Four Berry Shortcakes With Crème Fraîche Sorbet Recipes

MIXED BERRY SHORTCAKE

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
• Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
• For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
• To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

SOUR-CREAM SHORTCAKES WITH FRESH BERRIES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
• To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
• Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
• Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.

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.

FOUR-BERRY SHORTCAKES WITH CRèME FRAîCHE SORBET

Steps:

• Stir 1 1/2 cups water and sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil syrup until reduced to 1 1/2 cups, about 2 minutes. Transfer syrup to bowl; chill until cold, at least 1 hour. Whisk crème fraîche, vanilla and lemon juice into syrup. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container. Cover; freeze up to 1 week.
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk milk and egg in small bowl to blend. Add milk mixture to dry ingredients, stirring until dough forms. Turn dough out onto lightly floured surface. Knead gently until dough is smooth, about 5 turns. Pat out dough to 6x4-inch rectangle. Cut into 8 equal pieces; shape each into 2 1/2-inch round about 3/4 inch thick.
• Arrange rounds on prepared sheet, spacing 2 inches apart. Bake shortcakes until tester inserted into center comes out clean and bottoms are brown, about 13 minutes. Cool on racks until lukewarm, about 30 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Wrap in foil and rewarm 10 minutes at 350°F before serving, if desired.)
• Combine all ingredients in large bowl; toss to blend. Transfer 1 cup berry mixture to shallow bowl; mash to coarse puree with back of fork. Return puree to berry mixture. Let stand until juices form, stirring occasionally, at least 30 minutes and up to 2 hours.
• Cut shortcakes in half horizontally. Place bottom halves, cut side up, in 8 dessert bowls. Top each with scoop of sorbet, berry mixture and shortcake top.
• Crème fraîche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.