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Berry shortcake recipes

Light and airy shortcakes are a terrific treat for hot summer days when you want something sweet. Topped with sweet summer berries, shortcake desserts become tastier, more colorful, and better for your health. For your next summer cookout, follow these berry shortcake tips and recipes.

Rasberry Shortcake

Berry shortcake tips

1. Chill the dough

The dough for shortcakes is very similar to the dough for buttermilk biscuits, except it is sweeter. To keep dough from crumbling and falling apart, it is important to keep it chilled. It is even a good idea to keep your hands cold while working with the dough by washing them in cold water (be sure to dry them before touching the dough).

2. Pick the freshest berries

Berries are in season in the summer so there is no excuse for using frozen or out of season fruit. Strawberries are the classic topping for shortcakes but blueberries, blackberries, raspberries, boysenberries, huckleberries, and even cranberries (in the late summer and fall) are equally delicious options for shortcakes. You can even combine a few different berries for a creative, colorful treat.

3. Top with homemade whipped cream

Since whipped cream is an important component of shortcake recipes, homemade whipped cream is the best and most imressive option. Whipping cream is simple: whip heavy cream, a sprinkle of sugar, and some vanilla until light and airy and chill until ready to use.

Berry shortcake recipes

Super Quick Blueberry Shortcake

Makes 4 servings

7 tablespoons granulated sugar, divided
2 teaspoons all-purpose flour
1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons biscuit mix
1/3 cup milk
1 cup fresh blueberries, plus more for garnish
1/2 pint whipping cream
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. and spray an 8-inch round baking dish with cooking spray.

2. In a small bowl, mix 2 tablespoons sugar with flour and cinnamon.

3. In a large bowl, combine biscuit mix with 2 tablespoons sugar and milk.

4. Pour half of the batter into the pan and top with half of the blueberries and half of the sugar mixture. Pour remaining batter on top of the berries and top with remaining berries and sugar.

5. Bake for 25 to 30 minutes or until a toothpick comes out clean.

6. Meanwhile, place cream in a large bowl and whip until cream begins to thicken. Add sugar and vanilla and continue to whip until soft peaks form. Chill until ready to use.

7. Remove cake from oven and let fully cool. Spread whipped cream over cake and top with a few fresh blueberries.

Raspberry Lemon Shortcake

Makes 2 servings

2/3 cups all-purpose flour
3 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
1 pinch salt
5 teaspoons unsalted butter, cubed
3 tablespoons milk
1 egg yolk
Zest from 1 lemon
1/2 pint whipping cream
1 teaspoon vanilla extract
1 cup fresh raspberries
1 tablespoons powdered sugar

1. Preheat oven to 400 degrees F.

2. In a large bowl, combine flour, baking powder and salt. Cut cubed butter into flour mixture with a pastry cutter or two knives until mixture is crumb-like.

3. In a medium-sized bowl, whisk together milk, egg and lemon zest. Pour mixture into flour and stir until a dough is formed.

4. Place dough on a lightly floured surface and knead a few times. Divide dough into 2 pieces and form into evenly-sized discs. Place both pieces of dough onto a baking sheet and bake for 10 minutes.

5. Meanwhile, whip cream until it begins to thicken. Add sugar and vanilla and whip until soft peaks form. Chill until ready to use.

6. Place one piece of baked dough on a plate and let fully cool. Top with half of the whipped cream.

7. In a small bowl, combine raspberries with powdered sugar. Arrange half of the raspberries on the whipped cream.

8. Top with the other piece of shortcake and remaining whipped cream and raspberries.

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