Berry Cherry Banana Shortcake Recipes

Steps:

• 1. Prepare the fruits: Hull the strawberries and cut them up into a bowl. Add the sugar and water. Give them a few squeezes to create some juice. Pit the cherries and cut them in half. Add them to the strawberris as you prepare them. Slice the bananas into ovals or rounds, add them directly into the strawberry and cherry mixture. The kids love helping with the fruits.
• 2. Refrigerate until needed.
• 3. Either rip the cake into pieces, or cut into slices (depending on your desired effect). The kids love to rip the cake up into pieces!
• 4. At this point you can decide if you want to mix everything together... layer it... or top it.... After plating... top with whipped cream (our kids love the spray can type... as it is fun!)
• 5. Serve and enjoy! This is a fun little recipe that the children love to help with... Play with your food! xo

Steps:

• Preheat oven to 400 degrees.
• Lightly mist 11-inch-by-7-inch glass baking dish with spray.
• Combine flours, sugar, baking powder, salt and baking soda with pastry blender or fork.
• Cut in the butter until crumbly.
• Add buttermilk.
• Stir with a fork until sticky.
• On a lightly floured surface with lightly floured hands, knead dough gently, adding as little flour as possible, until a ball forms.
• Pat into a 1/2-inch thick rectangle.
• Using a floured 3-inch round biscuit cutter, cut out 6 biscuits.
• Transfer to the prepared dish, placing about 3/4-inch apart.
• Beat egg with 1 T water and lightly brush on to the top of each biscuit.
• Bake 13-15 minutes, or until lightly golden on top.
• Cool on rack 3 minutes.
• Cut biscuits in half horizontally, placing bottom halves on dessert plates; layer evenly with fruit.
• Top each with 1/4 cup whipped topping or whipped cream and a biscuit top.
• Serve immediately.

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Steps:

• Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
• Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
• Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.