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How To make Double Berry Shortcakes
2 c Unsifted self-rising flour
1/4 c Sugar
2 1/3 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries
NUtrITIONAL INFORMATION/SERV:
x 601 calories x 7 g protein x 69 g carbohydrate x 35 g fat x 125 mg cholesterol x 566 mg sodium 1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar;
add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. 2. In medium saucepan, place 1 cup strawberries; with potato masher or
fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. 3. Slice remaining strawberries; add to cooled mashed berries. Add
blueberries; mix. 4. In small bowl of electric mixer, at high speed, whip remaining cream
with reserved sugar until soft peaks form. 5. To serve: Split shortcakes horizontally, fill with berries and whipped
cream. Replace tops. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:
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Mixed Berry Shortcake
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Double Strawberry & Rose Shortcake By Driscoll's® Berries
Dorie Greenspan delights us again with this absolutely stunning double Driscoll’s strawberry shortcake with candied rose petals recipe! Watch this video & find the full recipe, nutrition facts & reviews by following the link below.
Full Recipe:
Ingredients:
Rose Petal Decoration
• 3 unsprayed roses
• 1 to 2 very fresh organic egg whites
• granulated sugar
• OR
• store bought candied rose petals
Strawberry Compote
• 3/4 pound (about 3 cups) Driscoll's Strawberries, hulled
• 1 1/2 tablespoons granulated sugar (plus more for sprinkling)
• 3/4 teaspoon pure rose extract
Lemon-Buttermilk Biscuits
• 1 1/2 tablespoons granulated sugar (plus more for sprinkling)
• freshly grated zest of 1 lemon
• 2 cups all-purpose flour (plus more for dusting)
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk
Whipped Cream
• 1 cup very cold heavy cream
• 2 tablespoons confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon pure rose extract
• 1 tablespoon cold sour cream (optional)
• red or pink food coloring
Topping
• 1/2 to 3/4 lb. (about 2 to 3 cups) Driscoll's Strawberries, hulled
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.
#chodeats #cookingwiththejaysaum #desert TRIPLE BERRY SHORTCAKE
Triple berry shortcake:
Here's the recipe
Shortcake For a Fruit Tart with Mascarpone Cream
Preheat oven to 350° with rack in center of oven
Parchment lined baking pan
Ingredients
3 cups of flour + more for work surface
1 tbl plus 1 tsp of baking powder
3/4 tsp of salt
3/4tsp of baking soda
1/4 cup of sugar
8 tbls of butter flavored Crisco
5 tbls of cold butter + more for brushing
1 1/2 cups of heavy cream, cold
Directions
In a large bowl, sift together flour, baking powder, salt, baking soda and sugar. Cut in the Crisco and butter. Stir in the cold cream with a fork until dough comes together.
Turn out onto work surface and gently knead a few times. Pat out into a 9 circle 1 thick.
Trim around the dough with a sharp knife fir an even bake if desired.
Place on prepared pan and bake about 20 minutes or until top is golden. Let cool completely.
Mascarpone Cream
Ingredients
8 oz oc mascarpone cheese room temperature
1/4 cup of sugar
1 tsp of vanilla
Directions
Beat the mascarpone, sugar and vanilla until smooth. Add the cream and continue to beat until medium stiff peaks.
Fruit Topping
Raspberries
Strawberries
Blueberries
Apricot jelly or preserves
Directions
I didn't list quantities of fruit because that's up to you. Use as much as you like.
Melt some apricot jelly or preserves in the microwave until it melts in 10 second intervals. Stir well, and toss with the fruit.
I brush some on whole strawberries for the garnish.
Assembly
Pipe or spread a boarder of the cream filling generously around the outer edge of the shortcake. Fill center with fruit. Refrigerate immediately and take out 20 minutes before serving. Serve with additional cream filling or ice cream.
Sweet Spiced Summer Berry Shortbread Recipe Using Tate & Lyle's Demerara Sugar
We try out a new sweet spiced summer berry shortbread recipe using Tate & Lyle's Demerara sugar:
strawberry / berry shortcake part two filling
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Strawberry Shortcake Part 2: The Filling
Ingredients:
4 cups heavy cream
1/3 cup sugar
In a mixing bowl, pour heavy cream and sugar and mix until it's whip cream
Cut strawberries (make sure they are the same diameter and size)
To assemble:
Use a cake turntable and place a cake board on it.
Add a bit of whipped cream to cake board and place one of the cakes.
Cover top of cake with whipped cream evenly.
Layer the strawberries on top.
Add a dollop of whipped cream on top of strawberries.
Place the other cake on top.
Cover the whole cake with whipped cream.
Garnish the top with strawberries. Enjoy!