Warm Brioche Berry Shortcake Recipes

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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

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup plus 1/3 cup sugar, divided
3 tablespoons cornstarch
2-3/4 cups fat-free milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup buttermilk
4 cups sliced fresh strawberries
4 cups fresh blueberries
8 whole strawberries, halved
1/2 cup reduced-fat whipped topping

Steps:

  • In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate., In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack., Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.

Nutrition Facts : Calories 382 calories, Fat 12g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 290mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

PICNIC BERRY SHORTCAKES



Picnic Berry Shortcakes image

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons sugar
1/2 teaspoon cornstarch
2 tablespoons water
2 cups sliced fresh strawberries, divided
1/2 teaspoon grated lime zest
2 individual round sponge cakes
2 cups fresh blueberries
Whipped topping, optional

Steps:

  • In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

Nutrition Facts : Calories 124 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 67mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

FLAKY BRIOCHE



Flaky Brioche image

Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 9

2/3 cup whole milk
1 envelope (1/4 ounce) active dry yeast (not rapid-rise)
3 cups unbleached all-purpose flour, plus more for dusting
3/4 cup unbleached bread flour
1 tablespoon kosher salt
1/3 cup sugar
4 large eggs, room temperature, plus 1 egg, lightly beaten
1/2 stick (4 tablespoons) unsalted butter, room temperature, cut into tablespoons, plus more for pans
2 1/2 sticks (1 1/4 cups) cold unsalted butter

Steps:

  • Dough: Combine milk and yeast in a small liquid-measuring cup. Set aside until yeast is dissolved, about 5 minutes.
  • In the bowl of an electric mixer fitted with the dough hook attachment, combine flours, salt, and sugar. Add yeast mixture and 4 eggs; mix on medium speed until dough is smooth, about 6 minutes. Add room-temperature butter, 1 tablespoon at a time, mixing well after each addition. Continue mixing until dough is smooth and shiny, about 3 minutes more. Turn dough out onto a lightly floured surface and knead gently into a ball. Wrap tightly in plastic and refrigerate 1 hour.
  • Butter Package: Arrange cold butter in a single layer on a piece of plastic wrap and loosely wrap. On a sturdy work surface, use a rolling pin to beat until butter is slightly softened, then roll out to a 5-by-8-inch rectangle, adjusting plastic as necessary. Refrigerate until chilled, about 20 minutes.
  • On a lightly floured surface, roll out dough to a 7-by-18-inch rectangle. Place chilled butter package on bottom half of dough, leaving about a 1-inch border on three of the sides. Fold top half of dough over butter to cover, then pinch edges together to seal. Tuck overhanging dough edges under to form a neat package. Roll out dough once more to a 7-by-18-inch rectangle. Fold top third of dough down towards center, then fold bottom third on top (like a business letter). This completes a single turn. Rotate dough package 90 degrees and repeat rolling and folding process. Wrap well in plastic and refrigerate about 45 minutes. Perform two additional single turns on dough. Wrap well in plastic and refrigerate at least 1 hour or up to overnight.
  • Brush two standard 9-by-5-inch loaf pans with room-temperature butter. Roll out dough to a 14-by-14-inch square. Lightly brush top 3 inches of dough with water. Starting at opposite long edge, roll dough into a tight spiral, pressing to seal end. Cut log into 6 equal pieces and space evenly in prepared pans, cut-sides up. Lightly brush sides of dough pieces that face each other with water. Loosely cover with plastic and let rise in a warm spot until dough is light and full of air and has expanded to nearly fill pans, 1 to 1 1/2 hours.
  • Preheat oven to 350 degrees. Bake until loaves are puffed and lightly golden, about 35 minutes. Brush with beaten egg and continue baking until deep golden brown and an instant read thermometer inserted into center reads 205 degrees, 5 to 10 minutes more. Let cool in pans 5 minutes, then unmold onto a wire rack and let cool completely before serving.

WARM BRIOCHE BERRY SHORTCAKE



Warm Brioche Berry Shortcake image

Provided by Florence Fabricant

Categories     easy, dessert

Time 20m

Yield 8 servings

Number Of Ingredients 5

1 pint heavy cream
1 baked brioche loaf
4 pints fresh berries, preferably a mixture of berries
2/3 cup sugar
2 tablespoons berry-flavored liqueur (raspberry, strawberry, blackberry or cassis)

Steps:

  • Whip the cream until softly peaked. Refrigerate it.
  • Using a very sharp serrated knife, carefully trim the crust from the brioche. Slice the loaf into 8 thick slices.
  • Gently mix all the berries together in a bowl. Remove 3 cups of them and set aside, refrigerated. Place the remaining berries in a saucepan with the sugar. The recipe can be prepared in advance to this point.
  • Bring the berries just to a simmer and cook for a few minutes, until they begin to release their juices. Remove them from the heat and stir in the liqueur.
  • To serve, place a slice of brioche on each of 8 plates. Spoon the warm cooked berries on top of the brioche. Spoon the uncooked berries on top of the cooked ones, then top each serving with whipped cream. Serve at once.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 253 milligrams, Sugar 36 grams

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon vanilla extract
2 pints mixed berries (including strawberries)
1/3 cup granulated sugar
Zest and juice of 1 small orange
1 cup cold heavy cream
7 ounces plain Greek yogurt
1/2 cup granulated sugar
2 tablespoons brown sugar

Steps:

  • For the biscuits: Preheat the oven to 450 degrees F.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
  • Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
  • For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
  • To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

GRILLED BRIOCHE WITH WARM FRUIT



Grilled Brioche with Warm Fruit image

Slices of grilled brioche bread make a simple dessert with warm berries and whipped cream.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 9

3 tablespoons sugar
2 tablespoons bourbon
2 tablespoons water
5 ounces blueberries (1 cup)
5 ounces strawberries, hulled and quartered (1 cup)
5 ounces raspberries (1 cup)
2 tablespoons unsalted butter, room temperature
4 slices brioche (1/2-inch thick)
1/4 cup whipped cream

Steps:

  • Heat a grill to medium-high. In a large cast-iron skillet, combine sugar, bourbon, and water. Place on grill and cook, stirring, until sugar dissolves. Add blueberries and strawberries and cook until fruit is warmed through, about 2 minutes. Remove from heat and stir in raspberries. Let stand 5 minutes.
  • Butter both sides of each brioche slice. Grill, turning quickly, until golden brown, about 10 seconds per side. Serve brioche topped with fruit mixture and whipped cream.

Nutrition Facts : Calories 259 g, Fat 12 g, Fiber 4 g, Protein 2 g

LEMON-BERRY SHORTCAKE



Lemon-Berry Shortcake image

This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING:
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

Steps:

  • Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.

Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

TWO-BERRY SHORTCAKES



Two-Berry Shortcakes image

Provided by Melissa Roberts-Matar

Categories     Blender     Dairy     Fruit     Dessert     Vegetarian     Quick & Easy     Blackberry     Raspberry     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

For biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut into bits
1 cup well-shaken buttermilk
For filling
12 oz raspberries (about 3 cups)
6 oz blackberries (about 1 1/2 cups)
2 tablespoons sugar
For cream
1 cup well-chilled heavy cream
1 tablespoon sugar

Steps:

  • Make biscuits:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
  • Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
  • Make filling:
  • While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
  • Make cream:
  • Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
  • Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

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