Strawberry Shortcake Recipes

Strawberry Shortcake

After buying a huge flat of strawberries, I realized that I need to find a few ways to use them up. These shortcakes are so delicious, you will never want store bought ones again!

Strawberry Shortcake

After buying a huge flat of strawberries, I realized that I need to find a few ways to use them up. These shortcakes are so delicious, you will never want store bought ones again!

Yield: 10-12 shortcakes

Ingredients:

Shortcakes:
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 3 Tbsp sugar
• 1 stick butter, cut into 1/2 in. pieces
• 2/3-3/4 cup half and half (or milk)
Strawberries:
• 4 lb strawberries, cut into slices
• 1/3 cup powdered sugar
• whipped cream, optional

Steps:

1. Wash strawberries. Remove tops, slice, and place in a large bowl. Add powdered sugar and combine well. Set aside.
2. Preheat oven to 425 degrees F.
3. In a large bowl, combine flour, baking powder, salt, and sugar. Combine well.
4. Add butter cubes to flour mixture and combine with a pastry cutter (or pulse in a food processor). Only tiny pieces of butter should remain.
5. Create a well in the middle of the flour mixture, then add 2/3 cup half and half. Combine with a fork until moist. Add a little more if necessary. Dough may not hold together yet. Let stand for a few minutes.
6. Turn dough out onto a floured surface. Knead 2-3 times, until dough holds together and is no longer sticky.
7. Pat the dough out until it is about 3/4 in. thick. Using a round cookie cutter, cut out as many shortcakes as possible. Recombine dough pieces, pat flat, and cut out as many as possible.
8. Place shortcakes onto a greased cookie sheet. Using your fingers brush tops with half and half, then sprinkle with sugar.
9. Bake for 10-15 minutes or until shortcakes have risen and are golden brown. Cool on a wire rack.
10. While still warm, split the shortcakes in half using a knife. Place strawberry slices on the bottom half, followed by whipped cream. Place the top back on and add another layer of strawberries and whipped cream. Enjoy!

By lalala...

Strawberry-Vanilla Shortcakes

Ingredients:

• 1 Pkg (12oz) pound cake cut into 12 slices
• 1 1/2 cup milk
• 1 Pkg (4 Serving Size) vanilla instant pudding and pie filling
• 1 1/2 cup thawed Cool Whip
• 3 cups sliced strawberries
• 1 1/2 cup thawed strawberry Cool Whip

Directions:

Cut each cake slice diagonally in half to make a triangle. Place 1 cake piece on each dessert plate.

Pour milk into large bowl, add pudding mix beat with wire whisk till blended stir in Cool Whip.

Spoon 2 Tbsp. of strawberries over each cake piece, top with 1/4 cup pudding mixture and second cake piece. Top evenly with remaining strawberries and Strawberry Cool Whip.

Refrigerate till ready to serve.

By imaqt1962

S is for Strawberry Shortcakes

Ingredients:

• 1 quart strawberries, sliced
• 1 cup sugar
• 2 cups flour
• 2 Tbsp. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 3/4 cup milk
• 1/3 butter, melted

Directions:

Sprinkle strawberries with 1 cup sugar. Let stand 1 hour.

Heat oven to 450 degrees F.

Mix flour, 2 Tbsp. sugar, baking powder, and salt in medium bowl. Stir in milk and butter just until blended.

Sprinkle surface lightly with flour. Turn dough onto surface, gently smooth into a ball. Knead 20-25 times.

Roll or pat dough into shortcakes 3/4 inch thick. Cut into shortcakes with a floured 3-3 1/2 inch biscuit cutter. Place on ungreased cookie sheet.

Bake 10-12 minutes or till golden.

Split warm cakes crosswise, fill and top with strawberries. Serve with whipped cream or cool whip.

Makes 4

By imaqt1962

Adapted From The Alpha Bakery Children's Cookbook. This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.

Quick, Easy Strawberry Shortcake

I don't know if this qualifies for a recipe but it sure makes for a substitute Strawberry dessert if you are pressed for time or don't have ingredients on hand!

Ingredients

• fresh or frozen strawberries
• Ritz Crackers (broken up)
• milk or cream, if desired

Directions

Fix strawberries just like you would for strawberry shortcake. Crush or break-up ritz crackers (this substitutes for the shortcake). Cover crackers with strawberries and add milk or cream if you wish. Believe me this almost tastes like the real thing!

By Trudy from Illinois

Diabetic Strawberry Shortcake

This is a wonderful recipe for diabetics. My son even likes it and he doesn't like anything sugar free.

Ingredients

• 1 box sugar free strawberry jello
• 1 angelfood cake
• 1 package whole frozen strawberries thawed
• 1/2 container of sugar free cool whip
• fresh strawberries for garnish

Directions

In medium bowl, tear angel food cake into bite size pieces. Make jello per package directions except instead use 1/2 cup cold water and 1/2 cup frozen whole strawberries, crushed. When the jello is about half set, fold in cool whip. Refrigerator overnight. Garnish with strawberries

You can use regular jello, strawberries, and cool whip for regular diets.

By Sheila from Crawfordsville, In

Strawberry Shortcakes

Ingredients:

• 2 pints strawberries, sliced
• 2/3 cup sugar
• 2 1/3 cups baking mix (like Bisquick)
• 1/2 cup milk
• 3 Tbsp. sugar
• 3 Tbsp. margarine or butter, melted
• Sweetened whipped cream or frozen whipped topping

Directions:

Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 425 degrees F. Stir remaining ingredients except whipped cream until soft dough forms. Gently smooth into ball on board lightly dusted with baking mix. Knead 8-10 times. Roll 1/2 inch thick. Bake 10-12 minutes or until golden brown. Split shortcakes; fill and top with strawberries. Top with whipped cream.

By Robin from Washington, IA

Rich Strawberry Shortcake

Ingredients

• 2 cups flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter
• 1 egg, beaten
• 1/3 cup light cream

Directions

Sift dry ingredients. Cut in butter until mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients. Stir to moisten. Spread in greased pie pan. Sprinkle sugar over top. Bake at 375 degrees F. for 20-25 minutes or until golden brown. Serve with strawberries and milk.

By Robin from Washington, IA