
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/4 teaspoon baking soda
1 cup buttermilk
1/4 cup heavy cream
Turbinado sugar, for sprinkling
4 tablespoons unsalted butter, softened

Steps:

  • For the strawberries: In a medium bowl, mix the strawberries and granulated sugar. Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce. The longer this sits, the juicier the strawberries will become.
  • For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
  • In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, salt, granulated sugar and baking soda. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
  • Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.
  • Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt. Spoon some of the strawberries and their sauce on top of each biscuit and serve.

ORIGINAL STRAWBERRY SHORTCAKE RECIPE



Original Strawberry Shortcake Recipe image

This recipe was found at The Prepared Pantry (http://www.preparedpantry.com/AllAboutShortcake.htm). There are great recipes there, so you should visit. But, I found this when looking for a quick and easy recipe for strawberry shortcake one day when I was out of Bisquick. However, I really just used the recipe as a guideline, and I am posting the recipe for Simple Shortcake for what I did make.

Provided by Eris4752

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour (or more)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
1 large egg
3/4 cup cream (or more)
1 tablespoon melted butter or 1 tablespoon cream, for brushing
2 tablespoons turbinado sugar
2 pints ripe strawberries
1/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
2 -4 tablespoons sugar

Steps:

  • For the shortcake:.
  • Preheat the oven to 375 degrees.
  • Combine the flour, sugar, baking powder, and salt in a medium bowl.
  • Cut the butter into the dry ingredients with a pastry blender.
  • Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together.
  • (Three Ways to Make Shortcakes. 1-Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2-Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don't add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it's perfect. 3-Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.).
  • Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
  • Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
  • For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
  • For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
  • To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

Nutrition Facts : Calories 617.3, Fat 37.6, SaturatedFat 22.9, Cholesterol 154.9, Sodium 403.6, Carbohydrate 64.5, Fiber 3.5, Sugar 26.7, Protein 7.7

SUPER EASY STRAWBERRY SHORTCAKE



Super Easy Strawberry Shortcake image

This was taught to me by my Father who would make this a lot during the summer when strawberries were the sweetest and cheapest. It requires next to no effort and the results are delicious. (prep time includes chill time)

Provided by mamadelogan

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

6 pastry shells (dessert shells can be found next to strawberries)
1 lb strawberry (hulled and cut into small pieces)
2/3 cup strawberry glaze
2 tablespoons sugar
1 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract (optional)

Steps:

  • Filling.
  • Mix 1lb hulled and cut strawberries with 2/3 cup glaze and 2TB sugar.
  • Mash with potato masher strawberry mixture so that some of the juice of the strawberries is released and mix.
  • Place strawberry mixture in refrigerator for 1 hour to chill.
  • Whipped cream.
  • In a metal bowl beat 1 cup of heavy whipping cream with 1 tb of sugar and 1/4 tsp of vanilla until stiff peaks form.
  • Spoon strawberry mixture into dessert shells and top with a generous dollop of whipped cream.

Nutrition Facts : Calories 1134.1, Fat 77.2, SaturatedFat 24.7, Cholesterol 54.3, Sodium 991.4, Carbohydrate 98.7, Fiber 4.6, Sugar 10.2, Protein 12.8

KITTENCAL'S STRAWBERRY ANGEL FOOD DESSERT (NO BAKE)



Kittencal's Strawberry Angel Food Dessert (No Bake) image

This is a wonderful easy summertime dessert and you may prepare this hours ahead and chill which makes it a wonderful dessert to serve at a dinner party, and looks so pretty too! Use a purchased cake or see recipe#120178

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (10 inch) angel food cake (broken into small pieces)
2 (8 ounce) packages cream cheese, softened
1 cup sugar (can use more sugar if desired for a sweeter taste)
1 (8 ounce) container cool whip frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
Cool Whip or whipped cream, for topping

Steps:

  • Prepare a 13 x 9-inch baking dish.
  • Sprinkle the broken cake pieces in the prepared baking dish.
  • In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
  • Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
  • In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
  • Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
  • Chill until serving.
  • Delicious!

Nutrition Facts : Calories 600, Fat 27.4, SaturatedFat 18.7, Cholesterol 62.4, Sodium 554.9, Carbohydrate 82.3, Fiber 1.6, Sugar 57.8, Protein 9.7

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream

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, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g

STRAWBERRY SHORTCAKE UPDATED



Strawberry Shortcake Updated image

This is a sophisticated strawberry shortcake. The cake is made with graham cracker crumbs. The strawberries are marinated in a Zinfandel syrup spiced with cardamom and cloves. It is a wonderful ending to any elegant dinner!

