Recipe: Berry Shortcakes
First published on July 2, 2010, By Kate Lawson
This is berry season, right? And Michigan has some wonderful fresh fruit at the farmer's market, right? And if you make your own shortcakes and top them with these colorful berries, do you think anyone will complain?
Mixed berries add a burst of color to any dish and keep desserts tasting fresh —not heavy. Perfectly portioned for single servings, these light and flaky shortcakes are topped with fresh whipped cream and mixed berries. Bright, juicy strawberries, blackberries, raspberries and blueberries will explode like flavorful fireworks with each mouthful and the creamy topping will cool you off for sure.
This recipe is from Driscoll, the folks who specialize in fresh, flavorful berries. But your Michigan farmer is hard at work growing them especially for you, so they're worth seeking.
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A helpful tip is that cutting cold butter into the flour makes little crumbs of fat that, along with a simple, light stirring and kneading of dough, produces light, flaky shortcakes. Also, you can lighten the recipe by substituting thawed fat-free prepared whipped topping for the whipped cream.
Red White and Blueberry ShortcakesRecipe from Driscoll's Berries
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoon cold butter, cut into small pieces
1/2 cup buttermilk
4 teaspoons coarse sugar crystals
1 package (16 ounces) strawberries, hulled, sliced
1/2 cup powdered sugar, divided
1 tablespoon lemon juice
1 package (6 ounces) blackberries
1 package (6 ounces) blueberries
1 package (6 ounces) raspberries
1 cup cold heavy cream
To make shortcakes: Preheat oven to 400 degrees. Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb. Stir in buttermilk just until dry ingredients are moistened.
Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to 1/2 -inch thickness.
Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with 1/2 teaspoon sugar crystals.
Bake 12 minutes or until golden brown. Cool on wire rack.
To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, 1/4 cup powdered sugar and lemon juice until smooth.
To make whipped cream: Beat with an electric mixer heavy cream and remaining 1/4 cup powdered sugar until thickened and soft peaks form.
To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about 1/2 cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.