Best 4 Gooey Butter Strawberry Shortcake Recipes

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

GOOEY BUTTER STRAWBERRY SHORTCAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees. MAKE THE CRUST Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom and up the sides of a 10" cast iron skillet. This step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky. MAKE THE FILLING Cream the butter and sugar until fluffy and pale yellow (about 2 to 3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with powdered sugar. (I forgot to do this, and did it afterwards. Oops). BAKE AND ASSEMBLE THE CAKE Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30 minutes). Some jiggle is fine - do not overcook! It'll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve. NOTE If you don't have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I'd use a glass one if you have it, and check it early and often. Remove when there's some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

STRAWBERRY OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°.
• Lightly grease a 13x9-inch baking pan.
• In a large bowl, combine cake mix, butter, and 1 egg.
• Press mixture into bottom of prepared pan.
• In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
• Gradually beat in confectioners¹ sugar until combined.
• Stir in strawberries.
• Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
• Cool completely; cut into squares to serve.
• Garnish with sweetened whipped cream and strawberries, if desired.

STRAWBERRY SHORTCAKE

Steps:

• Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
• Preheat oven to 450 degrees.
• Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
• Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
• Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
• Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
• Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.