Can anyone tell me how to make Strawberry Shortcake filling?

hi there,

you need

1 tub mascarpone cheese, soft ( looks like cream cheese, but richer or substitute with soften cream cheese )

2 cups halved strawberries, ( keep some whole for deco. )

1 1/2 cup powder sugar

1/3 cup strawberry liquor, ( optional )

1/3 cup coconut milk



in a bowl add strawberries, 1 cup sugar and liquor, stir gently, keep cool.

in another bowl add softened mascarpone cheese, 1/2 cup sugar and coconut milk, stir well til creamy, chill, prep. your short cakes, add now some berries on bottom add some cheese, add another layer berries and some cheese, lay other half of cake on top, put 1 dollop cheese on top of cake add 1 whole strawberries as deco. enjoy



ps: mascarpone cheese is a italian cream cheese,
Can anyone tell me how to make Strawberry Shortcake filling?
Best Strawberry Shortcake Filling

Filling

4 cups sliced strawberries

2 tablespoons sugar

1 cup heavy whipping cream

2 tablespoons sugar

1/2 teaspoon vanilla extract



Shortcake

2 cups self-rising flour

2 tablespoons sugar

8 tablespoons (1 stick) unsalted butter

1 large egg

2/3 cup cream or buttermilk



1 8-inch pan, buttered, lined with parchment or wax paper







1. To make filling, combine sliced berries and sugar and allow to macerate, covered, in the refrigerator for several hours before serving. Whip cream with sugar and vanilla, cover and refrigerate.



2. For the shortcake, preheat oven to 450 degrees and set a rack in the middle level.



3. Combine flour and sugar in bowl of a food processor outfitted with the metal blade and pulse several times to mix. Cut butter into 8 pieces and add. Pulse 12 to 15 times to reduce to fine crumbs. Whisk egg and cream together and add. Pulse several times to mix. At this point the dough will be very soft. Scrape dough into prepared pan and smooth top. Bake until well colored and firm, about 15 to 20 minutes. Invert from pan to a rack to cool.



4. To assemble, split shortcake and place one round on a platter. Top with half the berries and half the cream. Place second layer of shortcake on top of cream and repeat with remaining berries and cream. Serve immediately.





Old-Fashioned Strawberry Shortcake filling

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.
Reply:Strawberry shortcake (at least the ones I've eaten) are simply white cake (or angelfood) topped with strawberries %26amp; sweet whipped cream.

Slice your strawberries ahead of time and sprinkle them with sugar so they get nice and juicy.
Reply:Some people just sugar the strawberries and let them sit for a few hours to form a syrup. Some cook up that syrup with a little cornstarch to thicken.



It is most traditional to just let the strawberries sit with sugar until syrup forms. Just before serving layer cake/shortcake/whatever, strawberries with syrup, whipped cream (no need to stabilize it), more cake, repeat as needed/desired.



Strawberry shortcake does NOT store well at all. It really should be assembled just before serving.
Reply:Go to allrecipes.com I do belive I saw a recipe for it... I think you will enjoy all they have to offer.