Apricot Berry Shortcake Recipes

APRICOT SHORTCAKE (SPC)

Steps:

• Preheat oven to 180 Degrees Celsius.
• Mix first 7 ingredients together in a large bowl until combined.
• Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
• Sprinkle over extra oats or sunflower seeds.
• Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
• Remove, stand for 10 minutes, turn onto a wire rack and cool.
• VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.

PERFECT BERRY SHORTCAKES

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.

SHORTCAKE WITH MASCARPONE AND BRANDIED APRICOTS

Steps:

• In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
• Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
• NOTE: If sponge cakes are not available, use sliced pound cake.

APRICOT NECTARINE SHORTCAKE WITH VANILLA WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
• Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
• Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
• In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
• Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

RASPBERRY-APRICOT SHORTCAKES

Steps:

• Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
• Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.