STRAWBERRY-RASPBERRY SHORTCAKES
Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form-by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!
Provided by Anne Burrell
Categories dessert
Time 57m
Yield Serves: 6 to 8
Number Of Ingredients 13
Steps:
- For the fruit: In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice. Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- For the shortcakes: Preheat the oven to 450 degrees F. In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt. Pulse to combine. Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat. With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls. They should look a little like toads and DEFINITELY not be perfect. Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown. Remove and let cool.
- To assemble: Toss the mint with the fruit and stir to combine. Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them. Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
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Aniq khan 47
[email protected]I can't wait to make these shortcakes again!
henry oheneba
[email protected]These shortcakes were the perfect ending to our summer BBQ.
Sadikul islam Sobar jonno sob somoy
[email protected]I'm not a baker, but I was able to make these shortcakes without any problems. They turned out great!
Brian Hollingsworth
[email protected]These shortcakes were a bit time-consuming to make, but they were worth it. They were absolutely delicious!
EMMAH ZANELE MPOFU
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Tamara Richards
[email protected]I made these shortcakes for my kids and they loved them! They're definitely a new family favorite.
Faith Merwin
[email protected]These shortcakes were a bit too sweet for my taste, but they were still pretty good.
nelly cheshari
[email protected]I'm not a big fan of berries, but I still enjoyed these shortcakes. The biscuits were fluffy and the whipped cream was light and airy.
Ahmad Gujjar
[email protected]These shortcakes were so easy to make! I was able to whip them up in no time.
M ad
[email protected]I thought the biscuits were a little too crumbly, but the overall flavor of the shortcakes was still good.
Asma Naqvi
[email protected]The shortcakes were a bit dry for my taste, but the berries and whipped cream helped to balance it out.
Juliya Rai
[email protected]I love that this recipe uses both strawberries and raspberries. It gives the shortcakes a really nice flavor.
Amanda Friend
[email protected]I made these shortcakes for a picnic and they were perfect! They were easy to transport and held up well in the heat.
Raja ale magar
[email protected]These strawberry-raspberry shortcakes were a huge hit at my last party! Everyone raved about how delicious and refreshing they were.