Raspberry Blueberry Shortcakes Recipes

RASPBERRY-BLUEBERRY SHORTCAKES

Steps:

• In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
• To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

RASPBERRY SHORTCAKE

Steps:

• In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

STRAWBERRY-RASPBERRY SHORTCAKES

Steps:

• For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

RED, WHITE, AND BLUEBERRY SHORTCAKES

Steps:

• For white chocolate cream:
• Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight.
• For biscuits:
• Line rimmed baking sheet with parchment paper. Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto lightly floured work surface. Knead briefly just until dough comes together, about 4 turns. Roll out dough to generous 3/4-inch thickness. Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps and roll out to generous 3/4-inch thickness. Cut out additional rounds, forming 6 total. Transfer to prepared baking sheet, spacing apart. Chill at least 30 minutes and up to 1 day.
• Position rack in center of oven and preheat to 375°F. Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar. Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes. Cool on rack. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
• For berry mixtures:
• Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes. Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer. Cool blueberry mixture slightly. Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat. Cool completely.
• Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes.
• Using electric mixer, beat white chocolate cream until soft peaks form.
• Using serrated knife, cut biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture. Spoon large dollop of white chocolate cream over each. Cover with top halves of biscuits and serve.
• * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

CHOCOLATE RASPBERRY SHORTCAKES

Steps:

• To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
• Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
• To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
• Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

BLUEBERRY SHORTCAKE

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

RASPBERRY SHORTCAKES

Steps:

• In a food processor, combine flour, granulated sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not overmix.
• Preheat oven to 400 degrees. Divide dough into 8 portions and shape into rounds. Place, 1 1/2 inches apart, on a parchment-lined baking sheet. Sprinkle with sanding sugar, if desired, and freeze 15 minutes. Bake until golden brown and set, about 20 minutes. Let cool completely on sheet on a wire rack. To serve, halve and fill with whipped cream and berries.

RHODE ISLAND SHORTCAKES WITH FRESH RASPBERRIES

Steps:

• Whip 1 cup heavy cream with vanilla until stiff.
• On individual serving dishes place bottom half of each shortcake. Pour equal portions of remaining 1 1/2 cups of heavy cream over shortcake halves.
• Divide raspberry puree equally among shortcakes and pour over shortcake bottoms. Scatter raspberries over puree. Sift confectioners' sugar over berries. Add a dollop of whipped cream.
• Top with shortcake tops and garnish with remaining whipped cream.

STRAWBERRY RASPBERRY SHORTCAKES

Steps:

• FOR THE FRUIT
• In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
• FOR THE SHORTCAKES
• Preheat the oven to 450°F.
• In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine.
• Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
• Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
• Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
• TO ASSEMBLE
• Toss the mint with the fruit and stir to combine.
• Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

BLUEBERRY-PEACH SHORTCAKES

Steps:

• In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. Remove from heat; let stand 30 minutes., Strain syrup through a fine-mesh strainer; discard basil. Return syrup to skillet. Add blueberries and butter; bring just to a boil. Gently stir in peaches; heat through. Cool 30 minutes., Meanwhile, preheat oven to 450°. For shortcakes, in a large bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk sour cream and milk until blended; stir into flour mixture just until moistened., Drop dough by 1/3 cupfuls 2 in. apart onto a parchment-lined baking sheet. Sprinkle with remaining sugar. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool slightly. , To serve, split shortcakes in half. Fill with fruit mixture. If desired, serve with ice cream.