Mason Jar Berry Shortcakes With Whipped Greek Yogurt And Cream Recipes

MASON JAR BERRY SHORTCAKES WITH WHIPPED GREEK YOGURT AND CREAM

Mason Jar Berry Shortcakes with Whipped Greek Yogurt and Cream image

I am obsessed with anything in mason jars, which I think make these shortcakes look even cuter than they normally would. Although this seems like a pint-size dessert, it packs a wallop of textures and flavors between the tender, but rough biscuits; sweet, juicy fruit; and light whipped "cream." The shortcakes can be made with a blend of whole-grain flours and come together in minutes. Any ripe, sweet seasonal fruit can be swapped for the berries. What sets these shortcakes apart from the traditional is the addition of whipped Greek yogurt and cream. Besides adding some gut-friendly probiotics, the yogurt adds such a delicious tartness that balances out the sweetness of the fruit quite nicely. Overall, this is a very low-sugar-added dessert.

Provided by Food Network

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup flour (I like 1/4 cup whole-wheat pastry and 3/4 cup all-purpose), plus more for dusting
3/8 teaspoon fine sea salt
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1 1/2 tablespoons granulated sugar, plus more for sprinkling
4 tablespoons (1/2 stick) cold, unsalted butter, cut into 8 pieces
1/2 cup cold buttermilk (see Cook's Note)
4 cups fresh berries and/or sliced strawberries
1 cup organic heavy cream, preferably not ultra-pasteurized
1/3 cup plain, unsweetened whole Greek yogurt
1 tablespoon granulated sugar (optional)
1/2 teaspoon pure vanilla extract (optional)

Steps:

Prepare the shortcakes: Preheat the oven to 425 degrees F. Line a baking sheet with unbleached parchment paper. Place a large bowl and the beaters of an electric mixer in the freezer.
Place the flour, salt, baking powder, baking soda, and sugar in a food processor fitted with the steel blade. Pulse a couple of times to blend. Add the butter and pulse until the mixture resembles small peas or pebbles. Transfer the mixture to a medium-size bowl.
Add the buttermilk and blend with a fork until just combined.
Turn out the dough onto a lightly floured surface and knead a couple times to bring the dough together. Roll out to a 1-inch-thick disk and cut into 2 1/4-inch circles with a round cookie cutter or small glass dipped in flour. Do this by pressing the glass into the dough, but do not twist the glass (you will get better height in the biscuit this way.) You should be able to get 4 biscuits out of the first disk. Gather the scraps, pat it out gently, and cut more rounds until you have used up all the dough. Transfer the dough pieces to the prepared baking sheet and space evenly apart.
This is optional, but it creates a light golden color: Remove 1 tablespoon of cream from the cup of whipped cream and use that to brush the tops of the shortcakes. Sprinkle with sugar. Bake for 12 minutes, or until puffed and lightly browned.
Remove from the oven and allow to cool slightly on a wire rack. Then split the shortcakes in half crosswise.
Prepare the whipped Greek yogurt and cream: Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt in the bowl and beat on high speed. While the mixer is going, add the sugar and vanilla and beat until soft peaks form. Check the cream after 3 or 4 minutes and be sure not to overbeat.
Place the bottom of each shortcake in the bottom of a wide-mouth half-pint mason jar (or just use individual bowls). Top with a dollop of the cream mixture and 1/3 cup of berries. Add the top of the shortcake, plus another dollop of cream and some more berries.

BERRY SHORTCAKES WITH WHIPPED CREAM CHEESE

Berry Shortcakes with Whipped Cream Cheese image

This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don't divide the dry ingredients between two bowls. The shortcakes are best the day they are made.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h10m

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon coarse salt
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 stick cold unsalted butter, cut into small pieces
8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
2 ounces blueberries (about 1/3 cup), plus more for serving
2 ounces strawberries, hulled and diced (about 1/3 cup), plus more for serving
3/4 cup well-shaken buttermilk
1/3 cup confectioner's sugar, plus more for serving
1 1/4 cups heavy cream

Steps:

Coat 2 parchment-lined baking sheets with cooking spray. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
Preheat oven to 425 degrees, with racks in upper and lower thirds. Transfer half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner's sugar for sprinkling.

PICNIC BERRY SHORTCAKES

Picnic Berry Shortcakes image

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons sugar
1/2 teaspoon cornstarch
2 tablespoons water
2 cups sliced fresh strawberries, divided
1/2 teaspoon grated lime zest
2 individual round sponge cakes
2 cups fresh blueberries
Whipped topping, optional

Steps:

In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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