Fruit Custard Shortcake Recipes

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SUMMER FRUIT SHORTCAKES



Summer Fruit Shortcakes image

These shortcakes are a delicious way to enjoy summer's fruits!!!

Provided by MICHELLE0011

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 ½ teaspoons white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter, cut into small pieces
½ cup buttermilk
¼ cup 2% low-fat milk
1 pint fresh blueberries, rinsed and dried
4 fresh apricots, pitted and sliced
½ pound cherries, pitted and halved
3 tablespoons confectioners' sugar, divided
¾ cup whipping cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
  • Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
  • Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
  • Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.

Nutrition Facts : Calories 387 calories, Carbohydrate 48.1 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 12.1 g, Sodium 379.7 mg, Sugar 19.5 g

FRUIT CUSTARD SHORTCAKE



Fruit custard shortcake image

This speedy shortcake is a nice alternative to a crumble, and looks great on the table

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Supper, Treat

Time 15m

Number Of Ingredients 4

320g pack scone mix
250g pack frozen mixed berry
2 tbsp demerara sugar
500g pot ready-made fresh custard

Steps:

  • Heat oven to 220C/fan 200/gas 7. Make up the scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly floured baking sheet. Make the edge a little thicker than the middle. Bake for 10 mins until risen and light golden. Meanwhile, put the fruit and sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape. Heat the custard according to pack instructions.
  • Spoon a layer of the custard onto the scone base, then top with the drained fruit. Serve with the rest of the custard.

Nutrition Facts : Calories 475 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.19 milligram of sodium

FRESH FRUIT-CUSTARD TART



Fresh Fruit-Custard Tart image

This seasonal custard dessert makes perfect use of farmers market fresh fruit.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 9

Number Of Ingredients 14

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter, softened
2 tablespoons packed brown sugar
1 egg, slightly beaten
3/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup whipping cream
2 tablespoons orange-flavored liqueur
3 eggs, slightly beaten
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons apple jelly

Steps:

  • Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
  • In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
  • Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
  • Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 189 mg

MIXED FRUIT SHORTCAKES



Mixed Fruit Shortcakes image

This delightful downsized recipe makes just two biscuitlike shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 cup mixed fresh berries
1/2 cup sliced fresh peaches or nectarines
4 teaspoons sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons 2% milk
Whipped cream

Steps:

  • In a small bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently flatten into 2-1/2-in. circles. Sprinkle with remaining sugar. , Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; spread whipped cream over fruit or on the shortcake tops.

Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 311mg sodium, Carbohydrate 48g carbohydrate (20g sugars, Fiber 5g fiber), Protein 5g protein.

CLASSIC STRAWBERRY SHORTCAKE



Classic Strawberry Shortcake image

Buttery biscuits and freshly whipped cream are a delicious way to showcase summer strawberries. Martha made this recipe on "Martha Bakes" episode 709.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 12

2 pints fresh strawberries, rinsed and hulled
Juice of 1 lemon
1/4 cup sugar
3 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons cold unsalted butter, cut into small pieces
1 1/4 cups plus 1 tablespoon heavy cream
2 large eggs
6 tablespoons coarse sanding sugar
1/2 cup cold heavy cream

Steps:

  • Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
  • Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
  • Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
  • Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
  • When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

STRAWBERRY SHORTCAKE FILLING



Strawberry Shortcake Filling image

Strawberry shortcake filling. Store in the refrigerator.

Provided by JonSnyde

Categories     Desserts     Fillings     Fruit Fillings

Time 15m

Yield 6

Number Of Ingredients 3

1 pint strawberries, cleaned and stemmed
⅓ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Cut 1/3 of the strawberries in half. Combine halved and whole strawberries, sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
  • Puree 1/3 of the sauce mixture carefully in an electric blender. Mix into the remaining sauce.

Nutrition Facts : Calories 64.1 calories, Carbohydrate 15.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.1 g

SHORTBREAD CRUST FOR CUSTARD TART



Shortbread Crust for Custard Tart image

Fancy tarts always have a delicious buttery cookie-like crust. Here's a basic shortbread crust to fill with your favorite custard or pudding.

Provided by Gingerbee

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 4

1/2 cup salted butter (room temperature)
1/4 cup confectioners' sugar
1/2 teaspoon orange extract
1 cup flour (sifted)

Steps:

  • In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
  • Add extract; mix thoroughly (1 minute).
  • Incorporate flour little at a time; mixing until thoroughly combined.
  • Cover bowl with plastic wrap and chill for 1 hour.
  • Turn dough out on a lightly floured board and roll out to 1/3" thickness.
  • Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
  • Prick dough and place in a preheated oven at 350 degrees.
  • Bake for 15- 20 minutes or until golden brown.
  • Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).

Nutrition Facts : Calories 173.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 15.7, Fiber 0.4, Sugar 3.8, Protein 1.7

STRAWBERRY LEMON CUSTARD SHORTCAKE



Strawberry Lemon Custard Shortcake image

I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.

Provided by CountryLady

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup cold butter, cubed
1 cup milk
1 1/2 teaspoons lemon juice
1 tablespoon coarse sugar
4 egg yolks
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3 tablespoons lemon juice
4 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons brandy (optional)
whipping cream

Steps:

  • BISCUITS: Sift dry ingredients together; mix in zest.
  • Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
  • Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
  • Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
  • Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
  • CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
  • In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
  • Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
  • Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
  • Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
  • BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
  • ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
  • Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
  • Spoon more strawberries onto each biscuit top followed by whipped cream.

Nutrition Facts : Calories 558.7, Fat 23.2, SaturatedFat 13.6, Cholesterol 183.6, Sodium 410.1, Carbohydrate 78.9, Fiber 3.4, Sugar 32.1, Protein 10.8

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