Top with the remaining strawberry mixture. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Tags: Remove from the oven and let cool slightly. Ingredients include fresh strawberries, fresh basil leaves and lemon juice. baking, spring, summer, sweets. Serve with any left over whipped cream you may have. Beat in extracts. Preheat oven to 325°. Remove from pan, and let cool completely on a wire rack. Ingredients include fresh strawberries, sugar, flour and half and half. Tags: From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Sign up to receive weekly recipes from the Queen of Southern Cooking, 1/4 cup, plus 3 tablespoons sugar, plus 8 teaspoons sugar, divided, 1 quart strawberries, hulled and quartered. For the third and final layer place last cake on the other two layers. When cake has cooled, place cream cheese, 1 cup sugar and vanilla in the bowl of a standing mixer fitted with whisk attachment. Spray a 15-cup Bundt pan with baking spray with flour. Transfer the biscuits to a parchment paper lined baking sheet. Dollop 8 rounded teaspoonfuls strawberry glaze onto batter, and swirl together with a wooden skewer. Pour one-third of batter into prepared pan. baking, cookout, kid friendly, picnic, spring, summer, sweets, vegetarian. Get your copy of Paula Deen’s Southern Baking here. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Mix cake mix as directed and pour into three 8″ prepared cake pans. Add eggs, one at a time, beating just until combined after each addition. It’s similar in consistency to lemon curd. Bake just until set and slightly golden (approximately 15-20 minutes). Reduce speed to low and add heavy cream in slow stream. Sign up to receive weekly recipes from the Queen of Southern Cooking, 1 (8-ounce) package cream cheese, softened, ½ cup plus 2 tablespoons whole buttermilk, divided. To assemble cake: Place one cake layer in a large bowl or on a pedestal. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Line the outer edges with a decorative row of strawberry halves. Prep time is 30 minutes and cooking time is 15 minutes at 400 °F. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and granulated sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Repeat batter and glaze procedure once; top with remaining batter. Paula Deen's Strawberry Pound Cake Recipe - Food.com. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and granulated sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ½ cup buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Mix cake mix as directed and pour into three 8″ prepared cake pans. Baking Tip: You can find strawberry glaze in the produce section of grocery stores. Turn the flour mixture out into a large mixing bowl and make a well in the center. Preheat oven to 325°. Bake until a wooden pick inserted near center comes out clean, about 70 minutes. Place cut strawberries and 1/3 cup sugar. Spray a 13x9-inch baking pan with baking spray with flour. Whisk at medium-high speed until light and fluffy. This kid-friendly personal strawberry shortcake dessert recipe from Paula Deen is perfect for picnics and cookouts. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks. Prep time is 5 minutes and cooking time is 5 minutes on the stovetop. Scrape down the sides of the bowl as needed. Have your guests just dig in! Arrange strawberry halves decoratively around the edge. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Garnish with strawberries, if desired. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit. In the container of a blender, process chopped strawberries until smooth. Saved by Renna Nelson. Place cut strawberries and 1/3 cup sugar. Top with a layer of the whipped cream mixture. Spray a 15-cup Bundt pan with baking spray with flour. Pour in 2/3 cup half and half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits. Fill the middle with some of the strawberry mixture. Garnish with fresh mint and more strawberries. Preheat oven to 325°. 6.9k. Cover and refrigerate for up to 3 days. Sign up to receive weekly recipes from the Queen of Southern Cooking, 1 box baked in three 8" cake pans white cake mix, 3 quarts stems removed and cut in half strawberries. Repeat one more layer. In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. This easy strawberry basil lemonade drink recipe from Paula Deen is the perfect summer beverage. Bake just until set and slightly golden (approximately 15-20 minutes). In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth; drizzle onto cooled cake. Let cool in pan on a wire rack for 15 minutes. Then pulse in the cold butter cubes until a coarse meal is formed. Set aside until time to serve. Reserve ⅓ cup purée in a small bowl for Stir together and place in the refrigerator until ready to assemble cake. Stir together and place in the refrigerator until ready to assemble cake. In a large bowl, whisk together flour and baking powder. August 2020.