Strawberry Shortcake With Lemon Pepper Syrup Food

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STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP



Strawberry Shortcake with Lemon-Pepper Syrup image

Here's a take on the perfect summer birthday cake: a buttery, vanilla-scented spongecake doused with ripe strawberries and fresh whipped cream, gilded with a spicy-tart syrup to cut the sweetness. After the cake cools, you'll cut it into two layers and put them back together with the sliced strawberries, which have been resting in some sugar and lemon zest, your whipped cream and the lemon-pepper syrup. Then top the whole thing with more whipped cream and serve it up. It's a couple of hours of your time, resulting in a treat appropriate to welcome anyone's next trip around the sun.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield One 9-inch cake (8 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, more for greasing pan
2 quarts strawberries (about 2 pounds)
25 grams superfine sugar (about 2 tablespoons)
1 lemon, zested
155 grams all-purpose flour (about 1 1/4 cups)
4 grams baking powder (about 1 1/4 teaspoons)
3 grams salt (about 1/2 teaspoon)
2 large eggs
1 large egg white
330 grams granulated sugar (about 1 3/4 cups)
1/3 cup whole milk, warmed
2 teaspoons vanilla extract
1/8 teaspoon finely ground black pepper
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.
  • Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.
  • In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
  • Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined.
  • Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.
  • Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
  • Whip heavy cream and vanilla until soft peaks form.
  • Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 9 grams, Carbohydrate 74 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 256 milligrams, Sugar 56 grams, TransFat 0 grams

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP RECIPE - (4.6/5)



Strawberry Shortcake with Lemon-Pepper Syrup Recipe - (4.6/5) image

Provided by mirelsonp

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, more for greasing pan
2 quarts strawberries (about 2 pounds)
25 grams superfine sugar (about 2 tablespoons)
1 lemon, zested
155 grams all-purpose flour (about 1 1/4 cups)
4 grams baking powder (about 1 1/4 teaspoons)
3 grams salt (about 1/2 teaspoon)
2 large eggs
1 large egg white
330 grams granulated sugar (about 1 3/4 cups)
1/3 cup whole milk, warmed
2 teaspoons vanilla extract
1/8 teaspoon finely ground black pepper
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • 1.Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment. 2.Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside. 3.In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes. 4.Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined. 5.Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. 6.Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. 7.Whip heavy cream and vanilla until soft peaks form. 8.Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving. Originally published with Strawberry Shortcake Forever May 29, 2013

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 cakes

Number Of Ingredients 16

8 ounces unsalted butter
2 cups sugar
6 egg yolks
3 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
12 ounces milk
1 1/2 teaspoons vanilla extract
8 cups strawberries, quartered
2 cups heavy cream
1 cup mascarpone cheese
1/2 cup sugar
1/2 cup fresh basil leaves
Ice water
1 cup simple syrup
1 tablespoon corn syrup

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Cream the butter and sugar together until fluffy. Add the yolks in two additions, scraping well with a rubber spatula after each. Sift together the flour, baking powder and salt in a separate bowl. Mix in the dry ingredients in 3 additions, alternating with 2 additions of the milk and vanilla, waiting until everything is incorporated before each and scraping down the bowl.
  • Scrape the batter onto a jelly-roll pan lined with parchment paper. Spread with a spatula until very even. Bake for 17 to 18 minutes. When it has cooled to room temperature, refrigerate until cold.
  • For the cream: Meanwhile, whip together the cream, mascarpone and sugar until it reaches the consistency of sour cream. Do not over-whip; it will thicken up as it sits.
  • For the basil syrup: Blanch the basil in boiling water for 15 seconds, then immediately shock in ice water. Puree the leaves in a blender with the simple syrup and corn syrup until very smooth. Strain if necessary.
  • For assembly: Cut the cake into desired size, such as 3- to 4-inch circles or squares. Carefully slice in half horizontally. Put bottom halves on a plate, add basil syrup, a layer of strawberries, a scoop of mascarpone cream, more strawberries, basil syrup and top with the remaining cake halves.

