Mini Berry Shortcakes Recipes

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MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon vanilla extract
2 pints mixed berries (including strawberries)
1/3 cup granulated sugar
Zest and juice of 1 small orange
1 cup cold heavy cream
7 ounces plain Greek yogurt
1/2 cup granulated sugar
2 tablespoons brown sugar

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.

TINY STRAWBERRY SHORTCAKES



Tiny Strawberry Shortcakes image

The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 30 mini shortcakes

Number Of Ingredients 10

1 cup all-purpose flour, plus more for the work surface
2 tablespoons sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup heavy cream, plus more for brushing
1 tablespoon lemon juice
1/2 teaspoon lemon zest
3 large strawberries, hulled and diced very small
2 teaspoons strawberry jam
Whipped cream and tiny mint leaves, for topping

Steps:

  • Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
  • Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
  • Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)

PERFECT BERRY SHORTCAKES



Perfect Berry Shortcakes image

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Cakes     Shortcake Recipes

Yield 6

Number Of Ingredients 13

2 cups all-purpose bleached flour
½ teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
½ cup butter, frozen
1 egg, beaten
1 egg white
½ cup cold half-and-half
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g

MINI BERRY SHORTCAKES



Mini Berry Shortcakes image

Original Bisquick™ mix provides a simple addition to these shortcakes. This tasty dessert also has blackberries and strawberries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 15

Number Of Ingredients 13

1 1/4 cups Original Bisquick™ mix
2 tablespoons granulated sugar
1/2 cup whipping cream
1/4 teaspoon grated lemon peel
2 teaspoons whipping cream
1 teaspoon white sparkling sugar
2 cups halved fresh strawberries
2 cups fresh blackberries
2 tablespoons granulated sugar
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Fresh mint leaves, if desired

Steps:

  • Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/2 cup whipping cream and the lemon peel until soft dough forms.
  • Onto ungreased cookie sheet, drop dough by 15 rounded measuring tablespoonfuls. Brush dough with 2 teaspoons whipping cream; sprinkle with sparkling sugar.
  • Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • Meanwhile, in medium bowl, stir together strawberries, blueberries and 2 tablespoons granulated sugar. Let stand until ready to assemble.
  • In chilled small bowl, beat 1 cup whipping cream, the powdered sugar and vanilla with electric mixer on high speed until soft peaks form. To serve, place each shortcake on dessert plate; top evenly with berry mixture and whipped cream. Garnish with mint.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg

SUMMER BERRY STACKED SHORTCAKE



Summer Berry Stacked Shortcake image

This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you'd like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won't need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield One 9-inch cake

Number Of Ingredients 19

3 cups/385 grams all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup/120 milliliters buttermilk, chilled
1/2 cup/120 milliliters heavy cream, chilled
1 large egg, cold
8 tablespoons/115 grams unsalted butter (1 stick), cold and cut into 1/2-inch pieces
2 teaspoons turbinado sugar
About 5 cups/700 grams mixed summer berries
1 to 2 tablespoons granulated sugar (for ripe summer or store-bought berries, respectively)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup/120 milliliters Greek yogurt
1/4 cup/30 grams confectioners' sugar (unsifted)
1 teaspoon vanilla extract
Pinch of kosher salt
1 1/2 cups/360 milliliters heavy cream

Steps:

  • Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
  • Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
  • Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
  • Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
  • Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
  • While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
  • For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
  • To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
  • Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.

OLD-FASHIONED BERRY SHORTCAKE



Old-Fashioned Berry Shortcake image

This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

Unsalted butter, for pans
1 cup all-purpose flour
2/3 cup cornstarch
6 large whole eggs plus 4 large egg yolks, room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup vegetable oil
1 quart heavy cream
1/2 cup confectioners’ sugar
1 vanilla bean, split in half lengthwise
1 pint small strawberries
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
Fresh mint leaves, for garnish

Steps:

  • Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
  • In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
  • Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
  • Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
  • Immediately turn cakes out onto a wire rack; let stand until completely cool.
  • Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
  • Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

VERY BERRY SHORTCAKES



Very Berry Shortcakes image

Bisquick® Original baking mix provides a simple addition to shortcakes. Layer them with strawberries for a very berry dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 8

1 quart (4 cups) whole strawberries
1/2 cup sugar
2 1/3 cups Bisquick™ Original baking mix
1/2 cup half-and-half
3 tablespoons sugar
3 tablespoons margarine or butter, soft enough to spread
2 tablespoons Bisquick™ Original baking mix
1 cup frozen (thawed) whipped topping

