Best 3 No Fuss Strawberry Shortcake Recipes
Indulge in the delectable flavors of summer with our No-fuss Strawberry Shortcake! This classic dessert combines the sweet juiciness of strawberries, the fluffy softness of homemade biscuits, and the creamy richness of whipped cream, creating a symphony of flavors that will tantalize your taste buds. With our easy-to-follow recipes, you can whip up this delightful treat in no time, perfect for a summer picnic, a backyard barbecue, or a special occasion.
Prepare the homemade biscuits from scratch using simple ingredients like flour, sugar, baking powder, butter, and milk, resulting in light and airy layers that perfectly complement the sweet strawberries. If you're short on time, store-bought biscuits can also do the trick.
Next, hull and slice fresh, ripe strawberries, macerate them in sugar to enhance their natural sweetness, and create a luscious strawberry sauce. The macerated strawberries not only add a burst of flavor to the shortcake but also create a vibrant red syrup that will soak into the biscuits, making them even more delectable.
Whip up a batch of fluffy whipped cream using heavy cream, sugar, and vanilla extract. The whipped cream adds a creamy and airy texture to the shortcake, balancing the sweetness of the strawberries and the biscuits. For a vegan option, you can use coconut whipped cream instead.
Assemble the strawberry shortcake by splitting the biscuits in half, placing them on a plate or serving dish, and topping them with a generous dollop of macerated strawberries and whipped cream. Repeat the layers until you have a stack of biscuit, strawberry, and whipped cream goodness.
For added indulgence, garnish the shortcake with additional sliced strawberries, fresh mint leaves, or a sprinkle of powdered sugar. Serve immediately and enjoy the perfect balance of flavors and textures in every bite.
Our No-fuss Strawberry Shortcake is not just a dessert; it's an experience that will leave you craving for more. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a summer staple in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on this delightful culinary journey together!
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
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.
NO FUSS STRAWBERRY SHORTCAKE
Sorta like a dump cake. Very good! You're goin' like it!
Provided by Pat Duran
Categories Fruit Desserts
Time 55m
Number Of Ingredients 4
Steps:
- 1. Make cake according to package directions. Spray a 9x13-inch baking pan Slice and smash berries slightly to make some juice. Mix dry jell-O into strawberries and juice. Pour mixture into prepared pan. Sprinkle marshmallows over berries Pour cake batter over all evenly. Bake at 350^ for 35 minutes or until cake tests done. Cake can be turned over if desired onto serving platter. I just serve it from the pan the way it is. --- Note: Other fruit can be used prepared the same way .Blueberry Mash or Crushed Pineapple Mash or Rhubarb Mash you get the picture. Just adjust the jell-O flavor for each one!
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- If you don't have a biscuit cutter, you can use a cup or glass to cut out the biscuits.
- To make sure the biscuits are cooked through, bake them until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Let the biscuits cool slightly before splitting them and adding the strawberries and whipped cream.
- For a more decadent dessert, you can add a scoop of vanilla ice cream to each serving.
Conclusion:
This no-fuss strawberry shortcake is a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a classic summer treat that everyone will love.
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