Satisfy your sweet cravings with a strawberry shortcake

Published 5:17 pm Friday, May 1, 2020

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It’s strawberry time in Tennessee, and there’s no better way to announce spring than with a strawberry shortcake, a pie, or some other dessert.
Consider the strawberry. We all know they’re a delicious natural food. And we’re all aware of their versatility — they can be eaten alone, in a fruit salad or a smoothie, as a dessert, or even dipped in chocolate! But did you know strawberries are an ideal part of a nutritional, immune-boosting daily diet?
Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. Just one serving — about eight strawberries — provides more vitamin C than an orange.
Try some of these recipes made with fresh strawberries and satisfy your sweet tooth.
6 cups sliced fresh strawberries
1/2 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
2 tablespoons heavy whipping cream
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely.
For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
2 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
4 to 5 tablespoons 2% milk
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners’ sugar
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
6 cups fresh strawberries, hulled (about 2 pounds)
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup water
1 package (3 ounces) strawberry gelatin
1 teaspoon butter
In a large bowl, mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
In a bowl, beat cream cheese, confectioners’ sugar, lemon zest and extract until blended. Spread carefully onto bottom of crust. Refrigerate while preparing topping.
Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours or until set.
1 package (16 ounces) angel food cake mix
2 packages (3 ounces each) strawberry gelatin
3/4 cup plus 1/3 cup sugar, divided
2 cups boiling water
5 cups fresh or frozen unsweetened strawberries, thawed and drained
2 cups heavy whipping cream
Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.
Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin.
Pastry for a single-crust pie (9 inches)
1 package (8 ounces) reduced-fat cream cheese
1/2 cup egg substitute
3 tablespoons honey
1 teaspoon vanilla extract
3-1/2 cups sliced fresh strawberries
1 tablespoon cornstarch
1/2 cup cold water
1/2 cup reduced-sugar strawberry preserves
Fat-free whipped topping, optional
Roll out pastry to fit a 9-in. pie plate; transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Bake at 350° for 13-15 minutes or until lightly browned.
Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool completely on a wire rack.
Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired.

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