Lemon Layer Strawberry Shortcake by Betty Crocker

Strawberry Shortcake is one of my favorite desserts.  Here is a different type of recipe for this classic.

 

 

 

 

Lemon Layer Strawberry Shortcake

 

 

Prep Time     35 min

                                                                 Total Time     1 hr 30 min

                                                                Servings         8

 

Ingredients

                            

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

1 Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.

2 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.

 

3 Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.

 

4 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.

 

5 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.

 

6 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.

 

 

 

Carla Hall's Stone Fruit Sangria Gelatin

 

This recipe comes to you from The Chew's Carla Hall.

 

Stone Fruit Sangria Gelatin

Skill level     Easy      Time   Over 120 min    Servings  12

 

 

ingredients

• 4 cups fruity Red Wine (such as Beaujolais)
• 1/2 cup Granulated Sugar
• 1 1/2 cups White Grape Juice (chilled)
• 1/2 cup fresh squeezed Lemon Juice (chilled)
• 3 envelopes Unflavored Gelatin
• 1 Peach (pitted and cut into small pieces)
• 1 Plum (pitted and cut into small pieces)
• 1 Apricot (pitted and cut into small pieces)
• 1 cup pitted Cherries (halved)
• 1 1/2-2 cups Whipped Cream
• fresh Mint to garnish

Step 1
ingredients

4 cups fruity Red Wine (such as Beaujolais)
1 Peach (pitted and cut into small pieces)
1 Plum (pitted and cut into small pieces)
1 Apricot (pitted and cut into small pieces)
1 cup pitted Cherries (halved)
3 envelopes Unflavored Gelatin
instructions Place fruit and wine in a large bowl and allow to chill in the fridge overnight. Strain fruit from wine and set aside. Place 1 cup of red wine in a large heat proof bowl and sprinkle gelatin over surface and allow to bloom for 3 to 4 minutes.     
 
Step 2
• ingredients
•  
• 1/2 cup Granulated Sugar
  1 1/2 cups White Grape Juice (chilled)
  1/2 cup fresh squeezed Lemon Juice (chilled)
  instructions Meanwhile, bring remaining wine to a boil in a sauce pot. Reduce to a simmer, and then reduce to 2 cups, about 10 minutes. Stir in the sugar until dissolved. Pour boiling wine over the bloomed gelatin and stir to combine. Pour in the chilled grape and lemon juices and stir. Place the mixture into the refrigerator and allow to chill for 1 hour or until it reaches a pudding or curd like consistency. Remove from fridge and whisk. Ladle some of the mixture into 6 stemless glasses. Push some of the prepared fruit into the layer. Top with another layer of the sangria mixture and push more fruit into this layer.
•     
• Step 3
  ingredients
•       
  1 1/2-2 cups Whipped Cream     
• instructions Place the glasses into the fridge and allow to chill for 1 to 2 hours or until fully set. Remove from fridge. Garnish with whipped cream and a spring of mint.
  
  Helpful Tips:1. Let the fruit marinate in wine over night.
  2. Whisk the mixture before it completely sets to ensure it sets evenly.
  3. Letting the gelatin partially set allows you to suspend the stone fruit between two layers before it completely sets.
  4. Making individual portions allows the gelatin to set faster.