Coco Berry Shortcakes Food

MIXED BERRY SHORTCAKE

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
• Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
• For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
• To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

RED BERRY SHORTCAKES WITH HONEY YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
• Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
• Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
• To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.

MIXED BERRY SHORTCAKE

Steps:

• In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate., In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack., Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.

COCO-BERRY SHORTCAKES

Steps:

• Heat oven to 375°F Have ready a large cookie sheet and a 3 inch star cutter. (If you don't have a star cutter, use can use a round cutter).
• Process coconut and sugar in a food processor until coconut is finely chopped.
• Mix together the flour and the baking powder in a medium bowl.
• With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
• Pour 1/2 c of the lite coconut milk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 2/3 cup in total).
• (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add coconut milk and process just until mixture leaves sides of bowl. Remove blades and then dough.).
• Place dough on a floured work surface; flour top.
• Pat to a little more than 3/4 inch thickness.
• Dipping cutter into flour for each, cut as many forms as possible from dough; then gently pat scraps together, fold over once, press dough out to 3/4 inches and cut as many more forms as possible from that. Repeat until you have 8 forms.
• Place forms 2 inches apart on an ungreased cooke sheet.
• Brush top lightly with the 1 tbls of reserved coconut milk, then sprinkle with coarse or granulated sugar.
• Bake 12 minutes or until slightly puffed, bottoms are brown and tops are pale gold.
• Gently slide cakes onto a wire rack and cool completely.
• Shortly before serving, split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
• Fill with berries and top with whipped cream and sprinkle with toasted coconut.

CHOCOLATE BERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Combine baking mix, cocoa and nutmeg in a medium bowl; mix well.
• Add yogurt, honey, and oil, stirring until a soft dough forms.
• Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes.
• Bake shortcakes until a toothpick inserted in the centers comes out clean, about 15 minutes.
• Place baking sheet on a wire rack and cool for 20 minutes.
• Combine strawberries and sugar in a small bowl.
• Slice each cooled shortcake in half horizontally; place bottom halves on individual plates.
• Divide whipped cream and strawberries among shortcake bottoms.
• Top with remaining shortcake halves.
• Serve immediately.

PICNIC BERRY SHORTCAKES

Steps:

• In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

TWO-BERRY SHORTCAKES

Steps:

• Make biscuits:
• Put oven rack in middle position and preheat oven to 450°F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
• Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
• Make filling:
• While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
• Make cream:
• Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
• Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

COCOA-BERRY SHORTCAKES

Steps:

• In a large bowl stir together flour, cocoa powder, sugar and baking powder.
• Cut in margarine till mixture resembles coarse crumbs.
• Make a well in the center; add skim milk all at once.
• Stir just till dough clings together.
• Drop in equal portions onto a lightly greased baking sheet.
• Bake in a 450 degree oven for 8 to 10 minutes.
• Cool slightly on a wire rack.
• Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
• Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
• Reserve 6 berries for garnish; slice remaining berries.
• To assemble, split cocoa biscuits in half crosswise.
• Set tops aside.
• Arrange strawberry slices on bottoms.
• Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
• Top with the biscuit tops.
• Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
• Garnish with the reserved whole strawberries.

THREE BERRY SHORTCAKES

Steps:

• In a large mixing bowl, place berries, sugar and liqueur; toss gently.
• Cover bowl and place in refrigerator; chill 1 hour.
• Place shortcake on dessert plate topped with a scoop of sorbet and berries.