CITRUS BERRY SHORTCAKE
Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. -Meryl Herr, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.
Nutrition Facts : Calories 268 calories, Fat 10g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY-CITRUS SHORTCAKE
Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!
Provided by Sarah Agrella
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
- Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
- Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
- Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
- Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 83.2 g, Cholesterol 200.4 mg, Fat 32.9 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 19.5 g, Sodium 392 mg, Sugar 52.4 g
PINEAPPLE-CITRUS SHORTCAKES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
- Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the pineapple and whipped cream.
WILDWOOD'S STRAWBERRY-CITRUS SHORTCAKE
From the cookbook "Wildwood - Cooking from the Source in the Pacific Northwest" by Cory Schreiber. If you wish, other seasonal berries can be substituted for the strawberries: marionberries, blueberries, blackberries, etc. Note: the original recipe specified 3 tablespoons Grand Marnier or Triple Sec and 3 tablespoons fresh orange juice to flavor the strawberries. I omitted the alcohol and added an equivalent amount of fresh orange juice. I also reduced the strawberries by half but feel free of course to add more.
Provided by COOKGIRl
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
- Shortcakes: Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
- Stir in the cream, lemon zest and orange zest until just combined.
- Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
- Cut the dough into 8 equal portions and roll into balls.
- Roll the dough in the melted butter, then the sugar.
- Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
- Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
- Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
- To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.
Nutrition Facts : Calories 598.7, Fat 34.2, SaturatedFat 20.9, Cholesterol 117.2, Sodium 437.6, Carbohydrate 68.7, Fiber 3.3, Sugar 28, Protein 6.8
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
LEMON-BERRY SHORTCAKE
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.
Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON SHORTCAKES WITH BASIL BERRIES
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h35m
Yield Makes 8
Number Of Ingredients 15
Steps:
- Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon zest, baking powder, and salt in a food processor; pulse to combine. Add butter and pulse until coarse crumbs form, with a few pea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.
- Stir in cream until clumps form; knead a few times until a dough forms. On a lightly floured surface, roll dough into a log about 12 inches long and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan once halfway through, until light golden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool completely.
- Serving: While shortcakes are cooling, toss berries with granulated sugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with berries and whipped cream, garnished with tiny basil leaves.
More about "citrus shortcake recipes"
CITRUS SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr 5 mins
- Prepare Shortcakes: Preheat oven to 425°. Stir together first 5 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or fork until mixture resembles coarse meal. Make a well in center of mixture.
- Stir together 1 cup cream and 1/2 tsp. lemon extract. Add to dry ingredients, stirring just until dough comes together.
- Turn dough out onto a lightly floured surface; knead lightly 2 to 3 times. Pat or roll dough to 1-inch thickness; cut into 8 rounds with a 2 1/4-inch round cutter. Place 2 inches apart on a parchment paper-lined baking sheet.
- Stir together egg yolk and remaining 3 Tbsp. cream; brush over tops of shortcakes. Sprinkle with sparkling sugar.
CITRUS SHORTCAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 195 per servingServings 9
- Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind and juice; beat well. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.
- Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- Cut shortcake into 9 squares. Reserve 4 squares for Brandied Peach Shortcakes and 3 squares for Mixed Berry Trifles; freeze remaining 2 squares for another use.
CITRUS SHORTCAKE RECIPE - PUREWOW
From purewow.com
3.5/5 (6)Total Time 1 hr 5 minsServings 1Calories 574 per serving
- Make the Shortcake: In the bowl of a food processor, pulse the flour, brown sugar, baking powder, baking soda and salt to combine. Add the butter and pulse until only pea-size pieces remain. (You can also do this by hand, but it will take longer.) Transfer the mixture to a large bowl.
- In a medium bowl, whisk together the buttermilk, egg and vanilla to combine. Add the wet mixture to the flour mixture and mix to combine. The mixture should be uniform with no dry patches. Use your hands to make sure it's combined, but don't overmix.
- Transfer the dough to the prepared pan and press it into an even layer (you can lightly moisten your hands if it's sticking). Brush the surface with heavy cream, then sprinkle with the turbinado sugar. Bake the shortcake until golden brown, 40 to 45 minutes. Cool for 10 minutes in the pan, then invert onto a cooling rack to cool completely.
SUNKIST | CITRUS AISLE – TAKE 1!
From sunkist.com
LEMON STRAWBERRY SHORTCAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
SUMMERTIME SUGAR PLUM FRUIT SHORTCAKE RECIPE
From plumdeluxe.com
STRAWBERRY LEMON SHORTCAKE RECIPE | SO MUCH FOOD
From somuchfoodblog.com
LEMON SHORTCAKE | RECIPES FOR FOOD LOVERS INCLUDING COOKING …
From foodlovers.co.nz
CITRUS SHORTCAKE - PLAIN.RECIPES
From plain.recipes
STRAWBERRY LEMON SHORTCAKE RECIPE
From crecipe.com
BEST STRAWBERRY AND LEMON SHORTCAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
CITRUS SHORTCAKE - EAST OF EDEN COOKING
From eastofedencooking.com
CITRUS OLIVE OIL SHORTCAKE
From lovethatolive.com
FRESH STRAWBERRY LEMON SHORTCAKE - STRAWBERRY DESSERT RECIPES
From worldrecipes.org
LEMON SHORTCAKE RECIPE - THERESCIPES.INFO
From therecipes.info
CITRUS SHORTCAKE RECIPE | TASTE OF HOME
CITRUS TEA BISCUITS AND A BERRY HONEY SHORTCAKE RECIPE
From shewearsmanyhats.com
MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS …
From epicurious.com
TRACEY'S LEMON SHORTCAKE - TUI GARDEN
From tuigarden.co.nz
CITRUS SHORTCAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
STRAWBERRY SHORTCAKES + VIDEO (MAKE AHEAD & FREEZER …
From carlsbadcravings.com
FLORIDA STRAWBERRY AND CITRUS SHORTCAKE : FRESH FROM FLORIDA
From followfreshfromflorida.com
CITRUS SHORTCAKE RECIPE | RECIPE | SHORTCAKE RECIPE, SHORTCAKE, …
From pinterest.com
WINTER CITRUS SKILLET SHORTCAKE - SOUTHERN CAST IRON
From southerncastiron.com
LEMON BERRY SHORTCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
CITRUS OLIVE OIL SHORTCAKE | BETTER HOMES & GARDENS
From bhg.com
CITRUSY WINTER FRUIT SHORTCAKE DESSERT RECIPE - PAULA DEEN
From pauladeen.com
LEMON SHORTCAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMON SHORTCAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CITRUS SHORTCAKE | RECIPE | SCRUMPTIOUS DESSERTS, EASY BAKING …
From pinterest.com
LEMON MERINGUE STRAWBERRY SHORTCAKES | BUTTERMILK BY SAM
From buttermilkbysam.com
STRAWBERRY-CITRUS SHORTCAKE - STRAWBERRY DESSERT RECIPES
From worldrecipes.org
LEMON-STRAWBERRY SHORTCAKE CAKE | BAKE OR BREAK
From bakeorbreak.com
CITRUS SHORTCAKE - FOOD24
From food24.com
STRAWBERRY LEMON SHORTCAKE | RECIPE | STRAWBERRY DESSERT RECIPES ...
From pinterest.ca
STRAWBERRY-CITRUS SHORTCAKE - SIDE DISH RECIPES
From fooddiez.com
BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
From momontimeout.com
STRAWBERRY-CITRUS SHORTCAKE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love