MIXED BERRY SHORTCAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
- Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
- For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
- To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.
MIXED BERRY SHORTCAKE
This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate., In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack., Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.
Nutrition Facts : Calories 382 calories, Fat 12g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 290mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
PICNIC BERRY SHORTCAKES
You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.
Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
COCO-BERRY SHORTCAKES
From an old Woman's Day magazine from 1999. Just a nice twist on a standard shortcake recipe. I loved the addition of the coconut to the shortcakes. Feel free to use whatever fruit is in season for the berries - I love a combination of strawberries and blueberries, but raspberries are good too. These take a bit of time but are well worth it.
Provided by HokiesMom
Categories Dessert
Time 57m
Yield 8 shortcakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F Have ready a large cookie sheet and a 3 inch star cutter. (If you don't have a star cutter, use can use a round cutter).
- Process coconut and sugar in a food processor until coconut is finely chopped.
- Mix together the flour and the baking powder in a medium bowl.
- With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
- Pour 1/2 c of the lite coconut milk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 2/3 cup in total).
- (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add coconut milk and process just until mixture leaves sides of bowl. Remove blades and then dough.).
- Place dough on a floured work surface; flour top.
- Pat to a little more than 3/4 inch thickness.
- Dipping cutter into flour for each, cut as many forms as possible from dough; then gently pat scraps together, fold over once, press dough out to 3/4 inches and cut as many more forms as possible from that. Repeat until you have 8 forms.
- Place forms 2 inches apart on an ungreased cooke sheet.
- Brush top lightly with the 1 tbls of reserved coconut milk, then sprinkle with coarse or granulated sugar.
- Bake 12 minutes or until slightly puffed, bottoms are brown and tops are pale gold.
- Gently slide cakes onto a wire rack and cool completely.
- Shortly before serving, split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
- Fill with berries and top with whipped cream and sprinkle with toasted coconut.
Nutrition Facts : Calories 273.2, Fat 13.2, SaturatedFat 9.2, Cholesterol 22.9, Sodium 274.4, Carbohydrate 37.2, Fiber 2.4, Sugar 16.3, Protein 3.2
COCOA-BERRY SHORTCAKES
The rich-tasting banana cream filling for this recipe would also make a tasty dip for a variety of fresh fruit. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl stir together flour, cocoa powder, sugar and baking powder.
- Cut in margarine till mixture resembles coarse crumbs.
- Make a well in the center; add skim milk all at once.
- Stir just till dough clings together.
- Drop in equal portions onto a lightly greased baking sheet.
- Bake in a 450 degree oven for 8 to 10 minutes.
- Cool slightly on a wire rack.
- Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
- Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
- Reserve 6 berries for garnish; slice remaining berries.
- To assemble, split cocoa biscuits in half crosswise.
- Set tops aside.
- Arrange strawberry slices on bottoms.
- Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
- Top with the biscuit tops.
- Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
- Garnish with the reserved whole strawberries.
Nutrition Facts : Calories 236.9, Fat 6.8, SaturatedFat 1.4, Cholesterol 1, Sodium 161, Carbohydrate 41.2, Fiber 3.8, Sugar 17.1, Protein 5.9
SUMMER BERRY STACKED SHORTCAKE
This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you'd like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won't need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
- Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
- Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
- Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
- While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
- For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
- To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
- Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.
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- Position a rack in the center of the oven and heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in the bowl of your food processor. Pulse it a few times to combine. Add the pieces of butter and pulse, mixing until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Turn the food processor on and pour the mixture through the feed tube into the flour mixture. Continue mixing until it is thoroughly incorporated and holds together well. If the dough seems to dry, add in more cream in increments of 1 teaspoon until moist enough to hold together.
- Transfer the dough to a lightly floured surface and roll it out into a 9- x 5-inch rectangle, squaring up the edges with your hands. Dough should be at least 3/4- to 1-inch thick. Use a sharp knife to cut down the center of the rectangle, length-wise, dividing the dough in half and then make two cuts across the width. You will have 6 shortcakes.
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