How To make Double Berry Shortcakes

Fresh Berry Shortcakes

What a great summer dessert this is. If you like berries, and who doesn't, try this recipe. Chef Kim demonstrates how she makes sweet biscuits along with the preparation of the berries and sweet cream. Check it out!

**This recipe is double the recipe in the video

STRAWBERRY SHORTCAKE SHORTCAKE RECIPE
YIELD 8 shortcakes
INGREDIENTS
3-4 cups all purpose flour ½ cup sugar
2 Tbsp baking powder ¾ tsp baking soda
1 ½ sticks butter, cold, cut up ¾ tsp salt
1 ½ tsp orange zest 1 cup sour cream
½ cup milk, dairy or almond
PROCEDURE
Preheat oven to 350. Place the 3 cups flour, baking powder, baking soda, sugar, salt, orange zest and butter in food processor bowl and turn on for ½ minute. Add the sour cream and milk and process in machine until smooth. Add more flour until mixture becomes a dough, meaning it comes together and is not real sticky. Possibly, more flour may need to be added. Do not over mix in the food processor. This also can be made in an electric mixer or by hand in a large bowl.
**Watch the video to understand what the texture of the biscuit dough, should be.

Remove from the bowl to a flat surface dusted with flour. Shape into a long roll and then cut into 8 shortcakes. Place on a cookie sheet pan that is lined with parchment paper leaving them about 2-3” around and 1” high. Brush with milk and sprinkle on a bit of sugar. Bake for 15-20 minutes or until they are golden brown. Remove from oven.

STRAWBERRY & BLACKBERRY MIXTURE
YIELD about 3-4 cups
INGREDIENTS
1 quart strawberries, sliced juice & zest from one orange
1/2 cup sugar 1 pint blackberries
CHANTILLY CREAM
1 cup heavy whipping cream 1/3 cup powdered sugar ½ tsp pure vanilla extract

PROCEDURE
Combine the sliced strawberries and blackberries with the orange juice, sugar, and zest in a large bowl. Stir together, gently and let sit at room temperature for at least 2 hours, stirring every half hour or so.
For the Chantilly cream, place the cream, powdered sugar and vanilla in an electric mixer and whip until you have soft peaks.
Cut the warm biscuits in half and ladle the mixture over it. Top with sweetened whipped cream. You can previously bake the biscuits and just reheat them in a warm oven for a few minutes before serving.

Strawberry Shortcake Recipe

This delicious Strawberry Shortcake recipe is absolutely delightful! What could be better than a ton of super-sweet strawberries, floating in whipped cream sandwiched in a perfectly fluffy, melt in your mouth biscuit? They’re so easy to make from scratch that you won’t want to buy the ones from the store ever again!

RECIPE:

When strawberries are in season you NEED to make this strawberry shortcake recipe! They have the perfect balance of textures from the biscuit, Chantilly cream, fresh berries, and of course, the taste is delicious! Its a classic show-stopping dessert that works for any occasion. You won’t believe how easy it is to make these individual homemade strawberry shortcake from scratch.

SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:

Berry Shortcakes, Veganized ~ No Sugar Recipe

Ingredients:
Shortcakes
100% fruit jam
Fresh berries
Whipped coconut cream

Chill one can of coconut milk for twenty four hours in the refrigerator.

Shortcakes
Ingredients
2 c all purpose flour
1 tbsp baking powder
1/4 tsp salt
8 tbsp cubed cold plant butter
3/4 c (more or less if needed) plant kefir*

Directions
Preheat oven to 425 °F.
In a large bowl combine flour, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface to desired thickness. Cut with a medium sized biscuit cutter.
Line a baking sheet with parchment and place shortcakes on the lined sheet, stacking them two high.
Bake for seventeen to twenty minutes or until golden brown.
Makes four shortcakes.
*You can substitute plain plant milk if you don't have kefir.

When the shortcake are cool, split into two layers. Mix 1/4 cup berries of your choice with two tablespoons of 100% fruit jam, and place on the bottom layer.
Separate the chilled coconut cream from the coconut water. Whip until fluffy. Add sweetener of choice if desired.
Spoon whipped cream over fruit, and place top layer of shortcake on the cream

Mixed Berry Shortcake

Mixed Berry Shortcake! For more information and complete recipes check out the In The Kitchen website at

And be sure to follow us on Social Media for the latest Tips:

In The Kitchen Facebook Page:
In The Kitchen Twitter:


All Rights Reserved.

Simple Mixed Berry Shortcake Cake

Join us while we show you how to make a super simple mixed berry shortcake cake. This cake is delicious and is nice and light for the summer!

You can use any basic vanilla cake recipe you'd like, but the recipe we used can be found here:

Double-Berry White Chocolate Crumble Bars | Betty Crocker Recipe

Sugar cookie mix does double duty in these summery bars forming the base and tasty crumble topping. We love that these bars are loaded with fresh raspberries and blueberries with a finishing touch of white chocolate drizzle to pull it all together.

Recipe: