Star Spangled Shortcakes Recipes

STAR-SPANGLED SHORTCAKE

Steps:

• Combine flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; use a pastry cutter or two knives to incorporate butter until mixture resembles coarse meal.
• Blend 2 cups heavy cream into flour mixture using a fork. Turn out onto a clean work surface; press away from you with the heel of your hand just to combine dough. Add 1 tablespoon cream if the dough is too dry to combine.
• Prepare egg wash: Place egg and 2 tablespoons cream in a small bowl, and whisk to combine. Set aside.
• Press dough into a 7-by-10-inch rectangle, 1 inch thick. Use a 3 1/2-inch star cutter to cut out six biscuits. Press three of the stars to flatten slightly. Form into a ring on a parchment-lined baking sheet, alternating flattened stars with unflattened stars, using egg wash to join them along common edge. Gather remaining dough; cut out four more stars for additional servings, if desired. Preheat oven to 400 degrees. Refrigerate for 1 hour. Remove dough from refrigerator. Brush top of star ring and individual stars with egg wash, and sprinkle with 2 tablespoons sugar.
• Bake for 5 minutes, then reduce heat to 350 degrees; continue baking until golden brown, about 25 minutes. Transfer to a wire rack to cool.
• Combine raspberries, blueberries, strawberries, red currants (if using), and remaining 1/4 cup sugar in a large bowl, and toss to combine. Allow berries to macerate for at least 30 minutes, until very juicy. Whip remaining 1 1/2 cups cream to soft peaks.
• Use a serrated knife to cut star ring in half crosswise. Cut the four extra stars as well. Use two large offset spatulas to carefully lift the top half of the ring, and set aside, leaving the spatulas in place. Set aside tops of stars as well. Transfer bottom of ring to a serving platter. Transfer bottoms of stars to plates, if desired. Spoon macerated berries, juices, and whipped cream over star ring and additional stars. Place the tops on the star ring and stars using the spatulas, and dust with confectioners' sugar, if using. Serve immediately.

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

STAR-SPANGLED PARFAITS

Steps:

• Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint., Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.

STAR SPANGLED SHORTCAKE

Steps:

• Combine flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Add butter. Use a pastry cutter or two knives to incorporate butter until mixture resembles coarse meal. Blend 2 cups heavy cream into flour mixture using a fork. Turn out onto a clean work surface; press away from you with the heel of your hand, just to combine dough. Add 1 Tbsp cream if the dough is too dry to combine. Prepare egg wash. place egg and 2 Tbsp. cream in a small bowl and whisk to combine. Set aside. Press dough into a 7x10 inch rectangle, 1 inch thick. Use a 3.5 inch star cutter to cut out six biscuits. Press three of the stars to flatten slightly. Form into a ring on a parchment lined baking sheet, alternating flattened with un flattened stars. Use egg wash to join them along their common edges. Gather remaining dough, and cut out four more stars for additional servings, if desired. Preheat oven to 400, and refrigerate dough for 1 hour. Remove dough from fridge, and brush top of star ring and spare stars with egg wash. Sprinkle with 2 Tbsp. sugar. Bake ring/stars for 5 min. then reduce heat to 350. Continue baking till golden, about 25 min. Transfer to wire rack to cool. Combine fruit and remaining 1/4 cup sugar in a large bowl and toss to combine. Allow berries to sit for at least 30 min, until very juicy. Whip remaining 1.5 cups cream to soft peaks. Use a serrated knife to cut ring in half crosswise. Cut any extra stars, too. Use two large offset spatulas to lift the top half of the ring, and set aside, leaving spatulas in place. transfer bottom of ring to serving platter. Spoon berries and juice, plus whipped cream, over ring. Top with remaining half of ring, and sprinkle with powdered sugar. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
• Preheat oven to 450 degrees.
• Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
• Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
• Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
• Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
• Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

STAR-SPANGLED SHORTCAKES

Steps:

• 1. Heat oven to 450F. In a bowl, stir together biscuit mix and 2 Tbsps sugar. Stir in the half-and-half and make rolled biscuits following package directions. Cut biscuits with 3-inch star cookie cutter. Place on cookie sheet and bake 10-12 minutes, or until golden.
• 2. Beat heavy cream and remaining 2 tsps. of sugar with an electric mixer until firm peaks form. Slice biscuits in half and spread with whipped cream. Fill biscuits and berries and top with sprinkles. Makes 6 servings.

STAR-SPANGLED CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Use the star tip that comes on the Betty Crocker™ Cupcake Icing can to frost each cupcake. If desired, smooth top with offset spatula.
• Arrange 8 blue gems in upper left area of cupcake to create field of stars. Starting at top, place 3 red gems in a row, second row 4 red gems, third row 7 red gems and bottom row 5 red gems to create stripes. Repeat with remaining cupcakes.

STAR SPANGLED CAKE

Steps:

• Heat the oven to 350 degrees F.
• Butter,flour an 18 by 13 by 1 1/2-inch sheet pan. Or, I like to use parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
• Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and strawberries for the red stripes, and icing for the white stripes, until the flag is completed. Pipe stars on top of the blueberries.
• You can serve this cake right in the pan, or, if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

STAR-SPANGLED ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°F. Butter two 9-by-13-inch rimmed baking sheets. Line each with parchment, leaving an overhang on two long sides; butter parchment. Whisk together flour and salt.
• In another bowl, whisk together butter, sugar, eggs, and vanilla extract. Whisk in flour mixture until smooth. Divide batter evenly between sheets; bake until dry to the touch, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
• Using a 1 1/2-inch star cutter, stamp out 12 evenly spaced stars (3 rows of 4, about 3 inches apart) from one cake; discard or reserve for snacking. Beat ice cream and sorbet separately until spreadable; spread ice cream over uncut cake in an even layer. Dollop sorbet over ice cream; swirl with the tip of a knife. Top with stamped cake, top-side up.
• Wrap in plastic (still in sheet); freeze at least 8 hours and up to 1 week. Transfer cake to a cutting board; cut into 12 sandwiches with a serrated knife. Serve immediately.