CHOCOLATE RASPBERRY SHORTCAKES
Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.
Provided by Nigella Lawson
Categories dessert
Time 40m
Yield 12 shortcakes, and filling for 6
Number Of Ingredients 14
Steps:
- To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
- Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
- To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
- Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 9 grams, TransFat 0 grams
RASPBERRY SHORTCAKES
These shortcakes are creamy and filled with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
- Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 5 g, SaturatedFat 12 g
PEACH RASPBERRY SHORTCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
- mixture. Mix until just blended. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
- Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
- Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
- To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
- Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.
RACIN' RASPBERRY SHORTCAKE
Steps:
- Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.
- Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.
- Combine the orange extract and whipped topping and set aside.
- On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest.
STRAWBERRY-RASPBERRY SHORTCAKES
Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Provided by Anne Burrell
Categories dessert
Time 57m
Yield Serves: 6 to 8
Number Of Ingredients 13
Steps:
- For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
- To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
RASPBERRY SHORTCAKE
Make and share this Raspberry Shortcake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the butter into sifted flour.
- Stir in sugar, egg yolk and water.
- Divide in 1/2 and roll in 8 inches wide.
- Put on cookie sheet and crimp edges.
- Make at 375 degrees for 15 minutes and let cool.
- Mix cream and raspberrie together.
- Spread in middle of shortcakes.
Nutrition Facts : Calories 480, Fat 38.5, SaturatedFat 23.7, Cholesterol 152.2, Sodium 101.5, Carbohydrate 30.8, Fiber 2, Sugar 9.4, Protein 4.6
CHOCOLATE RASPBERRY SHORTCAKES
Steps:
- Make the shortcakes:
- Into a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a preheated 425°F. oven for 12 minutes, or until a tester inserted in the centers comes out with crumbs clinging to it. Transfer the shortcakes to a rack and let them cool.
- In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tablespoon of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tablespoon granulated sugar, and beat the cream until it holds stiff peaks. Carefully cut the shortcakes in half horizontally with a serrated knife and with a metal spatula transfer the bottom half of each to an individual plate. (The shortcakes are delicate and crumble easily.) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes, and with the spatula carefully top each serving with the top half of a shortcake. Sprinkle the shortcakes with the confectioners' sugar and garnish the plates with the mint sprigs.
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