Louisiana Strawberry And Cranberry Shortcake Recipes

LOUISIANA STRAWBERRY AND CRANBERRY SHORTCAKE

Steps:

• To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners' sugar, and satsuma juice; purée until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
• To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
• In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
• In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
• To serve, split biscuits and fill with marinated berries. Top with whipped cream.
• Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes-or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).

STRAWBERRY & VANILLA SHORTCAKES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
• Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
• Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.