Best 9 Apricot Shortcake Spc Recipes

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Apricot shortcake is a classic dessert that combines the flavors of sweet apricots, tangy cream, and flaky biscuits. It's a perfect summertime treat that can be enjoyed at picnics, potlucks, or special occasions. With so many variations on the recipe, it can be tricky to know where to start. This article will help you find the best apricot shortcake recipe for your needs, whether you're looking for a simple and easy recipe, a more decadent version, or something in between.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT SHORTCAKE (SPC)



Apricot Shortcake (Spc) image

I found this recipe on the back of a can of SPC Apricots. My whole family loves it. Great for morning or afternoon tea. The kids love this in their lunch boxes or eating it warm. Healthy and nice.

Provided by frogmum

Categories     Dessert

Time 35m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups wholemeal self-rising flour
415 g apricot halves (SPC Baker's Apricots)
1 cup desiccated coconut
1/2 cup rolled oats
1/2 cup brown sugar
1 (55 g) eggs, beaten
125 g butter, melted
2 tablespoons rolled oats (Extra)

Steps:

  • Preheat oven to 180 Degrees Celsius.
  • Mix first 7 ingredients together in a large bowl until combined.
  • Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
  • Sprinkle over extra oats or sunflower seeds.
  • Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
  • Remove, stand for 10 minutes, turn onto a wire rack and cool.
  • VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.

Nutrition Facts : Calories 182.8, Fat 11.1, SaturatedFat 7.3, Cholesterol 41.6, Sodium 87, Carbohydrate 20.4, Fiber 1.2, Sugar 16.7, Protein 1.7

SHORTCAKE WITH MASCARPONE AND BRANDIED APRICOTS



Shortcake with Mascarpone and Brandied Apricots image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 (8-ounce) package mascarpone cheese
1 (8-ounce) container extra-creamy whipped topping
1/2 teaspoon almond extract
1 pinch salt
1 teaspoon lemon zest
1 package individual dessert sponge cakes
1 can apricot halves in heavy syrup, syrup reserved
2 tablespoons brandy
Toasted slivered almonds, for garnish

Steps:

  • In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
  • Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
  • NOTE: If sponge cakes are not available, use sliced pound cake.

APRICOT NECTARINE SHORTCAKE WITH VANILLA WHIPPED CREAM



Apricot Nectarine Shortcake with Vanilla Whipped Cream image

Provided by Anne Burrell

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar, plus 2 tablespoons for sprinkling
1 tablespoon baking powder
Pinch salt
1 stick unsalted butter, chilled, cut into pea-size pieces
1/2 cup heavy cream
1/4 cup unsalted butter
5 apricots, pitted, cut into sixths
5 nectarines, pitted, cut into sixths
2 tablespoons sugar
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar

Steps:

  • Preheat the oven to 425 degrees F.
  • In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
  • Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
  • Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
  • In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
  • Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

RASPBERRY-APRICOT SHORTCAKES



Raspberry-Apricot Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Raspberry     Apricot     Summer     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 8

2 pounds apricots (about 12), pitted, cut into 1/3-inch-thick wedges
1 cup sugar
1 cup plus 1 tablespoon water
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
10 warm Cinnamon Biscuits
2 1/2-pint baskets fresh raspberries

Steps:

  • Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
  • Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat whipping cream and powdered sugar in large bowl just until mixture thickens. Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours ahead. Cover separately and refrigerate.)
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with some syrup over bottoms. Top with whipped cream, raspberries and biscuit tops. Drizzle remaining syrup from apricots around shortcakes and serve.

APRICOT SHORTBREAD



Apricot shortbread image

Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread

Provided by Cassie Best

Categories     Afternoon tea, Treat

Time 45m

Yield Cuts into 16 squares

Number Of Ingredients 7

200g dried apricot , finely chopped
4 tbsp apricot conserve
250g pack butter , chopped
100g golden caster sugar , plus extra for sprinkling
1 tsp vanilla extract
250g plain flour
140g ground rice

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
  • Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
  • Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.

Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

APRICOT SHORTBREAD



Apricot Shortbread image

Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour, plus more for parchment
1/2 teaspoon salt
1/2 cup finely chopped dried apricots

Steps:

  • Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
  • Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.

APRICOT SHORTBREAD



Apricot Shortbread image

This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.

