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Summer Desserts in a Cup, Part 5: Berry Shortcakes

Summer Desserts in a Cup, Part 5: Berry Shortcakes


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Over the past few weeks, we've done quite a few iterations of the one-cup dessert series, or as I affectionately call it now, "Will it mason jar?" The answer has been a resounding yes. You can torch marshmallows for a frozen, portable campfire treat (Frozen S'mores in a cup). You can take your streusel to the skillet for a no-bake classic cobbler-esque dessert (Peach Crisp in a cup). You can even turn beloved Key Lime Pie into a parfait-like wonder of tart, silky curd, crushed cookies, and tangy yogurt-infused whipped cream (Key Lime Pie in a cup).

Eating healthy should still be delicious.

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We round out the series with another lovely, no-bake, easy-as-pie-in-a-cup dessert: berry shortcakes. The blueprint: macerated berries with basil and lemon, toasted cubes of angel food cake or pound cake, and my now go-to all-time fave lighter whipped cream. Swap out the berries with any fruit you like or add a little sparking wine to the berry mixture. Enjoy!

Berry Shortcakes in a Cup

1/2 cup diced angel food cake1/2 cup raspberries1/2 cup blackberries1 tablespoon sugar1 tablespoon thinly sliced fresh basil1/4 teaspoon grated lemon rind1 teaspoon fresh lemon juice4 tablespoons lighter whipped cream

1. Preheat oven to 350º.

2. Arrange cake cubes on a baking sheet. Bake at 350º for 5 minutes or until toasted.

3. Combine next 6 ingredients (through lemon juice) in a bowl; let stand at least 10 minutes. Layer berry mixture, whipped cream, and cake in 2 juice glasses or small mason jars.

SERVES 2.

See More Desserts in a Cup:


Recipe Summary

  • 1 cup unsalted butter, softened
  • 3/4 cup powdered sugar, divided, plus more for dusting
  • 1 teaspoon vanilla extract, divided
  • 2 cups all-purpose flour
  • 1/2 cup fine plain yellow cornmeal
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon raspberry liqueur (optional)
  • 4 ounces cream cheese, softened
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1 cup heavy cream

Beat butter and 1⁄2 cup of the powdered sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Beat in 1⁄2 teaspoon of the vanilla. Whisk together flour, cornmeal, and salt in a bowl. Gradually add flour mixture to butter mixture, beating at low speed until combined, about 1 minute. Divide dough in half. Shape each half into a flat disk, and wrap in plastic wrap. Chill until firm, about 1 hour.

Preheat oven to 350°F. Roll 1 disk of dough 1⁄4 inch thick on a lightly floured work surface. Cut into 6 (4-inch) circles. Cut a 2 1⁄2-inch star from center of each circle (you should have 6 circles and 6 star cookies). Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake in preheated oven until beginning to brown around edges, 12 to 14 minutes. Cool on baking sheets 5 minutes transfer cookies to wire racks, and cool completely, about 20 minutes. Repeat process with remaining disk of dough, omitting star cutouts.

Gently stir together raspberries, blueberries, granulated sugar, and, if desired, liqueur. Let stand, stirring occasionally, until syrupy, about 20 minutes.

Meanwhile, place cream cheese, lemon juice, remaining 1⁄4 cup powdered sugar and 1⁄2 teaspoon vanilla in a medium bowl. Beat with an electric mixer on medium speed until creamy and smooth, about 1 minute.

Place cream in a separate medium bowl, and beat with an electric mixer on medium-high speed until foamy. Increase speed to high, and beat until soft peaks form. Stir one-fourth of whipped cream into cream cheese mixture. Gently fold remaining whipped cream into mixture. Cover and chill until ready to use.

To assemble each shortcake, place 1 circle cookie (without cutout) on a plate and top with about 1⁄4 cup whipped cream mixture. Top cream with 3 tablespoons berry mixture top with 1 star-cutout cookie. Dust with powdered sugar before serving.


Berry shortcake recipes

Light and airy shortcakes are a terrific treat for hot summer days when you want something sweet. Topped with sweet summer berries, shortcake desserts become tastier, more colorful, and better for your health. For your next summer cookout, follow these berry shortcake tips and recipes.

