ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE
Here's a shortcake that's super easy. The batter is just spread and baked in a 13x9-inch pan. The fruit is drenched in a sweet sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
- Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
- Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.
Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg
TRIPLE BERRY CREAM CHEESE SHORTCAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
- For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
- Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
- Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
- Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
ALMOND POUND CAKE WITH CHERRY-BERRY SAUCE
Create a memorable dessert cake family and friends will request again and again.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Mix flour, baking powder, salt and cinnamon; set aside.
- In large bowl, beat 1 1/3 cups granulated sugar, the butter, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
- Meanwhile, in 2-quart saucepan, cook all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries pop and mixture boils and thickens slightly. Store covered in refrigerator.
- In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Serve cake with whipped cream and warm sauce.
Nutrition Facts : Calories 430, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg
ALMOND BERRY LAYER CAKE
Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market.
Provided by The New York Times
Categories dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
- Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
- Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
- Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
- Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
- Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
- In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
- Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 276 milligrams, Sugar 30 grams, TransFat 0 grams
ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE
A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
- In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
- Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.
Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 34 g, TransFat 1 1/2 g
STRAWBERRY SHORTCAKE TRIFLE
As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping., In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving.
Nutrition Facts : Calories 336 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 309mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE CHOCOLATE STRAWBERRY SHORTCAKE
This is a really nice light cake. Lots of chocolate flavor. Kids just devoured it. Very easy to make. Adapted from a recipe in Woman's World.
Provided by Marlitt
Categories Dessert
Time 2h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease 2 9" round pans.
- In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside.
- In another bowl haul the remainder of the strawberries, half or leave whole.
- Add the remaining Tbsp of brown sugar and stir to coat, set aside.
- In a large bowl add sugar and butter, beat at medium high speed until smooth.
- Beat in eggs and vanilla.
- Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture.
- Melt the chocolate into the boiling water, or microwave to melt chocolate.
- Gradually beat into the batter (The batter is thin).
- Divide the batter pouring it into the two pans.
- Bake for 30 minutes.
- Cool in pans for 20 minutes, then remove from the pans and cool completely.
- In a bowl beat cream and confectioners' sugar until slightly thick at medium speed.
- Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form.
- Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside.
- When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer.
- Spread the other 1/2 of jam on what will be the bottom of the top layer.
- Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake.
- Arrange the strawberry slices evenly over the whipped cream layer.
- Then place top layer of cake on the cake with the jam side going on top of the strawberries.
- Use remaining whipped cream spread evenly to cover the cake.
- Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge.
- Take the pastry bag and pipe rosettes around the edge of cake.
- Enjoy.
ALMOND CRUMB CAKES
Bake this almond crumb cake easily using Original Bisquick® mix for a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray two 10-ounce custard cups with cooking spray. In small bowl, mix topping ingredients until large crumbs form; set aside.
- In medium bowl, beat all cake ingredients with wire whisk or fork until well blended (batter will be slightly thin). Divide batter evenly among custard cups. Top each with topping mixture.
- Bake 28 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from custard cups. Serve warm or cool.
Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 35 mg, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Cake, Sodium 870 mg, Sugar 42 g, TransFat 3 g
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
More about "almond shortcake with triple berry sauce food"
TRIPLE BERRY SHORTCAKE WITH TRIPLE BERRY SAUCE AND CHAI …
From cutco.com
MIXED BERRY SHORTCAKE - THE PIONEER WOMAN
From thepioneerwoman.com
BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
MIXED BERRY AND ANGEL FOOD TRIFLE RECIPE - BERRY TRIFLE
From natashaskitchen.com
HOMEMADE VEGAN STRAWBERRY SHORTCAKE (EASY RECIPE)
From simple-veganista.com
TRIPLE BERRY BAKED OATMEAL - THE HEALTHY MAVEN
From thehealthymaven.com
THE BEST CHOCOLATE HAZELNUT BERRY SHORTCAKE RECIPES WE CAN FIND
From apronstringsblog.com
TRIPLE BERRY TRIFLE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE
From pinterest.com
BERRY ALMOND SHORTCAKE WITH VANILLA-MASCARPONE CREAM - NIELSEN …
From pinterest.com
GLUTEN FREE TRIPLE BERRY SHORTCAKES - HOOSIER HOMEMADE
From hoosierhomemade.com
TRIPLE BERRY SAUCE - COOKEATSHARE
From cookeatshare.com
STRAWBERRY SHORTCAKE TRIFLE RECIPE - STRAWBERRY SHORTCAKE TRIFLE
From howsweeteats.com
NEW GEN FOOD: ALMOND BERRY SHORTCAKE
From newgenfoods.blogspot.com
SHORTCAKE RECIPE WITH ALMOND, COCONUT AND BERRIES - FOOD NEWS
From foodnewsnews.com
TRIPLE BERRY SHORTCAKE - A COOKIE NAMED DESIRE
From cookienameddesire.com
FRESH CHOICE TRIPLE BERRY LEMON SHORTCAKE - SPOONACULAR.COM
From spoonacular.com
ALMOND FLOUR SHORTCAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRIPLE BERRY SHORTCAKE WITH TRIPLE BERRY SAUCE AND CHAI WHIPPED …
From pinterest.com
ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE (GLUTEN FREE) - AMBITIOUS …
From ambitiouskitchen.com
SHOP 'N SAVE - RECIPE: TRIPLE BERRY SHORTCAKE
From shopnsavefood.com
SWEET CORNBREAD TRIPLE BERRY SHORTCAKES | TASTES OF LIZZY T
From tastesoflizzyt.com
ALMOND SHORTCAKE WITH STRAWBERRY RHUBARB SAUCE RECIPES
From tfrecipes.com
EASY TRIPLE BERRY TRIFLE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
HEALTHY STRAWBERRY SHORTCAKE W/ SUGAR-FREE GLAZE - JAR OF LEMONS
From jaroflemons.com
TRIPLE BERRY SHORTCAKE - INGLES-MARKETS.COM
From ingles-markets.com
ALMOND SHORTCAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
TRIPLE BERRY SHORTCAKE WITH TRIPLE BERRY SAUCE AND CHAI WHIPPED …
From pinterest.com
ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE - GLUTEN FREE …
From fooddiez.com
STRAWBERRY SHORTCAKE TRIFLES - EASY DESSERT RECIPES
From easydessertrecipes.com
ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE - LACTO OVO VEGETARIAN …
From fooddiez.com
TRIPLE BERRY CHOCOLATE SHORTCAKE - RECIPES INSPIRED BY MOM
From recipesinspiredbymom.com
SUMMER-FRESH CHERRY AND BERRY DESSERTS | MIDWEST LIVING
From midwestliving.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love