CITRUS BERRY SHORTCAKE
Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. -Meryl Herr, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 268 calories, Fat 10g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRIES WITH BROWN BUTTER SHORTCAKE
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
Provided by Kim Severson
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)
- Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan's bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.
- Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.
- Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture until it has tripled in volume, 4 to 5 minutes.
- Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.
- Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.
- Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 187 milligrams, Sugar 39 grams, TransFat 1 gram
ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES
Categories Cake Berry Citrus Dairy Dessert Bake Fourth of July Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
- Make shortcakes:
- Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
- In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
- Split shortcakes horizontally with a fork and serve with berries and whipped cream.
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- Next, coat the cake pan with baking spray. For more intricate pans, spray with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full. In case there are any drips, set the pan on a baking sheet while putting the batter in the cavities. Then place the pan into the preheated oven.
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