Best 3 Blackberry Shortcake Recipes
Indulge your sweet cravings with the delectable delight of blackberry shortcake, a timeless classic that captivates taste buds with its harmonious blend of flavors and textures. This beloved dessert combines tender, flaky shortcakes with a vibrant filling of plump, juicy blackberries, all enveloped in a cloud of fluffy whipped cream or a scoop of cold, creamy ice cream. Whether you prefer traditional recipes passed down through generations or modern twists that add a touch of uniqueness, this article will guide you through the journey of creating the perfect blackberry shortcake, transforming your kitchen into a haven of culinary bliss.
Here are our top 3 tried and tested recipes!
BLACKBERRY SHORTCAKE
It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries.
Provided by By Brooke Lark
Categories Dessert
Time 30m
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 AND RHUBARB SHORTCAKE
No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
- In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
- In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
- Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY, WALNUT AND APPLE SHORTCAKE
Make and share this Blackberry, Walnut and Apple Shortcake recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h30m
Yield 1 shortcake, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine apples and juice in a large saucepan over medium heat. Cover and simmer 6-10 minutes or until apples are tender.
- Drain, reserving juice and apples.
- Measure 2 cups apple slices and set aside. Additional juice and apples can be used for another purpose.
- Combine berries, water and preserves in medium saucepan.
- Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.
- Cook over medium heat nd simmer until thickened (6-10 minutes). Set aside and let cool to room temperature.
- Preheat oven to 375-degrees F.
- Sift together flour and baking powder in a small bowl.
- In a large bowl cream butter and powdered sugar until fluffy. Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough.
- Divide dough into two parts, with one part being slightly larger than the other.
- On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle.
- Put pastry into a 9-inch pie pan.
- Add reserved apples. Top with walnut halves. Pour berry mixture over walnuts.
- Roll remaining dough out to a 9-inch circle.
- Place over filling and press top and bottom pastry edges together to seal. Prick top over with fork.
- Put pie pan on top of baking sheet in case of spill over.
- Bake for 50-60 minutes or until pastry in golden and filling is bubbly.
- Serve warm with whipped cream, if desired.
Tips:
- Fresh Blackberries: Use fresh, ripe blackberries for the best flavor. If you can't find fresh blackberries, frozen blackberries can also be used.
- Macerating the Blackberries: Macerating the blackberries in sugar helps to draw out their natural juices and intensify their flavor. Be sure to let the blackberries macerate for at least 30 minutes before using.
- Buttermilk Biscuit Base: Buttermilk biscuits provide a tender and flaky base for the shortcake. Be sure to use cold butter and buttermilk for the best results.
- Sweetened Whipped Cream: Sweetened whipped cream is the perfect topping for blackberry shortcake. Be sure to whip the cream until it is stiff peaks.
- Garnish with Fresh Berries: Garnish the shortcake with additional fresh berries for a pop of color and flavor.
Conclusion:
Blackberry shortcake is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and juicy blackberries, tender and flaky biscuit base, and creamy whipped cream topping, this dessert is sure to be a hit at your next gathering. So next time you're looking for a delicious and refreshing dessert, give blackberry shortcake a try!
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