Strawberry Shortcakes Jars Recipe By Tasty

STRAWBERRY SHORTCAKE RECIPE BY TASTY

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!

STRAWBERRY SHORTCAKES JARS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Arrange the biscuits on the prepared baking sheet. Bake for 8-11 minutes, or until golden brown. Remove from the oven and let cool.
• In a medium bowl, toss the strawberries with the sugar. Macerate for 10-15 minutes.
• Cut the biscuits in half crosswise, then chop into bite-size cubes.
• Add some biscuit cubes to the bottoms of 2 mason jars. Top with a layer of strawberries, then a layer of whipped topping. Repeat to make another layer and top with finely crushed biscuits and a strawberry.
• Enjoy!

STRAWBERRY SHORTCAKE BOMBS RECIPE BY TASTY

Steps:

• Make the strawberry cream filling: In a medium bowl, whip the cream cheese with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the heavy cream, powdered sugar, vanilla, and salt, and whip on medium-low speed until smooth, about 2 minutes.
• Fold in the pureed strawberries with a rubber spatula until well incorporated. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
• Assemble the strawberry shortcake bombs: Fill a large pot a little more than halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• In a small bowl, mix together the powdered strawberries and powdered sugar until well combined.
• Cut each round of Pillsbury™ Grands! Homestyle Biscuits in half and roll into tight, smooth balls.
• Working with about 4 at a time, fry the dough balls until golden brown and cooked through, 3-5 minutes. Remove from the pot and let drain on a wire rack or paper towel-lined plate while you repeat with the remaining dough.
• Use the tip of the piping bag containing the strawberry cream filling to poke a hole in each dough ball, then fill with the cream.
• Arrange the filled bombs on a serving platter and dust generously with the strawberry powdered sugar. Serve immediately.
• Enjoy!