STAR-SHAPED SHORTCAKES
Celebrate Independence Day with a star-studded explosion of berries and cream.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Line a baking sheet with a Silpat (French nonstick baking mat), and set aside. Into the bowl of an electric mixer fitted with the paddle attachment, sift together flour, 6 tablespoons granulated sugar, the baking powder, and salt. Add butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Combine 1 cup cream with the milk, and add to the mixer bowl. Mix until the dough comes together. Remove dough to a lightly floured surface, and shape into a rectangle about 1/2 inch thick.
- Preheat oven to 400 degrees. Using a 3-inch star-shaped cutter, cut out 12 stars from the dough. Place stars on prepared baking sheet. Brush lightly with heavy cream, and sprinkle with sanding sugar. Bake until the shortcakes are barely brown, about 15 minutes. Transfer shortcakes to a rack to cool.
- Meanwhile, in a medium bowl, combine berries; sprinkle berries with orange juice and remaining 2 tablespoons granulated sugar. Set aside. In another medium bowl, beat the remaining 2 cups cream with the confectioners' sugar using a hand mixer until soft peaks form. Using a serrated knife, split the cakes in half horizontally. Place each bottom half on a plate, and cover with a dollop of whipped cream; top with berries and another dollop of whipped cream. Cover with top shortcake halves, and serve.
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
WALK OF FAME CHOCOLATE STAR SHORTCAKES
This dessert comes from Boulevard restaurant in San Francisco, California. The pastry chef, Karen Shaw, created the treat.
Provided by Bruce Aidells
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Sift flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips. Mix in just enough chilled cream to form dough that will be firm enough to roll out. Turn out dough onto well-floured work surface. Using well-floured hands, pat out dough to 3/4-inch-thick rectangle, frequently sliding long knife under dough to prevent sticking. With floured 2-inch star-shaped cookie cutter, cut out stars. Gather dough scraps; pat out to 3/4-inch-thick rectangle and cut out additional stars (for total of about 24).
- Brush stars with butter, sprinkle with additional sugar. Arrange shortcake stars sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until shortcakes feel firm and tester inserted into center comes out with a few moist crumbs, about 22 minutes. Transfer shortcakes to racks and cool (Can be made 1 day ahead. Cover, let stand at room temperature.)
- Place scoop of ice cream in each of 8 bowls. Garnish with sauce, berries, whipped cream, 1 or 2 stars and mint, if desired. Serve immediately.
HEART-SHAPED STRAWBERRY SHORTCAKES
This is a great recipe that is fun to make and tastes great! It's a great family fun recipe to make with your kids and even a romantic dessert to enjoy with your loved one.
Provided by Mindele
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
- Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
- Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
- Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.
Nutrition Facts : Calories 838 calories, Carbohydrate 66.2 g, Cholesterol 212.7 mg, Fat 60.7 g, Fiber 3.5 g, Protein 9 g, SaturatedFat 37.5 g, Sodium 942.9 mg, Sugar 20.7 g
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