Fourth Of July Shortcake Food

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FOURTH OF JULY SHORTCAKE



Fourth of July Shortcake image

Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: "The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce. Pitchers of clear, cold iced tea are all that have to be added." The original recipe called for bran breakfast cereal, but we've adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.

Provided by Sara Bonisteel

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

2/3 cup/151 grams unsalted butter, softened, plus more for greasing pan
1 1/4 cup/156 grams all-purpose flour
1/4 teaspoon salt
1 teaspoon/4 grams baking powder
3/4 cup/45 grams wheat bran
3 ounces/85 grams cream cheese
1/2 cup/100 grams sugar
1 teaspoon/3 grams lemon zest
1 large egg, lightly beaten
1 tablespoon/15 milliliters lemon juice
1/4 cup/84 grams apricot preserves
1 pint/270 grams strawberries
1 1/2 cups/236 grams blueberries
2 tablespoons/8 grams sugar
1 cup/248 grams ricotta
1/4 cup/50 milliliters whole milk
2 tablespoons/8 grams sugar, more to taste
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375 degrees. Butter an 11-by-7-by-1 1/2-inch baking dish. Line pan with parchment paper, allowing paper to extend 1 inch above pan.
  • Stir together flour, salt and baking powder; stir in bran.
  • Beat cream cheese and butter; add sugar and beat until fluffy. Beat in lemon zest, egg and lemon juice. Stir in dry ingredients.
  • Spread dough in a very thin layer over bottom of pan and up sides to form a shell. Press a piece of parchment paper down into the shell. Fit close to dough at all points and let extend an inch above the pan. Fill with pie weights or dried beans or rice.
  • Bake 20 minutes or until dough is set. Remove top parchment paper and weights. Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.
  • Set pan on wire rack and let cool. Lift out shell. Spread interior of shell with apricot preserves.
  • Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste. Arrange fruit in pastry shell in four segments, alternating berries.
  • Make the topping: Beat ricotta with milk until smooth. Blend in sugar and vanilla. To serve, drizzle topping on each piece of shortcake.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 20 grams, Sodium 262 milligrams, Sugar 33 grams, TransFat 1 gram

FLAG CAKE



Flag Cake image

Give a cheer for our Flag Cake! This Fourth of July cake is patriotic and yummy. You can make our Fourth of July cake in 15 minutes with four ingredients.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 12 servings.

Number Of Ingredients 4

4 cups fresh strawberries
1 pkg. (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices
1-1/3 cups blueberries, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Slice 1 cup strawberries; halve remaining strawberries.
  • Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
  • Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE



Red, White and Blue Strawberry Shortcake image

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

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

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

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