STAR-SHAPED SHORTCAKES
Celebrate Independence Day with a star-studded explosion of berries and cream.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Line a baking sheet with a Silpat (French nonstick baking mat), and set aside. Into the bowl of an electric mixer fitted with the paddle attachment, sift together flour, 6 tablespoons granulated sugar, the baking powder, and salt. Add butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Combine 1 cup cream with the milk, and add to the mixer bowl. Mix until the dough comes together. Remove dough to a lightly floured surface, and shape into a rectangle about 1/2 inch thick.
- Preheat oven to 400 degrees. Using a 3-inch star-shaped cutter, cut out 12 stars from the dough. Place stars on prepared baking sheet. Brush lightly with heavy cream, and sprinkle with sanding sugar. Bake until the shortcakes are barely brown, about 15 minutes. Transfer shortcakes to a rack to cool.
- Meanwhile, in a medium bowl, combine berries; sprinkle berries with orange juice and remaining 2 tablespoons granulated sugar. Set aside. In another medium bowl, beat the remaining 2 cups cream with the confectioners' sugar using a hand mixer until soft peaks form. Using a serrated knife, split the cakes in half horizontally. Place each bottom half on a plate, and cover with a dollop of whipped cream; top with berries and another dollop of whipped cream. Cover with top shortcake halves, and serve.
RED, WHITE AND BLUE SHORTCAKE STARS
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h27m
Yield 12
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
- Heat oven to 425°F. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
- Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
- Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fiber 3 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 750 mg
RED, WHITE AND BLUE SHORTCAKE STARS
A variation of the usual strawberry shortcakes. These would be perfect for a 4th of July cookout and make a very pretty presentation. The star shaped shortcake is made with Bisquick and contains chopped dried cherries. I found this recipe in the Betty Crocker Summer Get-Togethers cookbook. Time does not include the 1 hour stand time for the strawberries. Time-saver tip: Use frozen whipped topping, thawed, instead of the whipping cream and sugar.
Provided by Crafty Lady 13
Categories Dessert
Time 27m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
- Heat oven to 425°. Mix Bisquick, milk, cherries, 6 tablespoons sugar and the margarine until soft dough forms. Turn dough on surface lightly dusted with Bisquick; gently roll in Bisquick to coat. Shape dough into ball; knead 8 to 10 times.
- Roll dough 1/2-inch thick. Cut with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
- Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half while hot. Fill bottom of star with berries and whipped cream; top with top half of the star. For a special touch, garnish with toothpicks that have miniature American flags.
- Do-Ahead Tip: Before baking the shortcakes, cover and refigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours. Bake as directed.
Nutrition Facts : Calories 482.1, Fat 19.4, SaturatedFat 6.7, Cholesterol 24.2, Sodium 678.6, Carbohydrate 73.7, Fiber 3.1, Sugar 44.8, Protein 5.5
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- Position an oven rack in the center of the oven and preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, the ¼ cup sugar, baking powder, salt, and lemon zest. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the 1 cup of heavy cream and stir just until the dry ingredients are moistened and combined. Do not overmix.
- On a lightly floured work surface, roll out the dough into a 1-inch-thick rectangle. Spread the blueberries evenly on top of dough. Gently work the dough into a ball, being careful not to crush the berries, and roll the dough out again into a 1-inch-thick rectangle.
- Using a 3-inch star cookie or biscuit cutter dipped in flour, cut out the shortcakes, cutting them as close together as possible to avoid excess scraps. Arrange the shortcakes about 3 inches apart on the prepared baking sheet. Gently press the scraps together, roll out again, and cut more stars. Using a pastry brush, lightly brush the tops of the shortcakes with the remaining 2 teaspoons cream and sprinkle with the remaining 1 teaspoon sugar.
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