THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
OAT SHORTCAKES WITH SAUTéED APPLES, CINNAMON, AND WHIPPED CREAM
Provided by Alice Medrich's
Categories Cake Milk/Cream Dessert Kid-Friendly Wheat/Gluten-Free Apple Healthy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8-10
Number Of Ingredients 17
Steps:
- Bake the cake:
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Line the bottom of the cake pan with parchment paper, but leave the sides unlined and ungreased.
- Put the clarified butter in a small pot or microwavable container ready to reheat when needed, and have a large bowl ready to pour it into as well. In a medium bowl, whisk the flour and 2 tablespoons of the sugar together thoroughly.
- In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, salt, and remaining granulated sugar; beat on high speed until light-colored and tripled in volume, 4 to 5 minutes. You should see well-defined tracks as the whisk spins; when the whisk is lifted, the mixture should fall in a thick, fluffy rope that dissolves slowly on the surface of the batter.
- Just before the egg mixture is ready, heat the clarified butter until very hot and pour it into the reserved large bowl.
- Remove the bowl with the egg mixture from the mixer. Sift one-third of the flour mixture over the eggs; fold in with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour, then repeat with the rest of the flour. Scrape about a quarter of the batter into the bowl with the hot clarified butter. Fold until the butter is completely blended into the batter. Scrape the buttery batter over the remaining batter and fold just until blended. Scrape the batter into the prepared cake pan.
- Bake until the cake is golden brown on top, 30 to 35 minutes. It will have puffed up and then settled level, but it won't have pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean and dry. Set the pan on a rack to cool completely.
- When cool, cut around the edge of the cake to release it from the pan, then quickly invert over a cutting board. Cut in a tic-tac-toe grid, creating nine even squares of cake.
- Make the topping:
- While the cake is baking, make the topping: In a medium bowl, toss sliced apples with lemon juice, brown sugar, cinnamon, ginger, salt, and 1/4 cup water. In a large skillet over medium heat, heat butter until melted. Add apple mixture and stir to combine. Cook over medium heat, turning occasionally, until apples have softened but still hold their shape and the sauce has thickened, 10 to 12 minutes.
- Meanwhile, in the chilled bowl of an electric mixer with the whisk attachment, or using a handheld electric mixer, whip the cream until it holds a soft shape-not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
- Assemble the dessert:
- To serve, top each piece of cake with 4 to 5 cooked apple slices and a drizzle of sauce and garnish with a generous dollop of whipped cream and a sprinkle of cinnamon.
RHUBARB OAT SHORTCAKES
Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it's paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It's important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 shortcakes
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Make the shortcakes: In the bowl of a food processor, pulse together flour, 1 cup/90 grams oats, the brown sugar, the baking powder, the zest and the sea salt. Drop in butter and pulse until mixture forms lima-bean-size crumbs. Add cream and pulse until dough is just combined.
- On a lightly floured surface, pat dough into a rectangle 3/4 inch/2 centimeters thick. Brush generously with heavy cream and, lifting up a short side, fold dough in half as if you are closing a book. Cut dough into 6 squares. Transfer biscuits to prepared pan. Brush lightly with more cream and sprinkle with remaining 1 tablespoon oats and the Demerara sugar. Chill until ready to bake.
- Make the roasted rhubarb: In a large bowl, toss together rhubarb, Demerara sugar, melted butter, vanilla bean seeds and salt. Spread onto a large rimmed baking sheet. Transfer rhubarb to the oven. Bake 5 minutes.
- Add pan of biscuits to the oven with rhubarb. Continue to bake, tossing rhubarb occasionally and scraping the darkening pieces at the edges of the baking sheet into the center, until biscuits are golden and rhubarb is very tender and the juices are bubbling thickly and have caramelized at the edges of the pan, about 20 minutes longer. If biscuits are ready before rhubarb, remove from oven while rhubarb finishes cooking. Let biscuits and rhubarb cool completely.
- To serve: In a small bowl, whisk together cream, crème fraîche and confectioners' sugar or honey, if using, until mixture forms soft peaks. Split biscuits crosswise and spoon rhubarb and whipped cream over biscuit bottoms. Cover with biscuit tops.
Nutrition Facts : @context http, Calories 805, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 43 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 520 milligrams, Sugar 51 grams, TransFat 1 gram
QUICK FRUIT AND OAT BREAKFAST BAKE
These flourless baked oat bites topped with fresh fruit are a quick option for breakfast either at home or on the go.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- In large bowl, stir together oats, brown sugar, baking powder, cinnamon, and salt. Combine well. In separate bowl stir together milk, vanilla, and egg whites. Add to oat mixture. Stir to combine well. Let stand about 5 minutes until liquid is absorbed.
- Coat 6 muffin pan cups with nonstick spray. Portion oat mixture evenly into cups. Top each with 1 tablespoon apple, pressing lightly.
- Bake 20 minutes or just until firm. Let stand in pan on wire rack 5 minutes. Serve warm or at room temperature. Refrigerate or freeze leftovers. Reheat in microwave oven on High 30 seconds to 1 minute or until heated as desired.
OATMEAL SHORTCAKES WITH SPICED PLUMS
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make shortcakes:
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, oats, brown sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add milk; stir until dough forms.
- Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes. Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)
- Make fruit:
- Combine plums, 1/3 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan. Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter. Stir until butter melts. Cool slightly.
- Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form. Using serrated knife, slice off top 1/3 of biscuits. Transfer biscuit bottoms to plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over plum mixture. Serve immediately.
MIXED FRUIT SHORTCAKES
This delightful downsized recipe makes just two biscuitlike shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently flatten into 2-1/2-in. circles. Sprinkle with remaining sugar. , Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; spread whipped cream over fruit or on the shortcake tops.
Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 311mg sodium, Carbohydrate 48g carbohydrate (20g sugars, Fiber 5g fiber), Protein 5g protein.
SUMMER FRUIT SHORTCAKES
These shortcakes are a delicious way to enjoy summer's fruits!!!
Provided by MICHELLE0011
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
- Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
- Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
- Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.
Nutrition Facts : Calories 387 calories, Carbohydrate 48.1 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 12.1 g, Sodium 379.7 mg, Sugar 19.5 g
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