Best Red White And Blueberry Shortcakes Recipes

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RED, WHITE, AND BLUEBERRY SHORTCAKES



Red, White, and Blueberry Shortcakes image

Provided by Claudia Fleming

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Fourth of July     Kid-Friendly     Blueberry     Strawberry     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 17

White chocolate cream:
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/2 cups heavy whipping cream
Biscuits:
1 2/3 cups all purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon chilled heavy whipping cream
1 tablespoon raw sugar*
Berry mixtures:
2 1/2 cups fresh blueberries, divided
4 tablespoons sugar, divided
1 tablespoon water
1 1/2 cups sliced fresh strawberries

Steps:

  • For white chocolate cream:
  • Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight.
  • For biscuits:
  • Line rimmed baking sheet with parchment paper. Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto lightly floured work surface. Knead briefly just until dough comes together, about 4 turns. Roll out dough to generous 3/4-inch thickness. Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps and roll out to generous 3/4-inch thickness. Cut out additional rounds, forming 6 total. Transfer to prepared baking sheet, spacing apart. Chill at least 30 minutes and up to 1 day.
  • Position rack in center of oven and preheat to 375°F. Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar. Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes. Cool on rack. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
  • For berry mixtures:
  • Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes. Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer. Cool blueberry mixture slightly. Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat. Cool completely.
  • Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes.
  • Using electric mixer, beat white chocolate cream until soft peaks form.
  • Using serrated knife, cut biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture. Spoon large dollop of white chocolate cream over each. Cover with top halves of biscuits and serve.
  • * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

RED, WHITE, AND BLUEBERRY SHORTCAKES



Red, White, and Blueberry Shortcakes image

[Photograph: Alexandra Penfold] The biscuit recipe is adapted from the Boston School of Cooking Cookbook (a.k.a. the Fannie Farmer cookbook). If you've been nervous about making your own rolled biscuits from scratch, fear not, this recipe comes together with little effort; in fact I let my toddler kitchen-helper roll out the dough and cut out the biscuit shapes. In the end it's all about the bright and lemony blueberry sauce, which, if you're like me, you may need to resort to drastic measures to keep from eating it solo. Save yourself a guilty conscience and consider making some extra to pour over ice cream or spread on toast. Cutting out the biscuits in the shape of stars is more than half the fun, so look for a star shaped cookie cutter that's 3 inches from point to point. This recipe makes approximately twelve (3 inch) star biscuits. About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.

Provided by @MakeItYours

Number Of Ingredients 18

For the Biscuits:
2 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into ½ inch pieces
3/4 cup buttermilk
1 teaspoon vanilla
3 tablespoons whole milk
For the Topping:
12 ounces blueberries
2 tablespoons sugar
1 teaspoon zest from one large lemon
3 tablespoons juice from one large lemon
3 tablespoons corn starch
2 teaspoons vanilla
1 quart strawberries, washed, hulled and sliced
1 cup whipped cream

Steps:

  • 1 Set rack to the middle position and preheat oven to 400°F. Add flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse several times to thoroughly incorporate ingredients. Add butter and pulse 7 to 9 times or until butter and flour come together in pea-sized clumps. In a measuring cup whisk together buttermilk and vanilla. Add 1/3 of the buttermilk mixture to the flour mixture, pulse several times to incorporate, then repeat until buttermilk has been fully incorporated and dough is beginning to come together.
  • Transfer dough to a well-floured surface, pat down and roll out to 1/2-inch thickness. Using a star-shaped biscuit cutter to cut out biscuits. Place biscuits on large baking sheet covered with parchment paper. Brush with whole milk. Bake for 12 minutes or until golden brown. Remove from oven and transfer to a wire rack for cooling.
  • In a medium sauce pan combine blueberries, sugar, and lemon zest. In a small bowl whisk together lemon juice, corn starch, and vanilla. Pour mixture over blueberries and stir to incorporate. Heat berries over medium high heat, stirring frequently until juices come together to form thick sauce. Remove from heat and set aside.
  • Using a serrated knife split the biscuits and top with 1 tablespoon of blueberry sauce, sliced strawberries and whipped cream, if desired. Serve immediately.

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