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
Amazing Strawberry Lemonade Cake Recipe
Soft, tender, and fluffy, this Strawberry Lemonade Cake recipe is bursting with bright flavors from the lemon juice, lemon zest, and fresh strawberries. A delicious strawberry buttercream with hints of lemon frosted between each layer of cake paired with a strawberry reduction, you won’t be able to get enough of it after your first bite! Beautiful and refreshing, it makes for the perfect spring or summer cake.
RECIPE:
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How To Make Strawberry Shortcake
This Gluten Free Strawberry Shortcake is a healthy remake on the classic summer dessert made with fresh strawberries, coconut whipped cream and fluffy and tender gluten free biscuits. Perfect for baby showers, Easter, Mother's Day, Memorial Day, Fourth of July and any summer picnics, potlucks, barbecues and cook outs. Freezer-friendly, paleo, dairy-free, grain-free, low carb with keto sweetener options.
Get The Full Recipe Here,
Ingredients
Strawberries
1-2 pounds strawberries , sliced into halves or quarters
1 tablespoon pure granulated maple sugar can sub with coconut sugar or preferred granulated sweetener.
Biscuits
2 cups superfine blanched almond flour
2 Tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 large eggs room temperature
3 Tbsp melted refined coconut oil or sub with melted vegan butter or ghee
3 tablespoons coconut nectar syrup OR sub with pure maple syrup or preferred liquid sweetener
1 teaspoon pure vanilla extract
Whipped coconut cream or sub with dairy-free whipped topping, whipped cream
Instructions
Strawberries
In a large bowl, add the strawberries and sugar. Stir together and chill the bowl in the fridge while you prepare the biscuits.
Biscuits
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
3. Add the eggs, coconut oil, liquid sweetener and vanilla and mix until combined and a dough is formed. Add a little bit more flour if the dough seems too sticky.
4. Divide into 6 equal portions and roll into a ball then use a 1/4 cup dry measuring cup or your hands to shape into a round shortcake biscuit. Place biscuits on the baking sheet and use your hand to press down gently.
5. Bake in preheated oven for 13-16 minutes or until the centers are cooked and the tops start to crack.
6. Remove from the oven and allow to cool completely.
Baked biscuits on a baking sheet lined with parchment peper
To Assemble:
1. Carefully slice each biscuit in half. Spoon some whipped coconut cream on the bottom half and top with strawberries. Place the top half on top of the biscuit then layer with more whipped cream and strawberries.
Repeat with remaining biscuits and serve immediately.
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#glutenfree #lowcarb #paleo
MAPLE STRAWBERRY SHORTCAKE ????| Pure Maple Syrup | Strawberries | How to
I been invited by Brenda at MAINiac Grammies Homestead to be in this Easter Cake Collab. Thank you Brenda. I’m fixing a maple cake (strawberry shortcake) made with pure maple syrup. Hope you give it a try. Thank you so much. Have a wonderful Easter. ❤️
#EasterCakes
#strawberryshortcake
#maplesyrup
#collaboration
Recipe:
1 cup of butter softened
2.5 cups of all purpose flour
2 tsp of baking powder
1/2 tsp of baking soda
1/2 of salt
1 cup of pure maple syrup
2 eggs
1tbsp of vanilla
3/4 th cup of sour cream
1/4 cup of milk
Whipped topping
Strawberries
Granny T
Pinnapple upside- down cupcakes
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Sarah
No bake cheese egg
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JewlzandM
carrot Carrot cake
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Brenda
Sugar free yellow cake
Egg cake
Stacie
Strawberry Shortcake
Music: Christmas Dreams
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Disclaimer: Links in the description may be affiliate links. If you purchase a product, products or service through these links. I may receive a small commission to help out my channel. There is no charge to you. Thank You!
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Strawberry Shortbread I Big Little Recipes
This strawberry shortbread takes its cue from strawberry shortcake, and becomes the cutest lil' cookie that ever was. SUBSCRIBE TO FOOD52 ►►
A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don't count salt or cooking fat (say, olive oil to sauté onions), since we're guessing you have those covered.
INGREDIENT LIST (Makes 12 cookies)
Glaze and sprinkles:
1/2 cup freeze-dried strawberries (9 grams)
1 cup powdered sugar (114 grams)
1/4 teaspoon kosher salt
3 tablespoons heavy cream, plus more as needed
Shortbread:
2 . cups all-purpose flour (257 grams)
2/3 cup powdered sugar (76 grams)
1 teaspoon kosher salt
1 . cup unsalted butter, cold, roughly chopped (226 grams)
1 1/4 cups freeze-dried strawberries (25 grams)
FULL RECIPE HERE►►
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Strawberry Shortcake Recipe (Made with Oats)
Strawberry Shortcake Recipe
Today I'm going to show you how to make strawberry shortcake.
This healthy strawberry shortcake is made with less sugar and butter than traditional ones, but still it's great in taste in texture.
This quick recipe is packed with nutrition, it's great as dessert, and it totally works for breakfast too!
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This is why you'll love this healthy shortcake:
-It's tender on the inside and crisp on the outside.
-It's not overly sweet.
-It's so easy to make.
-It's seriously delicous.
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STRAWBERRY SHORTCAKE RECIPE
(makes 8 shortcakes)
Ingredients:
Shortcakes:
1.5 cups ground oats or oat flour (150g)
1/2 cup spelt flour (65g)
2 tbsp tapioca starch or cornstarch
1 tbsp baking powder
1/4 tsp salt
3 tbsp butter (45g)
1 cup (minus 2 tbsp) milk, dairy on non-dairy (210ml)
1 tbsp maple syrup
Strawberry filling:
2 cups sliced strawberries (350g)
1 tbsp honey or maple syrup
1 tbsp lemon juice
Whipped cream:
3/4 cup heavy whipping cream (or coconut cream) (180ml)
1 tsp honey
1 tsp vanilla extract
NUTRITIONAL INFO - BISCUITS ONLY (per piece):
160 calories, fat 6.5g, carb 22g, protein 4.3g
NUTRITIONAL INFO - WITH TOPPINGS (per piece):
222 calories, fat 6.2g, carb 27.9g, protein 4.9g
Preparation:
Place a piece of butter in a freezer for 15 minutes.
Hull the strawberries and cut into quarters or in slices, transfer to a bowl, add honey and lemon juice, stir well and place in the fridge to macerate, for at least 30 minutes.
In a mixing bowl, add the dry ingredients, ground oats, spelt flour, cornstarch, baking powder and salt, mix to combine.
Grate your cold butter using a box grater over the dry mixture, gently stir with a wooden spoon.
Pour the milk and maple syrup over the oat mixture and genly stir until soft dough is formed, and there's no dry flour visible.
Scoop out the dough using a cookie scoop and place on a lined baking tray, you'll get 8 drop biscuits.
Bake at 400F (200C) for 15 minutes.
Let it cool for 2-3 minutes transfer to a wire rack, and let cool completely.
In a bowl, add cold heavy cream, honey and vanilla, and whisk until stif peaks form.
Cut your shortcake in half and serve with a spoonful of strawberry filling and honey whipped cream.
Enjoy!