Shortcake Made Simple
Memphis, Tenn. (March 2009) – As we all begin to thaw from the
cold winter, our palates start to crave refreshing foods like true Southern
shortcake. Fresh fruits coming into season like strawberries, peaches and
blueberries make these shortcake recipes classic seasonal desserts, easily
made in minutes and sure to impress friends and family with their presentation.
"Traditional Southern shortcake is much like a sweet biscuit often made with butter,
eggs and cream. We’ve taken the classic and simplified it by using a stir and
drop method that is easy for anyone to make," said Dede Fuson, baking expert.
"And of course, the sign of true Southern shortcake is using 100% soft wheat
White Lily® flour. Nothing quite compares to the tender
biscuit shortcake you’ll get from using our flour."
With a few extra special touches, the Strawberries and Cream Shortcake
Parfait transforms into a dazzling dessert when presented in a parfait glass.
Dough is dropped by teaspoonfuls to make mini-shortcakes, layered with fruit
and whipped cream to create a mouth-watering elegant treat ready for friends
and family to enjoy.
Almond Peach Shortcake is a delectably delicious variation on the
shortcake theme. Made with toasted almonds and almond extract, the dough is
easy to stir up and drop onto a cookie sheet. In just a few minutes, you will
have perfect almond shortcakes to split and fill with peaches and
whipped cream.
Just before preparing shortcake, toss the cut fruit with sugar to sweeten
and bring out the juices. By the time the shortcake comes out of the oven,
the fruit will be sweet and juicy– just right for this Southern delicacy.
And don't scrimp on the whipped cream. The real thing takes only minutes to
whip up, and the flavor is definitely worth it.
Strawberries and Cream Shortcake Parfait
Shortcake
Crisco® No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour
3 tablespoons sugar
1 large egg, lightly beaten
1/3 cup milk
1/4 cup butter, melted
Topping
1 cup heavy cream whipped with 1 tablespoon sugar
4 cups sliced strawberries, sweetened to taste
- Heat oven to 400° F. Spray baking sheet with no-stick cooking spray.
- Combine flour and sugar in a medium bowl. Blend together egg, milk and melted butter in small bowl.
Add to dry ingredients; stir until moistened. Drop by teaspoonfuls onto prepared baking sheet.
- Bake 8 to 10 minutes or until golden brown.
- Layer into parfait glasses beginning with 2 tablespoons of strawberries,
2 shortcakes and whipped cream; repeat. Top with whipped cream.
8 servings
Almond Peach Shortcake
Shortcake
Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Self-Rising Flour
1/4 cup sugar
1/2 cup slivered almonds, toasted* and chopped
1/4 cup butter, melted
1/3 cup heavy cream
1 large egg
1/2 teaspoon almond extract
Topping
4 cups peeled, sliced peaches, sweetened
1 cup heavy cream whipped with 1 tablespoon sugar
- Heat oven to 425° F. Spray baking sheet with no-stick cooking spray.
- Reserve 2 tablespoons almonds. Combine flour, sugar and remaining almonds in a large bowl.
- Whisk together 1/3 cup cream, egg and melted butter in small bowl. Stir into flour mixture to make dough.
- Form into 8 individual mounds using 2 spoons or hands; place 2 to 3 inches apart on prepared baking sheet.
- Bake 10 to 12 minutes or until golden brown.
- Split shortcakes in half; place on individual serving plates. Fill and top with peaches and whipped cream. Sprinkle with reserved toasted almonds.
* Toasted almonds: Place almonds in a single layer on an ungreased baking sheet.
Bake at 350° F. for 10 to 15 minutes stirring occasionally until golden brown.
8 servings
Crisco is a trademark of The J.M. Smucker Company.