Summer Berry Stack Recipes

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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.

SUMMER BERRY BAKED ALASKA



Summer Berry Baked Alaska image

Under that swirly, toasted layer of meringue is a red, white and blue surprise! Blue is achieved by cleverly dipping slices of angel food cake in a fresh blackberry sauce. Vanilla ice cream and raspberry sorbet complete the patriotic color trio.

Provided by Food Network Kitchen

Categories     dessert

Time 12h5m

Yield 10 to 12 servings

Number Of Ingredients 10

2 cups blackberries
1/4 cup sugar
Zest and juice of 1 lemon
Nonstick cooking spray
2 cups (1 pint) vanilla ice cream, softened at room temperature
4 cups (2 pints) raspberry sorbet, softened at room temperature
One 15-ounce angel food cake, cut into 1/2-inch thick slices
4 large egg whites, room temperature
Pinch cream of tarter
2/3 cup sugar

Steps:

  • Simmer blackberries, sugar, and 1/4 cup water in a medium saucepan over medium-high heat until the blackberries are soft and very saucy, about 5 minutes. Remove from the heat, stir in the lemon juice and zest. Pour into a pie plate and let cool to room temperature.
  • Spray a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang over the edge of the bowl.
  • Spread 2 cups of vanilla ice cream over the bottom of the bowl. Use a large piece of plastic wrap to press the ice cream down into the bowl. Dip both sides of half the angel food cake in to the blackberry syrup (like you do with French toast) and arrange, on top of the ice cream, tearing pieces of cake as needed to cover in a flat layer. Top with any remaining sauce.
  • Spread the raspberry sorbet over the angel food cake. Use a large piece of plastic wrap to press down the sorbet. Flatten with a spatula and top with the remaining angel food cake slices, tearing pieces of cake as needed to cover in a flat layer. Fold the overhanging plastic over top and gently press down. Freeze until hard, at least 4 hours up to overnight.
  • Make the meringue: Whip the egg whites and cream of tartar in a large bowl with an electric mixer at medium-high speed until foamy, about 2 minutes. Increase the speed to high, gradually add the sugar and whip until the whites hold stiff peaks and the sugar has dissolved, 5 minutes more. Invert the ice cream cake onto a parchment-lined baking sheet, remove the plastic wrap. (If the cake is difficult to remove, let the bowl stand overturned until it slips out easily, about 5 minutes.) Spread the meringue evenly over the sides, but slightly thicker on top. Use the back of a spoon to make large swirly peaks. Freeze 3 hours or up to 2 days.
  • Preheat the oven to 500 degrees. Bake the dessert until the meringue is browned, 3 to 5 minutes. Alternately, use a small torch to brown the meringue all over. Use two large spatulas to transfer the baked Alaska to a large serving plate, cake stand or cutting board. Slice into wedges.

SUMMER BERRY BUCKLE RECIPE BY TASTY



Summer Berry Buckle Recipe by Tasty image

Here's what you need: butter, sugar, brown sugar, eggs, vanilla, flour, salt, cinnamon, baking powder, mixed berries, powdered sugar

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 11

½ cup butter, softened
½ cup sugar
¼ cup brown sugar
3 eggs
1 teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon baking powder
4 ½ cups mixed berries, blackberries, blueberries, raspberries
powdered sugar, to taste

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease a 9-inch (23 cm) cake pan with butter.
  • In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
  • Add the eggs one at a time, then add the vanilla. Whisk until combined.
  • Fold in the flour, salt, cinnamon, and baking powder until combined.
  • Fold in the berries.
  • Transfer to a baking pan.
  • Bake for 40 minutes, or until golden brown.
  • Cool for 30 minutes before serving.
  • Slice and sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, Sugar 14 grams

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