Sweet and light are two words that describe these delightful confections.
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.
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.
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.
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.
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.
Old-Fashioned Strawberry Shortcakes pair citrus-spiked strawberries with tender buttermilk shortcakes. You won't be able to get enough of this delicious dessert.
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.
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.
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.
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.