Strawberry shortcake garnished with maple caramel and maple popcorn
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Classic Strawberry Shortcake Recipe From Scratch | Easy Dessert Recipes | Cook #WithMe
Classic Strawberry Shortcake recipe with homemade buttery biscuits, sweet strawberry sauce, and freshly whipped cream are easy to whip up and and incredible dessert to share! Celebrate summer with the best strawberry sauce made in minutes from fresh strawberries, sugar and a quick 10 minutes in the saucepan. Traditional strawberry shortcake is one of a favorite easy desserts to share with friends and family!
Classic Strawberry Shortcake Recipe Ingredients
Homemade Buttery Biscuits
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1 teaspoon salt
12 tablespoons butter
1 cup milk
1 tablespoon white vinegar
2 tablespoons heavy cream
1/4 cup sugar for sprinkling on top of biscuits
Strawberry Sauce
4 cups sliced fresh strawberries
1/4 cup sugar
1 tablespoon lemon juice
Whipped Cream
2 cups heavy cream
1/2 cup powdered sugar
Classic Strawberry Shortcake Recipe Directions
Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
Whisk together 3 cups of flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/3 cup sugar and 1 teaspoon salt.
Grate 12 tablespoons of butter into the flour mixture. Use a fork or pasty blender to cut the butter into the flour until the mixture looks like coarse crumbs.
Mix 1 tablespoon white vinegar into 1 cup of milk (or substitute 1 cup buttermilk). Stir in buttermilk until the flour mixture is moistened. Do not overmix.
Form a handful of dough into a biscuit form, and place about 2 inches apart on the baking sheet. Brush the biscuits with the heavy cream, and sprinkle generously with sugar. Bake in the preheated oven until golden brown, about 15 minutes.
To make the strawberry sauce, combine the sliced strawberries with 1/4 cup sugar and one tablespoon of lemon juice in a medium size saucepan, and heat over medium heat, so juices develop and strawberries soften.
Whip 2 cups of heavy cream with 1/2 cup powdered sugar until soft peaks form.
Making strawberry shortcake from scratch is easy with this delicious recipe! My favorite why to serve this classic strawberry shortcake recipe is while the biscuits and berries are warm. Slice the biscuits in half, spoon on some of the strawberry mixture, layer with whipped cream and top with whipped cream.
Strawberry Shortcake From Scratch 00:00
Strawberry Shortcake Ingredients 00:37
Recipe For Strawberry Shortcake 00:45
Making Homemade Shortcake Biscuits 02:14
Strawberry Sauce For Strawberry Shortcake 03:45
Making Whipped Cream 04:08
Assembling Strawberry Shortcakes 04:22
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
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Sponge Cake:
Strawberry and Cream Layer Cake:
Raspberry and Cream Roulade:
OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.
0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!
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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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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.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
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]