Best 7 Strawberry Shortcake Filling Recipes
**Indulge in Sweetness: A Journey through Strawberry Shortcake Filling Delights**
Strawberry shortcake, an iconic dessert that evokes memories of summer picnics and backyard barbecues, holds a special place in the hearts of many. At its core lies the filling, a luscious symphony of flavors and textures that elevates this classic treat to new heights. This article presents a captivating exploration of strawberry shortcake fillings, offering a diverse range of recipes that cater to every palate and preference. From the traditional to the unique, from the simple to the extravagant, these fillings promise an unforgettable culinary experience. Dive into the realm of strawberry shortcake fillings and discover the perfect complement to your favorite summer dessert.
**1. Classic Strawberry Filling:**
Embark on a nostalgic journey with this timeless classic. Fresh, ripe strawberries, gently macerated in sugar, release their natural juices, creating a vibrant, ruby-red filling bursting with summer's essence. The delicate balance of sweetness and tartness makes this filling a versatile delight, harmonizing perfectly with biscuits, pound cake, or angel food cake.
**2. Mascarpone Strawberry Filling:**
Elevate your strawberry shortcake with the creamy indulgence of mascarpone cheese. This Italian delight adds a velvety richness and tangy undertone to the classic filling. Fold in plump, sliced strawberries and a hint of vanilla extract, and you'll have a luscious filling that's both light and decadent.
**3. Strawberry-Rhubarb Filling:**
Introduce a delightful twist to the classic with the addition of tart rhubarb. The vibrant pink hue and tangy flavor of rhubarb create a captivating contrast to the sweetness of strawberries. Simmered together with sugar, cornstarch, and a touch of cinnamon, this filling strikes the perfect balance between sweet and sour.
**4. White Chocolate Strawberry Filling:**
Indulge in the lusciousness of white chocolate and strawberries in this heavenly filling. Melt smooth white chocolate and stir in a medley of fresh strawberries, chopped or sliced. The combination of creamy white chocolate and juicy strawberries is a match made in dessert heaven.
**5. Strawberry-Lemon Filling:**
Brighten up your strawberry shortcake with the zesty freshness of lemon. Toss sliced strawberries with sugar, lemon zest, and a squeeze of lemon juice. The citrusy tang of lemon adds a refreshing twist to the classic filling, creating a vibrant and invigorating taste experience.
**6. Strawberry-Peach Filling:**
Embrace the flavors of summer with this delightful combination of strawberries and peaches. Slice both fruits and toss them with sugar and a touch of cinnamon. The sweetness of peaches complements the tartness of strawberries, resulting in a harmonious filling that's bursting with juicy goodness.
**7. Strawberry-Raspberry Filling:**
Create a vibrant berry medley by combining strawberries and raspberries in this luscious filling. Toss the berries with sugar and a hint of vanilla extract, allowing their juices to mingle and create a symphony of flavors. The vibrant red color and sweet-tart taste of this filling will make your strawberry shortcake irresistible.
**8. Strawberry-Cream Cheese Filling:**
Indulge in the creamy delight of this strawberry-cream cheese filling. Beat cream cheese until smooth and fluffy, then gently stir in fresh strawberries, sugar, and a touch of vanilla extract. The tangy creaminess of the cream cheese pairs perfectly with the sweetness of strawberries, creating a filling that's both rich and refreshing.
**9. Strawberry-Angel Food Cake Filling:**
Transform your strawberry shortcake into a heavenly dessert with this light and fluffy filling. Prepare your favorite angel food cake mix and bake it according to the package instructions. Once cooled, crumble the cake into small pieces and gently fold in sliced strawberries. The delicate texture of the angel food cake and the juicy sweetness of the strawberries create a filling that's both ethereal and satisfying.
**10. Strawberry-Graham Cracker Filling:**
Add a delightful crunch to your strawberry shortcake with this graham cracker filling. Crush graham crackers into fine crumbs and mix them with melted butter, creating a buttery, crumbly base. Layer this mixture with sliced strawberries and whipped cream, creating a layered dessert that's both visually appealing and utterly delicious.
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 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
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.
STRAWBERRY CAKE FILLING
Use this sweet strawberry cake filling for a cake roll or layer cake. It also tastes fantastic served over ice cream or shortcake. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY CAKE FILLING
Easy to make filling that isn't too sweet.
Provided by Lisa
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Whisk water and cornstarch together in a large saucepan.
- Stir strawberries and sugar into the water.
- Cook strawberry mixture over medium heat until thick, about 10 minutes.
- Allow to cool completely before use.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 100.8 g, Fat 0.6 g, Fiber 4 g, Protein 1.3 g, Sodium 6.6 mg, Sugar 84.4 g
STRAWBERRY SHORTCAKE
Make this easy strawberry shortcake and impress your friends. Macerate fresh strawberries in sugar and spoon over tender biscuits, then top with whipped cream. It'll be your go-to strawberry shortcake recipe!
Provided by Elise Bauer
Categories Dessert Baking Berries Biscuit Mother's Day Shortcake Strawberry
Time 40m
Yield 9
Number Of Ingredients 16
Steps:
- Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.
- Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar. Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.
- Mash some of the strawberries: After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix. You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.
- Bake the biscuits: Use the recipe below to bake the biscuits.
- Make the whipped cream: While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.
- Stir the flour with dry ingredients: In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.
- Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.
- Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.
- Chill the dough: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
- Bake the biscuits: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits.
- Serve: Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.
Nutrition Facts : Calories 529 kcal, Carbohydrate 66 g, Cholesterol 74 mg, Fiber 4 g, Protein 8 g, SaturatedFat 16 g, Sodium 445 mg, Sugar 24 g, Fat 27 g, ServingSize Serves 6 to 9, UnsaturatedFat 0 g
Tips:
- Use fresh, ripe strawberries: This will give your filling the best flavor.
- Hull the strawberries before slicing them: This will remove the tough core and make the filling more enjoyable to eat.
- Macerate the strawberries in sugar: This will help to draw out their juices and make the filling more flavorful.
- Use a combination of white and brown sugar: This will give the filling a more complex flavor.
- Add a splash of lemon juice: This will help to brighten the flavor of the strawberries.
- Thicken the filling with cornstarch: This will help to give it a more consistent texture.
- Chill the filling before using: This will help it to set and make it easier to work with.
Conclusion:
Strawberry shortcake filling is a delicious and versatile dessert that can be used in a variety of ways. It can be spooned over ice cream, used as a pie filling, or simply enjoyed on its own. With its sweet and tangy flavor, strawberry shortcake filling is sure to please everyone at your table.
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