Neelys Berry Shortcake Recipes

STRAWBERRY SHORTCUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Follow cake directions as written on cake mix box.
• Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
• Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
• Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
• Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
• Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

PERFECT BERRY SHORTCAKES

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.

NEELY'S BERRY PARFAIT

Steps:

• Berry mixture:
• Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
• Puree:
• Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
• Whipped cream:
• Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
• To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

LEMON-BERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.

OLD-FASHIONED BERRY SHORTCAKE

Steps:

• Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
• Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
• Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
• Immediately turn cakes out onto a wire rack; let stand until completely cool.
• Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
• Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

BERRY SHORTCAKE

Steps:

• In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside., In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and sour cream; stir into crumb mixture just until moistened., Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges. , To assemble, cut each wedge in half; place bottoms on dessert plates. Top each with berry mixture. Replace wedge tops. Garnish with whipped cream if desired.