Best Fruit Custard Shortcake Recipes

STRAWBERRY CUSTARD ANGEL FOOD SHORTCAKE

Steps:

• Scald the milk and vanilla seeds in the microwave or on the stove top to just below boiling point. You can leave the pod in the milk while it is scalding to extract extra flavor and remove it before adding the milk to the flour mixture. Microwave works best as there is no chance of burning the milk.
• NOTE: You can use a good quality pure vanilla extract instead of the vanilla bean but you must add it at the end of the recipe along with the butter.
• While the milk is scaling, in a saucepan combine the flour, sugar and salt.
• Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, the rest of the scalded milk continuing to stir constantly until it begins to thicken again.
• At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
• Pour the egg mixture immediately back into the pot, continuing to constantly stir.
• Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
• Remove from heat and stir in the butter (and vanilla if you are using extract).
• Pour into a bowl and lay a sheet of plastic wrap over the surface to prevent a skin from forming on the surface. Chill completely before using on the cake.
• Preheat oven to 350 degrees F. Line the bottom of a 9 or 10 inch spring form pan with parchment paper but do not grease the sides or bottom.
• Sift together the icing sugar, flour and cake flour twice.
• Beat together the egg whites, salt, vanilla extract and cream of tartar to soft peaks.
• Gradually add the sugar, a couple of tablespoons at a time, as you continue to beat the egg white mixture.
• Turn off the mixer and sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
• Transfer the batter to the prepared pan.
• Bake at 350 degrees for about 25 minutes or until the cake springs back to the touch at the center.
• Angel-food cake needs to be cooled in the pan upside down, so invert the pan onto a wire rack until completely cool. This step is important so that the cake does not fall after baking.
• When completely cooled, run a sharp knife around the outer edge, release the pan lock and gently shake the cake out of the pan onto a serving plate. Remove the parchment paper.
• Combine the whipping cream, vanilla extract and icing sugar and beat to firm peaks.
• To construct the cake
• You can use the strawberries just as they are or sprinkle with 3-4 tbsp sugar and toss well. Let sit for a half hour to an hour, tossing occasionally to extract some of the juice from the berries which then forms a syrup to pour over the cake or over the strawberries on top of the cake, as pictured.
• To construct the cake, spread the custard evenly over the angel food cake to about an inch from the edge. Top with the strawberries and whipped cream. Chill before serving.

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.

STRAWBERRY SHORTCAKE FILLING

Steps:

• Cut 1/3 of the strawberries in half. Combine halved and whole strawberries, sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
• Puree 1/3 of the sauce mixture carefully in an electric blender. Mix into the remaining sauce.

FRESH FRUIT TART WITH SHORTBREAD CRUST

Steps:

• 1. Topping: assorted fruit such as sliced strawberries, peaches, nectarines, kiwi, seedless grapes, blueberries or raspberries.
• 2. HEAT oven to 350º F. Spray 9-inch pie plate with no-stick cooking spray. Combine flour, powdered sugar, salt, butter and egg yolk in large bowl. Blend with fork. Form dough into ball. Dust finger tips with flour. Press evenly into bottom and up sides of pie plate. Cover and chill 30 minutes. Prick crust with fork. Bake 12 to 15 minutes or until light golden brown. Cool.
• 3. BEAT cream cheese, granulated sugar, lemon juice and cream in large bowl, with electric mixer at medium high speed until smooth. Spread into cool pie shell.
• 4. ARRANGE fruit on top of filling in a decorative pattern up to 12 hours before serving. Stir together jelly and water. Brush over fruit. Cover and refrigerate 2 hours or until serving time.