Lake Superior 4th Of July Strawberry Almond Shortcakes Recipes

LAKE SUPERIOR 4TH OF JULY STRAWBERRY-ALMOND SHORTCAKES

Steps:

• In medium bowl, mix strawberries and 1/2 cup sugar; set aside.
• Heat oven to 425°F. In another medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown.
• While shortcakes are baking, in third medium bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in almond extract and 2 tablespoons sugar.
• Split warm shortcakes; place on individual dessert plates. Fill and top with strawberries and whipped cream.

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE

Steps:

• Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
• Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

FOURTH OF JULY SHORTCAKE

Steps:

• Heat oven to 375 degrees. Butter an 11-by-7-by-1 1/2-inch baking dish. Line pan with parchment paper, allowing paper to extend 1 inch above pan.
• Stir together flour, salt and baking powder; stir in bran.
• Beat cream cheese and butter; add sugar and beat until fluffy. Beat in lemon zest, egg and lemon juice. Stir in dry ingredients.
• Spread dough in a very thin layer over bottom of pan and up sides to form a shell. Press a piece of parchment paper down into the shell. Fit close to dough at all points and let extend an inch above the pan. Fill with pie weights or dried beans or rice.
• Bake 20 minutes or until dough is set. Remove top parchment paper and weights. Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.
• Set pan on wire rack and let cool. Lift out shell. Spread interior of shell with apricot preserves.
• Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste. Arrange fruit in pastry shell in four segments, alternating berries.
• Make the topping: Beat ricotta with milk until smooth. Blend in sugar and vanilla. To serve, drizzle topping on each piece of shortcake.

ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
• In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
• Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.

STRAWBERRY ALMOND CREAM SHORTCAKE

Steps:

• Heat oven to 350°F
• Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
• Add 1 egg and 1 teaspoon almond extract.
• Continue beating, scraping bowl often, until creamy.
• Reduce speed to low; add flour and baking powder.
• Continue beating, scraping bowl often, until well mixed.
• Gently press dough onto bottom of greased 9-inch springform pan.
• Sprinkle almonds over dough; set aside.
• Combine all filling ingredients in small bowl.
• Beat with wire whisk until smooth; pour over almonds.
• Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
• Cool completely on wire rack; remove sides of pan.
• Arrange strawberry halves on top of cake.
• Drizzle melted jelly over strawberries.
• Refrigerate at least 2 hours before serving.
• TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
• Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
• Cool completely on wire rack; remove from pan, using aluminum foil as handles.
• Remove aluminum foil.

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
• In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
• Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
• Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
• In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
• With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

PRIMAL ALMOND CAKE FOR STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350.
• Grease a 9x13 inch cake pan.
• Cream butter and maple syrup until smooth.
• Add eggs one at a time.
• Add coconut milk and vanilla.
• In a separate bowl combine dry ingredients.
• Stir dry ingredients into wet ingredients. Beat until creamy.
• Spread batter in prepared pan and bake for 30 minutes.
• Serve with strawberries or other fruit and whipped cream.