Berry shortcake tips

1. Chill the dough

The dough for shortcakes is very similar to the dough for buttermilk biscuits, except it is sweeter. To keep dough from crumbling and falling apart, it is important to keep it chilled. It is even a good idea to keep your hands cold while working with the dough by washing them in cold water (be sure to dry them before touching the dough).

2. Pick the freshest berries

Berries are in season in the summer so there is no excuse for using frozen or out of season fruit. Strawberries are the classic topping for shortcakes but blueberries, blackberries, raspberries, boysenberries, huckleberries, and even cranberries (in the late summer and fall) are equally delicious options for shortcakes. You can even combine a few different berries for a creative, colorful treat.

3. Top with homemade whipped cream

Since whipped cream is an important component of shortcake recipes, homemade whipped cream is the best and most imressive option. Whipping cream is simple: whip heavy cream, a sprinkle of sugar, and some vanilla until light and airy and chill until ready to use.

Berry shortcake recipes

Super Quick Blueberry Shortcake

Ingredients:
7 tablespoons granulated sugar, divided
2 teaspoons all-purpose flour
1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons biscuit mix
1/3 cup milk
1 cup fresh blueberries, plus more for garnish
1/2 pint whipping cream
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F. and spray an 8-inch round baking dish with cooking spray.

2. In a small bowl, mix 2 tablespoons sugar with flour and cinnamon.

3. In a large bowl, combine biscuit mix with 2 tablespoons sugar and milk.

4. Pour half of the batter into the pan and top with half of the blueberries and half of the sugar mixture. Pour remaining batter on top of the berries and top with remaining berries and sugar.

5. Bake for 25 to 30 minutes or until a toothpick comes out clean.

6. Meanwhile, place cream in a large bowl and whip until cream begins to thicken. Add sugar and vanilla and continue to whip until soft peaks form. Chill until ready to use.

7. Remove cake from oven and let fully cool. Spread whipped cream over cake and top with a few fresh blueberries.

Raspberry Lemon Shortcake

Ingredients:
2/3 cups all-purpose flour
3 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
1 pinch salt
5 teaspoons unsalted butter, cubed
3 tablespoons milk
1 egg yolk
Zest from 1 lemon
1/2 pint whipping cream
1 teaspoon vanilla extract
1 cup fresh raspberries
1 tablespoons powdered sugar

Directions:
1. Preheat oven to 400 degrees F.

2. In a large bowl, combine flour, baking powder and salt. Cut cubed butter into flour mixture with a pastry cutter or two knives until mixture is crumb-like.

3. In a medium-sized bowl, whisk together milk, egg and lemon zest. Pour mixture into flour and stir until a dough is formed.

4. Place dough on a lightly floured surface and knead a few times. Divide dough into 2 pieces and form into evenly-sized discs. Place both pieces of dough onto a baking sheet and bake for 10 minutes.

5. Meanwhile, whip cream until it begins to thicken. Add sugar and vanilla and whip until soft peaks form. Chill until ready to use.

6. Place one piece of baked dough on a plate and let fully cool. Top with half of the whipped cream.

7. In a small bowl, combine raspberries with powdered sugar. Arrange half of the raspberries on the whipped cream.

8. Top with the other piece of shortcake and remaining whipped cream and raspberries.


Summer Desserts in a Cup, Part 5: Berry Shortcakes - Recipes

This is Part 8 of an eight-part article. Use the index below to navigate through all the recipes.

Spiced Triple Berry Shortcake Recipe

This classic summer dessert gets an antioxidant boost from the addition of Super Spices in the berry filling as well as the shortcakes. When serving whipped cream with a sweet dessert, you can leave the sugar out of the whipped cream&mdashtry it, it&rsquos delicious and it saves calories.