STRAWBERRY WHITE PEPPER SHORTCAKE



Strawberry White Pepper Shortcake image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups strawberries, hulled (green part trimmed off), berries cut into pieces
2 tablespoons white balsamic vinegar
2 tablespoons light brown sugar, plus a little more, packed
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons white pepper
1 tablespoon granulated sugar
4 teaspoons baking powder
1 cup chilled heavy cream, whisked to soft peak
1 cup Greek yogurt

Steps:

  • In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.
  • Preheat the oven to 400 degrees F.
  • Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
  • Use a rolling pin to roll the dough 1-inch thick. Cut with a 2 1/2-inch biscuit cutter into biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
  • When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

LEMON LAYER STRAWBERRY SHORTCAKE



Lemon Layer Strawberry Shortcake image

Original Bisquick mix is the "secret ingredient" for flawless strawberry shortcake. This recipe is brightened and updated with the addition of lemon curd and freshly grated lemon peel.

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 9

3 cups 3 cups Original Bisquick™ mix
1/4 cup sugar
3/4 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons grated lemon peel (from 1 lemon)
1 cup whipping cream
2 tablespoons sugar
1 jar (10 oz) lemon curd
1 quart fresh strawberries, sliced

Steps:

  • Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
  • In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
  • Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
  • Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
  • Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
  • Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

Nutrition Facts : ServingSize 1 Serving

SKILLET STRAWBERRY SHORTCAKE



Skillet Strawberry Shortcake image

Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.

Provided by Darcy Lenz

Categories     Desserts     Cakes     Strawberry Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup cold buttermilk
1 large egg yolk
1 teaspoon vanilla extract
12 tablespoons cold unsalted butter, cubed
½ cup sliced strawberries
4 cups ripe strawberries, hulled and quartered
2 tablespoons white sugar
1 medium lemon, zested
1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
  • Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
  • Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
  • Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
  • Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
  • To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
  • To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
  • Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 42.5 g, Cholesterol 75.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.2 g, Sodium 310.4 mg, Sugar 15.4 g

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 45m

Yield 4 generous servings

Number Of Ingredients 9

2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract

Steps:

  • Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  • Preheat oven to 450 degrees.
  • Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
  • Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
  • Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
  • Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  • Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

FRESH STRAWBERRY LEMON SHORTCAKE



Fresh Strawberry Lemon Shortcake image

Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.

Provided by fioremarie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 2

Number Of Ingredients 16

1 ½ cups sliced fresh strawberries
2 tablespoons white sugar
1 cup all-purpose flour
2 tablespoons white sugar
¾ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter
3 tablespoons 2% milk
1 egg yolk, beaten
¾ teaspoon lemon zest
¼ cup nonfat plain yogurt
¼ cup reduced-fat sour cream
1 tablespoon agave nectar
½ teaspoon lemon zest
⅓ cup heavy whipping cream
1 teaspoon white sugar

Steps:

  • Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
  • Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
  • Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
  • Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

Nutrition Facts : Calories 738.1 calories, Carbohydrate 99.1 g, Cholesterol 201.5 mg, Fat 33.5 g, Fiber 4.8 g, Protein 13 g, SaturatedFat 19.9 g, Sodium 477 mg, Sugar 44.4 g

STRAWBERRY LEMON CUSTARD SHORTCAKE



Strawberry Lemon Custard Shortcake image

I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.

Provided by CountryLady

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup cold butter, cubed
1 cup milk
1 1/2 teaspoons lemon juice
1 tablespoon coarse sugar
4 egg yolks
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3 tablespoons lemon juice
4 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons brandy (optional)
whipping cream

Steps:

  • BISCUITS: Sift dry ingredients together; mix in zest.
  • Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
  • Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
  • Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
  • Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
  • CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
  • In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
  • Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
  • Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
  • Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
  • BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
  • ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
  • Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
  • Spoon more strawberries onto each biscuit top followed by whipped cream.

Nutrition Facts : Calories 558.7, Fat 23.2, SaturatedFat 13.6, Cholesterol 183.6, Sodium 410.1, Carbohydrate 78.9, Fiber 3.4, Sugar 32.1, Protein 10.8

LEMON SHORTCAKES WITH STRAWBERRIES



Lemon Shortcakes with Strawberries image

Categories     Cake     Dessert     Bake     Low Fat     Strawberry     Lemon     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

Biscuits
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt
1 cup low-fat buttermilk
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Topping
3 12-ounce baskets strawberries, hulled
1/4 cup torn fresh mint leaves
3 tablespoons sugar
2 teaspoons fresh lemon juice

Steps:

  • For biscuits:
  • Preheat oven to 400°F. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high. Bake until biscuits are golden brown, about 15 minutes.
  • Meanwhile, prepare topping:
  • Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar and lemon juice.
  • Cut warm biscuits in half horizontally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve.

