BLACKBERRY SHORTCAKE RECIPES
BLACKBERRY SHORTCAKE RECIPE - BETTYCROCKER.COM
It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries.
Provided by Brooke Lark
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
- On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
- Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY SHORTCAKE RECIPE | SOUTHERN LIVING
Biscuits, blackberries, and basil, oh my! Blackberries may be the go-to fruit to top a shortcake but try this twist on the classic springtime dessert. Use your favorite lemon curd to add a bit of tang to this sweet treat. For best results when making the whipped cream, use a vanilla bean pod, 1 teaspoon of vanilla bean paste, or 1 teaspoon pure, not imitation, vanilla extract.
Provided by Mary Claire Britton
Categories Desserts
Total Time 1 hours 45 minutes
Yield Serves 12
Number Of Ingredients 15
Steps:
- Stir together strawberries, lemon zest, lemon juice, and 1/2 cup of the granulated sugar in a medium bowl. Cover; refrigerate at least 30 minutes or up to 1 hour.
- Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar in a large bowl. Cut in butter with a pastry blender (or use fingertips) until mixture resembles peas. Add buttermilk, and stir gently with a spatula or wooden spoon until well combined and shaggy. Turn out dough onto a lightly floured surface, and knead gently until dough just comes together, 2 to 3 times. Pat dough with lightly floured palms to 1 1/2-inch thickness (do not use a rolling pin). Cut out biscuits using a 2 1/2-inch round cutter, gathering and patting scraps once more to make 12 biscuits.
- Place biscuits about 2 inches apart on a parchment paper-lined baking sheet. Refrigerate 30 minutes. Brush tops of biscuits with 2 tablespoons of the heavy cream; sprinkle with sanding sugar. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on baking sheet 10 minutes.
- Place powdered sugar in bowl of an electric stand mixer fitted with whisk attachment. Scrape vanilla bean seeds into powdered sugar; add remaining 2 cups heavy cream. Beat on medium speed until soft peaks form, 4 to 5 minutes. Split biscuits; place on plates or a large platter. Generously spread lemon curd onto bottom halves of biscuits. Spoon blackberry mixture on top of lemon curd. Dollop with whipped cream and sprinkle with basil. Cover with biscuit tops.
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BLACKBERRY & CLOTTED CREAM SHORTCAKE RECIPE | BBC GOOD FOOD
A classic teatime treat made using ingredients that are proud to be British
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Dessert, Dinner, Supper
Cuisine British
Calories 743 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Afternoon tea, Dessert, Dinner, Supper
Cuisine British
Calories 743 calories per serving
- For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.
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