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White Chocolate Cream
- 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 1/2t cups heavy whipping cream
- 1 2/3t cups all purpose flour
- 1t tablespoon baking powder
- 1 hard-boiled egg yolk, finely grated on
- Microplane or small holes of box grater
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2/3 cup plus 1 tablespoon chilled heavy whipping cream
- 2 1/2t cups fresh blueberries, divided
- 4 tablespoons sugar, divided
- 1 1/2 cups sliced fresh strawberries
For White Chocolate Cream
Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight.
Line rimmed baking sheet with parchment paper. Place flour, 31/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto lightly floured work surface. Knead briefly just until dough comes together, about 4 turns. Roll out dough to generous 3/4-inch thickness. Using 21/2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps and roll out to generous 3/4-inch thickness. Cut out additional rounds, forming 6 total. Transfer to prepared baking sheet, spacing apart. Chill at least 30 minutes and up to 1 day.
Position rack in center of oven and preheat to 375°F. Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar. Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes. Cool on rack. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature.
For Berry Mixtures
Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan.Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes. Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer. Cool blueberry mixture slightly. Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat. Cool completely.
Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes.
Using electric mixer, beat white chocolate cream until soft peaks form.
Using serrated knife, cut biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture. Spoon large dollop of white chocolate cream over each. Cover with top halves of biscuits and serve.
Red White & Blue Cherry Blueberry Shortcakes
With Memorial Day quickly approaching and the 4th of July not too far after that, this will be the perfect patriotic treat to serve. First of all, is it not absolutely stunning? It&rsquos one of the most beautiful desserts I&rsquove made. I am always talking about my love of pretty food. Just look at it! I didn&rsquot used to love raw blueberries, but I&rsquom quickly becoming a huge fan. I&rsquove got a few blueberry treats up my sleeve in the next couple of weeks that I can&rsquot wait to share with you. What I love about these Cherry Blueberry Shortcakes is how unbelievably light they are. Really. You&rsquove got to try them to believe me.
With a homemade sweet cherry sauce, a fresh whipped cream, a flaky shortcake and sprinkled with blueberries this treat is heavenly. If ever I wished for you to just be able to pluck this right fro your screen and give it a taste &ndash that time is now! I recently got a Bosch mixer and I used it to whip up the fresh whipped cream. Worked like a charm to create the most heavenly whipped topping just perfect for this amazing dessert (of course, not everyone needs a Bosch to make whipped cream.. I just happen to LOVE how easy it was!). If you love the traditional strawberry shortcake I can just about guarantee you will like these cherry blueberry shortcakes. They are simply wonderful!
- ½ cup dried blueberries and/or cranberries (optional)
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into 8 to 12 pieces
- ¾ cup milk
- 2 eggs, lightly beaten
- 3 cups fresh strawberries, stemmed and quartered
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar
- 1 7 ounce can pressurized whipped dessert topping
Preheat oven to 375 degrees F. Place the dried berries in a small bowl cover with boiling water. Let stand for 10 minutes drain well. Meanwhile, grease and flour a 15x10x1-inch baking pan set aside.
In a large bowl combine flour, the 2/3 cup sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Stir in drained dried fruit, if using. Spoon batter into pan, spreading evenly with a thin metal spatula.
Bake for 18 to 20 minutes or until evenly golden. Cool on a wire rack. In a medium bowl combine strawberries and blueberries. Sprinkle with 2 tablespoons sugar. Toss gently. Cover let stand up to 1 hour.
Using a 3-inch star-shape cutter, cut shapes from cake. To serve, place a single shortcake star in a small shallow bowl or serving plate, spoon berry mixture over the shortcake, and top the berries with a squirt of whipped topping. Makes 16 to 18 servings (1 shortcake plus 1/4 cup berries).
Beyond Strawberry Shortcake &ndash Shortcake can change with the seasons.
While the basic elements of shortcake are consistent, this one recipe can be made with different fruits as the summer goes on.
When we get local strawberries in the late spring and early summer, it&rsquos the time for classic Strawberry Shortcake or Strawberry Rhubarb Shortcakes.
By early July it&rsquos time for cherries and blueberries. Red cherries, blueberries and white cream make Blueberry & Cherry Shortcakes the perfect treat for July 4th parties.
