Shortcakes ideal to showcase summer fruit

Summer is a time to let fresh fruits shine, and one of the most traditional ways to do so is to bake a shortcake.

The most common shortcake is strawberry shortcake, but there are plenty of other fruits that can be used in this popular dessert.

But shortcake is more than just fruit. To make it special, make your own biscuit or cake, and try a homemade whipped cream so you get the ideal sweetness and fluff.

There are a few tips to making a better fruit shortcake.

If using a sponge cake, it’s important that it is light and can readily absorb the juices of the berries, so when making the cake only whip the egg whites to medium peaks so there is still room to grow during the bake.

Egg whites whipped to medium peaks will stick to the beaters or whisk of a mixer and often create a pointy, curled end. If the whites only partially stick to the whisk but don’t hold their shape well, they’re likely at soft peaks. If the whites don’t create a curled end and start to look grainy, this often means they’ve been whipped to stiff peaks or have been overwhipped.

In addition to making sure your egg whites are properly whipped, fold the ingredients together to incorporate them. If you mix them too firmly or quickly, it rapidly takes the air out of it — and that can make the cake tough and rubbery.

If you prefer a biscuit-like “cake” for your shortcake, use ingredients at the right temperature — including cold butter. Some people recommend grating the cold butter, tossing it with the flour to coat it, adding the buttermilk and toss it together by hand.

Following are some shortcake recipes — whether using strawberries or other fruit — from www.foodnetwork.com.

 

Shortcake Royale

1/4 cup orange liqueur

7 tablespoons sugar

1 pound cake

2 cups mixed berries

1 cup heavy cream

Powdered sugar

Microwave orange liqueur with three tablespoons sugar for four minutes, until sugar dissolves. Cut pound cake horizontally into four thin rectangles.

Toss mixed berries with the orange syrup and two tablespoons sugar.

Beat heavy cream with two tablespoons sugar until soft peaks form. Make a four-layer cake with whipped cream and berries between each layer of cake. Dust with confectioners’ sugar.

 

 

Almond Shortcakes

1 cup flour

1-1/2 cups almond meal

1 tablespoon baking powder

1/2 teaspoon salt

2/3 cup milk

1 egg

1/3 cup vegetable oil

Whipped cream

Blackberries

Whisk flour, almond meal, baking powder and salt in a bowl. In a separate bowl, whisk milk, egg and vegetable oil, then stir in the flour mixture.

Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake in a 475-degree oven for 10 to 12 minutes, until golden.

Split shortcakes and fill with whipped cream and blackberries.

 

 

Shortcake Club

1 cup heavy whipping cream, cold

2 tablespoons powdered sugar

1 teaspoon vanilla paste

2 tablespoons salted butter, melted

18 round mini dessert shortcake shells

1 quart mixed berries

Using a hand mixer, whisk together cream, sugar and vanilla paste until stiff peaks form. Set aside, keeping cream chilled until ready to use.

Heat a grill pan over medium heat. Wipe grill with a thin layer of butter soaked into a paper towel. Grill cake shells about one minute per side, until dark grill marks form. Set aside to cool.

Place a dollop of whipped cream into the well of each grilled cake, then place berries on top of the cream. Place another cake on top and sandwich them together. Add a berry or two to a skewer, then skewer the sandwich together.

 

 

Mini Toasted Strawberry Shortcakes

1/3 cup finely chopped strawberries

24 whole small strawberries

1/4 teaspoon vanilla extract

6 tablespoons sugar

1 angel food cake

1 large pasteurized egg white

1/4 cup marshmallow cream, plus more for topping

1 teaspoon fresh lemon juice

Pinch of salt

Toss chopped strawberries, vanilla and four tablespoons sugar in a bowl. Set aside for 30 minutes, until syrupy.

Trim the tops off the whole strawberries. Cut cake into 1/2-inch-thick slices, then use a 1-1/2-inch-round cookie cutter to cut out 24 rounds.

Beat egg white, marshmallow cream, lemon juice, salt and remaining sugar with a mixer on medium speed about five minutes, until stiff peaks form.

Dip one side of each cake round about halfway into the strawberry syrup, then transfer to a baking sheet, syrup-side up. Spoon some chopped berries into the center and top with a dollop of marshmallow cream.

Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.

 

 

Stone-Fruit Shortcakes With Mascarpone Cream

1 teaspoon vanilla extract

1 cup sugar

1 cup water

1/2 cup fresh orange juice

3 peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed

3 plums or apricots, halved, pitted and cut into 8 slices

1/4 cup heavy cream

3 tablespoons confectioners’ sugar

1 cup mascarpone cheese, room temperature

6 shortcakes or biscuits, split

Place vanilla extract, sugar, water and orange juice in a medium saucepan. Whisk over medium-high heat until sugar has dissolved. Add peaches and plums and bring to a boil. Reduce heat and simmer 15 minutes, until fruit is tender and syrup has reduced slightly. Let cool 15 minutes.

