LEMON-BERRY SHORTCAKES
Enjoy these wonderful shortcakes made using Bisquick Heart Smart® mix and lemon-berry mixture - a delicious dessert with whipped topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
- In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.
- In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.
- Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.
Nutrition Facts : Calories 269, Carbohydrate 59 g, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg
LEMON-BERRY SHORTCAKES
Categories Berry Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Lemon Summer Shower Jam or Jelly Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 11
Steps:
- Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
- Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
- Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.
MIXED BERRY SHORTCAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
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.
LEMON-BERRY SHORTCAKE
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.
Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
SUMMER BERRY STACKED SHORTCAKE
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
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.
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
EASY LEMON-BERRY DESSERT
This simple take on strawberry shortcake adds lemon zest for extra flavor. If you're looking for an easy dessert for six, this is the one!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Stir lemon peel into whipped topping.
- Spoon over sponge cake shells; top with strawberries.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 17 g, Protein 2 g
STRAWBERRY LEMON SHORTCAKE
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. -Nancy Hooper, Glen Burnie, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.
Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 286mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
NEELY'S BERRY SHORTCAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h22m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
- Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
- Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.
- In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.
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Servings 8Calories 703 per servingEstimated Reading Time 4 mins
- Combine 4 tablespoons of the butter, sugar, lemon juice, and lemon zest, sugar in a medium saucepan and bring to a boil. Meanwhile, whisk the egg yolks together in a medium bowl. When the lemon juice liquid comes to a boil, remove from heat and slowly add to the eggs in a small steady stream while whisking continuously.
- To make the biscuits, preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
- Whip the heavy whipping cream to soft peaks. Add the sugar and vanilla an whip to medium peaks.
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