Best Strawberry Raspberry Shortcakes Recipes

Strawberry-Raspberry Shortcakes image

Provided by Anne Burrell

Categories dessert

Time 57m

Yield Serves: 6 to 8

Number Of Ingredients 13

1 pint strawberries, topped and quartered
1 pint raspberries
2 tablespoons sugar
Grated zest and juice of 1 orange
6 fresh mint leaves, cut into a chiffonade (see page 58)
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving

Steps:

For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

Strawberry Raspberry Shortcakes image

Yield servse: 6 to 8

Number Of Ingredients 15

for the fruit
1 pint strawberries, topped and quartered
1 pint raspberries
2 tablespoons sugar
Grated zest and juice of 1 orange
6 fresh mint leaves, cut into a chiffonade (see page 58)
for the shortcakes
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving

Steps:

FOR THE FRUIT
In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
FOR THE SHORTCAKES
Preheat the oven to 450°F.
In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine.
Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
TO ASSEMBLE
Toss the mint with the fruit and stir to combine.
Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.

STRAWBERRY-RASPBERRY SHORTCAKES image

Yield 8 servings

Number Of Ingredients 11

Biscuits:
2 1/4 cups baking mix (such as Bisquick)
1/3 cup yellow cornmeal
1/3 cup plus 2 tsp sugar
1/4 tsp each vanilla and almond extracts
1 1/4 cups heavy whipping cream
2 Tbsp sliced almonds (optional)
2 pt (12 oz each) strawberries, sliced
1/2 pt (6 oz) red raspberries
2 Tbsp sugar
1 qt vanilla ice cream

Steps:

Heat oven to 425 degrees. Have a baking sheet ready. Put baking mix, cornmeal and 1/3 cup sugar in a medium bowl; stir with a whisk to blend. Add extracts to cream; stir into dry ingredients with a rubber spatula just until evenly moistened. Drop 8 mounds dough 2 inches apart on ungreased baking sheet. Press almonds in tops; sprinkle tops with 2 tsp sugar. Bake 14-16 minutes until lightly browned and almonds are toasted. Remove to a wire rack to cool. Meanwhile mix strawberries, raspberries, sugar and 1-2 Tbsp water in a medium bowl. Leave at room temperature about 30 minutes for juices to develop. To serve: Carefully cut biscuits horizontally in half with serrated knife. Place a bottom half on each dessert plate. Using a large spoon or ice cream spade, top with ice cream, then spoon on berries and juice. Replace biscuit tops.