Best Apricot Shortcake Spc Recipes

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APRICOT NECTARINE SHORTCAKE WITH VANILLA WHIPPED CREAM



Apricot Nectarine Shortcake with Vanilla Whipped Cream image

Provided by Anne Burrell

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar, plus 2 tablespoons for sprinkling
1 tablespoon baking powder
Pinch salt
1 stick unsalted butter, chilled, cut into pea-size pieces
1/2 cup heavy cream
1/4 cup unsalted butter
5 apricots, pitted, cut into sixths
5 nectarines, pitted, cut into sixths
2 tablespoons sugar
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar

Steps:

  • Preheat the oven to 425 degrees F.
  • In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
  • Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
  • Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
  • In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
  • Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

RASPBERRY-APRICOT SHORTCAKES



Raspberry-Apricot Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Raspberry     Apricot     Summer     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 8

2 pounds apricots (about 12), pitted, cut into 1/3-inch-thick wedges
1 cup sugar
1 cup plus 1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
10 warm Cinnamon Biscuits
2 1/2-pint baskets fresh raspberries

Steps:

  • Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
  • Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.

BUCKWHEAT SHORTCAKES WITH EARL-GREY APRICOT COMPOTE AND WHIPPED CREAM



Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped Cream image

Provided by Alice Medrich

Categories     Cake     Tea     Dessert     Kid-Friendly     Apricot     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

For the cake:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
1/4 cup plus 2 tablespoons (1.75 ounces) buckwheat flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder, sifted if lumpy
1/2 teaspoon salt
1 cup heavy cream, plus extra for brushing
2 tablespoons unsalted butter, frozen at least 1 hour and grated on a box grater
Turbinado sugar, for sprinkling
For the filling:
1 cup (6 ounces) dried apricots, sliced in half lengthwise
2 Earl Grey teabags
1 vanilla bean, slit lengthwise
3 tablespoons honey
1 1/4 cups heavy cream
1 tablespoon granulated sugar
Special Equipment:
Stand mixer with whisk attachment, electric hand mixer, or whisk (for whipped cream), 2 1/4-inch round biscuit cutter or equally sized straight-sided glass

Steps:

  • Make the shortcakes:
  • Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with two layers of parchment paper.
  • In a large bowl, thoroughly whisk the flours, sugar, baking powder, and salt. Make a well in the center and pour the cream into it (set the measuring cup aside) and add the grated frozen butter. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a ball and knead it gently against the sides of the bowl five or so times, pressing loose pieces into the dough, until it just holds together (it should not be smooth) and the bowl is fairly clean.
  • Turn the dough out onto a lightly floured board and pat into a circle about 3/4-inch thick. Using the biscuit cutter or an overturned glass, and re-patting the dough as needed, cut the dough into 8 even rounds. Place them at least 1 inch apart on the baking sheet. Brush the tops with the cream left in the bottom of the measuring cup or with a little milk, and sprinkle generously with turbinado sugar.
  • Bake the shortcakes until the tops are just barely golden brown, 10 to 12 minutes. Immediately transfer to a wire rack to cool.
  • Make the filling:
  • Set a medium saucepan with 2 cups water over high heat and bring to a boil. Remove from heat, add tea bags, and let steep 3 minutes. Remove tea bags and add apricots, honey, and vanilla bean. Return to stove and bring to a simmer over medium-low heat; cook until the apricots are soft and the liquid has reduced to a thick syrup, 15 to 20 minutes. Remove vanilla bean.
  • Meanwhile, in the chilled bowl of a stand mixer fitted with the whisk attachment, or using a medium mixing bowl and a handheld electric mixer or a whisk, whip the cream, adding the sugar as it begins to thicken. Continue beating until it holds a soft shape-not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
  • Assemble the Dessert:
  • To assemble the shortcakes, gently pull each shortcake apart horizontally into two equal halves. Place the bottom halves on serving plates. Top each with a generous scoop of apricot compote (about 2 tablespoons) and a dollop of whipped cream. Cover with the tops of the biscuits and serve.

Apricot shortcake is a delightful and indulgent dessert that is perfect for any occasion. The sweet and tangy flavor of apricots blends perfectly with the rich buttery shortcake, resulting in a mouth-watering treat that is sure to impress friends and family. SPC recipes offer a range of options for preparing apricot shortcake, and this article will explore what apricot shortcake is all about.

What is Apricot Shortcake?

Apricot shortcake is a time-honored dessert that combines two essential components: shortcake and apricots. Shortcake is a delicious treat made from a mixture of flour, butter, sugar, baking powder, and salt. It is usually baked with milk to form a golden-brown crust that is quite rich and buttery. Apricots, on the other hand, are a type of fruit that is known for its sweet and tangy flavor. When combined with shortcake, apricots create a unique and indulgent dessert that is perfect for any occasion.

History of Apricot Shortcake

Shortcake has been around for centuries and has its roots in English cuisine. The first recorded recipe for shortcake dates back to the 16th century, and it was often used as a base for fruit-based desserts. The combination of shortcake with apricots likely emerged during the 18th or 19th century when apricots became more widely available. Since then, apricot shortcake has become a popular dessert enjoyed all over the world.

