Best 8 Kittencals 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.

KITTENCAL'S STRAWBERRY SHORTCAKE

Steps:

• Wash and remove the stems from each berry then slice.
• Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
• Cover and refrigerate for 2 hours or up to 6 hours.
• Generously grease two 8-inch round cake pans.
• In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
• Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
• Add in milk; mix until combined.
• In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
• Divide and spread the batter between the two prepared baking pans (batter will be thick!).
• Set oven to 350°F (set oven rack to second-lowest position).
• Bake for about 22 minutes or until cakes test done (do not overbake cakes).
• Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
• Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
• Top with the other cake, then strawberries and top with remaining whipped cream.

EASY STRAWBERRY SHORTCAKES

Steps:

• Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
• Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
• Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
• Bake 15 to 20 minutes or until golden brown.
• Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

TINY STRAWBERRY SHORTCAKES

Steps:

• Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
• Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
• Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

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.

KITTENCAL'S WHITE CAKE

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
• Beat at medium speed for 2 minutes more.
• Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).
• Bake for about 30 minutes or until cake tests done.

KITTENCAL'S STRAWBERRY ANGEL FOOD DESSERT (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking dish.
• Sprinkle the broken cake pieces in the prepared baking dish.
• In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
• Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
• In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
• Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
• Chill until serving.
• Delicious!

KITTENCAL'S SCOTCH SHORTBREAD BARS

Steps:

• Set oven to 350 degrees F.
• Prepare an ungreased 11 x 7-inch baking pan.
• In a mixing bowl cream butter and sugar well.
• Combine flour, baking powder and salt; gradually add to creamed mixture.
• Spread into a prepared ungreased baking pan.
• Prick well several times with a fork.
• Bake for 20-22 minutes, or until the edges just begin to brown.
• Remove from oven the dust with more icing sugar.
• Cool on wire rack.
• Cut into bars.