Provided by the Guiltless Gourmet

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h15m

Yield 10

Number Of Ingredients 14

cooking spray
1 ½ cups graham cracker crumbs
4 eggs at room temperature, separated
½ cup honey
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
3 green cardamom pods, crushed
1 whole clove, crushed
1 tablespoon white sugar
½ cup red Zinfandel wine
2 tablespoons lemon juice
1 pound fresh strawberries, quartered
1 cup cold heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously spray a 9-inch springform pan with cooking spray, and line pan with parchment paper.
  • In a large mixing bowl, beat the egg yolks, honey, vanilla extract, baking soda, and salt together until thoroughly mixed; gently stir in the graham cracker crumbs. In a separate glass or metal bowl, beat the egg whites with an electric mixer until they form stiff peaks. Gently fold the whipped egg whites into the crumb mixture until just combined; do not overmix. Spread the batter into the prepared springform pan.
  • Bake in the preheated oven until the cake is golden brown, about 30 minutes. Allow to cool in pan for 10 minutes before running a knife around the edge of the cake to loosen sides. Release the springform pan, and gently remove cake from the bottom; cool completely on a wire rack.
  • In a saucepan, combine cardamom pods, clove, sugar, and Zinfandel wine over medium heat, and bring to a boil; reduce heat to a simmer, and cook until thickened, about 3 minutes; mix in the lemon juice. Place strawberries into a bowl, and pour the hot Zinfandel syrup over the berries; chill 2 to 3 hours to blend flavors.
  • Freeze a metal mixing bowl and beaters from an electric mixer until ice cold, about 15 minutes. Pour the cold cream into the mixing bowl, and place the cold beaters into the mixer. Beat the cream with the electric mixer set on High just until the cream forms stiff peaks, about 1 minute. Discard the cardamom pods and clove from the strawberries, and top the cake with the strawberries and syrup. Serve with whipped cream.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 30 g, Cholesterol 107 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 294.6 mg, Sugar 21.6 g

STRAWBERRIES FOR SHORTCAKE



Strawberries for Shortcake image

This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.

Provided by MARMARL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h

Yield 6

Number Of Ingredients 4

4 cups chopped fresh strawberries
⅓ cup dark corn syrup
¾ cup white sugar
1 lemon, juiced

Steps:

  • Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 47.7 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.7 g, Sodium 29.3 mg, Sugar 35.1 g

EASY STRAWBERRY SHORTCAKES



Easy Strawberry Shortcakes image

A layered shortcake that brings sunshine to the table no matter what the season!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 10

1 quart strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Butter or margarine, softened
Cream or sweetened whipped cream

Steps:

  • Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
  • Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
  • Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
  • Bake 15 to 20 minutes or until golden brown.
  • Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg

PETRA'S STRAWBERRY SHORTCAKE



Petra's Strawberry Shortcake image

As a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!

Provided by Petra

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h

Yield 8

Number Of Ingredients 10

2 pounds fresh strawberries, sliced
1 cup white sugar
1 cup all-purpose flour
2 tablespoons cornstarch
1 ½ teaspoons baking powder
5 eggs, separated
1 teaspoon vanilla extract
1 ¼ cups white sugar
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Place the sliced strawberries into a mixing bowl and stir in 1 cup of sugar. Cover, and refrigerate 2 hours to overnight. Stir the strawberries occasionally. The longer they sit in the syrup, the more syrup you will have.
  • Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish. Whisk the flour together with cornstarch, and baking powder in a mixing bowl.
  • Beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside. Whip the egg whites with an electric mixer until very stiff. Slowly add the 1 1/4 cup sugar to the egg whites, a few tablespoons at a time, until the sugar is incorporated and the whites are stiff. Fold in the yolk mixture until almost fully blended into the whites. Fold in the flour mixture until just combined. A few small lumps of flour should remain. Scrape the batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes, then invert the cake onto a sheet of waxed paper, and cut into 8 equal pieces. While the cake is cooling, whip the heavy cream with the confectioners' sugar to soft peaks.
  • To assemble the strawberry shortcakes: cut each cake square in half horizontally, and put the bottom halves onto dessert plates. Spoon on the strawberries and syrup, then top with the cake tops. Spoon on whipped cream to serve.

Nutrition Facts : Calories 475 calories, Carbohydrate 81.9 g, Cholesterol 157 mg, Fat 14.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 7.9 g, Sodium 148.2 mg, Sugar 63.9 g

SENSATIONAL STRAWBERRY SHORTCAKE



Sensational Strawberry Shortcake image

This pretty strawberry dessert really hits the spot on a hot summer day.

Provided by Brent BeSaw

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 13

1 quart strawberries, sliced
½ cup white sugar
2 cups all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
1 pinch ground nutmeg
½ cup butter
½ cup milk
2 eggs, separated
¼ cup white sugar
2 cups sweetened whipped cream
3 sprigs fresh mint

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
  • Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
  • Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
  • Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
  • Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
  • Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 58.2 g, Cholesterol 89.6 mg, Fat 17 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 10 g, Sodium 442.9 mg, Sugar 30.9 g

Tips:

  • Selecting the right strawberries is key. Look for bright red, plump berries with no bruises or blemishes. Avoid berries that are too soft or have green caps.
  • To easily hull the strawberries, use a straw to push through the stem end, removing the core. This method is quicker and less messy than using a knife.
  • When making the biscuits, be sure to use cold butter. This will help to create flaky layers in the biscuit dough.
  • To prevent the biscuits from becoming too dry, do not overmix the dough. Mix just until the ingredients are combined.
  • When baking the biscuits, place them close together on a baking sheet. This will help them to rise evenly.
  • If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the whipped cream.
  • For a more decadent strawberry shortcake, use homemade whipped cream instead of store-bought.
  • To add a pop of color and flavor, garnish the strawberry shortcake with fresh mint leaves or edible flowers.

Conclusion:

Strawberry shortcake is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet, juicy strawberries, flaky biscuits, and creamy whipped cream, it's the perfect way to enjoy the season's bounty. Whether you're making it for a special occasion or just a casual gathering, this recipe is sure to be a hit. So next time you're looking for a delicious and refreshing dessert, give this strawberry shortcake a try. You won't be disappointed!

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