Triple Berry Angel Shortcakes Recipes

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TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO



Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO image

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.

Provided by Ashley Fehr

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 Angel Food Cake mix (plus ingredients to prepare)
1/4 cup + 3/4 cup powdered sugar (divided)
8 oz light cream cheese (room temperature)
1 1/2 cups heavy cream (35%)
1 teaspoon vanilla
1 1/2 cups fresh strawberries (diced)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving

TRIPLE BERRY CREAM CHEESE SHORTCAKE



Triple Berry Cream Cheese Shortcake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

6 ounces cream cheese, at room temperature
3 tablespoons sugar
1 large egg white
6 cups mixed blueberries, blackberries and raspberries
1/4 cup sugar
1 tablespoon lemon juice
Zest of 1 orange
Whipped cream, for serving
Small fresh mint leaves, for serving
Nonstick cooking spray, for the baking dish
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup whole milk

Steps:

  • For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
  • For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
  • Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
  • Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
  • Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

TRIPLE-BERRY ANGEL SHORTCAKES



Triple-Berry Angel Shortcakes image

Try a classic spring dessert--angel food cake topped with berries and mounds of whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 6

1 box (1 lb) Betty Crocker™ angel food cake mix
1 1/3 cups cold water
1 can (21 oz) raspberry pie filling
3 cups sliced fresh strawberries
2 cups fresh blueberries
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.
  • In medium bowl, mix pie filling, strawberries and blueberries.
  • Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Nutrition Facts : Calories 220, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 39 g, TransFat 0 g

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

ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE



Almond Shortcake with Triple-Berry Sauce image

Here's a shortcake that's super easy. The batter is just spread and baked in a 13x9-inch pan. The fruit is drenched in a sweet sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 17

3/4 cup sugar
4 teaspoons cornstarch
1 1/2 cups water
4 to 6 drops red food color, if desired
4 cups sliced strawberries
1 1/3 cups raspberries
1 1/3 cups blueberries
2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk
1 teaspoon almond extract
2 eggs, slightly beaten
1 tablespoon sugar
1/2 cup sliced almonds

Steps:

  • In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
  • Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
  • Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.

Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg

TRIPLE BERRY SHORTCAKES



Triple Berry Shortcakes image

Berry time is shortcake time! Here's a quick and easy version.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 6

Number Of Ingredients 7

1 pint (2 cups) strawberries, sliced
1 cup raspberries
1 cup blueberries
1/3 cup sugar
1/4 cup raspberry- or orange-flavored liqueur or orange juice
6 sponge shortcake cups
1 1/2 cups lemon sorbet or sherbet

Steps:

  • Toss berries, sugar and liqueur. Let stand 1 hour.
  • Top each shortcake cup with sorbet and berries.

Nutrition Facts : Calories 200, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg

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