Strawberry Shortcake recipe??!


Question: I'm making an angel food cake, and I have cool whip. But what should I do about the strawberry topping? Do I buy frozen ones and let them thaw and add sugar? I've never made it personally.

Thanks!


Answers: I'm making an angel food cake, and I have cool whip. But what should I do about the strawberry topping? Do I buy frozen ones and let them thaw and add sugar? I've never made it personally.

Thanks!

If I can't get fresh I just buy frozen then I like to (with either fresh or frozen) add some water, sugar and heat it till it gets soft, (our way) and slop gobs of it over the cake and then drown the mess with whipped cream.

How about this?

Strawberry Cream Cake
If using a cake pan, you will need one with straight sides that are at least 2 inches high; otherwise, use a springform pan. The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.

Serves 8 to 10

Cake
1 1/4 cups cake flour (5 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter , melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4–6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt

Whipped Cream
8 ounces cream cheese , room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream


See Illustrations Below: Building a Strawberry Cream Cake

1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

2. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

3. FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

4. FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

5. TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

you could do that or bye fresh ones chop them up add sugar and let it sit in the fridge for a little bit.

http://www.bbc.co.uk/food/recipes/databa...

If you can get your hands on frsh strawberries it is best. And all you do is add sugar or substitute sugar to the strawberries until it is sweet enough for you, That is it.

INGREDIENTS:
Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
.
Filling:
1 quart strawberries
1/3 cup sugar
.
1 1/2 cups whipping cream for topping, or non-dairy whipped topping
PREPARATION:
Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak.

Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot buscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.

1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish


Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.



or


2 3/4 cups cake flour
1/4 cup sugar, plus additional to sprinkle on top
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1-ounce pieces
1 cup heavy cream, plus additional to brush on top
3 pints fresh strawberries, stemmed
2 or 3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons kirsch
1 teaspoon orange zest
Strawberry Swirl Ice Cream, recipe follows

Preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine. Add the chilled butter and process just until combined. With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.
Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles. Knead the scraps together, roll, cut out 3 more circles.
Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.
Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.
When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Serve immediately.

Strawberry Swirl Ice Cream:
2 cups heavy cream
2 cups milk
1 vanilla bean, split and scraped
8 egg yolks
1/2 cup sugar
Strawberry Compote, recipe follows

In a medium saucepan, bring the cream, milk, and vanilla bean to boil. In a large bowl, using a whisk or a rotary beater, whip the egg yolks. Gradually whisk in the sugar until thoroughly combined. Slowly whisk in the hot cream mixture and return to the saucepan. Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Return to the bowl and cool over ice. Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions. Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through. Repeat with the remaining half of the ice cream and another 1 cup compote. Freeze, covered, until needed.

Strawberry Compote:
6 pints strawberries, stemmed
3 cups sugar
1/4 cup lemon juice
2 vanilla beans, split and scraped

In a 4-quart saucepan, combine strawberries, sugar, and lemon juice. Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes. Lower the heat and cook for 15 minutes more, stirring. Remove from the heat and cool.

6 cups strawberries, washed and sliced ( if frozen, just buy the sliced kind.
1/4 cup sugar.
--------------------------------------...
Thaw the frozen berries, and then just add the sugar. Mix well.

Buy fresh strawberries and slice them . Place them all over your cool whip topping which you spread over your home made or purchased angle food cake or just serve the berries spooned over a slice of cake on the plate with a scoop of cool whip. A little more casual and less work.

Buy fresh ones. Slice and fold them into half of the cool whip. Slice cake in half and put the above filling between layers. On the top just have cool whip and decorate with the rest of the strawberries. Fresh is always better in this case. If the berries are tart, sprinkle some sugar on them and toss before adding to whipped cream.

The Ultimate Strawberry Shortcake:

20 min | 20 min prep | SERVES 12

Ingredients:

1 quart fresh strawberries (or more if you like)
1/2 cup sugar
8 ounces cream cheese , softened
1 cup powdered sugar
1 (8 ounce)container frozen whipped topping

1 (14 ounce) angel food cake , cut into cubes (I buy the cake already made)

Directions:

1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss to mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13x9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares; top with strawberries.





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