Best 3 Strawberry Shortcake Lush Recipes
Strawberry shortcake lush is an easy-to-make, delicious dessert that's perfect for any occasion. It's made with fresh strawberries, a creamy whipped topping, and a buttery shortbread crust. With its sweet and tangy flavors, this classic Southern dessert is sure to be a hit with your family and friends.
Here are our top 3 tried and tested recipes!
STRAWBERRY SHORTCAKE LUSH
Strawberry shortcake gets a fun makeover that's perfect for sharing with a crowd. With a sugar cookie crust, cool layers of sweet strawberry cream cheese, vanilla pudding and whipped topping, plus a finishing sprinkle of fresh strawberries, it's summer in a dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
- In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 29 g, TransFat 0 g
STRAWBERRY SHORTCAKE LUSH
This no-bake layered dessert has all the trappings of a classic strawberry shortcake. Crunchy shortbread cookie crumbs stand in for the crust. Layers of creamy filling, fresh strawberries and pudding take it to another level.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.
- Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.
- Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.
- Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.
LARGE STRAWBERRY SHORTCAKE
People love the tender shortcake layered with berries and whipped cream in this large strawberry shortcake. Refrigerate leftovers.
Provided by Gene Payne
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.
- Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.
- Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.
- Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove to wire racks to cool, 10 to 15 minutes.
- While shortcakes cool, beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.
- Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake, strawberries, and cream. Serve immediately.
Nutrition Facts : Calories 434 calories, Carbohydrate 53.5 g, Cholesterol 49.3 mg, Fat 23.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 11 g, Sodium 322.6 mg, Sugar 26.5 g
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- Be careful not to overmix the dough, as this will make it tough.
- Chill the dough for at least 30 minutes before rolling it out.
- If the dough is too sticky to roll out, add a little more flour.
- Bake the shortcakes until they are golden brown and cooked through.
- Let the shortcakes cool completely before assembling the lush.
- Use a variety of berries for the filling, such as strawberries, blueberries, raspberries, and blackberries.
- Sweeten the filling to taste, but don't make it too sweet.
- Chill the lush for at least 2 hours before serving.
Conclusion:
Strawberry shortcake lush is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of sweet shortcake, fresh berries, and creamy whipped cream, this lush is sure to be a hit. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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