Berries And Cream Shortcake On The Go Recipes

BERRIES AND CREAM SHORTCAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• In large bowl, with mixer at low speed, beat 1 cup sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
• Spoon batter into pans. Bake 25 to 30 minutes until toothpick inserted in centers of cakes comes out clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans; cool completely on racks.
• Meanwhile, in large bowl, toss all the berries with strawberry jam.
• In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 1 tablespoon sugar until stiff peaks form.
• Place 1 cake layer on cake plate; spread with half the whipped cream and top with half the fruit mixture. Place second cake layer on fruit mixture; top with remaining whipped cream and fruit.

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.

STRAWBERRY SHORTCAKE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
• Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
• Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
• Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.