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How To make Strawberry Maple Shortcake
2 qt Fresh strawberries; sliced
1/2 c Whole Foods Maple Syrup
2 c Unbleached flour
1/4 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
3 tb Canola oil
2 tb Vanilla extract
1 pt Frozen vanilla yogurt
Preheat oven to 450. Mix strawberries with maple syrup in a bowl and set aside. Mix dry ingredients together. Add the next 3 ingredients and mix with a fork until just blended. Drop heaping tablespoons of dough onto lightly oiled baking sheets. Bake for 10-12 minutes until light golden brown. Remove and serve immediately with a dollop of frozen yogurt and layer generously with strawberries. Nutritional information per serving (8): 242 calories, 4g protein, 7g fat (1g saturated), 42g carbohydrates, 5mg cholesterol, 376mg sodium Exchanges: 2 bread, 1 fruit, 1 1/2 fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
How To make Strawberry Maple Shortcake's Videos
Old Fashioned Strawberry Shortcake Recipe
My recipe for old fashioned strawberry shortcake...you know, the kind that's more like a biscuit than a cake. Also use other berries or peaches too...whatever you like--it's your masterpiece!
Get the PRINTABLE RECIPE here:
Old Fashioned Strawberry Jam Recipe:
INGREDIENTS
2 Cups All purpose flour
2 Tablespoons sugar Plus more for sprinkling
1 Tablespoon baking powder
1/2 Teaspoon salt
6 Tablespoons butter Chilled
3/4 Cup milk Plus more for brushing
4 Cups Strawberries Washed and hulled
1/2 Cup Strawberry jam Optional
2 Cups Whipping cream
1/4 Cup Confectioner’s sugar
1 Teaspoon vanilla
INSTRUCTIONS
In a large bowl combine flour, sugar, baking powder and salt. Mix well.
Add cold butter and cut in with a pastry blender or 2 knives until mixture resembles coarse oats. Add milk gradually, stirring to form a soft dough. Knead 5-6 times by hand so that leaves the sides of the bowl clean. Do not overwork. Cover with plastic wrap and chill in freezer for 30 minutes.
Preheat oven to 425F/218C. Line a baking sheet with parchment paper or leave ungreased. Divide dough into 8 equal portions and space evenly on baking sheet. Pat into neat rounds or leave them rustic. Brush tops generously with milk and sprinkle with more sugar. Bake 12-15 minutes or until puffed and lightly golden. Transfer shortcakes onto racks to cool.
Half or quarter strawberries and combine with jam, tossing to coat well. This step is optional and you can also sweeten with plain sugar or leave berries as they are. Set aside.
Using chilled bowl and beaters, whip cream until soft peaks form. Add sugar and vanilla and continue to beat until firm peaks form. To assemble shortcakes, split each one across the middle and place a dollop of whipped cream on bottom half. Top with a few strawberries, a little more whipped cream, then top with the second shortcake half. Add one more dollop of whipped cream and top with a single strawberry. Serve immediately.
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Vizco's Strawberry Shortcake: Whipped Cream, Fresh Strawberries & Gelatin Glaze | Cooking with Kurt
Learn how to make Vizco's Strawberry Shortcake - it's a light strawberry chiffon filled and covered with whipped cream and fresh strawberries, then topped with a strawberry gelatin glaze. It's the perfect summer dessert! Enjoy!
