This Japanese strawberry shortcake recipe shares with you the easiest method to make a soft, light and fluffy strawberry shortcake like in Japanese bakeries
This recipe for shortcake is easy to make and bakes up golden and tender — just waiting to be filled with cream and topped with summer strawberries!
This classic recipe for Strawberry Shortcake is just like the kind your grandma made! A thick, sweetened shortcake with golden flaky layers, just like biscuits. Topped with the BEST Strawberry Topping and a mountain of whipped cream. Stop buying those weird yellow sponge cakes at the store. This is the real deal! I will show you exactly how to make it.
There's nothing quite like a hot piece of Nanna's Apple Shortcake. Perfect pastry and a side of ice cream is pretty close to perfection.
I was recently looking back through my blog posts and noticed that to date I have included relatively few recipes that use apples. I was a...
Delicious Apple Shortcake, the one you remember from your childhood
I've never seen anything like it.
Looking for the best strawberry shortcake? This is the only recipe you'll ever need!
Delicious apple shortcake slice is great for and afternoon snack but even better for dessert served with cream
This strawberry shortcake recipe is honestly so delicious! The secret to making it best is making the super simple strawberry syrup and drizzling some of it over the bottom of your shortcake before adding the whipped cream and strawberries. It softens the shortcake a bit and adds a lovely strawberry flavor. For perfect rounds, I love using 4-inch English muffin rounds. If you do not have these in your kitchen, you can still bake the shortcakes freeform on the baking sheet. They spread a bit more than if you use the rounds, but they still work well! See our photo in the article showing me baking the shortcake batter in rounds vs. freeform on the baking sheet.
Strawberry shortcake is a sweet and crumbly biscuit (or cake) combined with sweet strawberries and mouth-pleasing whipped cream. This recipe has been made gluten-free by using Bob's 1-to-1 gluten-free flour blend instead of wheat flour.
Sweet and buttery jam coconut shortcake that no one will be able to resist!
If you’re looking for a simple dessert to make, then this Karamell Schnitten (Millionaires shortbread) recipe is perfect for you! It's the perfect dessert that requires very little baking.
I've long been fascinated by this American pudding, which isn't really a scone so much as a tender, buttery sponge with scone-like properties, split and crammed with strawberries. There's so much dispute, as there always is with traditional recipes, over the right method to make them, serve them, eat them: should they be individual-sized or one huge flat disc? should butter be spread on the tender cut sides while still warm, before the fruit and cream are dolloped on? This is what you want to bring out to people by the plateful on a summer's day after lunch in the garden. For US cup measures, use the toggle at the top of the ingredients list.
For me, Christmas is not Christmas without mince pies and from mid November onwards I jump at any excuse to make a batch or two. I love nothing more than sitting in front of a turf fire nibbling on mince pies and drinking hot tea. Whilst I love traditional mince pies, I’m always on the lookout for new recipes using mincemeat that evoke all the flavours of Christmas but are a little different. I often make these shortcake bars and they always seem to go down a treat with unexpected visitors during the festive period. Because of the use of self-raising flour, the pastry has a softer texture when baked than that used in conventional mince pies but it makes a nice change and people really seem to like them. INGREDIENTS: Pastry: 240g self-raising flour 15g icing sugar 125g cold butter, cubed 1 large egg, lightly beaten 30ml cold water 1 jar (approximately 400g or so) mincemeat 2tbsp brandy To finish: 2tbsp caster sugar METHOD: 1. Preheat the oven to Fan Oven to 180C/Fan Oven 160C/Gas Mark 4. 2. Line a 30cm x 20cm traybake tin with non-stick baking parchment and set aside. 3. Place the flour and icing sugar into a large mixing bowl and add the cubed butter. Rub the butter into the flour using the tips of your fingers until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and water. Mix everything together using a fork until it comes together. 4. Turn out onto a lightly floured work surface and knead briefly and shape into a ball. 5. Divide the dough in half. Press one half of the dough into the bottom of the prepared tin flattening it out with your fingers or the back of a metal spoon to create a level surface. 6. Mix the mincemeat and brandy together in a small bowl and then spoon onto the pastry in the traybake tin, spreading it out evenly. 7. Roll the other half of the dough between two sheets of flour non-stick baking parchment paper into a rectangle the same size as the tin (i.e. 30cms x 20cms). 8. Remove the top sheet of parchment paper and lift the rolled out pastry on the other sheet of parchment, flip it over to cover the mincemeat filling. Tuck in the edges of the pastry making sure that the filling is covered. 9. Bake in the preheated oven for 25-30 minutes until light golden brown. Remove from the oven and sprinkle with the caster sugar. Set aside to cool before cutting into 16 bars. Makes 16 bars.
Simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream, and strawberries make up this delicious dessert!
A light and fully apple shortcake with a beautiful apple filling. This dessert is perfect for dinner parties because it's quick and easy to make!
This Vegan Strawberry Shortcake Cake is loaded with fresh strawberries and vegan chantilly cream. It's light and delicious and makes the perfect Spring or Summer dessert.
This surprising technique is a total baked goods game-changer.
The Best Vegan Strawberry Shortcake on a flakey and buttery biscuit layered with whipped topping and juicy macerated strawberries. Enjoy this classic dessert for brunch or perfect for a weekend picnic.
I was recently looking back through my blog posts and noticed that to date I have included relatively few recipes that use apples. I was actually quite surprised because they are easily obtained, are hugely popular and I love them. One of the most popular desserts in any Irish household is apple pie. In fact, most restaurant menus in this country always have an apple pie, tart or crumble of some type on it! To be honest, no matter how accomplished a baker you are, if you can’t produce a noteworthy apple tart, you might as well give up! In Ireland your baking reputation stands or fails on the quality of the apple pie you can produce. When making my apple pie, I like to use two or three varieties of apple; Bramleys, because they break down to a purée-like consistency when cooked, Granny Smiths because they retain their shape and provide texture and I also sometimes use Pink Lady or Braeburn for their distinctive apple taste. I have always preferred using a pinch of ground cloves rather than ground cinnamon in my apple pies, but each to their own. I know some bakers who like to use ground ginger, but for me, the judicious use of ground cloves (only a pinch is required) really bring out the flavour of the apples. So many people, even in suburban areas have their own apple trees and this can be a wonderful source of freshly picked fruit later on in the year. I have a number of apple trees growing in my garden, which have been planted for six or seven years at this stage and provide me with some wonderful fruit at the end of the summer. It is a source of great annoyance to me that my children love to go out into the garden after a windy night and use the fallen fruit as makeshift sliotars when practising their hurling and camogie! Windfall apples, provided they haven’t been lying on the ground too long, can still be used for making chutneys or in baking… so you can imagine my irritation at seeing the apples being hurled down the garden at force rather than for being used to make tasty treats! The recipe that I’m giving here is my version of the Apple Shortcake Squares which are on sale in many Irish bakeries. At their simplest these are made with apples sandwiched between two layers of pastry and dredged with caster sugar. My version uses self-raising rather than plain flour which creates a pastry with a more shortcake-like consistency but without being spongy like a cake. The pastry dough is on the soft side so I don’t roll out the base but rather press it gently into the tin with the tips of my fingers to create an even layer. For the top I flour some non-stick baking parchment and place the pastry on this, flattening it out slightly with my hands. I then flour the slightly flattened pastry and place another layer of non-stick baking parchment on top. I then proceed to roll out the pastry into a thin layer, large enough to cover the top of the Apple Squares. This is such a handy way of rolling out any pastry, but particularly this one which is very soft and a little difficult to manage. Finally, I should mention that I recommend using Granny Smith apples for making these squares. I find that cooking apples are too mealy and break down too much, but that the Granny Smiths retain some texture. Also unlike ‘normal’ pastry which should be given a chance to rest, you can roll out and use this pastry once you have made it. Ingredients: Apple filling: 5-6 large Granny Smith apples, peeled, cored and chopped into 1cm cubes 25g caster sugar 25ml water Pastry: 240g self-raising flour 125g butter, cubed 15g icing sugar 1 large egg, lightly beaten 30ml cold water To finish: 25g caster sugar for dredging Method: Apple filling: 1. Place the apples, sugar and water into a medium sized saucepan over a moderate heat. Bring up to simmering point and allow to cook for 8-20 minutes until the apples have softened but not broken down. Remove from the heat, set aside and allow to cool completely. Pastry: 2. Preheat oven to 180C/Fan oven 160C/Gas Mark 4. Line a 30cmx20cm traybake tin with non-stick baking parchment and set aside. 