By the time August rolls around, I&rsquom ready for fresh Peach Shortcakes.
Shortcake is the perfect make-ahead dessert.
- Though the shortcakes come together quickly and can be made the day you&rsquore serving them, you can to make them a few days (or weeks) before the party and freeze them. Defrost and reheat in the oven to revive the texture.
- The compote can be made several days ahead and refrigerated.
- The day of the party all you need to do is re-warm the shortcakes and whip some cream.
- Set out the biscuits, filling and cream and allow guests to build their own Shortcake.
- If you&rsquore not hosting a party, make the shortcakes and freeze any leftovers for later.
If you love this recipe as much as I do, please consider leaving a 5-star review.
Questions asked and answered
Here are some questions you might have.
Traditional shortbread is a cookie made with flour, butter, and sugar that doesn't use any leavening. The water in the butter evaporates as it bakes and keeps the shortbread from going too flat. The butterfat keeps the gluten in the flour "short" so the shortbread stays soft. Also, the three ingredients are fully mixed, so you don't have the layering you see in shortcake biscuits.
You can bake the shortcakes and make the strawberry syrup in the cool of the morning (or the night before). Store the shortcakes in an airtight container and the syrup in the refrigerator until you're ready to serve dessert. It's best to assemble the dessert when it's time to serve. How's that for summertime convenience!
Generally speaking, you can substitute a gluten-free flour blend for the flour in this recipe. Alternatively, you can make Eton Mess, a dessert that substitutes crunchy homemade meringue cookies for the shortcake. All the flavor, none of the gluten!
These red, white, and blue strawberry shortcakes are so delicious and festive for an Independence Day dessert.
Actually, you can use any juicy fruit to fill the shortcake. blackberries, peaches, mangos are but a few suggestions. Let your taste buds go wild!
Easy and fun, I hope you'll add this Strawberry & Blueberry Shortcake recipe to your list of summer desserts!
Red, White and Blueberry Shortcakes with Honey Cream
In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter, using a pastry cutter or two forks, until mixture resembles coarse crumbs.
Gradually stir in milk until a soft dough forms. Drop the dough into eight mounds on a lightly greased baking sheet. Bake in a preheated 425-degree oven for about 12 minutes, or until lightly browned.
In a small bowl, combine strawberries, blueberries and orange juice. Add sugar, according to taste, until sweetened. Set aside. Pour the whipping cream into a large mixing bowl. Mix on medium speed until slightly thickened, then turn to high, continuing to mix until soft peaks have formed. Stop the mixer, add honey, then continue to beat with the mixer until thoroughly combined.
Slice each shortcake in half horizontally. Place bottom halves on plates, then top with whipped cream and berries. Add a shortcake top to each.
Red, White and Blueberry Shortcake—Perfect for the 4th of July
This recipe makes 4 large or 6 small strawberry, cream, and blueberry shortcakes.
By whipping mascarpone cheese with the whipping cream, it will hold up longer and have a wonderful creamy texture. If you don’t have mascarpone, you can also substitute softened cream cheese.
Shortcut: If you don’t have time to make the shortcake, you can use store-bought pound cake or sponge cake.
1 cup flour
2 Tbsp. unsalted butter, cut into small pieces, plus additional butter for the pan
1 Tbsp. vegetable shortening, cut into small pieces (if you don’t want to use shortening, substitute 1 Tbsp. butter, for a total of 3 Tbsp. butter)
1/8 tsp. baking soda
1 1/2 tsp. baking powder
1 Tbsp. sugar
1/4 to 1/2 tsp. salt
1/2 cup buttermilk
Cream for brushing the tops of the shortcakes
Sanding, or shimmering, sugar to sprinkle on top
Mascarpone Whipped Cream
1 cup whipping cream
1/2 cup (4 oz.) marscapone cheese
4 Tbsp. powdered sugar
1 tsp. vanilla extract
1 qt. strawberries, hulled and quartered
1/2 pint blueberries
1/4 cup sugar
1 Tbsp. Grand Marnier (optional)
The Main Event: California Garden Burgers
These (mostly) healthy burgers are packed with in-season regional veggies and topped with a creamy, delicious sauce with just enough heat.
