RED, WHITE AND BLUE STRAWBERRY SHORTCAKE
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
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
BERRY TRIFLE RECIPE
This Berry Trifle is a delicious dessert of fresh blueberries and strawberries layered with cake, whipped cream, and pudding or pastry cream for a decadent, crowd-favorite dessert.
Provided by Robyn Stone
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Add sliced strawberries to a medium bowl. Sprinkle with the sugar and stir to combine.
- Assemble trifle in layers by adding 1/2 of the vanilla pudding to the bottom of the trifle bowl, followed by 1/2 of the vanilla cake cubes, 1/3 of the strawberries and blueberries, and 1/2 of the whipped cream. Repeat with another layer of the vanilla pudding, cake, strawberries and blueberries and the whipped cream.
- Top with the final 1/3 of the strawberries and blueberries just prior to serving.
Nutrition Facts : ServingSize 1 cup, Calories 386 kcal, Carbohydrate 77 g, Protein 1 g, Fat 4 g, Sodium 1 mg, Fiber 3 g, Sugar 16 g
BLUEBERRY-STRAWBERRY SHORTCAKE
A slight variation from normal strawberry shortcake and very delicious! A nice change, too, from those store-bought sponge cakes. 03-21-16
Provided by Ellen Bales
Categories Fruit Desserts
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix strawberries, blueberries and 1/2 cup sugar in a medium bowl; set aside.
- 2. In a large bowl, stir Bisquick mix, milk, 3 Tbsp. sugar and the melted butter until soft dough forms. Drop by 6 spoonfuls onto an ungreased cookie sheet.
- 3. Bake in a preheated 425º oven for 10-12 minutes or until golden brown. Split warm shortcakes horizontally; fill and top with berries and whipped topping.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
EASY AND TASTY STRAWBERRY SHORTCAKE
This comes from Chic & Easy, a new show by Food Network. I made this tonight and it hardly took any time at all. The entire family ate it up.
Provided by invictus
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Place a metal bowl and beaters in the freezer during shortcake cooking time.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Nutrition Facts : Calories 667.6, Fat 44.8, SaturatedFat 27.5, Cholesterol 163, Sodium 511.6, Carbohydrate 61.2, Fiber 3.4, Sugar 22.7, Protein 7.5
AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE
Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
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 SHORTCAKE
Blueberries abound in Mary Damm's sugar-topped shortcake. The East Peoria, Illinois cook enjoys it as dessert, but it's also great for breakfast.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH BLUEBERRY SHORTCAKES
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
BLUEBERRY & STRAWBERRY SHORTCAKE BISCUITS
A delicious taste of Americana and perfect for patriotic holidays dazzling in red, white and blue!
Provided by Toni Dash
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Butter a metal (not black) baking sheet or use a silpat.
- In a large bowl place berries and 1/3 cup Baker's Sugar. Mix with a spoon to fully coat and set aside to allow berries to macerate (their juices with mix with the sugar creating a sauce).
- In a food processor bowl using the pastry blade combine the flour, ½ cup granulated sugar, baking powder, baking soda and salt. Pulse to fully combine.
- Add the chopped butter; pulse to combine until crumb-like consistency.
- Combine the 2/3 cup buttermilk, vanilla and egg yolk. Pour into the food processor while it is mixing; pulse until the liquid and solid mixtures have completely incorporated. If the dough is too dry to hold together, add additional buttermilk by the tablespoonfuls until the dough stays together.
- Place the dough onto a floured surface (if making the shortcake gluten-free be sure to use gluten-free flour). Gently flatten to the dough until it is 3/4 inch thick. Cut out rounds using a 3-inch round cookie cutter or biscuit cutter. Slide a spatula underneath the round of dough and gently transfer it to the prepared baking sheet.
- Combine remaining dough and repeat until no other shortcake can be cut from the dough scraps. Brush the top of each shortcake with buttermilk and place in the oven.
