Apricot Berry Shortcake Recipes

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APRICOT SHORTBREAD



Apricot Shortbread image

Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for parchment
1/2 teaspoon salt
1/2 cup finely chopped dried apricots

Steps:

  • Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
  • Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup plus 1/3 cup sugar, divided
3 tablespoons cornstarch
2-3/4 cups fat-free milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup buttermilk
4 cups sliced fresh strawberries
4 cups fresh blueberries
8 whole strawberries, halved
1/2 cup reduced-fat whipped topping

Steps:

  • In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate., In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack., Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.

Nutrition Facts : Calories 382 calories, Fat 12g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 290mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

PERFECT BERRY SHORTCAKES



Perfect Berry Shortcakes image

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Cakes     Shortcake Recipes

Yield 6

Number Of Ingredients 13

2 cups all-purpose bleached flour
½ teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
½ cup butter, frozen
1 egg, beaten
1 egg white
½ cup cold half-and-half
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Steps:

  • Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
  • Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
  • Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
  • Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g

APRICOT SHORTCAKE (SPC)



Apricot Shortcake (Spc) image

I found this recipe on the back of a can of SPC Apricots. My whole family loves it. Great for morning or afternoon tea. The kids love this in their lunch boxes or eating it warm. Healthy and nice.

Provided by frogmum

Categories     Dessert

Time 35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups wholemeal self-rising flour
415 g apricot halves (SPC Baker's Apricots)
1 cup desiccated coconut
1/2 cup rolled oats
1/2 cup brown sugar
1 (55 g) eggs, beaten
125 g butter, melted
2 tablespoons rolled oats (Extra)

Steps:

  • Preheat oven to 180 Degrees Celsius.
  • Mix first 7 ingredients together in a large bowl until combined.
  • Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
  • Sprinkle over extra oats or sunflower seeds.
  • Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
  • Remove, stand for 10 minutes, turn onto a wire rack and cool.
  • VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.

Nutrition Facts : Calories 182.8, Fat 11.1, SaturatedFat 7.3, Cholesterol 41.6, Sodium 87, Carbohydrate 20.4, Fiber 1.2, Sugar 16.7, Protein 1.7

APRICOT NECTARINE SHORTCAKE WITH VANILLA WHIPPED CREAM



Apricot Nectarine Shortcake with Vanilla Whipped Cream image

Provided by Anne Burrell

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar, plus 2 tablespoons for sprinkling
1 tablespoon baking powder
Pinch salt
1 stick unsalted butter, chilled, cut into pea-size pieces
1/2 cup heavy cream
1/4 cup unsalted butter
5 apricots, pitted, cut into sixths
5 nectarines, pitted, cut into sixths
2 tablespoons sugar
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar

Steps:

  • Preheat the oven to 425 degrees F.
  • In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
  • Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
  • Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
  • In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
  • Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

RASPBERRY-APRICOT SHORTCAKES



Raspberry-Apricot Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Raspberry     Apricot     Summer     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 8

2 pounds apricots (about 12), pitted, cut into 1/3-inch-thick wedges
1 cup sugar
1 cup plus 1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
10 warm Cinnamon Biscuits
2 1/2-pint baskets fresh raspberries

Steps:

  • Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
  • Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.

FOURTH OF JULY SHORTCAKE



Fourth of July Shortcake image

Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: "The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce. Pitchers of clear, cold iced tea are all that have to be added." The original recipe called for bran breakfast cereal, but we've adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.

Provided by Sara Bonisteel

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

2/3 cup/151 grams unsalted butter, softened, plus more for greasing pan
1 1/4 cup/156 grams all-purpose flour
1/4 teaspoon salt
1 teaspoon/4 grams baking powder
3/4 cup/45 grams wheat bran
3 ounces/85 grams cream cheese
1/2 cup/100 grams sugar
1 teaspoon/3 grams lemon zest
1 large egg, lightly beaten
1 tablespoon/15 milliliters lemon juice
1/4 cup/84 grams apricot preserves
1 pint/270 grams strawberries
1 1/2 cups/236 grams blueberries
2 tablespoons/8 grams sugar
1 cup/248 grams ricotta
1/4 cup/50 milliliters whole milk
2 tablespoons/8 grams sugar, more to taste
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375 degrees. Butter an 11-by-7-by-1 1/2-inch baking dish. Line pan with parchment paper, allowing paper to extend 1 inch above pan.
  • Stir together flour, salt and baking powder; stir in bran.
  • Beat cream cheese and butter; add sugar and beat until fluffy. Beat in lemon zest, egg and lemon juice. Stir in dry ingredients.
  • Spread dough in a very thin layer over bottom of pan and up sides to form a shell. Press a piece of parchment paper down into the shell. Fit close to dough at all points and let extend an inch above the pan. Fill with pie weights or dried beans or rice.
  • Bake 20 minutes or until dough is set. Remove top parchment paper and weights. Reduce oven to 350 degrees and bake 15 minutes longer or until golden brown.
  • Set pan on wire rack and let cool. Lift out shell. Spread interior of shell with apricot preserves.
  • Make the filling: Slice strawberries, and sprinkle them and blueberries with sugar to taste. Arrange fruit in pastry shell in four segments, alternating berries.
  • Make the topping: Beat ricotta with milk until smooth. Blend in sugar and vanilla. To serve, drizzle topping on each piece of shortcake.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 20 grams, Sodium 262 milligrams, Sugar 33 grams, TransFat 1 gram

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