Razzle Dazzle Berry Shortcake Recipes
VERY BERRY SHORTCAKES
Bisquick® Original baking mix provides a simple addition to shortcakes. Layer them with strawberries for a very berry dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Put the strawberries in the colander. Rinse with cool water. Gently pat strawberries dry with the paper towels.
- Remove the stems from strawberries. Cut strawberries into bite-size pieces on the cutting board, using the knife. Put strawberries in a medium bowl.
- Add the 1/2 cup sugar to strawberries. Gently stir with the wooden spoon. Cover bowl with the plastic wrap, and put in refrigerator.
- Heat the oven to 425°. Make the shortcakes by putting the 2 1/3 cups baking mix, half-and-half, 3 tablespoons sugar and margarine in the large bowl. Stir with wooden spoon to make a soft dough.
- Sprinkle the 2 tablespoons baking mix over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Roll ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times.
- Roll the dough with the rolling pin or pat the dough with your hands until 1/2 inch thick. Use the ruler to measure, if you like. Dip the cookie cutter into a small amount of baking mix, then cut the dough with the cookie cutter. Carefully put dough on the cookie sheet (you do not need to grease the cookie sheet).
- Bake 12 to 15 minutes or until shortcakes are golden brown. Use the pot holders to take cookie sheet out of oven. Take shortcakes off cookie sheet, using the pancake turner. Cool shortcakes on the wire cooling rack before topping them.
- Cut the shortcakes in half to make a top and a bottom. Put bottoms of shortcakes on the dessert plates. Spoon some of the strawberries over the shortcake bottoms. Cover with shortcake tops. Top with the rest of the strawberries and the whipped topping.
Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 25 mg, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 790 mg
RAZZLE-DAZZLE BERRY CHEESECAKE
Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
- Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
- To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g
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