Winter Wonderland Shortcakes

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By Cooking with Paula Deen Magazine

During the short days of winter, our thoughts often turn longingly to the fresh flavors of sunshine-filled summer days. And no dessert says “summer” quite like strawberry shortcakes, but who says you have to wait for strawberries to get ripe to make them? With so many delicious fruits at their peak this time of year, you have the makings for a winter wonderland of shortcakes.

Basic Shortcakes
Makes 6 shortcakes

Just a little sugar makes this buttermilk biscuit recipe slightly sweet—perfect for shortcakes. And a sprinkling of coarse turbinado sugar on top adds sparkle and sweetness. Just like for savory biscuits, the secret to tender shortcakes is to use real butter, straight from the refrigerator, and to cut it into the flour until it’s the size of peas.

2½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons cold butter, cut into ½-inch pieces
2/3 cup plus 2 tablespoons buttermilk, divided
3 tablespoons turbinado sugar

1. Preheat oven to 450º. Line a baking sheet with parchment paper.
2. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
3. Stir in 2/3 cup buttermilk. Dough will be quite crumbly. Turn out onto a work surface, and knead until dough comes together, about 2 minutes. Roll out to 1-inch thickness. Using a 2¾-inch round cutter, cut out 6 circles, rerolling dough as necessary.
4. Place circles on prepared baking sheet. Brush with remaining 2 tablespoons buttermilk; sprinkle with turbinado sugar. Bake for 12 minutes or until golden brown. Cool on a wire rack.

Cranberries ’n’ Cream Shortcakes
Makes 6 servings

3 cups fresh or frozen cranberries
1 cup confectioners’ sugar
¾ cup cranberry-raspberry juice cocktail
1/8 teaspoon apple pie spice
½ (8-ounce) package cream cheese, softened
2 tablespoons granulated sugar
1 vanilla bean, split lengthwise
1 cup heavy whipping cream, divided
6 Basic Shortcakes, split

1. In a small saucepan, combine cranberries, confectioners’ sugar, cranberry-raspberry juice cocktail, and apple pie spice. Bring to a boil; reduce heat, and simmer for 10 minutes or until berries burst and mixture thickens slightly. Remove from heat.
2. In a medium bowl, combine cream cheese and granulated sugar. Scrape seeds from vanilla bean into cream cheese mixture. Beat at medium speed with a mixer until smooth. Add ½ cup cream; beat for 2 minutes or until smooth. Add remaining ½ cup cream; beat until smooth and stiff peaks form. Cover and chill up to 1 hour.
3. Divide cranberry mixture among bottom halves of shortcakes. Top with cream cheese mixture and top halves of shortcakes. Serve immediately.

Oh-My-Clementine White Chocolate Puddin’ Shortcakes
Makes 6 servings

1¼ cups milk
¾ cup heavy whipping cream
3 (4-inch) sprigs fresh mint, divided
2 tablespoons cornstarch
2 tablespoons sugar, divided
½ teaspoon salt
1 (4-ounce) white chocolate baking bar, finely chopped
6 clementines or tangerines, peeled and separated into segments
1 tablespoon lemon juice
6 Basic Shortcakes, split

1. In a small saucepan, combine milk, cream, and 1 mint sprig. Bring to a simmer, stirring often. Remove from heat; cover and let steep for 10 minutes. Strain mixture, discarding solids; cool to room temperature.
2. In a small saucepan, whisk together cornstarch, 1 tablespoon sugar, and salt. Gradually whisk in milk mixture. Bring to a boil over medium heat, stirring often. Boil, stirring constantly, for 2 minutes or until thickened. Remove from heat, and gradually add chopped white chocolate, whisking until smooth. Spoon into a bowl; place plastic wrap directly on surface of
pudding. Chill for at least 2 hours or until ready to serve.
3. In a small bowl, stir together clementine segments, lemon juice, remaining 1 tablespoon sugar, and leaves from remaining mint sprigs. Divide clementine mixture among bottom halves of shortcakes. Top with pudding and top halves of shortcakes. Serve immediately.

Gingered Caramel-Pear Shortcakes
Makes 6 servings

5 tablespoons butter, divided
3 large, firm red Anjou pears, peeled, cored, and sliced
1 tablespoon minced fresh ginger
¾ cup firmly packed brown sugar
¼ cup heavy whipping cream
½ teaspoon salt
¼ teaspoon ground cinnamon
6 Basic Shortcakes, split
4½ cups vanilla ice cream

1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add pears and ginger, and cook for 2 minutes or until golden and tender. Remove from skillet, and set aside.
2. Melt remaining 3 tablespoons butter in skillet over medium heat. Stir in brown sugar, heavy cream, salt, and cinnamon. Cook, stirring often, for 5 minutes or until sugar dissolves and mixture thickens slightly. Stir in pears.
3. Divide pear mixture among bottom halves of shortcakes, reserving ¼ cup liquid in skillet. Top each with 1 scoop ice cream, and drizzle with reserved liquid. Add top halves of shortcakes. Serve immediately.


Salted Chocolate Pudding and Hazelnut Shortcakes
Makes 6 servings

Stir ¼ cup chopped hazelnuts into the Basic Shortcakes dough along with the buttermilk, if desired.

2 tablespoons firmly packed brown sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1¼ cups milk
¾ cup heavy whipping cream
1 (4-ounce) bittersweet chocolate baking bar, finely chopped
6 Basic Shortcakes, split

¾ cup chopped hazelnuts
1½ teaspoons coarse sea salt
1. In a small saucepan, whisk together sugar, cornstarch, cocoa, and salt. Gradually whisk in milk and cream. Bring to a boil over medium heat, stirring often. Boil for 2 minutes, stirring constantly. Remove from heat; gradually add chopped chocolate, whisking until smooth. Spoon into a bowl; place plastic wrap directly on surface of pudding. Chill for at least 2 hours or until ready to serve.
2. Divide pudding among bottom halves of shortcakes. Sprinkle with chopped hazelnuts and salt. Add top halves of shortcakes. Serve immediately.


Winter Fruit Shortcakes
Makes 6 servings

Add ¼ cup sweetened flaked coconut to the Basic Shortcakes dough along with the buttermilk, if desired.

½ cup pomegranate seeds*
2 navel oranges, peeled and sectioned
2 pink grapefruit, peeled and sectioned
½ cup sugar, divided
1½ cups heavy whipping cream
6 Basic Shortcakes, split

1. In a medium bowl, combine pomegranate seeds, orange sections, and grapefruit sections. Gently stir in
¼ cup sugar. Cover and chill until ready to serve.
2. In a separate medium bowl, beat cream and remaining ¼ cup sugar at medium speed with a mixer; gradually increase speed to high, and beat until stiff peaks form. Cover and chill until ready to serve, up to 1 hour.
3. Divide fruit mixture among bottom halves of shortcakes. Top with whipped cream and top halves of shortcakes. Serve immediately.
*Look for packaged pomegranate seeds, available in the produce section of many grocery stores, or seed 1 large pomegranate.

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I am so glad to find Paula Deen recipes online. I have copied several to make soon. I love you, Paula and am your number one fan!!!!!

By Jeanne Farr on January 26, 2014

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm