Introduction
Are you ready to take a trip down memory lane with a classic dessert that never goes out of style? Look no further than Ben and Jerry’s Strawberry Shortcake recipe—a delicious, creamy treat that will satisfy your sweet tooth in no time. Whether you’re planning a family gathering, a picnic or just a lazy afternoon, this recipe is perfect for any occasion. The best part? It’s easy to make and requires only a few ingredients, most of which are probably already in your pantry.
Recipe #1: Classic Ben and Jerry’s Strawberry Shortcake Recipe
Ingredients:
- 1 pint of fresh strawberries, sliced
- 1/2 cup of sugar
- 1/2 cup of heavy cream
- 1/2 cup of milk
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 cup of all-purpose flour
- 1/4 cup of unsalted butter, cold and cubed
Instructions:
- Preheat your oven to 375°F and lightly grease a baking sheet.
- In a large bowl, mix together the sliced strawberries and sugar. Set aside.
- In a separate bowl, mix together the heavy cream, milk, vanilla extract, and salt.
- In a third bowl, whisk together the baking powder and all-purpose flour.
- Add the cold, cubed butter to the flour mixture and use a pastry blender to cut it in until the mixture resembles coarse crumbs.
- Add the liquid mixture to the flour mixture and stir until just combined.
- Drop spoonfuls of the batter onto the prepared baking sheet and bake for 15-20 minutes or until the tops are golden brown.
- To assemble, split the shortcakes in half and spoon the strawberry mixture over the bottom half. Place the top half of the shortcake on top and serve immediately.
Nutritional Information:
Serving size: 1 shortcake
Calories: 324
Fat: 15g
Saturated Fat: 9g
Cholesterol: 49mg
Sodium: 235mg
Potassium: 243mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 28g
Protein: 3g
Cooking Time:
15-20 minutes
Equipment:
- Large bowl
- Separate bowl
- Third bowl
- Pastry blender
- Baking sheet
Serving Suggestions:
Top with whipped cream or vanilla ice cream for an extra treat.
Variations:
Try substituting the strawberries with other fresh berries, such as raspberries or blueberries.
Substitutions:
If you don’t have heavy cream, you can substitute with half and half or whipping cream.
Storage:
The shortcakes can be stored in an airtight container at room temperature for up to 2 days. The strawberry mixture should be stored in the refrigerator and used within 24 hours.
Tips:
Make sure your butter is cold and cubed before adding it to the flour mixture to achieve a flaky texture.
Notes:
For an even sweeter shortcake, sprinkle a little sugar on top of each biscuit before baking.
Frequently Asked Questions:
- Can I use frozen strawberries?
Fresh strawberries are recommended for this recipe, but you can use frozen strawberries if you thaw them first and drain any excess liquid. - Can I make the shortcakes ahead of time?
Yes, you can make the shortcakes a day in advance and store them in an airtight container at room temperature. - Can I use a food processor instead of a pastry blender?
Yes, you can use a food processor to cut in the butter, but be careful not to overmix the dough.
Recipe #2: Vegan Ben and Jerry’s Strawberry Shortcake Recipe
Ingredients:
- 1 pint of fresh strawberries, sliced
- 1/2 cup of sugar
- 1 can of coconut cream
- 1 cup of all-purpose flour
- 1/4 cup of coconut oil, melted
- 1/4 cup of almond milk
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Instructions:
- Preheat your oven to 375°F and lightly grease a baking sheet.
- In a large bowl, mix together the sliced strawberries and sugar. Set aside.
- In a separate bowl, whisk together the coconut cream, melted coconut oil, almond milk, vanilla extract, and salt.
- In a third bowl, whisk together the baking powder and all-purpose flour.
- Add the liquid mixture to the flour mixture and stir until just combined.
- Drop spoonfuls of the batter onto the prepared baking sheet and bake for 15-20 minutes or until the tops are golden brown.
- To assemble, split the shortcakes in half and spoon the strawberry mixture over the bottom half. Place the top half of the shortcake on top and serve immediately.
Nutritional Information:
Serving size: 1 shortcake
Calories: 295
Fat: 15g
Saturated Fat: 13g
Cholesterol: 0mg
Sodium: 167mg
Potassium: 177mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 20g
Protein: 2g
Cooking Time:
15-20 minutes
Equipment:
- Large bowl
- Separate bowl
- Third bowl
- Baking sheet
Serving Suggestions:
Top with vegan whipped cream or vegan ice cream for an extra treat.
Variations:
Try substituting the strawberries with other fresh berries, such as raspberries or blueberries.
Substitutions:
If you don’t have coconut cream, you can substitute with coconut milk. If you don’t have almond milk, you can substitute with any other non-dairy milk.
Storage:
The shortcakes can be stored in an airtight container at room temperature for up to 2 days. The strawberry mixture should be stored in the refrigerator and used within 24 hours.
Tips:
Make sure your coconut oil is melted before adding it to the liquid mixture.
Notes:
For an even sweeter shortcake, sprinkle a little sugar on top of each biscuit before baking.
Frequently Asked Questions:
- Can I use frozen strawberries?
Fresh strawberries are recommended for this recipe, but you can use frozen strawberries if you thaw them first and drain any excess liquid. - Can I make the shortcakes ahead of time?
Yes, you can make the shortcakes a day in advance and store them in an airtight container at room temperature.
Final Thoughts
Ben and Jerry’s Strawberry Shortcake recipe is the perfect way to indulge in a classic dessert that’s easy to make and always a crowd-pleaser. Whether you prefer the classic recipe or a vegan version, this dessert is sure to satisfy your sweet tooth. So, what are you waiting for? Give it a try and let us know what you think!