Fried Strawberry Shortcake Pops Recipe By Tasty

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STRAWBERRY SHORTCAKE RECIPE BY TASTY



Strawberry Shortcake Recipe by Tasty image

Here's what you need: strawberry, granulated sugar, lemon zest, fine sea salt, all purpose flour, granulated sugar, baking powder, fine sea salt, unsalted butter, heavy cream, flaky sea salt, whipped cream

Provided by Katie Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

1 ¼ lb strawberry, cleaned, hulled, and quartered
3 tablespoons granulated sugar
1 teaspoon lemon zest
¼ teaspoon fine sea salt
2 cups all purpose flour
4 tablespoons granulated sugar, divided
1 tablespoon baking powder
¾ teaspoon fine sea salt
6 tablespoons unsalted butter, cold, cubed
1 cup heavy cream, plus 1 1/2 tablespoons, divided
flaky sea salt, for sprinkling
whipped cream, for serving

Steps:

  • Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
  • Preheat the oven to 400°F (200°C).
  • In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
  • Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
  • Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
  • Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
  • Enjoy!

Nutrition Facts : Calories 361 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 11 grams

VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY



Vegan Strawberry Shortcake Pops Recipe by Tasty image

Here's what you need: strawberry, coconut milk, lemon juice, agave nectar, dairy-free vanilla yogurt, granola, ice pop mold

Provided by John Gara

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

2 cups strawberry, stemmed and hulled
1 cup coconut milk, sweetened
¼ cup lemon juice
2 tablespoons agave nectar
2 cups dairy-free vanilla yogurt, for garnish, optional
granola, with freeze-dried strawberry pieces, for garnish, optional
ice pop mold

Steps:

  • Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
  • Pour the blended mixture into the ice pop mold.
  • Freeze until solid, 2-3 hours.
  • If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
  • The pops will keep in the freezer for up to 6 months in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, Sugar 8 grams

THE BEST STRAWBERRY SHORTCAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Strawberry Shortcake You'll Ever Eat Recipe by Tasty image

There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.

Provided by Tiffany Lo

Categories     Bakery Goods

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 ½ cups heavy cream
2 tablespoons loose-leaf Rooibos tea
3 tablespoons powdered sugar
1 lb strawberry
¼ cup granulated sugar
½ teaspoon ground sumac
⅛ teaspoon kosher salt
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 teaspoon baking soda
1 ½ sticks unsalted european-style butter, frozen
1 ¼ cups buttermilk
¼ cup heavy cream
¼ cup turbinado sugar
¼ cup honey

Steps:

  • Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
  • While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
  • Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
  • In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
  • Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
  • Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
  • Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
  • Preheat the oven to 375°F (190°C).
  • Transfer the dough rectangle to a cutting board. Use a large chef's knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
  • Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
  • Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
  • Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
  • When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
  • Enjoy!
  • RECIPE BY: Codii Lopez
  • Chef's Note: The biscuits are best eaten the same day they are baked. If you don't think you will consume them all in one day, you can cut the dough and bake as many as you'd like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.

Nutrition Facts : Calories 599 calories, Carbohydrate 96 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, Sugar 39 grams

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