My 5 favorite Strawberry Recipes. I’m going to the Strawberry Festival tomorrow and pick up a flat of strawberries. Are you in favor of the biscuit or cake bottom?
- 2-3 cups sliced strawberries
- 2 tablespoons sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (very cold, grated or cut into cubes)
- 3/4 buttermilk*
- 1 egg
- coarse sparkling sugar
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.
- In a small bowl, mix buttermilk and egg together.
- Remove the bowl from the freezer, and cut the butter into the flour mixture until you have coarse crumbs. Add the buttermilk and egg, and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.
- Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will help your biscuits rise up to be nice and flakey.
- Cut the biscuits out with a 2 inch round cutter place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
- Bake for 12-14 minutes, or until the tops are golden brown.
- Allow to cool.
- Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.
- In the bowl of an electric mixer (I use a chilled metal bowl) combine heavy cream, sugar and vanilla extract and whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!
*If you don’t have buttermilk, you can add 1 tablespoon white vinegar to milk and let it sit for 5 minutes.
Recipe adapted from The Baker Upstairs.
STRAWBERRY SHORTCAKE POKE CAKE
- 3/4 cup Cold Butter Plus Soft Butter For Greasing Pan
- 1 2/3 cup Sugar
- 1 teaspoon Lemon Zest
- 3 whole Eggs
- 1 tablespoon Vanilla Extract
- 2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 1/4 cup All-Purpose or Whole Wheat Pastry Flour
- 1 1/2 cups Buttermilk
- 1/3 cup Water
- 1 packet Unflavored Gelatin
- 4 cups Strawberries, Finely Chopped
- 3 tablespoons Sugar Or To Taste
- 1/2 whole Lemon, Juiced
- 1 cup Heavy Whipping Cream
- 1 tablespoon Sugar
- 1/2 teaspoon Vanilla Extract
- For Serving: Additional Whole Strawberries
- Preheat oven to 350 degrees. Butter a 9″x13″ pan and line with parchment paper. Butter parchment paper well, set aside.
- Cream together butter, sugar and lemon zest.
- Beat in eggs one at a time, scraping sides of bowl until light and fluffy.
- Add 1 tablespoon vanilla, baking powder, baking soda and salt. Mix until well combined.
- Add flour and buttermilk. Stir until just combined.
- Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of cake comes out clean.
- Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over cake.
- In a small pan combine water and unflavored gelatin. Cook over low heat until clear.
- In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar and cooked gelatin. Puree until smooth.
- Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing strawberry mixture into holes.
- Refrigerate for 2 hours or until ready to serve.
- When ready to serve make whip cream. Beat heavy whipping cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form. Taste whipping cream and add additional sugar if desired.
- Spread whip cream over the top of strawberries.
- Garnish cake slices with whole strawberries if desired.
- 4 eggs
- ⅓ cup Greek yogurt or sour cream
- ¾ cup water
- 6 T salted butter, melted
- 1 tsp. vanilla extract
- 5 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 packs of Truvia (1½ tsp. spoonable Truvia, or try ¾ tsp. THM Sweet Blend)
- ¼ cup + 2 T oat fiber (use gluten free if necessary)
- ⅓ cup + 2 T storebought coconut flour
- 1¾ tsp. baking powder
- Homemade whipped cream sweetened with a low-glycemic sweetener of choice
- Sliced fresh strawberries
- Unsweetened almond milk, optional (not nut free)
- Beat the wet ingredients together well.
- Whisk the dry ingredients together.
- Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.
- Spread into a greased 9 inch pie plate and bake at 375 degrees F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy. Let set a little before cutting. This is best served lukewarm (it holds together better than it does when piping hot out of the oven), and I imagine it would be great cold as well. Store leftovers in the refrigerator if they’re around for more than a day.
- Serve with homemade whipped cream, sliced strawberries, and unsweetened almond milk if desired. Enjoy!
Cream Filled Strawberry Shortcake
- Short Cakes
- Strawberries sliced
- Cool Whip
- White or Vanilla Pudding Mix
- You can modify this recipe to make as many or as few as you need. I made a dozen with 2 sets of shortcakes (6 each), 1 pint of strawberries, small tub of cool whip, and one package of white pudding
- Prepare pudding as directed on box. Fold in one small tub of cool whip.
- Spoon pudding mixture onto cakes. Top with sliced strawberries.
- Add a little more cool whip and ENJOY!
Easy Strawberry Shortcake Parfaits
• 8, 1/2 inch, slices of pound cake, cubed (homemade or store bought) – I used this recipe
• 2 cups medium strawberries, quartered
• 2 cups whipped cream (or Cool Whip) – I used this recipe
• milk, optional
Divide ingredients among 4 parfait glasses, layering as you choose. Poor a little milk down the side of glass to soften the pound cake pieces, if desired.