Perfect Berry Shortcakes recipe
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Ingredients
- 2 cups all-purpose bleached flour ½ teaspoon salt 1 tablespoon baking powder 5 tablespoons sugar, divided ½ cup butter, frozen 1 egg, beaten 1 egg white ½ cup cold half-and-half 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
Nutrition Info
- 669.4 caloriescarbohydrate: 85.6 gcholesterol: 133.5 mgfat: 34 gfiber: 8.2 gprotein: 8.6 gsaturatedFat: 20.6 gservingSize: -sodium: 592.4 mgsugar: 44.3 gtransFat: : -unsaturatedFat: : -
Directions Perfect Berry Shortcakes
Directions
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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.
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.
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.
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.