Red, White & Blue Shortcake Recipe - The Nibble Webzine Of Food Adventures Red, White & Blue Shortcake Recipe
 
 
 
 
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JULY 4TH RECIPE: Red, White & Blue Shortcake

This July 4th special from berry specialist Driscoll’s has a special taste twist: lime whipped cream.

You get to celebrate the summer bounty of berries with this oversized mixed berry shortcake, while parading its patriotic colors.

The whipped cream is subtly flavored with lime zest for a bright complement to the sweet berries and tender cake. Small springs of mint make for a pretty and tasty garnish.

Prep time is 30 minutes, cook time is 35 minutes.
 
 
RECIPE: RED, WHITE & BLUEBERRY SHORTCAKE

Ingredients For 8 Servings

For The Cake

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 stick unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  •  
    For The Filling

  • 1-1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners sugar
  • 1-1/2 teaspoons grated lime zest
  • 1 package (6 ounces or 1-1/3 cups) blackberries
  • 1 package (6 ounces or 1-1/3 cups each) raspberries
  • 1 package (6 ounces or 1-1/4 cups) blueberries
  • Fresh mint for garnish
  •  
    Preparation

    1. PREHEAT oven to 350°F. Lightly grease bottom and side of 8-inch round cake pan. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

    2. SIFT together flour, baking powder, baking soda, and salt into a large bowl. Set aside.

    3. BEAT butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 3 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and buttermilk in several additions, starting and ending with flour mixture, mixing just until combined.

    4. SPREAD batter into cake pans and bake 35 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. Invert to cool completely. Once cool, using a serrated knife, cut cake crosswise in half.

    5. MAKE the whipped cream: Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar and lime zest while beating just until stiff peaks form. Keep refrigerated until ready to use.

    6. COMBINE blackberries, blueberries and raspberries in a large bowl. Place bottom half of cake on serving plate or cake stand. Spread half whipped cream mixture over cake. Top with sprinkling of half mixed berries. Spread small amount of whipped cream on cut side of top half of cake and place atop berries pressing gently into place. Top cake with remaining whipped cream, mixed berries and small mint sprigs for garnish.
     
    Find more delicious recipes at Driscolls.com
     
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    *How to make buttermilk. You don’t have to buy a quart of buttermilk when you need a cup or less. You can make 1 cup of buttermilk by adding 2 tablespoons of fresh lemon juice or vinegar to a one-cup measure, plus enough milk to make 1 cup. Stir and let sit. For 1/2 cup, halve the recipe.

       
    red-white-blue-berry-shortcake-driscolls-230
    [1] A beautiful berry shortcake with a flavor twist (photo © Driscoll’s).

    mixed-berries-greengiantfresh.com-230
    [2] Summer’s berry bounty (photo © Green Giant Fresh).


    [3] The recipe uses buttermilk, but you don’t have to buy a whole quart if you only need 1/2 cup. See how to make buttermilk in the footnote below (photo © Wisconsin Dairy).


    [4] This recipe uses both baking powder and baking soda. Here’s the difference (photo © Arm And Hammer).

     

     
     

      

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