Triple Berry Cream Cheese Shortcake Recipes

TRIPLE BERRY SHORTCAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.

MIXED BERRY SHORTCAKE

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
• Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
• For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
• To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

BERRY SHORTCAKES WITH WHIPPED CREAM CHEESE

Steps:

• Coat 2 parchment-lined baking sheets with cooking spray. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
• Preheat oven to 425 degrees, with racks in upper and lower thirds. Transfer half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
• Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner's sugar for sprinkling.

TRIPLE BERRY CHEESECAKE RECIPE - (4.4/5)

Steps:

• Instructions 1 Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use. 2 Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use. 3 Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475. 4 Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475. 5 Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy! Notes It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.

TRIPLE BERRY SHORTCAKES

Steps:

• Toss berries, sugar and liqueur. Let stand 1 hour.
• Top each shortcake cup with sorbet and berries.