Best Strawberries For Shortcake Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced

Steps:

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

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

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

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Make this easy strawberry shortcake and impress your friends. Macerate fresh strawberries in sugar and spoon over tender biscuits, then top with whipped cream. It'll be your go-to strawberry shortcake recipe!

Provided by Elise Bauer

Categories     Dessert     Baking     Berries     Biscuit     Mother's Day     Shortcake     Strawberry

Time 40m

Yield 9

Number Of Ingredients 16

Strawberries:
3 pint baskets fresh strawberries (about 6 cups)
1/2 cup (100 g) white granulated sugar for the strawberries
Whipped Cream:
1 cup (236 ml) heavy whipping cream
2 teaspoons powdered sugar
2 drops vanilla extract
Biscuits:
3 1/4 cups (455g) all purpose flour, divided ( 3 cups and 1/4 cup)
3 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
12 tablespoons (168g) unsalted butter, cut into small cubes
1 cup (236 ml) milk
1/4 (60 ml) cup heavy cream
1 1/2 teaspoons vanilla extract

Steps:

  • Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
  • Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
  • Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
  • Bake the biscuits: Use the recipe below to bake the biscuits.
  • Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
  • Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
  • Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
  • Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
  • Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
  • Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
  • Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

Nutrition Facts : Calories 529 kcal, Carbohydrate 66 g, Cholesterol 74 mg, Fiber 4 g, Protein 8 g, SaturatedFat 16 g, Sodium 445 mg, Sugar 24 g, Fat 27 g, ServingSize Serves 6 to 9, UnsaturatedFat 0 g

BEST STRAWBERRY SHORTCAKE



Best Strawberry Shortcake image

For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 9

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

EASY STRAWBERRY SHORTCAKE



Easy Strawberry Shortcake image

This is a very easy and quick dessert. If you love strawberries and shortcake, then this is the recipe for you!

Provided by Amy Trombley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 4

1 quart fresh strawberries, sliced
¼ cup white sugar
1 (12 ounce) package prepared sponge cake dessert cups
1 (7 ounce) can whipped cream, or to taste

Steps:

  • Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
  • Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 9.1 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 180.1 mg, Sugar 36.5 g

MOM'S STRAWBERRY SHORTCAKE



Mom's Strawberry Shortcake image

When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 11

2 eggs
1-1/2 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1 tablespoon butter
1 teaspoon vanilla extract
1 to 1-1/2 quarts fresh strawberries, sliced
Sweetened whipped cream
Mint leaves, optional

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE



Grandma's Old-Fashioned Strawberry Shortcake image

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

Time 50m

Yield 8 servings.

Number Of Ingredients 16

6 cups sliced fresh strawberries
1/2 cup sugar
1 teaspoon vanilla extract
SHORTCAKE:
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
2 tablespoons heavy whipping cream
TOPPING:
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

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, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

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