Big Batch Strawberry Shortcakes Recipes

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SLAB STRAWBERRY SHORTCAKE



Slab Strawberry Shortcake image

Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 16

Number Of Ingredients 12

3 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter, cut in pieces
2 eggs, slightly beaten
2 cups heavy whipping cream
1 quart (4 cups) strawberries, sliced
1/4 cup granulated sugar
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla

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.

Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g

CLASSIC STRAWBERRY SHORTCAKES



Classic Strawberry Shortcakes image

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

Provided by Bisquick

Categories     Trusted Brands: Recipes and Tips     Bisquick®

Time 32m

Yield 6

Number Of Ingredients 7

strawberries, sliced
¼ cup sugar
2 ⅓ cups Original Bisquick® mix
½ cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
½ cup whipping cream

Steps:

  • Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Split warm shortcakes; fill and top with strawberries and whipped cream.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.7 g, Cholesterol 44.1 mg, Fat 20.9 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 645.6 mg, Sugar 21.4 g

BIG-BATCH STRAWBERRY SHORTCAKES



Big-Batch Strawberry Shortcakes image

Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 60

Number Of Ingredients 7

30 cups (7 1/2 quarts) sliced fresh strawberries
3 3/4 cups sugar
1 box (5 lb) Original Bisquick™ mix (18 2/3 cups)
5 cups milk
1 2/3 cups sugar
1 1/2 cups butter or margarine, melted
7 1/2 containers (8 oz each) frozen whipped topping, thawed

Steps:

  • In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
  • Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
  • Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 28 g, TransFat 1 1/2 g

BLUEBERRY-STRAWBERRY SHORTCAKE



BLUEBERRY-STRAWBERRY SHORTCAKE image

A slight variation from normal strawberry shortcake and very delicious! A nice change, too, from those store-bought sponge cakes. 03-21-16

Provided by Ellen Bales

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 8

2 c sliced fresh strawberries
2 c fresh blueberries
1/2 c sugar
2-1/3 c bisquick biscuit mix
2/3 c milk
3 Tbsp sugar
3 Tbsp butter, melted
1 pkg (8 oz.) frozen whipped topping, thawed

Steps:

  • 1. Mix strawberries, blueberries and 1/2 cup sugar in a medium bowl; set aside.
  • 2. In a large bowl, stir Bisquick mix, milk, 3 Tbsp. sugar and the melted butter until soft dough forms. Drop by 6 spoonfuls onto an ungreased cookie sheet.
  • 3. Bake in a preheated 425º oven for 10-12 minutes or until golden brown. Split warm shortcakes horizontally; fill and top with berries and whipped topping.

LARGE STRAWBERRY SHORTCAKE



Large Strawberry Shortcake image

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

4 cups sliced fresh strawberries
½ cup white sugar
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
⅓ cup shortening
¾ cup buttermilk
2 tablespoons unsalted butter, melted
1 cup heavy whipping cream
¼ cup honey

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

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