PICNIC BERRY SHORTCAKES
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
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
MIXED BERRY SHORTCAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
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.
BERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3" circles with a cutter or a glass. Repeat process until most of the dough is used.
- Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown.
- Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream
PICNIC BERRY SHORTCAKES
Steps:
- In a small saucepan, combine sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in lime peel. Transfer to a small bowl; cover and refrigerate until chilled. Cut sponge cakes in half widthwise; trim each to fit in the bottom of four wide-mouth half-pint canning jars. Combine blueberries and remaining strawberries; spoon over cakes. Top with sauce.
PERFECT BERRY SHORTCAKES
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
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
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