Blueberry Shortcake Sundaes Recipes

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BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM



Blueberry Shortcakes with Coconut-Lime Whipped Cream image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 servings

Number Of Ingredients 17

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2/3 cup heavy cream, plus more for brushing
1/2 teaspoon pure vanilla extract
2 tablespoons dried coconut chips
3 cups fresh blueberries (about 1 1/2 pints)
3 tablespoons sugar
2 tablespoons fresh lime juice
Pinch of salt
2 tablespoons chopped fresh mint
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup sweetened coconut cream
Finely grated zest of 1 lime

Steps:

  • Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
  • Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
  • Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
  • Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
  • Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.

STRAWBERRY SHORTCAKE SUNDAES



Strawberry Shortcake Sundaes image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup cold buttermilk
2 quarts fresh strawberries, hulled
1/3 cup honey
Vanilla ice cream, for serving

Steps:

  • Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
  • Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices. Photograph by Anna Williams

BLUEBERRY SHORTCAKE



Blueberry Shortcake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

1 pint blueberries
2 tablespoons superfine sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 tablespoon plus a pinch of granulated sugar
Kosher salt
2 tablespoons cold butter, cut into small pieces
2 tablespoons low-fat buttermilk
12 almond slivers
1 cup vanilla nonfat yogurt

Steps:

  • Preheat the oven to 375 degrees.
  • Combine the blueberries with the superfine sugar and set aside.
  • In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.
  • On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.
  • Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.

BLUEBERRY SHORTCAKE SUNDAES



Blueberry Shortcake Sundaes image

These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
3 tablespoons water
1-1/2 cups fresh or frozen blueberries
4 slices pound cake
4 scoops vanilla ice cream

Steps:

  • In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.

Nutrition Facts :

BLUEBERRY SHORTCAKE



Blueberry Shortcake image

Blueberries abound in Mary Damm's sugar-topped shortcake. The East Peoria, Illinois cook enjoys it as dessert, but it's also great for breakfast.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 6

4 tablespoons sugar, divided
2 teaspoons all-purpose flour
1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons reduced-fat biscuit/baking mix
1/3 cup fat-free milk
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

Nutrition Facts : Calories 209 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY-SHORTCAKE SUNDAES



Strawberry-Shortcake Sundaes image

Make the most of berry season by swirling a quick sauce into vanilla ice cream and spooning more on top. Add in homemade or store-bought pound cake for a parfait worthy of a party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 6

1 quart vanilla ice cream
Strawberry Sauce
2 cups sliced strawberries, plus whole berries for serving
3 tablespoons sugar
2 teaspoons fresh lemon juice
Pound cake (store-bought or homemade Cream Pound Cake) and whipped cream, for serving

Steps:

  • Beat ice cream in a bowl just until softened. Fold in 3/4 cup sauce, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.
  • Toss strawberries with sugar, lemon juice, and salt in a bowl; let stand 30 minutes.
  • Slice cake 1/2 inch thick, then cut out 2 1/2-inch rounds with a cookie cutter. Place 2 scoops of ice cream in each serving glass. Add a pound-cake round, more sauce, and some sliced-strawberry mixture. Top with another scoop of ice cream, a dollop of whipped cream, and a whole berry; serve.

RED, WHITE AND BLUEBERRY SUNDAES



Red, White and Blueberry Sundaes image

Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 8

Number Of Ingredients 7

1/3 cup seedless strawberry jam
2 tablespoons light corn syrup
2 teaspoons balsamic vinegar, if desired
1 cup fresh blueberries
1 cup quartered small to medium fresh strawberries
1 quart (4 cups) vanilla ice cream
White chocolate curls, if desired

Steps:

  • In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
  • Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE



Amazing Strawberry (Or Blueberry) Shortcake image

Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).

Provided by SharleneW

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 1/2 cups fresh strawberries, sliced or 3 1/2 cups blueberries
1/4 cup granulated sugar
4 teaspoons lemon juice
8 ounces mascarpone cheese, at room temperature
5 tablespoons confectioners' sugar (divided)
1 teaspoon vanilla
3/4 cup heavy cream (divided)
32 ladyfingers

Steps:

  • In small bowl, stir together berries, sugar, and lemon juice.
  • Let sit 30 minutes to an hour.
  • Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
  • In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
  • Fold mascarpone mixture into whipped cream mixture.
  • To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
  • Repeat with another lady fingers, laying across in the other direction.
  • Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

BLUEBERRY LEMON SHORTCAKE



Blueberry Lemon Shortcake image

I created this dessert for a company bake off, and it won first place! Light, tangy and not too sweet, this dessert is quick and easy to make. The blueberry sauce and lemon curd can be prepared ahead of time and kept in the refrigerator for up to two weeks. Top with whipped cream and fresh blueberries.

Provided by queso144

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 23

½ cup white sugar
⅓ cup water
2 tablespoons cornstarch
2 cups blueberries
2 eggs
3 egg yolks
½ cup white sugar
2 tablespoons milk
¼ teaspoon salt
2 large lemons, zested and juiced
⅓ cup butter, cut into small pieces
3 cups all-purpose flour
½ teaspoon baking powder
1 cup milk
1 ½ teaspoons lemon extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon butter extract
½ teaspoon almond extract
3 cups white sugar
1 cup butter, softened
½ cup shortening
5 eggs

Steps:

  • Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.
  • Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.
  • Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.
  • Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
  • Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.
  • Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.

Nutrition Facts : Calories 430.4 calories, Carbohydrate 59.3 g, Cholesterol 123.9 mg, Fat 20.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10 g, Sodium 158.7 mg, Sugar 42.3 g

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