STRAWBERRY LEMON SHORTCAKE



Strawberry Lemon Shortcake image

I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. -Nancy Hooper, Glen Burnie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 tablespoon butter, softened
1/4 teaspoon grated lemon zest
1-1/2 cups sliced fresh strawberries
2 tablespoons sugar
SHORTCAKES:
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon grated lemon zest
1/8 teaspoon salt
3 tablespoons cold butter, cubed
1/3 cup 2% milk
1 large egg yolk
WHIPPED CREAM:
1/3 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 286mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP



Strawberry Shortcakes with Balsamic and Black Pepper Syrup image

Provided by Cindy Mushet

Categories     Milk/Cream     Food Processor     Dessert     Bake     Fourth of July     High Fiber     Backyard BBQ     Vinegar     Strawberry     Summer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 15

Biscuits:
2 cups unbleached all purpose flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)
Filling:
2 pounds fresh strawberries (about 8 cups), hulled, quartered if small, sliced if large
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • For biscuits:
  • Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
  • For filling:
  • Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
  • Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
  • Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)



Lemon Pound Cake (For Strawberry Shortcake) image

I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.

Provided by Chris from Kansas

Categories     Dessert

Time 55m

Yield 2 loaves

Number Of Ingredients 6

1 (18 1/4 ounce) box lemon cake mix
4 eggs
3/4 cup vegetable oil
1 tablespoon lemon extract
1 (3 ounce) package lemon gelatin
3/4 cup water

Steps:

  • In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
  • Pour oil in slowly, beating.
  • Stir in lemon extract, gelatin mix and water, beating until well blended.
  • Pour into 2 greased 9-by-5 inch loaf pans.
  • Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3

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From myrecipes.com


LEMON & BLACK PEPPER STRAWBERRY SHORTCAKE - FEAST OF EDEN …
The lemony shortcake livens up a usually bland element to this dessert, while the lemon-infused simple syrup lends flavor and extra juiciness to the berries. Adding the black pepper gives it just a hint of warmth at the end. So good! Serves 6. Shortcake: 2 cups flour. ¼ cup sugar. ½ teaspoon salt. 1 Tablespoon baking powder. 2 teaspoons lemon ...
From feastofedencooksathome.com


BEST STRAWBERRY AND LEMON SHORTCAKE RECIPES | FOOD …
Cut into 15 equal squares. Cut each in half horizontally. Step 8. While cake is baking, place berries in a bowl; sprinkle with sugar and lemon juice. Let stand until juices are released. Step 9. Place chilled cream in a metal bowl and whip until soft peaks form. Add vanilla extract and chill. Step 10.
From foodnetwork.ca


STRAWBERRY SHORTCAKE SERVED WITH WHIPPING CREAM AND LEMON ZEST
Directions. Pre-heat oven to 425° and line a baking sheet with parchment paper. In a large mixing bowl whisk together flour, baking powder, salt and sugar. Add cold cubed butter and, working quickly, cut the butter into the flour mixture until you have large dry crumbs. Drizzle the cold buttermilk over the flour and butter mixture and stir ...
From more.ctv.ca


STRAWBERRY SHORTCAKES WITH MEYER LEMON CREAM - FOOD & WINE
In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened ...
From foodandwine.com


STRAWBERRY SYRUP FOR STRAWBERRY SHORTCAKE - THERESCIPES.INFO
How to Make Strawberry Topping. In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice. In a small cup, combine the cornstarch and two tablespoons of water.
From therecipes.info


THE BEST STRAWBERRY SHORTCAKE BISCUITS RECIPE - SUGAR GEEK SHOW
These biscuits are extra-large so they make the perfect-sized strawberry shortcake for one. Step 1 – Add in your flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine. Step 2 – Place the whole bowl onto the scale and press the tare or zero button to remove the weight of the bowl.
From sugargeekshow.com


