Best Almond And Mixed Berry Shortcakes Recipes
ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE
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
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
BERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3" circles with a cutter or a glass. Repeat process until most of the dough is used.
- Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown.
- Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream
ALMOND SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.
MIXED BERRY SHORTCAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
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.
PERFECT BERRY SHORTCAKES
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
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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Almond and mixed berry shortcakes recipes
Shortcakes are a classic dessert that’s perfect for any occasion. It typically consists of a crumbly base biscuit, piled high with fresh berries and whipped cream. However, these almond and mixed berry shortcakes recipes kick it up a notch with their unique texture and flavor.Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces
- 1/2 cup milk
- 1 egg
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups mixed berries (such as raspberries, blueberries, and strawberries)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 375°F. Grease a baking sheet or line with parchment paper.
- In a medium-sized mixing bowl, combine the all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Mix until everything is evenly combined.
- Add the small pieces of butter to the dry ingredients and mix until the mixture is coarse and crumbly.
- In another mixing bowl, whisk together the milk, egg, lemon zest, and vanilla extract. Once combined, add this mixture to the dry ingredients and stir until everything is evenly combined.
- Scoop out the dough into circles, about 2 inches in diameter, and place them onto the greased baking sheet. Bake for 15-20 minutes or until golden brown.
- While your shortcakes are baking, prepare your mixed berries by washing them and slicing them, as needed. Place them in a separate mixing bowl with the granulated sugar and lemon juice. Stir until everything is combined and set it aside.
- To make your whipped cream, use an electric mixer to beat the heavy cream and powdered sugar until it thickens and forms stiff peaks.
- Once your shortcakes have cooled down, it’s time to assemble them. Cut them in half horizontally and spoon some of your mixed berries and whipped cream onto the bottom half. Then place the other half of the shortcake on top.
- Finally, spoon some extra mixed berries and whipped cream on top of your shortcakes and they’re ready to serve!
Why try this recipe?
- The addition of almond flour adds a nutty flavor and a crumbly texture to the shortcake that perfectly complements the sweetness of the berries and cream.
- This recipe is a great way to use up any leftover mixed berries you may have on hand!
- The lemon zest and juice add a tangy freshness to the mixed berry topping, making it feel light and refreshing.
- These almond and mixed berry shortcakes make a beautiful presentation, and because they’re individually sized, they’re perfect for any gathering or occasion.
- Overall, this recipe strikes a perfect balance of flavors and textures, making it the perfect dessert option for anyone craving something sweet, yet light and refreshing.