Indulge in a delightful culinary journey with our tantalizing Strawberry Shortbread and Cream recipe collection. This article presents a symphony of flavors that will elevate your taste buds to new heights. From the classic Strawberry Shortbread to the irresistible No-Bake Strawberry Shortcake Cups, each recipe promises a unique symphony of textures and flavors.
Dive into the timeless classic, Strawberry Shortbread, crafted with melt-in-your-mouth shortbread cookies, luscious strawberries, and velvety whipped cream. Experience a symphony of textures and flavors in every bite. For a delightful twist, try the No-Bake Strawberry Shortcake Cups, a no-fuss dessert that combines the flavors of shortbread, strawberries, and cream in individual-sized cups.
If you're craving a gluten-free treat, the Gluten-Free Strawberry Shortbread Tarts offer a delightful alternative. Enjoy the same delectable combination of shortbread, strawberries, and cream, now in a gluten-free version. And for those who prefer a vegan option, the Vegan Strawberry Shortbread Bites deliver a guilt-free indulgence. These bite-sized treats are packed with flavor and perfect for satisfying your sweet cravings.
No matter your dietary preferences, our Strawberry Shortbread and Cream recipe collection has something for everyone. Embark on a culinary adventure and discover the perfect dessert to tantalize your taste buds.
SHORTBREAD WITH STRAWBERRIES
Lightly sweet, delicately flavoured and beautifully buttery!
Provided by Nancy Anne Harbord
Number Of Ingredients 8
Steps:
- Preheat the oven to 230c. Powder oats in a blender. Add the flour, cornflour, sugar and salt and pulse to combine. Add the butter/coconut fat and mix on low speed until a dough forms. I used a high-powered blender and this worked perfectly - the dough came together in less than a minute.
- Lightly flour a work surface and roll out just over 1cm thick. Cut out shapes with a biscuit cutter (I used one about 6cm wide). Transfer to a baking tray - it does not need to be either greased or non-stick.
- Bake for 5 minutes, then turn the oven down to 120c. Bake for a further 10-15 minutes longer, until the edges turn lightly golden. Turn off the oven, prop open the oven door a little with a wooden spoon and leave the shortbread to dry until it is pale golden in the centre (about an hour). Cool on a wire rack.
STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
STRAWBERRY SHORTBREAD AND CREAM
In this summery dessert, golden-edged cookies are paired with syrupy strawberries and fluffy whipped cream for a result that's a bit like strawberry shortcake, but crunchier and a lot more buttery. These cookies have a little more sugar than most shortbread recipes, so they're especially crisp, but since they are on the sweet side, use a light hand when adding sugar to the berries. You just need enough to get the juices flowing. A few pinches should do it. And if you use cultured butter, the cookies will be even richer.
Provided by Melissa Clark
Categories cookies and bars, parfaits and trifles, dessert
Time 1h
Yield 4 servings, plus extra shortbread
Number Of Ingredients 10
Steps:
- Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
- Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
- When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
- Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
- When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
- Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
- Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE
Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.
Provided by HeidiSue
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
- In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
- Fold in Cool Whip.
- Pour half of this over the cake and lay half of the strawberries on top.
- Repeat to make second layer.
- Refrigerate until well chilled.
Tips:
- For the best results, use fresh, ripe strawberries. Avoid berries that are bruised or moldy.
- If you don't have a biscuit cutter, you can use a sharp knife to cut the shortbread dough into rounds.
- Be sure to chill the shortbread dough before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Don't over-bake the shortbread cookies. They should be golden brown around the edges but still soft in the center.
- To make the whipped cream, be sure to use cold heavy cream. This will help the cream to whip up quickly and smoothly.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the whipped cream onto the shortbread cookies.
Conclusion:
Strawberry shortcake is a classic summer dessert that is easy to make and always a hit. With its flaky shortbread cookies, fresh strawberries, and creamy whipped cream, this dessert is sure to please everyone at your table. So next time you're looking for a delicious and easy summer dessert, give strawberry shortcake a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love