HEALTHIER STRAWBERRY SHORTCAKE RECIPE - COOKIE AND KATE
Place a medium-sized glass or metal mixing bowl in the freezer to chill for the whipped cream. To prepare the shortcake: In a medium mixing bowl, combine the flour, baking powder, salt and cinnamon. Stir to combine. In a 2-cup liquid measuring cup or smaller mixing bowl, combine the coconut milk, honey and vanilla.
From cookieandkate.com


STRAWBERRY AND LEMON SHORTCAKE - RICARDO
Let simmer over low heat for 30 minutes or until the zests are tender and the mixture is syrupy. Let cool. Meanwhile, in a bowl, combine the strawberries with half the icing sugar (3 tbsp) and half the vanilla. With a grater, remove the zest from the other half of the lemon and add to the strawberries. Toss and let rest for 30 minutes at room ...
From ricardocuisine.com


STRAWBERRY SHORTCAKES + VIDEO (MAKE AHEAD & FREEZER …
Instructions. Lemon Curd (may also use store-bought): Whisk egg and egg yolk in medium bowl, set aside. Melt butter in medium metal or glass bowl set over large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon …
From carlsbadcravings.com


LEMON STRAWBERRY SHORTCAKE - OH SWEET BASIL
Heat the oven to 425. Remove from the fridge and let sit for a few minutes. Brush the tops with a little heavy cream and sprinkle with remaining sugar. Bake at 425 for 12-15 minutes. Cool, and then break open, and serve with fresh berries, whipped cream and …
From ohsweetbasil.com


STRAWBERRY SHORTCAKE (THE BEST) | RICARDO
Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside. In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla ...
From ricardocuisine.com


LEMON STRAWBERRY SHORTCAKE - THE KITCHEN MAGPIE
Slice up a bunch of fresh strawberries. Make your Lemon Whipped Cream. I didn't realize until I put the items together for a picture what a wonderful build-it-yourself dessert this is and works so easily for a large amount of people, perfect for a summer get-together! Everyone can take a sliced scone, layer on the whipped cream and strawberries ...
From thekitchenmagpie.com


BLACK PEPPER STRAWBERRY SHORTCAKE - TASTE AND TIPPLE - FOOD …
Instructions. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a mixing bowl, combine the flour and baking powder. Add the butter and toss with the flour. Add the buttermilk and honey, and mix until just …
From tasteandtipple.ca


CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together. Use a knife to chop 3/4 cup COLD butter into small chunks. Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour.
From thefoodcharlatan.com


STRAWBERRY SHORTCAKE BISCUITS - GARNISH WITH LEMON
Use a 2-inch biscuit cutter (or a glass) to cut biscuits out and place on prepared baking sheet. Reshape dough and cut the rest of the biscuits. Brush tops of biscuits with whipping cream and sprinkle with Turbinado sugar. Bake in oven for 12 minutes or until lightly browned. Remove from oven and cool on wire racks.
From garnishwithlemon.com


EASY LEMON STRAWBERRY SHORTCAKE {FOR TWO} - CHEF LINDSEY FARR
Preheat the oven to 400° and line a baking sheet with parchment. In a bowl whisk together the flour, baking powder, salt and sugar. Cut the butter into the flour mixture with a pastry knife or rubbing the butter into the flour using your hands. I cut the flour in with a pastry knife and then rubbed it in until the mixture held its shape when I ...
From cheflindseyfarr.com


STRAWBERRY SHORTCAKE WITH LEMON CREAM SAUCE - LOVE BAKES GOOD …
How to make Strawberry Shortcakes with Lemon Cream Sauce. Mix strawberries and with the ½ cup of sugar. Let stand for at least an hour. Preheat oven to 450°F. In a medium bowl, cut the shortening into the flour, 2 tbsp. sugar, baking powder, and salt until the mixture looks like fine crumbs. Stir in milk just until blended.
From lovebakesgoodcakes.com


CLASSIC STRAWBERRY SHORTCAKES RECIPE - LEITE'S CULINARIA
Make the shortcakes. Preheat the oven to 425°F (218° C). Line a 9-by-13-inch rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, if using, and salt. Using a …
From leitesculinaria.com


