Best Fruit Shortcake Recipes

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
• Make filling:
• Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
• Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
• Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
• Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

FRUIT AND SHORTCAKE KABOBS

Steps:

• Heat oven to 400°F. To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick, milk, 1/4 cup of the sugar and butter until soft dough forms. Drop by 30 rounded measuring tablespoonfuls onto ungreased cookie sheet. Sprinkle lightly with remaining sugar. Bake 5 to 7 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack. Cool completely; about 20 minutes.
• Alternately thread 2 shortcakes and desired fruit on each skewer. Serve with sweetened whipped cream.

SUMMER FRUIT SHORTCAKE

Steps:

• 1. In bowl, sprinkle fruit with 2 tablespoons of the sugar and lemon juice; toss to mix well and set aside.
• 2. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour.
• 3. In bowl, stir together flour, sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed.
• 4. With fork, blend in soured milk to make soft dough - Don\'t overmix.
• 5. Turn out dough onto lightly floured surface; knead 6-8 times.
• 6. Roll out or pat dough to 1/2 inch thickness.
• 7. Using floured 3 inch round cutter, cut out 6 biscuits; sprinkle lightly with more sugar.
• 8. Bake on greased baking sheet in 425 oven for 12-15 minutes or until tops are browned.
• 9. Let cool until warm; cut in half horizontally.
• 10. Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish.
• 11. Stir strawberry puree with remaining sugar; spoon over fruit mixture.
• 12. Top with dollop of whipped cream, then biscuit tops - Garnish with more cream and remaining fruit.

PUMPKIN SHORTCAKE WITH FALL FRUIT MEDLEY

Steps:

• In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
• Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
• Beat with an electric mixer on low to medium speed until smooth.
• Pour batter into a greased and floured 8 inch round baking pan.
• Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
• Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
• Cook and stir over medium heat until sugar melts and mixture is bubbly.
• Stir in green apple, apple cider or juice, and prunes.
• Cook and stir for 5 minutes.
• Stir in cranberries.
• Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
• In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
• Fold in 1/2 cup canned pumpkin.
• Cool shortcake in the pan on wire rack for 10 minutes.
• Remove cake from pan and split into 2 layers.
• Place bottom layer on serving plate.
• Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
• Place remaining cake layer atop and repeat fruit layer.
• Top with dollops of remaining pumpkin cream.

FRUIT CUSTARD SHORTCAKE

Steps:

• Heat oven to 220C/fan 200/gas 7. Make up the scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly floured baking sheet. Make the edge a little thicker than the middle. Bake for 10 mins until risen and light golden. Meanwhile, put the fruit and sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape. Heat the custard according to pack instructions.
• Spoon a layer of the custard onto the scone base, then top with the drained fruit. Serve with the rest of the custard.

SUMMER FRUIT SHORTCAKE

Steps:

• Preheat oven to 375 degrees F To Prepare Shortcake: Combine baking mix and 1/2 cup sugar. Stir in yogurt and egg whites until dry ingredients are just moistened. Spread batter in greased 9- inch round cake pan.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.
• While the shortcake is cooling, combine fruit with remaining 1/4 cup sugar to sweeten. Cover and refrigerate.
• To Assemble: Soften ice cream or frozen yogurt at room temperature for about 5 to 10 minutes.
• Split shortcake in half horizontally, and place bottom layer, sliced side up, onto serving plate. Top with a layer of ice cream or frozen yogurt (about 2 cups); place half of fruit mixture on top of yogurt. Repeat layers ending with fruit. Garnish with mint.

FRUIT SHORTCAKE

Steps:

• In a bowl put your strawberries and pitted black cherries and mash. Add sugar to taste.
• Put your shortcake on the plate, pour your berry mix over it and eat.