Bas Best Strawberry Shortcake Recipes

SLAB STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
• In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
• When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
• Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
• With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
• Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
• In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
• To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
• Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
• Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.

STRAWBERRY SHORTBREAD SHORTCAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in flour and chocolate. Form dough into two balls (one slightly larger than the other.) , On a floured surface, roll balls into 7-in. circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork. , Bake at 350° for 25-30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into eight equal wedges. Cool on racks. To assemble, place circle on a serving plate. Top with whipped cream and strawberries. Set wedges into the cream at an angle, points toward center. Cut into wedges.

BEST STRAWBERRY SHORTCAKE

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.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

BA'S BEST STRAWBERRY SHORTCAKE

Steps:

• Make the shortcakes:
• Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in 2/3 cup cream, then pulse 2-3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.
• Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a 1/4-cup measuring cup.) Cover and chill until cold, 20-25 minutes.
• Preheat oven to 350°F. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28-32 minutes. Let cool.
• To assemble:
• Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12-18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.
• Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.
• Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.
• Do Ahead
• Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.

STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
• Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
• Line 2 baking sheets with parchment paper.
• Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
• Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
• Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
• Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
• To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
• Enjoy!