MIXED BERRY SHORTCAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
- Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
- For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
- To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.
PERFECT BERRY SHORTCAKES
You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Cakes Shortcake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
- Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
- Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
- Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g
MIXED BERRY SHORTCAKE
This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate., In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack., Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.
Nutrition Facts : Calories 382 calories, Fat 12g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 290mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
OLD-FASHIONED BERRY SHORTCAKE
This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
- In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
- Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
- Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
- Immediately turn cakes out onto a wire rack; let stand until completely cool.
- Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
- Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON-BERRY SHORTCAKE
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.
Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
TRIPLE BERRY SHORTCAKE
My great-great-grandmother handed down her shortcake recipe. I'm sharing it because it's way too fabulous to keep it a secret! -Sara Kingsmore, Vadnais Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.
Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 301mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
TWO-BERRY SHORTCAKES
Provided by Melissa Roberts-Matar
Categories Blender Dairy Fruit Dessert Vegetarian Quick & Easy Blackberry Raspberry Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Put oven rack in middle position and preheat oven to 450°F.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
- Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
- Make filling:
- While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
- Make cream:
- Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
- Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
SUMMER BERRY STACKED SHORTCAKE
This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you'd like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won't need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
- Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
- Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
- Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
- While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
- For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
- To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
- Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.
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