Orange And Sour Cream Drop Shortcakes With Assorted Berries Recipes

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SOUR-CREAM SHORTCAKES WITH FRESH BERRIES



Sour-Cream Shortcakes with Fresh Berries image

Provided by Food Network

Categories     dessert

Time 38m

Yield 6 servings

Number Of Ingredients 12

2 cups (10 ounces/315 grams) all-purpose (plain) flour
1/2 cup (4 ounces/125 grams) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon of salt
6 tablespoons (3 ounces/90 grams) chilled butter, cut into small pieces
1 cup (8 ounces/250 grams) sour cream
1 egg
1 quart (1 pound/500 grams) mixed berries such as blackberries, blueberries, strawberries and/or raspberries
1 to 2 tablespoons sugar, or to taste
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
1/2 teaspoon vanilla extract (essence)

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Set aside.
  • To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch (2.5 centimeters) apart on the prepared baking sheet. Bake until golden brown, about 18 minutes.
  • Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use.
  • Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each pancake in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.

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

ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES



Orange and Sour-Cream Drop Shortcakes with Assorted Berries image

Categories     Cake     Berry     Citrus     Dairy     Dessert     Bake     Fourth of July     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 16

6 cups blackberries, picked over
1 cup granulated sugar
6 cups raspberries, picked over
6 cups blueberries, picked over
For shortcakes
3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 1/2 teaspoons freshly grated orange zest
1 cup sour cream
1 cup milk
2 cups well-chilled heavy cream
1/4 cup confectioners' sugar

Steps:

  • In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
  • Make shortcakes:
  • Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
  • In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
  • Split shortcakes horizontally with a fork and serve with berries and whipped cream.

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