MIXED BERRY SHORTCAKE
This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 382 calories, Fat 12g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 290mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
MIXED BERRY SHORTCAKES
Juicy strawberries, raspberries and blueberries are layered with whipped topping and cookies for an easy version of this dessert classic.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 30 g, Protein 2 g
MIXED BERRY AND PECAN SHORTCAKES
It's so easy to make these processor-quick biscuits ahead if you like. Then reheat, split and fill them with ice cream and berries just before serving.
Yield Serves 6
Number Of Ingredients 13
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.
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