Summer Berry Stacked Shortcake Recipes

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SUMMER BERRY STACK



Summer Berry Stack image

I created this recipe after having a similar cake in the cafe of a local bookstore I worked at years ago. I never forgot how delicious the dessert was, with the tartness of berries and citrus that complemented perfectly with the sweetness of the cake, the cheesecake layer, and white chocolate, so I decided to recreate it myself. The dessert from the cafe was actually mass-produced and shipped in frozen, so this is a fresh, homemade version that tastes even better than the original, if I do say so myself (haha).This elegant cake mix cheesecake stacks tart summer berries and lemon curd against creamy lime whip.

Provided by Brandi Rose

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h36m

Yield 22

Number Of Ingredients 25

¾ cup white sugar
3 large egg yolks
3 tablespoons lemon zest, divided
⅔ cup fresh lemon juice
3 tablespoons butter
cooking spray
2 teaspoons all-purpose flour, or as needed
1 cup butter
3 cups graham cracker crumbs
½ cup white sugar
1 (18.25 ounce) package white cake mix
1 ¼ cups water
3 eggs
⅓ cup vegetable oil
2 tablespoons lemon juice
½ cup sour cream
1 cup blueberries
½ cup blackberries
1 cup raspberries
2 (8 ounce) packages cream cheese, cut into small pieces
1 (14 ounce) can sweetened condensed milk
2 tablespoons lime juice
1 tablespoon grated lime zest
1 (8 ounce) container whipped cream topping (such as Cool Whip®)
1 cup white chocolate chips

Steps:

  • Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
  • Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
  • Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
  • Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
  • Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
  • Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
  • Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
  • Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
  • Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 57.9 g, Cholesterol 119.9 mg, Fat 33.2 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 17 g, Sodium 413 mg, Sugar 44.2 g

SUMMER BERRY SHORTCAKES WITH TANGY LEMON CREAM



Summer Berry Shortcakes with Tangy Lemon Cream image

Categories     Cake     Berry     Dessert     Bake     Low Fat     Backyard BBQ     Blackberry     Blueberry     Raspberry     Lemon     Summer     Healthy     Pastry     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Berries
1 lb fresh strawberries, cored and halved
2 containers (5.6 oz each) fresh blackberries
2 containers (4.4 oz each) fresh blueberries
1 container (6 oz) fresh raspberries
1/3 cup sugar
2 tbsp chopped fresh mint
2 tbsp fresh lemon juice
Lemon cream
1 cup fat-free sour cream
3 tbsp sugar
2 tsp grated lemon zest
Shortcakes
2 1/3 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
5 oz unsalted butter,cut into very small pieces and chilled
1 cup plus 2 tbsp lowfat buttermilk

Steps:

  • For berries:
  • Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight. For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.
  • For shortcakes:
  • Heat oven to 400°. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
  • To serve:
  • Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.

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

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