STRAWBERRY SHORTCAKE WITH LEMON-ALMOND SYRUP | TABLE&SPOON
2 tablespoons unsalted butter, melted, more for greasing pan: 2 quarts strawberries (about 2 pounds), half will be cut and other half left whole for garnish
From tablenspoon.com


SHEET-PAN STRAWBERRY SHORTCAKE RECIPE - PUREWOW
Powered by Chicory. 1. Prepare the Strawberries: Preheat the oven to 375°F. In a medium bowl, combine the strawberries, lemon juice, sugar, pepper and thyme leaves. Set aside. 2. Make the Shortcake: In a large bowl, add the flour, ½ cup of the sugar, the baking powder, salt, pepper and fennel seed and whisk to combine.
From purewow.com


LEMON STRAWBERRY SHORTCAKE - THE FOOD CHARLATAN
In a medium bowl, sprinkle the sliced strawberries with 1/2 cup sugar and 1 teaspoon (or more) lemon zest. Mix and refrigerate while you prepare the shortcake. In another medium bowl, whisk together flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Use a fork to stir in the cream--do not over mix.
From thefoodcharlatan.com


STRAWBERRY SHORTCAKES, RICOTTA BISCUITS | THE LEMON APRON
Place oven rack in centre position and preheat the oven to 425F. Line a baking sheet with parchment. Whisk the ricotta and buttermilk together in a small bowl. In a large bowl, combine the flour, baking powder, baking soda, salt, …
From thelemonapron.com


LEMON SHORTCAKE WITH STRAWBERRIES AND CREAM - KOWALSKI’S
Bake in a preheated 350° oven until lightly browned (18-20 min.); cool in pan for 10 min. Inverting shortcakes onto a cooling rack; set aside to cool completely. In a small saucepan, heat lemon juice and ¼ cup sugar until sugar is dissolved; spoon 1 tsp. lemon syrup over each shortcake, reserving remaining syrup.
From kowalskis.com


STRAWBERRY LEMON SHORTCAKE WITH HOMEMADE WHIPPED CREAM
To Make Shortcakes: Preheat oven to 425 degrees and line a baking sheet with parchment paper. Mix together flour, white sugar, baking powder, salt and lemon zest in a bowl. Grate the butter over this mixture. Using a fork, combine the butter and flour mixture until it starts to look crumbly.
From kaleforniakravings.com


MAPLE STRAWBERRY SHORTCAKE WITH CARDAMON & LEMON - FOOD GYPSY
Prepare your shortcakes: 1. Preheat the oven to 425°F (218° C). Line a baking sheet with parchment paper. 3. Whisk dry ingredients (flour, sugar, baking powder, cardamom, lemon zest and salt) in a large bowl, to combine.
From foodgypsy.ca


STRAWBERRY SHORTCAKE FOREVER - THE NEW YORK TIMES
A vanilla-scented, buttery, freshly made spongecake doused with good berries and a mountain of cream can be a marvelous dessert. The ripeness and sweetness of the berries is essential for any good ...
From nytimes.com


STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP
She sure was a lucky lady to celebrate with such a tasty looking strawberry shortcake:) The balsamic and black pepper sauce sounds good enough to eat with a spoon! P.S. Loved your idea of the egg in a sweet potato.
From joanne-eatswellwithothers.com


CLASSIC STRAWBERRY SHORTCAKE RECIPE - RACHAEL RAY SHOW
Preparation. For the shortcake, preheat the oven to 375°F. In a food processor, pulse together the flour, baking powder, salt and sugar. Add the butter and pulse 5 times. Add the sour cream and milk, and pulse 5 more times until a dough forms. Using a spoon, spoon the batter into 6 dollops onto a parchment-lined sheet tray.
From rachaelrayshow.com


LEMON STRAWBERRY SHORTCAKE - MY BAKING ADDICTION
Directions: 1. Preheat oven to 350°F. Grease and flour a 9-inch round baking pan. 2. In a medium bowl, combine sugar and lemon zest and mix with fingertips until moist and fragrant. In a large bowl, combine the flour, lemon sugar, baking powder and salt. In a medium bowl, combine the egg, buttermilk, butter, lemon juice and vanilla.
From mybakingaddiction.com


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