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Fresh Berry Shortcakes Recipe
Fresh Berry Shortcakes Recipe photo by Taste of Home

Fresh Berry Shortcakes Recipe

Publisher Photo
Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer—with a swirl of whipped cream on top for the crowning touch. —Jennifer Mastnick-Cook, Hartville, Ohio
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 10 servings

Ingredients

  • 5 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • SHORTCAKES:
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups plus 1 tablespoon heavy whipping cream, divided
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • Coarse sugar, optional
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 shortcake with 1/2 cup berries and 1/3 cup whipped cream equals 664 calories, 44 g fat (27 g saturated fat), 190 mg cholesterol, 346 mg sodium, 62 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a small bowl, combine the strawberries, sugar and orange juice; set aside.
  2. For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
  3. Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment paper-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
  4. For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  5. Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream. Yield: 10 servings.
Originally published as Fresh Berry Shortcakes in Taste of Home April/May 2012, p34

Nutritional Facts

1 shortcake with 1/2 cup berries and 1/3 cup whipped cream equals 664 calories, 44 g fat (27 g saturated fat), 190 mg cholesterol, 346 mg sodium, 62 g carbohydrate, 3 g fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Fresh Berry Shortcakes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 12, 2014

Better than any shortcake I've ever had.

MY REVIEW
Reviewed Jun. 7, 2014

People that don't know how to cook or use a computer should not have access to the reviewing system. This recipe was AMAZING.

MY REVIEW
Reviewed Aug. 3, 2013

I tried this recipe a few times, and though it was a very tasty recipe, I found it to be a bit heavy. Almost cookie like.

MY REVIEW
Reviewed Mar. 31, 2013

These biscuits are fabulous! The orange zest sets taste to perfection. I liked using cream for moisture, gave it a smooth richness. This one is a keeper!!!

MY REVIEW
Reviewed Apr. 29, 2012 Edited Apr. 30, 2012

This was absolutely delicious! The orange juice mixed with the strawberries and the grated orange peel in the shortcakes brings this classic up a notch. This is best the first day. I halved the recipe and used one egg (rather than trying to half a yolk and half an egg) and it turned out great.

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