Best Summer Fruit Shortcake Recipes

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
• Make filling:
• Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
• Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
• Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
• Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

SUMMER FRUIT SHORTCAKE

Steps:

• 1. In bowl, sprinkle fruit with 2 tablespoons of the sugar and lemon juice; toss to mix well and set aside.
• 2. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour.
• 3. In bowl, stir together flour, sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed.
• 4. With fork, blend in soured milk to make soft dough - Don\'t overmix.
• 5. Turn out dough onto lightly floured surface; knead 6-8 times.
• 6. Roll out or pat dough to 1/2 inch thickness.
• 7. Using floured 3 inch round cutter, cut out 6 biscuits; sprinkle lightly with more sugar.
• 8. Bake on greased baking sheet in 425 oven for 12-15 minutes or until tops are browned.
• 9. Let cool until warm; cut in half horizontally.
• 10. Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish.
• 11. Stir strawberry puree with remaining sugar; spoon over fruit mixture.
• 12. Top with dollop of whipped cream, then biscuit tops - Garnish with more cream and remaining fruit.

SUMMER FRUIT SHORTCAKE

Steps:

• Preheat oven to 375 degrees F To Prepare Shortcake: Combine baking mix and 1/2 cup sugar. Stir in yogurt and egg whites until dry ingredients are just moistened. Spread batter in greased 9- inch round cake pan.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.
• While the shortcake is cooling, combine fruit with remaining 1/4 cup sugar to sweeten. Cover and refrigerate.
• To Assemble: Soften ice cream or frozen yogurt at room temperature for about 5 to 10 minutes.
• Split shortcake in half horizontally, and place bottom layer, sliced side up, onto serving plate. Top with a layer of ice cream or frozen yogurt (about 2 cups); place half of fruit mixture on top of yogurt. Repeat layers ending with fruit. Garnish with mint.