3. Place the flour into a large mixing bowl and add the cubed butter. Rub the butter into the flour using the tips of your fingers until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and water and mix together using a fork until everything comes together. 4. Divide the dough in half. Press one half of the dough into the bottom of the prepared tin, flattening it out with your fingers or the back of a spoon to create a level surface. Spoon the COOLED apple mixture onto the pastry into the tin, spreading it out evenly. 5. Roll out the other half of the dough between two sheets of floured non-stick baking parchment into a rectangle the same size as the tin (30cm x 20cm). Remove the top sheet of baking parchment and lifting the rolled out pastry on the other layer of baking parchment flip it over to cover the apple filling. Tuck in the edges of the pastry making sure that the apple is covered. 6. Bake in the preheated oven for 25-30minutes until light golden brown. Remove from the oven and dredge with the caster sugar. Set aside to cool before cutting into 12 even squares. Makes 12 squares.
Indulge in the epitome of dessert elegance with our White Chocolate Blueberry Cheesecake. This masterpiece combines rich, creamy white chocolate with the fresh zest of blueberries, creating a symphony of flavors that's sure to delight.
These Strawberry Shortcake Macarons are the classic summer dessert wrapped up in a tasty French macaron!
This classic recipe for Strawberry Shortcake is just like the kind your grandma made! A thick, sweetened shortcake with golden flaky layers, just like biscuits. Topped with the BEST Strawberry Topping and a mountain of whipped cream. Stop buying those weird yellow sponge cakes at the store. This is the real deal! I will show you exactly how to make it.
How to make delicious Apple Shortcake Squares This recipe for Apple Shortcake Squares is my take on the apple slices which are on sale in many Irish bakeries. In essence, these are made with apples sandwiched between two layers of pastry and dredged with caster sugar. My version uses self-raising rather than plain flour which … Apple Shortcake Squares by Niamh Mannion Read More »
In the summer, I think a classic Strawberry Shortcake is as close as you can get to the perfect dessert. Here, the recipe is as traditional as you can get, with an extra add of citrus sugar that makes it just a little more special. This recipe has it all, subtly sweet strawberries that have been mixed with the citrus sugar, shortcakes that fall apart with just a nudge of your spoon (a very good thing!), and whipped cream to bring it all together. It's an ideal summer dessert, and a classic for a reason.
Beyond easy and delicious Apple Cake made with a huge amount of apples and less dough like we do in Italy! The inside is incredibly creamy and the crust is slightly crispy thanks to sugar.This cake is made with very few ingredients: in totally you need 8 ingredients, but consider than one is water! Yes, water gives such a great moisture to this cake, that it literally melts in your mouth!I made this cake in a 20cm-8inch springform pan, but in the TIPS below you can find the recipe for a 23cm-9inch pan too.Topped with vanilla ice cream and cinnamon is simply irresistible!
Victoria Sponge Cake
This strawberry shortcake pudding is the perfect summer dessert. It is easy to make and can feed a large crowd. Everyone will love it!
I was recently looking back through my blog posts and noticed that to date I have included relatively few recipes that use apples. I was a...
There's nothing quite like a hot piece of Nanna's Apple Shortcake. Perfect pastry and a side of ice cream is pretty close to perfection.
