Best Mixed Berry Shortcake Recipes

MIXED BERRY SHORTCAKE

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.

MIXED BERRY SHORTCAKE

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.

MIXED BERRY SHORTCAKE

Steps:

• To make the biscuits: Preheat the oven to 425 with the rack in the center position. Line a heavy-duty baking sheet with foil or parchment. Measure the milk in a 1-cup measure, then stir in the vinegar. The mixture will curdle. Set aside. Place the butter in a medium-sized mixing bowl, then set a wire strainer over the bowl. Add the flour, baking powder, baking soda, salt, and sugar to the strainer and shake the dry ingredients into the bowl over the butter. Use 2 butter knives in a crisscross motion to cut the flour into the butter until the mixture resembles coarse crumbs. Dribble in the milk while using a fork to mix the dough until it is sticky and just starts to hold together. It will not be a smooth ball. Turn the dough out onto a lightly floured work surface and, using your hands and a dough scraper, gently knead the dough about 10 turns into a smooth ball. Pat the dough into a 9-inch rectangle about 1/2 inch thick. Use a straight, sharp knife to cut the dough into 3 equal strips, then cut each strip in thirds to make 9 biscuits. Place the biscuits 1 1/2 inches apart on the prepared baking sheet and bake for 14 to 16 minutes, or until the tops are lightly browned. Remove to a wire rack to cool. To assemble the shortcakes: Rinse the strawberries and slice them. Combine the berries in a mixing bowl, sprinkle with the sugar, and set aside. In a chilled bowl with chilled beaters, whip the cream until it holds soft peaks. Slice the biscuits in half, and place the bottom half of each biscuit in an individual shallow bowl or rimmed dish. Spoon some berries and juice onto the biscuit half. Place the top of each biscuit on the fruit and add a generous dollop of whipped cream. Serve immediately.