In a medium bowl, beat cream with an electric mixer until thick. Add confectioners’ sugar and vanilla and continue to beat until the cream holds soft peaks. Add  mascarpone cheese and beat until thick and smooth.

Place shortcakes on serving plates. Spoon some of the poached fruit onto the bottom half of each shortcake and top with a dollop of whipped cream. Add the top of the shortcake and drizzle with fruit syrup.

 

 

Strawberry-Shortcake Parfait Pops

1-1/2 cups Special K Red Berries cereal

1/2 cup unsweetened shredded coconut

3/4 cup vanilla frozen yogurt, slightly softened

3/4 cup strawberry sorbet, slightly softened

Spray the insides of six three-ounce paper cups with cooking spray. Pulse cereal and coconut in a food processor until coarsely ground.

Put about one tablespoon cereal mixture in the bottom of each cup and top with one tablespoon frozen yogurt. Add two tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze at least four hours, until hard.

Before serving, snip the paper cup and peel it off.

 

 

 

Strawberry Rhubarb Shortcake

For cake:

1 cup unsalted butter, room temperature, plus more for greasing the pan

2 cups cake flour, plus more for flouring the pan

2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup sugar

1/4 cup heavy cream

3 large eggs

1/2 teaspoon finely grated lemon zest

1/2 teaspoon pure vanilla extract

For filling:

1 pound rhubarb, cut into 1-inch pieces

1/2 cup plus 1 tablespoon sugar

16 ounces strawberries, trimmed and sliced

For whipped cream:

1-1/2 cups cold heavy cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

For cake, whisk together flour, baking powder and salt in a medium bowl and set aside.

Beat butter in a large bowl with an electric mixer on medium speed about two minutes, until fluffy. Add sugar and beat two minutes, until very fluffy.

In a small bowl, whisk together cream and eggs. Add half the flour mixture and half the egg mixture and beat until combined. Repeat with the remaining flour and egg mixture. Add lemon zest and vanilla and beat on medium-high speed for an additional one to two minutes.

Transfer the batter to a nine-inch cake pan that’s been greased and floured and spread evenly. Bake in a 350-degree oven 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the top sprigs back to the touch. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.

Combine rhubarb with 1/2 cup sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and cook 18 to 20 minutes, stirring, until rhubarb cooks down into a thick puree. Cool completely, then fold in half the strawberries. Stir the remaining sugar into the remaining berries.

When ready to assemble the cake, whip the cream with sugar and vanilla in a medium bowl with a mixer until stiff peaks form.

Using a serrated knife, slice cake in half horizontally. Place bottom half on a cake stand or serving plate cut-side up, then spread with one cup whipped cream, stopping about 1/2 inch from the edge of the cake. Top with strawberry-rhubarb mixture. Place second half of the cake cut-side down over the strawberry-rhubarb filling, then spread remaining whipped cream over top, going close to the edge of the cake.

Garnish with remaining sliced strawberries.

 

 

Chocolate Strawberry Shortcakes

For shortcakes:

1 cup flour, plus more for dusting

1/3 cup sugar

2 tablespoons Dutch-process cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut into pieces

3 ounces milk chocolate, roughly chopped

2 large eggs

1/4 cup heavy cream

1 teaspoon vanilla extract

Raw or turbinado sugar, for sprinkling

For toppings:

1 quart strawberries, hulled and halved or quartered if large

1/4 cup sugar

1 cup heavy cream

Whisk flour, sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub butter into the flour mixture until sandy. Add chocolate.

Whisk one egg, the cream and vanilla in a glass measuring cup, then stir into the flour mixture with a fork to make a shaggy dough. Turn out onto a lightly floured surface and pat flat until it’s 1-1/2 inches thick. Cut into six rounds with a knife or cookie cutter, using the scraps for the last cake.

Place rounds on a baking sheet that’s lined with parchment paper and freeze 20 minutes.

Beat remaining egg and brush onto the cakes, then sprinkle with raw sugar. Bake in a 400-degree oven about 20 minutes, until firm. Transfer to a rack to cool.

To make topping, toss half the strawberries with half of the sugar in a bowl and set aside. Place remaining sugar and strawberries in a saucepan and cook over medium-low heat about 10 minutes, mashing with a fork to make a thick puree. Cool completely. Whip cream with a mixer until medium peaks form, then swirl in strawberry puree.

Split shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms, then cover with the shortcake tops. Finish with more strawberry cream and remaining berries.