Make It Your Way Shortcakes Recipes

Steps:

• In a bowl, combine dry ingredients; cut in the butter until mixture resembles fine crumbs. Beat the egg and milk; stir into flour mixture. , Spoon into five microwave-safe 4-oz. custard cups. Microwave at 50% power for 3 minutes. Cook on high for 2-3 minutes or until a toothpick comes out clean. Serve warm or at room temperature with strawberries and whipped cream.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a large bowl, combine berries and sugar; set aside. Prepare the whipped topping mix according to package directions. Top cake slices with berries and whipped topping.

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.

Steps:

• Cake:.
• In a large bowl, whisk together flour, sugar and baking powder.
• Measure milk and cream in a glass measuring cup.
• Whisk in egg and vanilla.
• Make a well in center of dry ingredients.
• Add milk/egg mixture and combine together with a fork in a few quick strokes; mixture should be sticky.
• Drop batter by spoonfuls onto grease baking sheet to make 8 shortcakes. Bake at 325°F for about 15-17 minutes.
• Let cool on a wire rack for 5 minutes before splitting them.
• Stewed fruit:.
• Gently cook your choice frozen fruit with sugar and cornstarch/water mixture over medium heat until thickened.
• To serve:.
• Split each shortcake horizontally and place the bottoms in dessert dishes.
• Spoon warm stewed fruit over, then top with second halves.
• Serve with whipped or ice cream.