Magical Mixed 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.

MIXED BERRY AND PECAN SHORTCAKES

Steps:

• Preheat oven to 450°F. Line cookie sheet with parchment. Mix first 5 ingredients in processor. Add butter and cut in until coarse meal forms. Add pecans and chop. Transfer mixture to large bowl. Combine 3/4 cup buttermilk and vanilla in large cup. Mix into dry ingredients, tossing gently with fork and adding enough buttermilk to form fluffy, moist dough.
• Drop dough by slightly rounded 1/3 cupfuls onto prepared sheet, spacing 3 inches apart. Sprinkle top of each biscuit with sugar. Bake until golden and just firm to touch, about 15 minutes. Transfer biscuits to rack. (Can be prepared 1 day ahead. Let cool. Wrap in foil and store at room temperature. Rewarm biscuits in foil in 350°F. oven.)
• Combine sugar and berries in large bowl. Mix gently. Let stand at least 15 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
• Split warm biscuits. Place bottoms in shallow bowls. Spoon some fruit over each. Top each with 1/3 cup ice cream and biscuit tops. Spoon remaining fruit over tops. Serve immediately.

MIXED BERRY SHORTCAKES

Steps:

• Toss berries with sugar; cover. Refrigerate 30 min.
• Meanwhile, add whipped topping to jam in medium bowl; stir with wire whisk until well blended. Cover and refrigerate until ready to use.
• Place 1 cookie on each of 6 dessert plates; cover each with 2 Tbsp. of the berry mixture. Drizzle evenly with any remaining berry juices. Top each with 1 Tbsp. of the whipped topping mixture. Repeat layers. Top with remaining cookies and whipped topping mixture. Refrigerate at least 15 min. before serving to allow cookies to soften.

MAGICAL MIXED BERRY SHORTCAKES

Steps:

• Preheat oven to 350 degrees F. Lightly oil a cookie sheet or baking pan.
• Make Shortcake: Pour sifted cake flour, SPLENDA® Granulated Sweetener, baking powder and baking soda together in a medium sized mixing bowl. Add softened butter and mix until the butter is evenly distributed throughout the flour mixture and is the texture of course cornmeal. Add buttermilk and heavy cream. Stir until just mixed.
• Flour a work surface. Place dough on floured work surface. Sprinkle with flour. Pat dough out until it is approximately 3/4 inch thick. Cut into three- inch circles using a three-inch biscuit cutter. Place shortcakes on prepared baking sheet. Brush tops with egg-wash. Bake in preheated 350 degree F oven 10-15 minutes or until golden brown.
• Make Strawberry Sauce: Blend strawberries and SPLENDA® Granulated Sweetener in a food processor or blender until pureed. Refrigerate until ready to use.
• Make Berry Filling: Toss together all berry filling ingredients. Refrigerate until ready to use.
• Make Creme Fraiche Glaze: Spoon creme fraiche into a bowl. Add SPLENDA® Granulated Sweetener and stir well. Refrigerate until ready to use.
• Assemble shortcakes: Just before serving, slice shortcakes in half. Place each bottom half on a dessert plate. Spoon approximately 1/3 cup strawberry sauce around each shortcake. Top each shortcake with 1/2 cup berries. Place the shortcake tops on top of berries. Drizzle with Creme Fraiche Glaze. Garnish with an optional mint sprig.

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.