Red White And Blue Strawberry Shortcake Food

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE

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.

RED, WHITE, & BLUE STRAWBERRY SHORTCAKE RECIPE - (4.6/5)

Steps:

• Prepare cake batter and bake per package directions for a 13x9 cake. Cool completely on a wire rack. In a medium bowl, whisk the pudding mix and milk together until smooth and pudding is set. With a spatula, gently fold in the Cool Whip. Refrigerate while cake cools. When cake is completely cool, spread the pudding mixture evenly over the top. Arrange the blueberries and strawberries in a flag design on top. Keep refrigerated.

RED, WHITE, AND BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
• Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
• Spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down on the berries to allow the juices to soak into the cake. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

RED, WHITE, AND BLUEBERRY SHORTCAKES

Steps:

• For white chocolate cream:
• Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight.
• For biscuits:
• Line rimmed baking sheet with parchment paper. Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto lightly floured work surface. Knead briefly just until dough comes together, about 4 turns. Roll out dough to generous 3/4-inch thickness. Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps and roll out to generous 3/4-inch thickness. Cut out additional rounds, forming 6 total. Transfer to prepared baking sheet, spacing apart. Chill at least 30 minutes and up to 1 day.
• Position rack in center of oven and preheat to 375°F. Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar. Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes. Cool on rack. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
• For berry mixtures:
• Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes. Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer. Cool blueberry mixture slightly. Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat. Cool completely.
• Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes.
• Using electric mixer, beat white chocolate cream until soft peaks form.
• Using serrated knife, cut biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture. Spoon large dollop of white chocolate cream over each. Cover with top halves of biscuits and serve.
• * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.