Shortcake Recipes - Cooking Light

Photo: 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.

View Recipe: Peach and Basil Shortcake

Photo: Romulo Yanes

Strawberry-Lemon Shortcakes

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.

View Recipe: Strawberry-Lemon Shortcakes

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.

View Recipe: Brandied Peach Shortcakes

Photo: 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.

View Recipe: Gingered Blueberry Shortcake

Photo: Becky Luigart-Stayner

Spiced Shortcakes with Sautéed Pears

When pears are at their peak, this combination hits its stride. Apples are a good substitute.

View Recipe: Spiced Shortcakes with Sautéed Pears

Photo: 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.

View Recipe: Strawberry Shortcake Jelly Roll

Photo: Becky Luigart-Stayner

Blueberry-Blackberry Shortcakes

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.

View Recipe: Blueberry-Blackberry Shortcakes

Photo: 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.

View Recipe: Angel Food Shortcakes

Photo: Becky Luigart-Stayner

Strawberry Shortcake

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.

View Recipe: Strawberry Shortcake

Photo: 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.

View Recipe: Old-Fashioned Strawberry Shortcakes

Photo: 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.

View Recipe: Macaroon Shortcake with Roasted Pineapple

Photo: 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.

View Recipe: Chocolate Shortcakes with Bananas and Caramel

Photo: 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.

View Recipe: Shortcakes with Fresh Berries

Photo: Becky Luigart-Stayner

Triple-Fruit Shortcakes

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.

View Recipe: Triple-Fruit Shortcakes