Peach And Blackberry Shortcakes With Blackberry Cream Recipes
BLACKBERRY SHORTCAKE
It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries.
Provided by By Brooke Lark
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
- On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
- Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
Nutrition Facts : ServingSize 1 Serving
PEACH AND BLACKBERRY COBBLER
A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.
Provided by bakerchic12321
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
- Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
- Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g
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- Make the cake - In the bowl of electric mixer, beat the butter and sugar on a high speed until creamy, about 4 minutes. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the the milk, eggs, and vanilla extract until combined. Add half of the flour mixture to the mixer, then the milk mixture, and then end with the flour mixture. Mix until well combined. Divide the batter between two greased 8 to 9 inch cake pans and bake at 350 degrees until the tops are golden brown and bounce back when lightly touched, about 25-30 minutes. Let the cakes cool in the pan for 15 minutes and then transfer them to a wire rack to cool down to room temperature. Cover each cake layer with plastic wrap and refrigerate for at least 1 hour or overnight.
- Prep the fruit - When ready to serve the cake, toss the sliced peaches and blackberries with the sugar and vanilla extract in a large bowl and let sit for about 15 minutes to soak and release the fruit's juices.
- Make the whipped cream - Use an electric mixer to whisk the heavy whipping cream and confectioners sugar on high speed until it is thick enough to spread onto your cake. This should take about 5-7 minutes.
- Assemble the cake - Remove chilled cake layers from refrigerator and use a serrated knife to slowly cut each layer in half horizontally, giving you four layers. Place one cake layer on the cake plate or stand. Cover with about 1 cup of whipped cream and a quarter of the blackberry and peaches. Repeat with remaining cake layers, whipped cream and fruit. Serve cake immediately or let chill in fridge for 30 minutes before serving.
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