Ingredients

Berry Filling

  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 teaspoons pure vanilla extract
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Spiced Shortcakes

  • 1-1/2 cups reduced fat baking mix
  • 3 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 tablespoons fat free milk

Whipped Cream

  • 1 pint heavy cream
  • 1 tablespoon confectioner&rsquos sugar (optional)
  • 1/2 teaspoon vanilla
  • A few grains of salt

Preparation

For the berry filling, mix berries and vanilla in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

For the spiced shortcakes, mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with non-stick cooking spray.

Bake in oven 10 to 12 minutes or until golden brown. Cool slightly on wire rack.

Recipes © 2008 McCormick. All rights reserved. Other material Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their individual owners.


Preparation

Shortcakes

Step 1

Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Step 2

Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

Step 3

DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Berries and assembly

Step 4

Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Step 5

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

Step 6

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Step 7

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.


Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles?!

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.


The Sweetest Summer Cupcake Recipes

We don't know anyone who would turn down a cupcake, especially one that radiates summer like the options we've rounded up here. Some are fancy cupcakes, some are fun, but all are completely unique and totally delicious. They utilize the very best of fresh summer berries, sport bright frostings, and taste as light as a summer breeze. If we had to choose the ultimate summer cupcake, we'd go with this epic Sunflower Cupcake Cake&mdashit serves as both the sweetest party centerpiece and treats for the whole crowd.

Though many of these cupcakes are fruity, we're also sharing inspiration for dressing up classic vanilla and chocolate cupcakes. Strawberry Shortcake Cupcakes, Nectarine Cupcakes, and Huckleberry Cupcakes with Sweet Cream are low-maintenance in their decorating techniques. Others, like Piped Rose Cupcakes, Flour-and-Bee Cupcakes, and Flower Cupcakes, require a pastry bag and steady hand. The end result will knock your socks off and be totally worth the effort.

Head to the grocery store to stock up on ingredients so you can start baking you'll need plenty of butter, sugar, eggs, and flour for these recipes. Some recipes call for cake flour, which may not be in your pantry if you're an infrequent baker. Cake flour has a lower protein count than all-purpose flour, which means that it will produce a lighter cake with a finer crumb texture.

Whether you bring these cupcakes to a backyard barbecue, potluck dinner party, kid's birthday, or just make them for everyone to snack on, we guarantee they'll go fast! Hand-held treats like these are a no-brainer addition to your best summer ever.


Healthy Chocolate Hazelnut Cookies


Our Favorite Memorial Day Dessert Recipes

Make dessert the star of your Memorial Day get-together with these sweet treats that feature lots of red, white and blue!

Related To:

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Chantell Quernemoen

Strawberry Country Cake

Ina flavors this impressive cake with sour cream and the zest from lemon and orange. Spread generous spoonfuls of whipped cream between the cake layers and on top before adding fresh strawberries for a decorative centerpiece.

Red, White and Blue Fruit Cups

Rachael's 10-minute dessert is chock-full of fresh fruit: strawberries, blueberries and blackberries.

Frozen Fireworks

Just like your favorite childhood treat, these ice pops are ideal for ringing in summer. To achieve the different colors, Valerie uses a combination of coconut sorbet, raspberry sorbet and blue food coloring. The cherry on top? Star-shaped cuts of fresh pineapple!

Strawberry Shortcake Ice Cream Cake

You'll use vanilla and strawberry ice cream to make the creamy filling for this frozen take on classic strawberry shortcake.

Dump Cakes

All you need to make one of Ree&rsquos Dump Cakes is a box of cake mix, canned fruit, butter &ndash and whipped cream, for serving.

Patriotic Cheesecake Parfaits

Take all the great, rich flavor of cheesecake, layer it with summer's best berries then add a little crunch and a touch of chocolate, and you have what may just be the perfect summer dessert. Best of all, a great big, celebratory serving of this parfait clocks in at less than 400 calories. (This recipe can also be made to serve six instead of four. Just use smaller glasses and divvy the recipe up into six parfaits with less than 250 calories each. We pinky-swear it won't feel skimpy!)

Strawberry Cheesecake Brownies

Gently swirl strawberry jam into uncooked cheesecake using a wooden skewer for a colorful (and tasty) treat. Use dollops of blueberry jam too for the full red, white and blue!


This cake is a breeze for bakers of all levels.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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