Moist Strawberry Shortcake Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.

Provided by Mary Nolan

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
  • Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

DELUXE STRAWBERRY SHORTCAKE



Deluxe Strawberry Shortcake image

This tasty shortcake is perfect for the Fourth of July. I love the moist texture and from-scratch flavor. It's foolproof and always brings lots of compliments. -Janet Fant, Denair, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1 cup water
1/2 cup sour cream
1/3 cup canola oil
3 large eggs
1 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups chopped fresh strawberries
Fresh mint leaves, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on a serving plate; top with half of the cream cheese mixture and strawberries. Repeat layers. Store in the refrigerator. Garnish with fresh mint leaves if desired.

Nutrition Facts : Calories 426 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 348mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Strawberry Shortcake is a classic dessert that is perfect for spring and summer. This three layer strawberry dessert is not only beautiful, it's also delicious!

Provided by Rachel Farnsworth

Categories     Dessert

Time 55m

Number Of Ingredients 14

4 cups all-purpose flour
1 1/2 cups powdered sugar
2 tablespoons baking powder
2 teaspoons salt
8 tablespoons cold butter (cubed)
1 cup 2% or whole milk
1/2 cup heavy cream
2 pounds strawberries (hulled and quartered)
1 lemon (zested and juiced)
2 tablespoons sugar
2 cups heavy cream
1/3 cup powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees. Lightly grease 3 (9-inch) round cake pans.
  • In a food processor, mix together flour, powdered sugar, baking powder and salt. Add in butter cubes and pulse until the mixture resembles cornmeal. Pour in the milk and heavy cream and pulse until a sticky dough forms.
  • Divide dough into 3. Press into the bottom of the prepared pans into a flat, smooth layer.
  • Bake in the preheated oven for 20-25 minutes, until tops begin to turn a golden brown. Remove from oven and cool completely on a wire rack.
  • Meanwhile, add strawberries to a large mixing bowl and toss together with lemon zest, lemon juice and sugar.
  • Whip the heavy cream with powdered sugar, cornstarch, and vanilla extract using either a hand or stand mixer until the cream forms stiff peaks.
  • Assemble cake once completely cooled with strawberries and whipped cream between each layer. Store in fridge.

Nutrition Facts : Calories 412 kcal, Carbohydrate 50 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 388 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

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.

MOIST STRAWBERRY CAKE



Moist Strawberry Cake image

I was inspired to bake Wanda Harrison's "Mama Seward's Strawberry Cake" from scratch using fresh ingredients since I did not have boxed cake and frozen sweetened strawberries on hand. My family and friends enjoyed the end results and I hope you do too.

Provided by Mary Ann F

Categories     Cakes

Time 1h5m

Number Of Ingredients 19

MACERATED STRAWBERRIES
1 lb fresh strawberries
1/2 c sugar
1/2 tsp salt
CAKE
2 1/4 c all purpose flour
1 c sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 box small strawberry gelatin
1 c macerated strawberries (including syrup)
1 c vegetable oil
1/2 c milk
3 eggs
FROSTING
1/2 c drained macerated strawberries
1/4 c unsalted butter
3 c confectioners' sugar
1 tsp pure vanilla extract or strawberry extract

Steps:

  • 1. PREPARING MACERATED STRAWBERRIES: Wash and remove stems before thinly slicing. Place in a bowl and mix with 1/2 cup of sugar and 1/2 teaspoon of salt. Cover and allow to sit for a minimum of 30 minutes. Once macerated, use a fork to smash the berries. Set aside a 1/2 cup of drained strawberries for the frosting. Save the remaining berries and syrup for the cake.
  • 2. CAKE: Preheat oven to 350F and grease a 9 X 13 cake pan. Mix flour, sugar, baking powder, salt, and gelatin thoroughly. Add oil, milk, eggs, and 1 cup of macerated berries with syrup and beat for 2 minutes in the mixer. Pour into pan and bake for 35 to 40 minutes or until toothpick come out mostly clean. Allow to completely cool before frosting. If you have any remaining syrup you can simply pour it over the cake.
  • 3. FROSTING: Cream together the butter, confectioners' sugar, 1/2 cup well-drained strawberries, and vanilla or strawberry extract. You can gradually add more sugar to get a thicker consistency if the frosting is to runny. Frost cake and enjoy!

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