- Bake until shortcake is lightly golden brown; between 10-15 minutes. Remove from the oven and allow to sit on the baking sheet for 5 minutes. Transfer to a cooling rack and allow to cool fully (this is especially important for gluten-free shortcake to ensure the shortcake will stay intact). Once fully cooked, slice in half with a serrated knife horizontally.
Nutrition Facts : Calories 670 kcal, Carbohydrate 90 g, Protein 9 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 385 mg, Fiber 6 g, Sugar 39 g, ServingSize 1 serving
BLUEBERRY SHORTCAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Combine the blueberries with the superfine sugar and set aside.
- In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.
- On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.
- Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.
BLUEBERRY SHORTCAKE WITH FRESH BLUEBERRY SAUCE
Super easy dessert and a trip down memory lane for me. Strawberry shortcake was my favorite dessert growing up. I loved it when my mother sliced strawberries and covered them in sugar and then put in the fridge for the day. I knew we would be having shortcake that night! While strawberry shortcake is a classic summer dessert,...
Provided by Diane Atherton
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 1. BLUEBERRY SAUCE: In a medium saucepan, mix the blueberries with the sugar, water and lemon juice. Simmer over meduim heat until the blueberries begin to burst, about 8 minutes, until the juices of the berries have released and made a sauce. Take about 1/2 cup of the berries and pulse in the food processer and return to sauce. Remove from the heat and toss in a few extra berries; cool. Refrigerate before serving.
- 2. Alternate layers of cake, blueberry sauce and whipped topping. Enjoy!
- 3. I baked a pound cake for this recipe: https://www.justapinch.com/recipes/dessert/cake/butter-pound-cake-loaf-size.html Store bought cake is fine or if you have some leftover bicuits, they will work too!
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- Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
- Add the milk to the flour mixture (reserving about a tablespoon to brush on later). Mix until the dough just holds together. Here you have to be flexible about the amount of milk to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more milk, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough...you want to keep that butter cold and separate from the flour.
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5/5 (1)Total Time 30 minsCategory DessertCalories 287 per serving
- Next, coat the cake pan with baking spray. For more intricate pans, spray with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full. In case there are any drips, set the pan on a baking sheet while putting the batter in the cavities. Then place the pan into the preheated oven.
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Ratings 2Category DessertCuisine AmericanTotal Time 45 mins
- Hull strawberries and cut in half or quarters, depending on size. Mix with sugar and place in refrigerator while you make the shortbread. This will allow juices to develop.
- Using a whisk attachment for your hand or stand mixer, beat 1 1/2 cups heavy cream on medium-high speed until it thickens. Add in sugar and vanilla, and continue beating until soft peaks form. Store in refrigerator until ready to use.
- In a large bowl, sift together flour, 3 tablespoons sugar, salt, and baking powder. Cut butter into the flour mixture with a pastry cutter, or using the pulse-feature of a food processor, until coarse crumbs form.
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Reviews 4Category Specialty DessertCuisine AmericanTotal Time 1 hr 5 mins
- While the biscuits are baking, prepare the berries. Whisk the sugar and vinegar together. Fold in the berries and let stand for at least 15 mins.
- Halve each biscuit with a fork. Spoon some berries over the bottom half, then top with a scoop of whipped cream. Place the top half of the biscuit on the whipped cream and serve immediately.
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- In a saucepan - place the blueberries, ginger, ¼ cup sugar, lemon juice and ¼ cup of water. Bring to a boil, and then reduce heat to simmer.
- Brush biscuits with melted butter. Place the ½ cup of sugar in a bowl and drop/roll the biscuits in the sugar to coat.
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- Preheat the oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulse for 5 seconds at a time until the mixture resembles coarse sand.
- Transfer the mixture to a large bowl. Add 1 egg, cream and lemon zest; mixing the until a dough is formed.
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4.9/5 (7)Category DessertCuisine AmericanTotal Time 35 mins
- Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
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