Best 3 Blackberry Shortcake Recipes
Indulge in a delightful culinary journey with our exquisite Blackberry Shortcake recipe! This classic dessert combines the tantalizing flavors of sweet, juicy blackberries, fluffy buttermilk biscuits, and a creamy, luscious whipped cream. Perfect for special occasions or a sweet summertime treat, our Blackberry Shortcake is a symphony of flavors and textures that will delight your taste buds. This recipe provides step-by-step instructions for creating the perfect shortcake, from the tender biscuits to the delectable blackberry filling. Additionally, we offer variations and tips for personalizing your shortcake, such as using different berries, adding a glaze, or incorporating a variety of spices. Whether you are a seasoned baker or a novice in the kitchen, our Blackberry Shortcake recipe will guide you towards creating an unforgettable dessert that will impress your friends and family. Dive into the world of sweet indulgence and discover the magic of this timeless classic!
Here are our top 3 tried and tested recipes!
BLACKBERRY SHORTCAKE
It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries.
Provided by By Brooke Lark
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
- On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
- Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY AND RHUBARB SHORTCAKE
No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.
Provided by Brooke Lark
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
- In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
- In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
- Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
BLACKBERRY, WALNUT AND APPLE SHORTCAKE
Make and share this Blackberry, Walnut and Apple Shortcake recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h30m
Yield 1 shortcake, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine apples and juice in a large saucepan over medium heat. Cover and simmer 6-10 minutes or until apples are tender.
- Drain, reserving juice and apples.
- Measure 2 cups apple slices and set aside. Additional juice and apples can be used for another purpose.
- Combine berries, water and preserves in medium saucepan.
- Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.
- Cook over medium heat nd simmer until thickened (6-10 minutes). Set aside and let cool to room temperature.
- Preheat oven to 375-degrees F.
- Sift together flour and baking powder in a small bowl.
- In a large bowl cream butter and powdered sugar until fluffy. Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough.
- Divide dough into two parts, with one part being slightly larger than the other.
- On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle.
- Put pastry into a 9-inch pie pan.
- Add reserved apples. Top with walnut halves. Pour berry mixture over walnuts.
- Roll remaining dough out to a 9-inch circle.
- Place over filling and press top and bottom pastry edges together to seal. Prick top over with fork.
- Put pie pan on top of baking sheet in case of spill over.
- Bake for 50-60 minutes or until pastry in golden and filling is bubbly.
- Serve warm with whipped cream, if desired.
Tips:
- For the best flavor, use fresh, ripe blackberries. If you can't find fresh blackberries, you can use frozen blackberries, but be sure to thaw them completely before using.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make the shortcakes ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months.
- To assemble the shortcakes, simply split them in half and top with whipped cream, blackberries, and a drizzle of honey or maple syrup.
Conclusion:
Blackberry shortcake is a classic summer dessert that is easy to make and always a hit. With its flaky biscuits, juicy blackberries, and creamy whipped cream, it's the perfect way to end a meal or celebrate a special occasion. So next time you're looking for a delicious and easy dessert, give this blackberry shortcake recipe a try. You won't be disappointed!
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