Star Spangled Shortcake Recipes

STAR-SPANGLED SHORTCAKE

Steps:

• Combine flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; use a pastry cutter or two knives to incorporate butter until mixture resembles coarse meal.
• Blend 2 cups heavy cream into flour mixture using a fork. Turn out onto a clean work surface; press away from you with the heel of your hand just to combine dough. Add 1 tablespoon cream if the dough is too dry to combine.
• Prepare egg wash: Place egg and 2 tablespoons cream in a small bowl, and whisk to combine. Set aside.
• Press dough into a 7-by-10-inch rectangle, 1 inch thick. Use a 3 1/2-inch star cutter to cut out six biscuits. Press three of the stars to flatten slightly. Form into a ring on a parchment-lined baking sheet, alternating flattened stars with unflattened stars, using egg wash to join them along common edge. Gather remaining dough; cut out four more stars for additional servings, if desired. Preheat oven to 400 degrees. Refrigerate for 1 hour. Remove dough from refrigerator. Brush top of star ring and individual stars with egg wash, and sprinkle with 2 tablespoons sugar.
• Bake for 5 minutes, then reduce heat to 350 degrees; continue baking until golden brown, about 25 minutes. Transfer to a wire rack to cool.
• Combine raspberries, blueberries, strawberries, red currants (if using), and remaining 1/4 cup sugar in a large bowl, and toss to combine. Allow berries to macerate for at least 30 minutes, until very juicy. Whip remaining 1 1/2 cups cream to soft peaks.
• Use a serrated knife to cut star ring in half crosswise. Cut the four extra stars as well. Use two large offset spatulas to carefully lift the top half of the ring, and set aside, leaving the spatulas in place. Set aside tops of stars as well. Transfer bottom of ring to a serving platter. Transfer bottoms of stars to plates, if desired. Spoon macerated berries, juices, and whipped cream over star ring and additional stars. Place the tops on the star ring and stars using the spatulas, and dust with confectioners' sugar, if using. Serve immediately.

STAR-SPANGLED CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Use the star tip that comes on the Betty Crocker™ Cupcake Icing can to frost each cupcake. If desired, smooth top with offset spatula.
• Arrange 8 blue gems in upper left area of cupcake to create field of stars. Starting at top, place 3 red gems in a row, second row 4 red gems, third row 7 red gems and bottom row 5 red gems to create stripes. Repeat with remaining cupcakes.

STAR-SPANGLED PARFAITS

Steps:

• Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint., Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.

STAR SPANGLED SHORTCAKE

Steps:

• Combine flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Add butter. Use a pastry cutter or two knives to incorporate butter until mixture resembles coarse meal. Blend 2 cups heavy cream into flour mixture using a fork. Turn out onto a clean work surface; press away from you with the heel of your hand, just to combine dough. Add 1 Tbsp cream if the dough is too dry to combine. Prepare egg wash. place egg and 2 Tbsp. cream in a small bowl and whisk to combine. Set aside. Press dough into a 7x10 inch rectangle, 1 inch thick. Use a 3.5 inch star cutter to cut out six biscuits. Press three of the stars to flatten slightly. Form into a ring on a parchment lined baking sheet, alternating flattened with un flattened stars. Use egg wash to join them along their common edges. Gather remaining dough, and cut out four more stars for additional servings, if desired. Preheat oven to 400, and refrigerate dough for 1 hour. Remove dough from fridge, and brush top of star ring and spare stars with egg wash. Sprinkle with 2 Tbsp. sugar. Bake ring/stars for 5 min. then reduce heat to 350. Continue baking till golden, about 25 min. Transfer to wire rack to cool. Combine fruit and remaining 1/4 cup sugar in a large bowl and toss to combine. Allow berries to sit for at least 30 min, until very juicy. Whip remaining 1.5 cups cream to soft peaks. Use a serrated knife to cut ring in half crosswise. Cut any extra stars, too. Use two large offset spatulas to lift the top half of the ring, and set aside, leaving spatulas in place. transfer bottom of ring to serving platter. Spoon berries and juice, plus whipped cream, over ring. Top with remaining half of ring, and sprinkle with powdered sugar. Serve immediately.