- 4 of your favorite burger patties (beef, chicken, or vegetarian)
- 4 slices sharp cheddar cheese (optional)
- 2 fresh jalapeño or poblano peppers, sliced and seeds removed
- 1/2 one large onion, sliced into discs
- 1 large, ripe tomato (We recommend an heirloom variety!)
- 4 leaves lettuce
- Salt & pepper (to taste)
- 4 burger buns from your favorite local bakery
- 1 ripe avocado
- 4 tablespoons plain Greek yogurt
- 2 cloves garlic
- 2 tablespoons lemon or lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 chipotle pepper in adobo sauce (optional)
- To prepare the sauce, combine all sauce ingredients in a blender and pulse until smooth.
- Grill burger patties according to recipe or package directions. If desired, place cheese on patties 1-2 minutes before ready to serve.
- Meanwhile, in a grilling basket, grill onions and sliced jalapeños or poblanos until tender and slightly charred.
- Remove veggies and burgers from grill when done and transfer to a cutting board.
- Assemble burgers by spooning a tablespoon of sauce on the top and bottom of the bun, and stacking patties, grilled vegetables, a tomato slice, and a leaf of lettuce.
Red White and Blueberry Star Shortcakes
Keyword blueberries, shortcake, strawberries
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp grated lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 6 Tbsp. cold butter, cut in pieces
- 1/2 cup buttermilk
- 2 tsp raw or coarse sugar crystals optional
- 1 pkg. (16.oz) strawberries, hulled (about 2 cups)
- 1/3 cup powdered sugar
- 1 pkg. (6 oz) blackberries (about 1 cup)
- 1 pkg (6 oz) raspberries (about 1 cup)
- 1 cup whipping cream, lightly sweetened and whipped
- Store berries in the refrigerator, unwashed, and use within a few days of purchase. Place in a colander and rinse gently with cool water just before serving.
- It only takes a few minutes to whip real dairy cream and there's no substitute for the taste of real whipped cream with fresh berries. About 2 tablespoons sugar lightly sweetens 1/2 pint whipping cream, or adjust to your preference for sweetness.
- Cream whips to double it's volume. ie: 1 cup cream (1/2 pint) whips to 2 cups. For best results, take cream straight from the refrigerator and whip in a chilled bowl.
An original recipe by Rosemary Mark for Driscoll’s.
Photography: Noel Barnhurst Styling: George Dolese
Cake Tuesday: Red, White and Blueberry Shortcakes
*** Patriotic AND tasty fresh berry shortcake dessert good any time in the summer heat!
From Denny: What a beautiful dessert! It's tasty, bursting with fresh berries and so easy to make. Shortcake is just a huge sweetened biscuit. Make sure to read through to the end of the recipe before you begin making this dessert as it will give you a great tip for making the perfect shortcake biscuit.
Shortcake is easy to portion for single servings so you can give your guests the amounts of whipped cream or berries they prefer. These shortcakes are light and fluffy and sure to be a bit hit with family and friends. Fresh berries, whipped cream and that perfect bite of cake will explode a fireworks of taste in your mouth! :)
Have a great Fourth of July weekend!
Red, White and Blueberry Shortcakes
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbl. grated lemon zest
2 tsps. baking powder
1/2 tsp. baking soda
6 tbls. cold butter, cut into small pieces
1/2 cup buttermilk
4 tsps. coarse sugar crystals
1 (16-oz.) pkg. strawberries, hulled, sliced
1/2 cup powdered sugar, divided
1 tbl. lemon juice
1 cup cold whipping cream
1 (6-oz.) pkg. blackberries
1 (6-oz.) pkg. blueberries
1 (6-oz.) pkg. raspberries
Preheat oven to 400 degrees. Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl.
2. Cut in butter, using a pastry blender or two knives until mixture resembles coarse crumbs.
3. Stir in buttermilk just until dry ingredients are moistened.
4. Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to 1/2-inch thickness.
5. Cut out 8 stars, using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with 1/2 teaspoon sugar crystals.
6. Bake 12 minutes or until golden brown. Cool on wire rack.
To make strawberry sauce: In a blender or food processor, puree 1 cup strawberries, 1/4 cup powdered sugar and lemon juice until smooth.
To make whipped cream: Beat with an electric mixer whipping cream and remaining 1/4 cup powdered sugar until thickened and soft peaks form.
