Sweet and light are two words that describe these delightful confections.
October 03, 2012
1 of 14Photo: Romulo Yanes
Healthy Shortcake Recipes
Strawberries might be the favored accompaniment to shortcake but, we can assure you, our Brandied Peach and Gingered Blueberry varieties are not to be overlooked.
Our first recipe is rustic Peach and Basil Shortcake.
This company-worthy shortcake is both beautiful and delicious. We love the unexpected flavor that basil brings to the table.
2 of 14Photo: Romulo Yanes
Tender biscuits get a little lift from sweet, floral lemon rind. For slightly taller shortcakes with soft sides, pack biscuits into a round cake pan. For separate shortcakes with crisp edges, arrange on a baking sheet with space between.
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Brandied Peach Shortcakes
Flavors of citrus from the shortcakes complement the sweet, glazed peaches. Sandwich the peaches between two layers of shortcake and top with a dollop of the Greek yogurt mixture for a beautiful presentation. As for the brandy, one small "airline bottle" is enough for this spirited dessert.
4 of 14Photo: Randy Mayor
Gingered Blueberry Shortcake
Crumbly shortbread and homemade whipped cream elevate a simple berry to a memorably indulgent treat. The components of this dish can be made in advance, then assembled just before serving.
5 of 14Photo: Becky Luigart-Stayner
Spiced Shortcakes with Sautéed Pears
When pears are at their peak, this combination hits its stride. Apples are a good substitute.
6 of 14Photo: Becky Luigart-Stayner
Strawberry Shortcake Jelly Roll
Fresh strawberries and whipped cream make this a lovely, light dessert. A curl of orange rind adds a nice garnish.
7 of 14Photo: Becky Luigart-Stayner
The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.
8 of 14Photo: Becky Luigart-Stayner
Angel Food Shortcakes
This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.
9 of 14Photo: Becky Luigart-Stayner
Due to its lower fat content, this shortcake can overcook and crumble quickly, so watch it carefully in the oven—don't allow it to brown.
10 of 14Photo: Becky Luigart-Stayner
Old-Fashioned Strawberry Shortcakes
Old-Fashioned Strawberry Shortcakes pair citrus-spiked strawberries with tender buttermilk shortcakes. You won't be able to get enough of this delicious dessert.
11 of 14Photo: Becky Luigart-Stayner
Macaroon Shortcake with Roasted Pineapple
Roasting the pineapple caramelizes the sugars and deepens the fruit's flavor. The filling is spooned over a split sponge cake and dolloped with whipped topping.
12 of 14Photo: Becky Luigart-Stayner
Chocolate Shortcakes with Bananas and Caramel
These dusky cakes are enriched with cocoa and butter. Patting the dough into a single disk keeps it from being overworked so the shortcake stays tender.
13 of 14Photo: Howard L. Puckett
Shortcakes with Fresh Berries
Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.
14 of 14Photo: Becky Luigart-Stayner
Blueberries and orange sections are welcome additions to the more traditional strawberries-only version. Sugar tenderizes these sweet, biscuit-like shortcakes and allows for caramelization, which creates a rich, sugary crust.