Best Red Wine Macerated Berry Shortcakes Recipes

MIXED BERRY ICEBOX SHORTCAKES

Steps:

• Beat together the heavy cream, sour cream, corn syrup and vanilla bean seeds in a large bowl with an electric mixer on medium-high speed to medium-stiff peaks, about 2 minutes. Spoon the cream mixture into a large resealable plastic bag or pastry bag.
• Reserve 6 of the raspberries for serving. Toss together the blueberries, strawberries, sugar and remaining raspberries in a large bowl. Let sit at room temperature, tossing occasionally, until the sugar has completely dissolved and the berries are very juicy, about 30 minutes.
• Neatly layer 2 tablespoons vanilla bean cream, 1 tablespoon crushed cookies and 2 tablespoons berries with juice in each of six 8-ounce mason jars, making sure each layer is pressed against the glass and visible. Repeat with 1 more layer of the cream, cookies and berries in each jar. Pipe any remaining cream on top of the berries. Secure the lids on the jars and refrigerate for at least 8 hours and up to 12.
• When ready to serve, remove the lids and garnish each jar with a reserved raspberry.

MACERATED BERRY TOPPING

Steps:

• Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.

RED BERRY SHORTCAKES WITH HONEY YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
• Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
• Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
• To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.

BERRY SHORTCAKES

Steps:

• Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3" circles with a cutter or a glass. Repeat process until most of the dough is used.
• Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown.
• Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream

ROASTED PLUM SHORTCAKES

Steps:

• For the shortcake biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• In a large mixing bowl, combine the flour, baking powder, granulated sugar and salt. Whisk to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat just a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, fold it over a few times and knead gently until it just holds together. Pat the dough into a rough 1/2-inch-tall rectangle. Cut out biscuits with a 3-inch biscuit cutter. Pat the scraps together and cut an additional biscuit. You should have 6 to 8 biscuits. Evenly space the biscuits on the prepared baking sheet. Brush the tops with egg wash and sprinkle with the turbinado sugar. Set aside.
• For the roasted plums: Pour the butter into a shallow baking dish and tip from side to side to coat the bottom. Add the maple syrup and orange juice, swirling to "stir" the mixture. Line the baking dish with the plums, flesh-side down.
• Bake both the biscuits and plums for about 20 minutes. Remove the biscuits when golden brown. Continue to cook the plums until the juices have thickened, about another 15 minutes. Cool completely before assembling.
• For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat together the cream, confectioners' sugar and vanilla until medium peaks form.
• To assemble: Split four of the biscuits horizontally in half; reserve the remaining biscuits for another use (see Cook's Note). Place the bottom of each biscuit on a serving plate. Top with a generous dollop of whipped cream, followed by a few plum slices and their juices. Top with the biscuit tops.