To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates.
Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about 1/2 cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.
Nutritional analysis per serving: 408 calories, 20.3 grams fat, 64.82 milligrams cholesterol, 601.12 milligrams sodium and 3.56 grams fiber.
To lighten: Instead of using whipped cream, dollop with frozen thawed fat-free prepared whipped topping.
Helpful tip: Cutting cold butter into the flour makes little crumbs of fat that produce light, flaky shortcakes. A light stirring and kneading of the dough makes the flakiest shortcakes.
*** For more Fourth of July posts see also:
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
Red White and Blueberry Shortcakes
I ♥ the 4th of July. I’ve only lived in the U.S. for about 4 years now, so the holiday is still all shiny and new for me. First of all, it’s summer. Second, people cook a ton of really good food and everybody wants to feed it to you wherever you go. And third, it’s legal to set off exploding objects that make fire in the sky and loud noises… in your own yard! What’s not to love?
Every 4th I try to blend in with the natives and make a dessert that’s red, white and blue. I know, I know, it’s totally kitchy but I just can’t help myself! This year a recipe for strawberry shortcakes on Smitten Kitchen caught my eye. So in the spirit of the holiday, I had to make it bigger, badder and red, white and bluer. No, this is not just because I wanted an excuse to have ice cream and strawberries. Honest.
Ice Cream and fresh berries. I could live on that. Well, maybe with some bread and cheese….oh and a good bottle of wine.
You can whip up the cream in advance and keep it in the refrigerator. Or you can head to the frozen whipped cream section of your grocery store and pick up a tub. I won’t tell.
I shaped the shortcakes in to triangles, but you can also use a cookie cutter or eyeball six equal portions and form them into biscuit shapes.
I used light brown sugar on the shorcakes and also in the strawberries for a different flavor. You can use regular granulated sugar if you like. This smells REALLY good in the oven, by the way.
Red, White and Blueberry Shortcakes
Adapted from Smitten Kitchen
1 2/3 cups all-purpose flour
31/2 tbsp sugar
1 tbsp baking powder
2 hard-boiled egg yolks
1/8 tsp salt
6 tbsp unsalted butter, cut into small pieces
2/3 cup heavy cream plus 1 tbsp to brush the tops of the shortcakes
1 tbsp light brown sugar
3 cups strawberries, washed and quartered
1 cup blueberries, washed
2 tbsp sugar
2 tbsp light brown sugar
1 ½ cups heavy cream
2 tbsp sugar
½ tsp vanilla extract
About 1 ½ cups french vanilla ice cream
Mix the strawberries with the sugar and light brown sugar in bowl. Cover and refrigerate for half an hour. Stir mixture and refrigerate for another half hour, or until the strawberries have softened and released their juices. Wash the blueberries and set them aside.
The Whipped Cream
Beat the cream, sugar and vanilla in a stand mixer or with a hand mixer until soft peaks form. Refrigerate until ready to use.
Preheat the oven to 350. In a food processor, pulse the flour, sugar, baking powder, egg yolks, and salt until combined. Add the butter and pulse until the mixture resembles a coarse meal with some larger bits of butter. Add the cream and pulse until the dough just starts to form large clumps. Don’t over mix the dough.
On a floured work surface, form the dough into a ball shape and then flatten out into a rough disc with your hands. Using a knife or a pizza cutter, divide the dough into six equal sized triangles. Place triangles onto a baking sheet lined with parchment paper. Brush the shortcakes with the reserved tablespoon of cream, and then sprinkle lightly with the brown sugar. If the dough has gotten too warm at this point, you can chill the shortcakes in the refrigerator for about 20 minutes.
Bake in the preheated oven for about 20 minutes or until lightly golden brown. Transfer to a rack and let the shortcakes cool completely (at least 20 minutes). While the shortcakes are cooling, take the ice cream out of the freezer and let it sit at room temperature to soften up a bit.
Using a serrated knife, slice the triangles in half horizontally. Spoon some of the liquid the strawberries released over the bottom piece. Carefully spread a large scoop of ice cream over the bottom piece of shortcake. Top with strawberries, blueberries and a generous dollop of whipped cream. Place the other half of the shortcake on top.
Serve immediately (or hide in the basement and eat them all yourself).