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How To make Summer Fruit Shortcake
3 c Mixed fresh fruit
3 tb Granulated sugar
1 tb Lemon juice
1 c Strawberry puree
1 c Whipping cream, whipped
LEMON BISCUITS Milk Grated rind and juice of 1 -lemon 2 c All purpose flour
2 tb Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 tb Shortening
2 tb Butter
Traditionally, fruit shortcakes are served on warm, split and buttered baking powder biscuits. For a change, try these Lemon Biscuits. Use any seasonal fruit such as strawberries, blueberries, blackberries,raspberries, red currants, plums and peaches. In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to mix well. Set aside. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour. In bowl, stir together flour,sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed. With fork, blend in soured milk to make soft dough. Don't overmix. Turn out dough onto lightly floured surface; knead 6-8 times. Roll out or pat dough to 1/2 inch thickness. Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased baking sheet in 425 F oven for 12-15 minutes or until tops are browned. Let cool until warm;cut in half horizontally. Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish. Stir strawberry puree with remaining sugar; spoon over fruit mixture. Top with dollop of whipped cream, then biscuit tops. Garnish with more cream and remaining fruit. Makes 6 servings. Origin: Canadian Living cooking collection: Great Desserts Shared by: Sharon Stevens.
How To make Summer Fruit Shortcake's Videos
Crunchy, Mallowy Summer Fruit Pavlova - The King of Summer Desserts | Recipe | Cupcake Jemma Channel
Already made a Pavlova? Well now you can make the BEST Pavlova. A Pavlova with a crispy outside and a marshmallowy soft centre. It’s easier than you might think so let Sally show you all the tips to get you baking the best Pavlova you ever did. You can fill it with whatever fruit you like, and of course cream, there has to be cream!
If you need and GOOD QUALITY Vanilla Extract or some baking tools, head over CUPCAKEJEMMA.COM Everything you find here is exactly what we use in the C&D bakeries.
We hope you love this recipe and if you do make it post your photos on Instagram and tag us, @sallydells and @cupcakejemma Use the tag #cupcakejemma so we can see and share your bakes. Also head over to @minicupcakediaries to see Jemma at home with her baby.
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For the Pavlova Meringue:
4 Medium Egg Whites
220g Caster Sugar
2 tsp Lemon Juice (or Cider vinegar, or Cream of tartar)
½ tsp Vanilla Extract - GET YOURS HERE:
2 tsp Corn Flour
For the Chantilly Cream:
200ml Double Cream
1 tbsp Icing Sugar
Fruit of your choice!
Baking instructions:
Preheat oven to 130C
Bake for 10 mins
Turn oven down to 100C
Bake for 90 mins
Turn oven off and let the meringue cool down with the oven
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Lemon Curd Recipe:
Pastry Cream (Custard):
Vanilla Ice Cream Recipe:
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How To Make a Fruit Tart Recipe with Best Cream
Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT THE RECIPE HERE:
►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test
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Amazing Fruit Cake Recipe - Easy Cake with mixed Fruits and Crumbles ????
This simple fresh and fruity cake is the perfect treat, not only in summer! Easy to make and topped with delicious fruits of your choice, this cake will quickly become one of your favorites!
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Ingredients:
1 1/2 cups all purpose flour (200g)
1/2 cup soft butter (120g)
1/2 cup brown sugar (100g)
1/2 tsp salt
1 1/2 cups all purpose flour (200g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter roomtemperature (90g)
1 cup sugar (200g)
1 egg
1/2 cup milk (120ml)
1 tsp vanilla extract
1 pound mixed fruit
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Strawberry Shortcake Recipes w/ Strawberries -Angel Cake -Cool Whip -Fruit Cake Dessert -HomeyCircle
Strawberry shortcake recipes with fresh strawberries, a slice of angel cake (using a ready-to-cook cake mix), an a Cool Whip (whipped cream topping).
Note: How to bake an angel cake using a ready-to-bake cake mix is also shown in this video.
TIP: Aside from using an angel cake, you can also use a chiffon cake, a sponge cake, or a ready-made shortcake.
This strawberry shortcake recipe is great for dessert during the summer time when strawberry is one of the fruits in season.
If you are looking for more dessert ideas, we have more easy desserts recipes (videos) in our channel. We also have more shortcake recipes, feel free to check them out in our channel below:
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Audio tracks used in this video:
Honey and Milk by The 126ers
Source: YouTube Audio Library
FRUIT CUSTARD Recipe - Super Creamy Easy Summer Dessert - CookingShooking
Hey Foodies, here I've got my super creamy fruit custard recipe which is also known as mixed fruit custard, this is the eggless way to do it. Do try, this is seriously the best summer dessert to try!
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Ingredients:
Milk - 500ml
Fresh Cream - 2 tbsp
Saffron - few strands
Custard Powder - 2 tbsp (Vanilla Flavor)
Sugar - 1/3 cup
Mix Fruits - 1 1/2 cups (use soft/hard mix for best results)
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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Strawberry Cake Filling Recipe ????
Today I’m making a thick strawberry cake filling that is SO easy to make and tastes much better than any pre-made filling that you would buy at the grocery store. It’s super simple to make!
Strawberry Cake Filling
¾ Cup Water
3 Tablespoons Cornstarch
12 oz frozen unsweetened strawberries
¾ Cup Granulated Sugar
1 Tablespoon Lemon Juice
1. Pour water and cornstarch into a medium size sauce pan. Whisk into a slurry.
2. Pour strawberries, sugar and lemon juice into the pan and cook on medium-low for 10-15 minutes until the strawberries have broken down. Use a potato masher to mash the strawberries into a chunky consistency.
3. Once the filling has darkened and thickened up, transfer to a bowl and refrigerate to cool it down completely.
*The filling will last in the refrigerator for about a week. After the cake is filled, store it in the refrigerator. However, you can keep it out at room temperature for a few hours. Enjoy!
Cake Recipe:
Buttercream Recipe:
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