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How To make Strawberry Shortcakes
1 Quart strawberries, sliced
1/2 c Sugar
1/3 c Shortening
2 c All-purpose flour*
2 tb Sugar
3 ts Baking powder
1 ts Salt
3/4 c Milk
Margarine or butter, soften Sweetened whipped cream *if using self-rising flour omit Baking powder and salt Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Kneed 20 to 25 times. Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Spread with margarine. Fill and top with strawberries. Top with Sweetened Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do not smooth dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches. Bake 15 to 20 minutes.
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Merry Christmas !!! Please find the strawberry cake recipe below
Sponge cake / genoise (18 x 18 x 7 cm or 7 x 7 x 3 in)
5 eggs (60 -65g each)
1 tsp vanilla extract
a pinch of salt
100g sugar (1/2 cup)
160g cake flour (1 1/3 cup)
40g milk (2.5 tbsp)
40g oil (2.5 tbsp)
Sugar syrup
60g hot water (4- 5 tbsp)
20g sugar (1.5 tbsp)
1 tbsp Kirsch (a brandy made from double distillation of cherries; this is optional to add but the flavour is much more sophisticated and punchy if you do)
mix to dissolve sugar and let it cool down completely
Chantilly Cream Frosting
550ml cold heavy cream (2 1/3 cup)
100g mascarpone (1/4 cup)
90g sweet condensed milk (1/3 cup)
1 tbsp Kirsch (optional)
strawberries (about 1 kg)
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Laura's Strawberry Shortcake Cake
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Molly Makes Strawberry Shortcake | From the Test Kitchen | Bon Appétit
Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin’ your name, by all means, use those instead. And if you've never made homemade whipped cream before, you're in for a treat—it's so good, you could skip the shortcakes altogether and still have an amazing dessert.
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Easy Strawberry Shortcake / Punch Bowl Recipe ~ holiday deserts
My favorite thanksgiving dinners always have a strawberry short cake or punch bowl! This can be prepared the day before and refrigerated, it’s that easy. I always incorporate lots of fresh strawberries for a better experience. Make your own whipped cream for an even better punch bowl.
Ingredients used
For the cake
1/2 box Duncan Hines white cake mix
1/2 box Duncan Hines strawberry cake mix
1 3.4oz pk cheesecake instant pudding mix
4 eggs @ room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup heavy whipping cream or whole milk
For the strawberry filling
16 oz fresh strawberries
1 can (21oz) Duncan Hines strawberry pie filling
1 Tbsp sugar
1 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
For the whipped cream (or use cool whip)
3 cups cold heavy whipping cream
1 1/2 cups powdered sugar
1 tsp vanilla extract
Mix the cake ingredients and Pour all the batter into a 13x18 baking pan (or two 9*13) and bake @ 350 degrees F for 20 minutes. A toothpick inserted in the middle must come out clean! Allow to cool down to room temperature. Refrigerate for at least 1 hour for a firmer cake and easy cutting.
Mix the strawberry filling as well as the whipped cream and refrigerate. Layer the cake cubes, strawberry filling and whipped cream in a bowl or cups, your preference.
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How Rie Makes A Strawberry Shortcake • Tasty
How does Rie make a strawberry shortcake? Let's find out!
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Easy Homemade Strawberry Shortcake Recipe
Strawberry shortcake is the perfect individual-sized summer dessert with loads of fresh strawberries, homemade whipped cream and tender biscuits!
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HOW TO USE A SCALE ►
BISCUIT RECIPE ►
20 ounces (567 g) all-purpose flour
3 Tablespoons granulated sugar
1 Tablespoon baking powder
2 teaspoons baking soda
2 teaspoons salt
6 ounces (170 g) unsalted butter cold, grated or cut into small pieces
12 ounces (340 g) milk, cold (or buttermilk)
1 whole lemon zest
1 Tablespoon lemon juice
1 large egg for egg wash or you can use milk
2 ounces (57 g) sanding sugar or crystal sugar for topping biscuits
STRAWBERRY FILLING ►
20 ounces (567 g) fresh strawberries
3 ounces (85 g) granulated sugar
1 Tablespoon lemon juice (from the lemon above)
STABILIZED WHIPPED CREAM ►
16 ounces (454 g) heavy whipping cream
1 ounce (28 g) powdered sugar (or more if you like sweeter whipped cream)
1 teaspoon vanilla extract
1 1/2 Tablespoons cold water
1 teaspoon powdered gelatin
1 teaspoon heavy cream
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