Banana Cherry Strawberry Shortcake Recipes

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
• Beat egg at medium speed with a mixer until foamy.
• Gradually add sugar, beating well.
• Combine flour, baking powder, baking soda, and salt.
• In a separate bowl, combine buttermilk, melted margarine, and vanilla.
• With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 28 minutes.
• Let cool in pan 10 minutes on a wire rack; remove from pan.
• Let cool completely on wire rack.
• Combine yogurt and brown sugar; stir well.
• Using a serrated knife, split cake in half horizontally.
• Place bottom layer, cut side up, on serving plate.
• Spread with half of yogurt mixture, top with strawberries.
• Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
• Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
• Top with remaining layer.
• Sift powdered sugar over cake.
• Serve with whipped cream also, if desired.

STRAWBERRY BANANA SHORTCAKE

Steps:

• Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
• Add the cream of tartar, and beat until stiff.
• Gradually beat in ½ C of sugar at a time until smoothly combined.
• Mix in vanilla.
• Mix in Salt.
• Gently fold in the flour.
• Pour the angel food cake mixture into an angel food tubular pan.*
• Bake for 1 hour and 15 minutes, or until the top is nicely browned.
• Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
• Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
• Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.

STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray that.
• In a large mixing bowl, add in the butter and granulated and brown sugar. Mix on medium until combined.
• Add in the brown bananas. Continue mixing on medium until the bananas are incorporated.
• Add in the eggs one at a time and vanilla. Mix until combined.
• Add in the flour and baking soda and mix on low until the flour is somewhat incorporated. Bump the mixer up to medium and mix until combined.
• Place the batter in the 8 inch loaf pan.
• Bake for 1 hour and 8-10 minutes. Place a toothpick in the middle of the loaf and if it comes out clean or with a few small crumbs on it, it's done. If there is still batter on the toothpick, give it a few more minutes and test it again.
• Let cool in the pan for 10 minutes and then turn out onto a cooling rack to finish cooling.
• Puree the 1 cup of strawberries in a food processor. I used my bullet to puree mine. If you're worried there are chunks, strain the puree.
• Place the puree with the water into a medium saucepan. Place over medium heat.
• Place the sugar and cornstarch in a bowl. Mix until the cornstarch blends in with the sugar and there are no lumps.
• Once the strawberry mixture comes to a boil, scoop about 1/2 cup into the sugar mixture and stir. If there are some small lumps, use the strainer and strain the mixture into the saucepan. Let the mixture come back up to a boil and stir constantly. Let it boil for about 5 minutes until the filling covers the back of a wooden spoon and becomes somewhat clear. Let cool.
• In a cold mixing bowl, pour in the heavy cream. Using the whisk attachment, turn the mixer on medium.
• When the cream begins to thicken and starts leaving the whisk strokes, add in the powdered sugar. Bump the mixer up to high and continue whisking until stiff peaks form. When you turn the whisk attachment upside down and the heavy cream still has a nice firm peak that hasn't fell, you're ready. Place in the fridge until ready to use.
• Slice the banana bread in about 1/2 inch slices. Spread a thin layer of butter on one side of the bread and grill on a grill pan over medium heat. It will take about 3 minutes to get the beautiful grill marks. Remove from the pan and let cool.
• Spread the strawberry filling on the side of the banana bread without grill marks. I used a piping bag and cut a small hole to spread the filling on my shortcake.
• Layer 1/4 cup of strawberries on top of the filling.
• Using another piping bag and a 1M tip, fill it with the chilled whipped cream. Pipe the whipped cream on top of the strawberries in a zigzag motion.
• At this point, you can either add a fresh strawberry on the top and serve it or add another slice of banana bread that shows off the grill marks. Place a swirl of whipped cream in the corner of the top piece of banana bread and top with a strawberry.

STRAWBERRY BANANA SHORTCAKE LAYER CAKE

Steps:

• Make the cake. Preheat oven to 350 degrees F. Oil two 8 or 9 inch baking pans and line the bottom with parchment.
• In a large bowl, stir together mashed bananas, sugars, eggs, oil, and vanilla until well combined.
• In a medium bowl, stir together flour, baking soda, and cinnamon. Combine the milk and orange juice in the measuring cup. Alternately add the flour mixture and milk mixture, beginning and ending with the flour and stirring between each addition. Once everything is added, stir just until combined and evenly divided among the two prepared pans.
• Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cakes completely in pans.
• Once the cakes are cool and you are ready to assemble, whip the cream until stiff peaks form, but be sure not to make butter ???? I did this by hand, but a hand or stand mixer works perfectly. Add the vanilla bean paste and confectioners' sugar and beat just until combined.
• Place one cake on a cake stand or serving plate. Spread a little less than half of the cream on the cake and top with sliced strawberries. Place the other cake on top and top with the remaining whipped cream and pretty, whole strawberries.
• Serve immediately or store cake in an airtight container in the refrigerator for up to three days, though it may weep or wilt a little.

