- Published Jul 14th
Perfect Berry Shortcakes Ingredients
The following are the ingredients needed to make delicious Perfect Berry Shortcakes for 6 servings:
- For shortcakes:
- 2 cups all-purpose bleached flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons sugar, divided
- 1/2 cup butter, frozen
- 1 egg, beaten
- 1 egg white (optional)
- 1/2 cup cold half-and-half
- To assemble:
- 1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
- 12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
- 7 tablespoons sugar, divided
- 1 cup chilled heavy cream
- 1 teaspoon vanilla extract
Perfect Berry Shortcakes Cooking Instructions
- Ready In-
The following are the steps to cook Perfect Berry Shortcakes easily:
- 1 Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
- 2 Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
- 3 Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
- 4 Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 669 calories; 34 grams of fat; 85.6 grams of carbohydrates; 8.6 grams of protein; 133 milligrams of cholesterol; 592 milligrams of sodium.