Provided by Judy from Hawaii

Categories     Bar Cookie

Time 50m

Yield 20 serving(s)

Number Of Ingredients 8

1/3 cup soft butter or 1/3 cup margarine
1/2 cup light brown sugar, firmly packed
1 cup flour
3/4 cup dried apricot
1 teaspoon lemon zest, grated
2/3 cup sugar
2 teaspoons cornstarch
1/3 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
  • Add in flour.
  • Pat mixture into an 8 by 8" pan.
  • Bake 12 minutes or till light golden in color.
  • Cool completely on a wire rack.
  • Filling: Place apricots in a small saucepan& add just enough water to cover.
  • Bring to boiling.
  • Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
  • Drain apricots, reserving 3 T liquid.
  • Chop apricots finely.
  • Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
  • Bring to boil and boil for 1 minute, stirring.
  • Let filling cool 10 minutes& spread over shortbread crust.
  • Spread with nuts, if desired.
  • Bake 20 minuts.
  • Cool completely on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 109.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 24.6, Carbohydrate 20.1, Fiber 0.5, Sugar 14.6, Protein 0.8

APRICOT SHORTBREAD SQUARES



Apricot Shortbread Squares image

These fruity bars taste and look so good, people will have a hard time believing how quick they can be prepared. They're bound to become a favorite with your family.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 large eggs, separated
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 jars (12 ounces each) apricot preserves
1 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well (mixture will be crumbly). Press into a greased 15x10x1-in. baking pan. Carefully spread with apricot preserves., In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts. , Bake at 350° for 25-30 minutes or until golden brown and edges are bubbly. Cool on a wire rack. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 143mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BUCKWHEAT SHORTCAKES WITH EARL-GREY APRICOT COMPOTE AND WHIPPED CREAM



Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped Cream image

Provided by Alice Medrich

Categories     Cake     Tea     Dessert     Kid-Friendly     Apricot     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

For the cake:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
1/4 cup plus 2 tablespoons (1.75 ounces) buckwheat flour
1/4 cup granulated sugar
1 3/4 teaspoons baking powder, sifted if lumpy
1/2 teaspoon salt
1 cup heavy cream, plus extra for brushing
2 tablespoons unsalted butter, frozen at least 1 hour and grated on a box grater
Turbinado sugar, for sprinkling
For the filling:
1 cup (6 ounces) dried apricots, sliced in half lengthwise
2 Earl Grey teabags
1 vanilla bean, slit lengthwise
3 tablespoons honey
1 1/4 cups heavy cream
1 tablespoon granulated sugar
Special Equipment:
Stand mixer with whisk attachment, electric hand mixer, or whisk (for whipped cream), 2 1/4-inch round biscuit cutter or equally sized straight-sided glass

Steps:

  • Make the shortcakes:
  • Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with two layers of parchment paper.
  • In a large bowl, thoroughly whisk the flours, sugar, baking powder, and salt. Make a well in the center and pour the cream into it (set the measuring cup aside) and add the grated frozen butter. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a ball and knead it gently against the sides of the bowl five or so times, pressing loose pieces into the dough, until it just holds together (it should not be smooth) and the bowl is fairly clean.
  • Turn the dough out onto a lightly floured board and pat into a circle about 3/4-inch thick. Using the biscuit cutter or an overturned glass, and re-patting the dough as needed, cut the dough into 8 even rounds. Place them at least 1 inch apart on the baking sheet. Brush the tops with the cream left in the bottom of the measuring cup or with a little milk, and sprinkle generously with turbinado sugar.
  • Bake the shortcakes until the tops are just barely golden brown, 10 to 12 minutes. Immediately transfer to a wire rack to cool.
  • Make the filling:
  • Set a medium saucepan with 2 cups water over high heat and bring to a boil. Remove from heat, add tea bags, and let steep 3 minutes. Remove tea bags and add apricots, honey, and vanilla bean. Return to stove and bring to a simmer over medium-low heat; cook until the apricots are soft and the liquid has reduced to a thick syrup, 15 to 20 minutes. Remove vanilla bean.
  • Meanwhile, in the chilled bowl of a stand mixer fitted with the whisk attachment, or using a medium mixing bowl and a handheld electric mixer or a whisk, whip the cream, adding the sugar as it begins to thicken. Continue beating until it holds a soft shape-not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)
  • Assemble the Dessert:
  • To assemble the shortcakes, gently pull each shortcake apart horizontally into two equal halves. Place the bottom halves on serving plates. Top each with a generous scoop of apricot compote (about 2 tablespoons) and a dollop of whipped cream. Cover with the tops of the biscuits and serve.

Tips:

  • Choose ripe, juicy apricots. This will ensure that your shortcake is full of flavor.
  • Use a food processor to quickly and easily slice the apricots. This will save you time and effort.
  • Don't overmix the shortcake batter. Overmixing will result in a tough, dense shortcake.
  • Bake the shortcake until it is golden brown and a toothpick inserted into the center comes out clean. This will ensure that the shortcake is cooked through.
  • Serve the shortcake warm with whipped cream or ice cream. This will make a delicious and refreshing dessert.

Conclusion:

Apricot shortcake is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tangy apricots, fluffy shortcake biscuits, and creamy whipped cream, this dessert is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and easy dessert, give apricot shortcake a try. You won't be disappointed!

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