Star Spangled Shortcake Recipes

Steps:

• Combine flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; use a pastry cutter or two knives to incorporate butter until mixture resembles coarse meal.
• Blend 2 cups heavy cream into flour mixture using a fork. Turn out onto a clean work surface; press away from you with the heel of your hand just to combine dough. Add 1 tablespoon cream if the dough is too dry to combine.
• Prepare egg wash: Place egg and 2 tablespoons cream in a small bowl, and whisk to combine. Set aside.
• Press dough into a 7-by-10-inch rectangle, 1 inch thick. Use a 3 1/2-inch star cutter to cut out six biscuits. Press three of the stars to flatten slightly. Form into a ring on a parchment-lined baking sheet, alternating flattened stars with unflattened stars, using egg wash to join them along common edge. Gather remaining dough; cut out four more stars for additional servings, if desired. Preheat oven to 400 degrees. Refrigerate for 1 hour. Remove dough from refrigerator. Brush top of star ring and individual stars with egg wash, and sprinkle with 2 tablespoons sugar.
• Bake for 5 minutes, then reduce heat to 350 degrees; continue baking until golden brown, about 25 minutes. Transfer to a wire rack to cool.
• Combine raspberries, blueberries, strawberries, red currants (if using), and remaining 1/4 cup sugar in a large bowl, and toss to combine. Allow berries to macerate for at least 30 minutes, until very juicy. Whip remaining 1 1/2 cups cream to soft peaks.
• Use a serrated knife to cut star ring in half crosswise. Cut the four extra stars as well. Use two large offset spatulas to carefully lift the top half of the ring, and set aside, leaving the spatulas in place. Set aside tops of stars as well. Transfer bottom of ring to a serving platter. Transfer bottoms of stars to plates, if desired. Spoon macerated berries, juices, and whipped cream over star ring and additional stars. Place the tops on the star ring and stars using the spatulas, and dust with confectioners' sugar, if using. Serve immediately.

Steps:

• Heat the oven to 350 degrees F.
• Butter,flour an 18 by 13 by 1 1/2-inch sheet pan. Or, I like to use parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
• Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and strawberries for the red stripes, and icing for the white stripes, until the flag is completed. Pipe stars on top of the blueberries.
• You can serve this cake right in the pan, or, if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

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.