MINI FRUITCAKES
Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. -Lisa McDermith, Highland, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2.5 dozen
Number Of Ingredients 17
Steps:
- Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened., In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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
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
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
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.
TINY STRAWBERRY SHORTCAKES
The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 mini shortcakes
Number Of Ingredients 10
Steps:
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
PICNIC BERRY SHORTCAKES
You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.
Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FRESH FRUIT CAKE
This is a very moist cake, great for summer entertaining!
Provided by Vanias
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch round cake pan.
- Combine the egg whites and water in a large glass or metal bowl. Whip the egg whites to soft peaks in a large bowl. Continue to whip, while gradually adding sugar until egg whites can stand in stiff peaks. Continue to whip on medium speed while adding one egg yolk at a time. Combine the flour and baking powder; fold gently into the batter. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Stir the cornstarch with the water in a small bowl to dissolve and set aside. In a medium saucepan, beat together the sweetened condensed milk and the egg yolks. Bring the mixture to a boil over medium-high heat, stirring constantly. Stir in the cornstarch mixture. When the filling thickens, remove from heat and set aside to cool.
- Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit. Top with the other half of the cake. Frost the cake with whipped cream or your favorite white frosting.
Nutrition Facts : Calories 500 calories, Carbohydrate 73 g, Cholesterol 184.9 mg, Fat 20.3 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 11.9 g, Sodium 122.1 mg, Sugar 54 g
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
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.
EASY MINI DUMP CAKE
I wanted to come up with a recipe for dump cake that would still be simple but wouldn't consist primarily of pie filling. I used fresh strawberries that I cut into pretty small pieces myself, but I'm sure thawed frozen strawberries would work too.
Provided by afredorap
Categories Dessert
Time 40m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Chop strawberries into small pieces. Pour into the bottom of a loaf pan that has been sprayed with cooking spray.
- Sift cinnamon and cake mix together. Pour evenly over strawberry layer.
- Cut margarine into thin pieces, placing them at intervals over the cake mix layer. Try to cover as much area as you can.
- Spray top with cooking spray. Bake for about 35 minutes.
Nutrition Facts : Calories 1103.2, Fat 121, SaturatedFat 21, Sodium 1415.3, Carbohydrate 7.3, Fiber 1.6, Sugar 3.5, Protein 1.9
INDIVIDUAL STRAWBERRY SHORTCAKES BY PAULA DEEN
Saw Paula make these on tv yesterday and it looked super good! These are considered a sweet biscuit because the tops are sprinkled with sugar before baking.
Provided by Marie
Categories Dessert
Time 37m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
- Set aside until time to serve.
- In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
- Then pulse in the cold butter cubes until a coarse meal is formed.
- Turn the flour mixture out into a large mixing bowl and make a well in the center.
- Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
- Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
- Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
- Transfer the biscuits to a parchment paper lined baking sheet.
- Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
- Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
- Remove from the oven and let cool slightly.
- Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
- Garnish with more strawberries.
More about "individual fresh fruit shortcakes with cassis recipes"
SIMPLE STRAWBERRY SHORTCAKES RECIPE | BON APPéTIT
From bonappetit.com
INDIVIDUAL STRAWBERRY SHORTCAKE RECIPE - CHEF DENNIS
From askchefdennis.com
BLUEBERRY CASSIS SHORTCAKE FRUIT RECIPE - OREGON FRUIT …
From oregonfruit.com
MIXED BERRY (STRAWBERRY) SHORTCAKES RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
Servings 6Estimated Reading Time 7 mins
SHORTCAKE RECIPES - STRAWBERRY, OLD FASHIONED & MORE - TASTE OF …
From tasteofhome.com
MINI RASPBERRY SHORTCAKES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
16 SHORTCAKE RECIPES FOR BERRY LOVERS - TASTE OF HOME
From tasteofhome.com
EASY SHORTCAKES RECIPE – FOR STRAWBERRY SHORTCAKE - RACHEL COOKS
From rachelcooks.com
BEST CLASSIC FRUITCAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
20 FRUITCAKE RECIPES THAT WILL TURN YOU INTO A BELIEVER - TASTE OF …
From tasteofhome.com
INDIVIDUAL STRAWBERRY SHORTCAKES - EATINGWELL
From eatingwell.com
You'll also love