How to Make Apricot Shortcake

There are several ways to make apricot shortcake, and SPC recipes offer a range of options. However, the basic steps involved in making apricot shortcake are straightforward. First, you need to make the shortcake dough by mixing flour, sugar, baking powder, salt, and butter. Slowly add milk to this mixture until you get a thick dough that is easy to work with. Roll out the dough to a thickness of about 1/2 inch and cut it into rectangles. Place the rectangles on a baking sheet and bake in the oven until they are golden brown. While the shortcake is baking, prepare the apricot filling. Cut the apricots into small pieces and cook them in a saucepan with sugar and water until they become soft and juicy. Allow the mixture to cool and then add a dash of lemon juice for tartness. Once the shortcake has cooled, place it on a plate and top it with the apricot filling. Serve with whipped cream or ice cream for a truly indulgent treat.

Why Choose Apricot Shortcake?

There are several reasons to choose apricot shortcake as a dessert option. First of all, it is an indulgent treat that is perfect for special occasions or when you want to treat yourself to something special. Second, apricots are packed with vitamins and nutrients that are beneficial for your health. They are a rich source of vitamin A, which is essential for maintaining healthy skin and eyesight, and they are also a good source of dietary fiber, which aids digestion. In addition, apricot shortcake is a versatile dessert that can be customized to suit your taste. You can add nuts, spices, or other fruit to the apricot filling to create a unique flavor profile. You can also substitute the shortcake with a different type of pastry, such as puff pastry or filo pastry, if you prefer a lighter dessert.

Conclusion

Apricot shortcake is a delicious and indulgent dessert that combines the rich buttery flavor of shortcake with the sweet and tangy taste of apricots. Whether you are entertaining guests or want to treat yourself to something special, apricot shortcake is a dessert that is sure to impress. With SPC recipes offering a range of options, you can choose the recipe that suits your taste and enjoy a truly luxurious dessert experience.
Apricot shortcake is a delicious dessert that is perfect for any occasion. The combination of the sweet apricots and the buttery shortcake is perfect for satisfying your sweet tooth. However, making a perfect apricot shortcake is not as easy as it seems. It takes experience and skill to create a dessert that is both delicious and aesthetically pleasing. In this article, we will discuss some valuable tips that you can use when making apricot shortcake.

Tip 1: Choosing the Right Apricots

The key to making a delicious apricot shortcake is choosing the right apricots. The apricots need to be ripe but not overripe, and they should be juicy and sweet. Look for apricots that are firm with a slightly pinkish-orange color. Avoid apricots that are too soft, have bruises or cracks, or are green in color. When choosing apricots, you should also consider the season. Apricots are in season from early May to early August, so that is the best time to buy them.

Tip 2: Prepping the Apricots

After choosing the right apricots, the next step is to prep them. Before slicing the apricots, you need to wash them thoroughly with cold water. After washing, pat them dry with paper towels. Next, cut the apricots in half, and remove the pit using a sharp knife. To ensure that the apricots are evenly sliced, use a mandolin or a sharp knife to cut them into thin slices.

Tip 3: Making the Shortcake

The shortcake is the base of the apricot shortcake, and it is essential to get it right. When making the shortcake, there are two things that you need to keep in mind: the texture and the flavor. The texture of the shortcake should be light and crumbly, while the flavor should be buttery and sweet. To achieve this, you need to use the right ingredients and follow the recipe carefully.
Ingredients for Shortcake:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup heavy cream
Start by preheating the oven to 400°F (200°C). In a large bowl, mix the flour, baking powder, sugar, and salt until everything is combined. Next, add the butter to the bowl and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse sand. Once the butter is evenly distributed, add the heavy cream and mix everything together until a dough forms. Make sure not to overmix the dough; otherwise, the shortcake will turn out tough. Transfer the dough to a floured surface and shape it into a circle or rectangle, depending on your preference. Place the shortcake on a baking sheet and bake for 18-20 minutes, or until it is golden brown. Once done, remove the shortcake from the oven and allow it to cool for a few minutes before slicing it.

Tip 4: Assembling the Shortcake

The final step is to assemble the apricot shortcake. When assembling the shortcake, you need to be careful to ensure that every layer is balanced and in proportion. Start by placing a layer of shortcake on a serving platter or cake stand. Next, add a layer of sliced apricots on top of the shortcake, making sure to arrange them evenly. Repeat these steps until you reach the top layer, which should be a layer of shortcake. To make the shortcake look more appealing, you can dust some powdered sugar on top of it. You can also add some whipped cream or vanilla ice cream on the side to complement the flavors of the shortcake and apricots.

Conclusion

Making a perfect apricot shortcake requires patience, precise measurements, and attention to detail. With the tips mentioned above, you can create a delicious apricot shortcake that is sure to impress your friends and family. Remember to choose the right apricots, prep them properly, make the shortcake with the right texture and flavor, and assemble the shortcake carefully. With these tips, you can make a dessert that is both tasty and visually appealing.

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