Berry Shortcake
Happy fourth of July weekend!! What a beautiful day it’s going to be. Hope you’re all celebrating outside in the sunshine. This is going to be your perfect dessert for that backyard BBQ. Always a stunning classic!
Ingredients
- 1 pint fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1 cup milk
Directions
Preheat the oven to 425 degrees F. Mix together the berries in a small bowl with the sugar and let stand until syrupy for about 20 minutes. (Or up to 1 day covered and refrigerated.)
In a food processor with a metal blade attachment, combine the flour, butter pieces, 1/3 cup sugar, baking powder, and salt. Combine until it resembles a coarse meal. Gradually add the milk and combine until a soft dough ball forms. Do not over process.
On a greased baking sheet grab small handfuls of the dough and place the rough balls onto the pan. I love the organic look of the dough but you can form to any shape. Makes about 9 depending how big you make the shortcakes. Brush tops with melted butter and sprinkle sugar on top. Bake for 20-25 minutes until golden.
Cool completely and using a serrated knife cut the shortcakes in half and top with whipped cream and berries.
Whipped Cream
Ingredients
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp. vanilla extract
Directions
In a medium bowl start mixing the heavy cream until foamy for about 1 minute. Gradually add the sugar and vanilla and continue mixing until stiff peaks form. Do not over mix. Enjoy!