STRAWBERRY SHORTCAKE BANANA BREAD (VEGAN + GF)

Steps:

• 1. Make Strawberry Reduction: Add chopped strawberries to small saucepan and bring to a boil over medium/high heat. Mash strawberries down as they heat. Turn down to a simmer and cook for 10 minutes until thickened and most of the liquid is gone (you should end up with just under ⅓ cup). Cool to room temperature (put in fridge/freezer to help cool faster). 2. Make Banana Bread: While strawberries are cooling, preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Once strawberries are cooled, add in the rest of the wet ingredients and mix until smooth. 3. Fold in protein powder, oat flour, almond flour and pink salt until just combined. Then, fold in baking powder. 4. Transfer batter to loaf pan and bake at 350 F. for 25-30 minutes until a toothpick comes out with a few moist crumbs and the top is set and cracked. (Mine was perfect after 25 minutes) 5. Let cool completely (10 minutes) before cutting and enjoying! (this allows the almond flour to set) Serve with fresh coconut whipped cream, regular whipped cream, healthier cream cheese frosting, Greek yogurt, coconut yogurt, or icecream! 6. Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!

EASY STRAWBERRY SHORTCAKE RECIPE

Steps:

• In a large bowl, combine strawberries and 3 tablespoons sugar and toss until coated. Refrigerate, 30 minutes, or up to 1 hour.
• Preheat oven to 400° and spray an 8"-x-8" baking pan with cooking spray. Stir together flour, remaining ¼ cup sugar, baking powder, baking soda, and salt in a large bowl. Pour in heavy cream and stir until just combined.
• Drop dough into prepared pan and press down evenly. Bake until edges are golden and a toothpick comes out clean, 18 to 20 minutes. Let cool.
• Meanwhile, make whipped cream topping: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream and vanilla until soft peaks form, 2 to 3 minutes. Keep chilled until ready to serve.
• To serve, slice cake into 12 pieces. Top bottom shortcake with sugared strawberries, then a second shortcake. Dollop with whipped cream.

BANANA - CHERRY - STRAWBERRY SHORTCAKE !

Steps:

• 1. Prepare the fruits: Hull the strawberries and cut them up into a bowl. Add the sugar and water. Give them a few squeezes to create some juice. Pit the cherries and cut them in half. Add them to the strawberris as you prepare them. Slice the bananas into ovals or rounds, add them directly into the strawberry and cherry mixture. The kids love helping with the fruits.
• 2. Refrigerate until needed.
• 3. Either rip the cake into pieces, or cut into slices (depending on your desired effect). The kids love to rip the cake up into pieces!
• 4. At this point you can decide if you want to mix everything together... layer it... or top it.... After plating... top with whipped cream (our kids love the spray can type... as it is fun!)
• 5. Serve and enjoy! This is a fun little recipe that the children love to help with... Play with your food! xo

CHOCOLATE BANANA PUDDING STRAWBERRY SHORTCAKE

Steps:

• Prepare shortcake. Preheat oven to 400 degrees F. Grease a 9 inch round cake pan with butter. Mix together flour, baking powder, sugar and salt. Cut in the shortening until it resembles small pebbles. Add LACTAID® Reduced Fat 2% Milk and the beaten egg. Stir just until a dough forms. Place dough in prepared cake pan and shape to fit. Bake shortcake in preheated oven 20-25 minutes or until lightly browned. Set aside on wire rack until ready to assemble. Prepare Pudding. Stir together the sugar, cornstarch and salt in small bowl. Pour LACTAID® Chocolate Milk into a medium-size sauce pan and whisk in sugar mixture. Mix well. Heat over low heat, stirring frequently until mixture begins to thicken, about 3-4 minutes. Add bananas. Simmer over low heat 1-2 minutes and add vanilla and butter. Stir well. Pour into a heat proof dish and chill 45-50 minutes. Mix together sliced strawberries and sugar. Set aside. Assemble shortcake. Cut shortcake in half (horizontally). Remove top half. Place shortcake bottom on a serving dish. Spread half of the chocolate banana pudding on the bottom half of the shortcake. Top with about half of the strawberries. Place shortcake top on the berries. Pour remaining pudding over the shortcake. Top with remaining strawberries. Serve immediately.