Summer Fruit Shortcakes With Maple Cream Recipes

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SUMMER FRUIT SHORTCAKES WITH MAPLE CREAM

Betty Crocker's Diabetes Cookbook shares a recipe! It's okay to indulge in a sweet treat of fresh fruits, yogurt-cream and a freshly baked shortcake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12



Summer Fruit Shortcakes with Maple Cream image

Steps:

  • In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
  • Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
  • Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.)
  • Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.

Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 13 g, TransFat 0 g

3 cups summer fruit (such as sliced strawberries, diced peaches, raspberries or blueberries)
1 tablespoon maple-flavored syrup
1 3/4 cups Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup reduced-fat margarine
1/2 to 2/3 cup fat-free (skim) milk
1/3 cup whipping cream
2 tablespoons powdered sugar
1 container (6 oz) Yoplait® Light Fat Free very vanilla yogurt or Yoplait® Original French vanilla yogurt
3/4 teaspoon maple flavor

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



Mixed Fruit Shortcakes image

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.

1 cup mixed fresh berries
1/2 cup sliced fresh peaches or nectarines
4 teaspoons sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons 2% milk
Whipped cream

CARDAMOM SHORTCAKE WITH MAPLE BERRIES

Provided by The Hearty Boys

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 8



Cardamom Shortcake with Maple Berries image

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool.
  • As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts.
  • Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream.

2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
1 3/4 cups plus 3 tablespoons heavy cream
2 pounds strawberries, hulled and quartered
1 cup maple syrup

BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM

Provided by Food Network Kitchen

Time 1h50m

Yield 6 servings

Number Of Ingredients 17



Blueberry Shortcakes with Coconut-Lime Whipped Cream image

Steps:

  • Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
  • Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
  • Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
  • Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2/3 cup heavy cream, plus more for brushing
1/2 teaspoon pure vanilla extract
2 tablespoons dried coconut chips
3 cups fresh blueberries (about 1 1/2 pints)
3 tablespoons sugar
2 tablespoons fresh lime juice
Pinch of salt
2 tablespoons chopped fresh mint
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup sweetened coconut cream
Finely grated zest of 1 lime

PLUM AND BLACK CHERRY BUTTERMILK SHORTCAKES WITH GINGER CARDAMOM WHIPPED CREAM

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18



Plum and Black Cherry Buttermilk Shortcakes with Ginger Cardamom Whipped Cream image

Steps:

  • For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
  • Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
  • Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
  • Preheat a cast iron skillet in the oven for 5 minutes.
  • Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
  • Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
  • For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
  • For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
  • For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.

4 cups self-rising flour, plus more for dusting
1 stick (8 tablespoons) salted butter, cut into cubes, plus 3 tablespoons, melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil
1/4 cup sanding sugar
1 pound purple or red plums, pitted and cut into 1/2-inch slices
1 cup black cherries, pitted and halved
1/3 cup granulated sugar
Zest from 1 lemon plus 2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger (on a rasp)
1/2 teaspoon ground cinnamon
1/2 stick unsalted butter, sliced
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 cup candied walnuts, chopped

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



Summer Fruit Shortcakes image

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

1 ½ cups all-purpose flour
1 ½ teaspoons white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter, cut into small pieces
½ cup buttermilk
¼ cup 2% low-fat milk
1 pint fresh blueberries, rinsed and dried
4 fresh apricots, pitted and sliced
½ pound cherries, pitted and halved
3 tablespoons confectioners' sugar, divided
¾ cup whipping cream

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE

Categories     Cake     Cheese     Dessert     Bake     Raspberry     Peach     Plum     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 19



Summer-Fruit Shortcake with Mascarpone image

Steps:

  • Make cake:
  • Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
  • Make filling:
  • Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
  • Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
  • Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
  • Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

For cake
2/3 cup chilled buttermilk
1 large chilled egg
1 teaspoon vanilla extract
2 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
For filling
5 medium plums, pitted, cut into 1/2-inch pieces
2 large peaches, pitted, cut into 1/2-inch pieces
1 1/2-pint basket raspberries
1/3 cup sugar
1 8-ounce container chilled mascarpone cheese, or one 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Additional powdered sugar

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