Two Berry Shortcakes Food

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

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.

TWO-BERRY SHORTCAKES

Steps:

• Make biscuits:
• Put oven rack in middle position and preheat oven to 450°F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
• Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
• Make filling:
• While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
• Make cream:
• Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
• Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

MINI BERRY SHORTCAKES

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/2 cup whipping cream and the lemon peel until soft dough forms.
• Onto ungreased cookie sheet, drop dough by 15 rounded measuring tablespoonfuls. Brush dough with 2 teaspoons whipping cream; sprinkle with sparkling sugar.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, stir together strawberries, blueberries and 2 tablespoons granulated sugar. Let stand until ready to assemble.
• In chilled small bowl, beat 1 cup whipping cream, the powdered sugar and vanilla with electric mixer on high speed until soft peaks form. To serve, place each shortcake on dessert plate; top evenly with berry mixture and whipped cream. Garnish with mint.

VERY BERRY SHORTCAKES

Steps:

• Put the strawberries in the colander. Rinse with cool water. Gently pat strawberries dry with the paper towels.
• Remove the stems from strawberries. Cut strawberries into bite-size pieces on the cutting board, using the knife. Put strawberries in a medium bowl.
• Add the 1/2 cup sugar to strawberries. Gently stir with the wooden spoon. Cover bowl with the plastic wrap, and put in refrigerator.
• Heat the oven to 425°. Make the shortcakes by putting the 2 1/3 cups baking mix, half-and-half, 3 tablespoons sugar and margarine in the large bowl. Stir with wooden spoon to make a soft dough.
• Sprinkle the 2 tablespoons baking mix over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Roll ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times.
• Roll the dough with the rolling pin or pat the dough with your hands until 1/2 inch thick. Use the ruler to measure, if you like. Dip the cookie cutter into a small amount of baking mix, then cut the dough with the cookie cutter. Carefully put dough on the cookie sheet (you do not need to grease the cookie sheet).
• Bake 12 to 15 minutes or until shortcakes are golden brown. Use the pot holders to take cookie sheet out of oven. Take shortcakes off cookie sheet, using the pancake turner. Cool shortcakes on the wire cooling rack before topping them.
• Cut the shortcakes in half to make a top and a bottom. Put bottoms of shortcakes on the dessert plates. Spoon some of the strawberries over the shortcake bottoms. Cover with shortcake tops. Top with the rest of the strawberries and the whipped topping.

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.

BERRY SHORTCAKES WITH WHIPPED CREAM CHEESE

Steps:

• Coat 2 parchment-lined baking sheets with cooking spray. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
• Preheat oven to 425 degrees, with racks in upper and lower thirds. Transfer half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
• Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner's sugar for sprinkling.

COCOA-BERRY SHORTCAKES

Steps:

• In a large bowl stir together flour, cocoa powder, sugar and baking powder.
• Cut in margarine till mixture resembles coarse crumbs.
• Make a well in the center; add skim milk all at once.
• Stir just till dough clings together.
• Drop in equal portions onto a lightly greased baking sheet.
• Bake in a 450 degree oven for 8 to 10 minutes.
• Cool slightly on a wire rack.
• Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
• Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
• Reserve 6 berries for garnish; slice remaining berries.
• To assemble, split cocoa biscuits in half crosswise.
• Set tops aside.
• Arrange strawberry slices on bottoms.
• Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
• Top with the biscuit tops.
• Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
• Garnish with the reserved whole strawberries.