Steps:

  • Put the strawberries in the colander. Rinse with cool water. Gently pat strawberries dry with the paper towels.
  • Remove the stems from strawberries. Cut strawberries into bite-size pieces on the cutting board, using the knife. Put strawberries in a medium bowl.
  • Add the 1/2 cup sugar to strawberries. Gently stir with the wooden spoon. Cover bowl with the plastic wrap, and put in refrigerator.
  • Heat the oven to 425°. Make the shortcakes by putting the 2 1/3 cups baking mix, half-and-half, 3 tablespoons sugar and margarine in the large bowl. Stir with wooden spoon to make a soft dough.
  • Sprinkle the 2 tablespoons baking mix over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Roll ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times.
  • Roll the dough with the rolling pin or pat the dough with your hands until 1/2 inch thick. Use the ruler to measure, if you like. Dip the cookie cutter into a small amount of baking mix, then cut the dough with the cookie cutter. Carefully put dough on the cookie sheet (you do not need to grease the cookie sheet).
  • Bake 12 to 15 minutes or until shortcakes are golden brown. Use the pot holders to take cookie sheet out of oven. Take shortcakes off cookie sheet, using the pancake turner. Cool shortcakes on the wire cooling rack before topping them.
  • Cut the shortcakes in half to make a top and a bottom. Put bottoms of shortcakes on the dessert plates. Spoon some of the strawberries over the shortcake bottoms. Cover with shortcake tops. Top with the rest of the strawberries and the whipped topping.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 25 mg, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 790 mg

VERY BERRY SHORTCAKES



Very Berry Shortcakes image

This is my Papa Jack's recipe that he taught me when I was a little girl. Using half and half instead of whipped cream is so much easier and delicious. -Hannah Williams, Malibu, California

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 5 shortcakes.

Number Of Ingredients 6

2-1/2 cups buttermilk pancake mix
1/3 cup milk
1/4 cup butter, diced
3 cups mixed berries
3 tablespoons sugar
1 pint half and half

Steps:

  • Mix pancake mix, milk, and butter together until a dough forms. Drop 1/3 cup portions onto a baking sheet, and bake at 425 for 10-12 minutes (until just slightly brown on top). No need to shape the biscuits. Toss the berries in the sugar. Place 5 biscuits in a bowl, divide the berries and half and half evenly, and pour over the biscuits.

Nutrition Facts :

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

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.

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Preheat the oven to 400°. In a large bowl, sift the flour with 1/2 cup of the sugar and the baking powder. Add the orange zest and salt and scrape the seeds from the vanilla bean into the bowl.
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BEST MIXED BERRY SHORTCAKE RECIPES | FOOD NETWORK CANADA
2017-07-18 Step 1. Preheat the oven to 450ºF. Step 2. 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 ...
From foodnetwork.ca


MINI STRAWBERRY SHORTCAKES | PLANT-BASED & GLUTEN FREE
2021-04-30 To make the shortbreads: Preheat your oven to 350F. Whisk together the almond flour, salt and baking powder. Make sure to give this enough of a mix that everything is evenly combined. Add in the melted butter and maple syrup and mix until a cookie dough texture forms.
From justinesnacks.com


MINI STRAWBERRY SHORTCAKE BITES | COOKING ON THE FRONT BURNER
2020-06-24 Step by Step Instructions. Step 1 - cut about ⅜" slices out of the pound cake; use a small cookie cutter to make shapes. Step 2 - use a decorator tool that is filled with cool whip to pipe a medium star on the pound cake. Step 3 - place a sliced strawberry on top of the cool whip (pre-make a small hole on strawberry) Step 4 - top strawberry ...
From cookingonthefrontburners.com


MINI STRAWBERRY SHORTCAKES - IGA
Recipes; Mini strawberry shortcakes; Mini strawberry shortcakes. Desserts | Easy | 45 minutes. Preparation time. 15 minutes Desserts Easy Total time: 45 minutes Maceration time: 30 minutes Read mode Print. Kid Approved Easy to do Recipe details ...
From iga.net


MINI STRAWBERRY SHORTCAKES – PERFECT FOR PICNICS
Instructions. Crush the Graham crackers in a mixer or in a Ziplock bag with a rolling pin. Mix the melted butter, Graham crumbs and 1 teaspoon of sugar together. Beat the cream cheese until smooth. Add 1 teaspoon of sugar and the vanilla extract and mix until smooth. Add the whipping cream and beat until thickened.
From chocolatecherrykisses.com


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