Blackberry Shortcake Recipes

Steps:

• Heat oven to 425°F.
• In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
• On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
• Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.

Steps:

• For shortcakes:
• Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of 6. Transfer shortcakes to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over tops of shortcakes.
• Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Transfer shortcakes to rack. do ahead Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.
• For filling:
• Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
• For blackberry cream:
• Rinse blackberries; moisture will enhance puree. Place in processor. Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.
• Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
• Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.

Steps:

• Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
• In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
• In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
• Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.

Steps:

• Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.
• Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.
• On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
• For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom of the pan with parchment paper but leave the sides unlined and ungreased.
• Set aside 2 tablespoons of the sugar for later (to stiffen the egg whites).
• Add the remaining sugar to a large mixing bowl with egg yolks, oil, corn flour, rice flour, baking powder, salt, and 1/4 cup water. Whisk to blend thoroughly. Set aside for 15 minutes to hydrate the corn flour while the oven is heating.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and beat on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved 2 tablespoons sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the corn batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
• Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.
• Set the pan on a cooling rack. Immediately, while the cake is still hot, slide a thin knife or spatula around the sides, pressing against the pan to avoid tearing the cake. Leave the cake in the pan to cool-it will settle at a bit and pull away from the edges of the pan.
• When cool, carefully invert the cake onto a cutting board. Cut the cake into 8 even rectangles, about 2x4-inches each.
• In a medium bowl, mix together 1 1/2 cup of the blackberries with the and lemon juice. Let stand 30 minutes, then stir and mash with the back of a spoon to break up the berries. When ready to serve, stir in remaining 1/2 cup fresh blackberries.
• Meanwhile, pour heavy cream into the chilled bowl of stand mixer fitted with the whisk attachment and beat on high until soft peaks form. Turn speed to low and gently whisk in sour cream, salt, and sugar. Refrigerate until ready to serve.
• To serve, slice each rectangle in half horizontally. Top the bottom half with a spoonful (about 3 tablespoons) of blackberries and their sauce, and then garnish with a generous dollop of whipped cream and place the top half of the cake on top. Repeat to form remaining servings.