Best Summer Fruit Shortcakes With Maple Cream Recipes

CARDAMOM SHORTCAKE WITH MAPLE BERRIES

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Add 1 3/4 cups of the heavy cream and mix until a dough forms. Put the dough onto a floured surface and pat into a disk 12 inches in diameter. Cut into 6 wedges and place on a baking sheet. Brush each wedge with the remaining 3 tablespoons of cream and sprinkle with the remaining 2 tablespoons of sugar. Place the pan into the top half of the oven and bake for 25 minutes, until the cakes are golden and firm to the touch. Remove from the oven and let cool.
• As the cakes are baking, put the berries and maple syrup in a bowl. Let macerate until ready to assemble the desserts.
• Slice each shortcake in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream.

SUMMER FRUIT SHORTCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
• Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
• Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
• Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.

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.

SUMMER BERRY STACKED SHORTCAKE

Steps:

• Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
• Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
• Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
• Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
• Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
• While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
• For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
• To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
• Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.

SUMMER FRUIT SHORTCAKES WITH MAPLE CREAM

Steps:

• In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
• Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
• Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
• In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.)
• Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.