Sweet Summer Shortcakes Recipes

SUMMER FRUIT SHORTCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
• Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
• Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
• Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.