Strawberry Shortcake Bliss Recipes

COTTAGE PUDDING (CAKE FOR STRAWBERRY SHORTCAKE)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan. Whisk the flour, baking powder, and salt together in a bowl; set aside.
• Beat the shortening and sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg and vanilla extract until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

NO BAKE STRAWBERRY SHORT CAKE BLISS BALLS:

Steps:

• Soak cashews in water for at least 4 hours
• Drain cashews
• Add all ingredients except freeze dried strawberries to food processor and process for about 20-30 seconds
• Test the batter, it should be able to roll easily into balls
• If too dry and crumbly add 1 Tbsp at a time of water and process 5-10 seconds and test batter if still dry repeat until you reach desired consistency
• If too wet add 1 Tbsp at a time of coconut or almond flour until you get desired consistency
• Add in freeze dried strawberries and PULSE a couple times. I like to keep strawberries chunky
• With a Tbsp ice cream scoop, scoop out batter, and roll into 20 bite size balls
• Store in refrigerator or freezer (I prefer freezer)

STRAWBERRY SHORTCAKE MUFFINS

Steps:

• In a medium bowl, mix flour, baking powder, and sugar. Cut in butter with a pastry blender or fork.
• In a small bowl, mix egg, cream, and vanilla. Add egg mixture all at once to flour mixture and mix with spoon.
• Gently fold in strawberries.
• Spoon batter into greased muffin tins. Sprinkle with sugar, if desired, and bake at 350 degrees for 25 minutes.
• Remove from oven and cool before removing from pan.
• If muffins weren't sprinkled with granulated sugar prior to baking, you can dust tops with confectioners' sugar before serving.
• Yields: 12 to 15 muffins.

STRAWBERRY CASHEW BLISS BALLS (VEGAN + GLUTEN FREE)

Steps:

• Add all ingredients, except for garnish into a food processor and pulse until a dough begins to form and mixture pulls away from the sides of the unit. If the mixture feels dry, add additional nut butter, and if the mixture feels too wet, add additional oats.
• Form the dough into tablespoon sized balls, or form into strawberry shapes and garnish.

KETO STRAWBERRY SHORTCAKE

Steps:

• Whisk together the eggs, sour cream, sweetener, salt, and vanilla in a medium bowl.
• Use a spatula to mix in the almond flour and baking powder.
• Take out an ice cream scoop or spoon and use to put 6 mounds of dough on the lined baking sheet. Do not flatten the mounds but bake as-is.
• Bake for 15-18 minutes at 350 degrees F or until the tops and edges begin to brown. Let cool on pan.
• While the shortcakes cool, prepare the strawberries.
• Place 8 oz of sliced strawberries in a small saucepan. If fresh add two tablespoons of water, if frozen it's not necessary.
• Warm on medium heat until the berries begin to soften and add the sweetener. Stir well and remove from the heat for pieces of strawberries in the sauce. Continue to cook and smash the berries down if a jam style is preferred.
• Whip the cream and set aside.
• Slice the shortcakes in half like a bun.
• Spoon a good amount of whipped cream then strawberries on the bottom section of the shortcake. Top with the shortcake top, powdered sweetener, and/or extra fresh strawberries.
• Serve.

STRAWBERRY BLISS BALL RECIPE

Steps:

• Place the freeze dried strawberries and sunflower seeds into a food processor and blend until fine.
• Place the remaining ingredients into the food processor and blitz on high speed until the mixture breaks down and sticks together.
• Roll the mixture in your hands into bite sized balls. Roll in extra coconut and store in an airtight container in the fridge or freezer until required.

STRAWBERRY SHORTCAKE BLISS

Steps:

• 1. Whisk milk, sour cream and pudding together
• 2. Fold in half your container of whipped cream to the pudding mixture.
• 3. Place half of your cubed pound cake into your bowl. After this just alternate your other ingredients. Strawberries Pudding Strawberry gel. Then your next half of the pound cake cubes. Then once more with alternating the toppings.
• 4. Top off the whole thing with the remainder of your whipped cream! Pop it into the fridge to chill. Allow to chill through, a good hour or two will do. If you can wait that long!
• 5. Enjoy!