RECIPE:
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Ingredients:
Strawberry Chiffon Cake:
Dry Ingredients:
1 1/4 cup cake flour [141 g]
2 tsp baking powder [8 g]
1/4 cup granulated sugar [50 g]
3/4 tsp salt [4.3 g]
Wet Ingredients:
1/2 cup sliced strawberries (about 2.5 oz) [70 grams]
3 tbsp water [44 mL]
4 egg yolks [80 g]
1/2 cup vegetable oil [120 mL]
1 drop red food coloring (gel paste)
1/2 tsp finely grated lemon zest [1 g]
1/2 tsp finely grated orange zest [1 g]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [67 g]
Whipped Cream Frosting:
8 oz cream cheese (room temperature) [226 g]
3 cups heavy cream (very cold) [720 mL]
1/2 cup granulated sugar [100 g]
1 tbsp vanilla extract [15 mL]
1 tsp finely grated orange zest [2 g]
Strawberry Filling
13.5 oz strawberries [383 grams]
Strawberry Topping:
16 oz (1 lb) strawberries [454 g]
Strawberry Gelatin (optional):
0.35 oz strawberry gelatin powder [10 g]
1/2 cup cold water [120 mL]
1/2 cup boiling water [120 mL]
Strawberry Shortcake Cups. 3 Ingredient Dessert.
Strawberry Shortcake Cups. Three Ingredient Masterpiece. Simple & Easy Recipe To Follow. Ready In 15 Minutes. Mouth Watering Dessert That anyone can make. All You Need Is....
Shortcake (Flour Powdered Sugar Softened Butter)
Strawberry Sauce (Sliced Strawberries Sugar)
Whipped Cream (Heavy Cream Pure Maple Syrup Vanilla)
Gluten Free Strawberry Shortcake with Cottage Cheese Recipe
Make my Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe for a healthier and delicious twist on classic strawberry shortcake. I’ve made it higher in protein with cottage cheese and lower in sugar with maple syrup and all-natural ingredients. The light and spongy almond vanilla shortcake is baked in a sheet pan and can be cut into mini-cakes or served as a layer cake or in a trifle dish. Then it’s topped with cottage cheese whipped cream, fresh strawberry compote, and freshly sliced strawberries.
The best part is this healthy dessert can reduce your sugar intake when you’re craving a sweet treat with juicy strawberries. If this is your first time making strawberry shortcake, you’ll love this gluten-free recipe with simple ingredients found at your local grocery store. This is the perfect dessert for a romantic Valentine’s Day dinner, Easter holiday, July 4th celebration, happy birthday or any special occasion.
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#strawberryshortcake #glutenfreeshortcake #glutenfreedessert #cottagecheese #cottagecheeserecipes #strawberrycake #almondflour #healthydessertrecipe #easterrecipes #mothersdaybrunch #strawberrysauce
Easy Vegan Strawberry Shortcake Recipe
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The comfort food you love, veganized.
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Ingredients:
6 tbsp vegan butter (cold)
1 1/2 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
3 tbsp coconut sugar
1/2 cup non-dairy milk
1 tbsp apple cider vinegar
1-2 cups strawberries (sliced)
1 can coconut cream
Maple syrup
Sugar
Pinch of salt
Recipe:
1) Preheat oven to 425 degrees and prep your baking sheet with parchment paper.
2) Add all dry ingredients and vegan butter in food processor and pulse until mixed. (Pulse 3-4 times). If mixing by hand just mix all dry ingredients by hand. The mixture should be very crumbly. DO NOT OVER MIX DOUGH!
3) Combine milk and apple cider vinegar and wait for it to curdle. This will be your vegan buttermilk!
4) Pour buttermilk over the dry mix and pulse for about 3 times. DO NOT OVER PULSE. The dough should still be crumbly, but wet! DO NOT OVER MIX DOUGH!
5) Transfer the dough to a lightly floured surface and form the dough into a ball.(If it is too sticky add more flour). Once it is formed into a ball, roll it out with a rolling pin until it's about 1 inch thick. Cut with a cookie cutter!
6) Brush biscuits with your milk and butter wash and then bake for 15 minutes or until brown.
7) Prep your strawberries by adding sugar and maple syrup. Mix and set aside.
8) For your coconut whip cream combine coconut cream and maple syrup in a mixing bowl. With an electric mixer mix until fluffy.
9) Put together your shortcake and enjoy!
Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit
You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes.
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Carla Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit