Red White And Blueberry Shortcakes Recipes

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RED, WHITE, AND BLUEBERRY SHORTCAKE



Red, White, and Blueberry Shortcake image

Fruity shortcake that's perfect for patriotic holidays.

Provided by Bert

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h27m

Yield 6

Number Of Ingredients 9

1 quart strawberries, sliced
1 pint fresh blueberries
¼ cup white sugar
1 (8 ounce) package cream cheese, softened
1 (7 ounce) container marshmallow creme
2 ⅓ cups baking mix (such as Bisquick ®)
½ cup milk
3 tablespoons white sugar
3 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  • Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
  • Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
  • Spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down on the berries to allow the juices to soak into the cake. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 88.7 g, Cholesterol 58 mg, Fat 26.7 g, Fiber 4.2 g, Protein 7.9 g, SaturatedFat 14 g, Sodium 776.7 mg, Sugar 49 g

RED, WHITE, AND BLUEBERRY SHORTCAKES



Red, White, and Blueberry Shortcakes image

Provided by Claudia Fleming

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Fourth of July     Kid-Friendly     Blueberry     Strawberry     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 17

White chocolate cream:
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/2 cups heavy whipping cream
Biscuits:
1 2/3 cups all purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon chilled heavy whipping cream
1 tablespoon raw sugar*
Berry mixtures:
2 1/2 cups fresh blueberries, divided
4 tablespoons sugar, divided
1 tablespoon water
1 1/2 cups sliced fresh strawberries

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.

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE



Red, White and Blue Strawberry Shortcake image

Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too.

Provided by Tara Salerno

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

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.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 30.9 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 189.3 mg, Sugar 17.6 g

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  • 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.
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Top Asked Questions

Can you put blueberries in Shortcake?
Strawberry Shortcake is a quintessential summer dessert. Light and bright, with the tart sweetness of fresh berries contrasting with the flaky, buttery goodness that the shortcake brings. But why limit ourselves to just using strawberries here? Add in blueberries to make a colorful red, white, and blue dessert perfect for your July 4th table...
How do you make a strawberry and blueberry dessert for dinner?
Put some blueberries and sliced strawberries on the bottom half, then drizzle some of that yummy strawberry syrup. Top with the other half, add a dollop of whipped cream, and spoon more syrup over it all. Or better yet, put out separate bowls of berries, whipped cream, strawberry syrup, and sliced shortcakes and let everyone assemble their own.
How much sugar do you put in a strawberry and blueberry mix?
For the filling & strawberry syrup 1 ▢#N#3 cups strawberries, sliced, divided 2 ▢#N#1 cup blueberries 3 ▢#N#½ cup granulated sugar, or to taste 4 ▢#N#whipped cream, for garnish More ...
What is the best way to make shortcakes?
Make the shortcakes: Preheat the oven to 425°F. In a large bowl, combine the flour, sugar, baking powder, and salt. Grate the butter using a box grater and toss it into the flour mixture a little at a time.

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