Double-Berry Shortcakes
Submitted by babs77
Flaky homemade shortcakes split open and piled high with juicy strawberries, plump blueberries, and pillowy whipped cream. A from-scratch summer berry dessert ready in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThese shortcakes are the real deal. Tender, buttery biscuits made with heavy cream and self-rising flour come together in minutes and bake up golden and flaky.
The berry filling pulls double duty with mashed strawberries cooked into a quick sauce, then tossed with fresh sliced strawberries and blueberries. That warm-meets-fresh contrast is what makes every bite pop.
Pile it all into split shortcakes with billowy whipped cream, and you’ve got a summer showstopper that looks like you spent hours but really didn’t.
Pro Tips
- Handle the dough as little as possible for the flakiest, most tender shortcakes
- Chill the berry sauce thoroughly before mixing with fresh berries so nothing gets soggy
- For the tallest whipped cream, make sure your cream and bowl are ice cold before whipping
Ingredients
Directions
Preheat oven to 425℉ (220℃).
In medium bowl, combine flour and ¼ cup sugar; add 1⅓ cup heavy cream.
With fork, stir until soft dough begins to form a ball.
Turn out onto lightly floured surface; knead gently 4 times.
Pat into 10×3 inch strip; cut crosswise into 6 lengths.
Place on heavy baking sheet.
Bake 15 mintues or until light borwn.
Cool on wire rack.
In medium saucepan, place 1 cup strawberries; with potato masher or form, mash.
Reserve 2 tablespoon sugar; add remainder to mashed strawberries.
Heat to boiling; boil 1 minute.
Pour into medium bowl; chill thoroughly.
Slice remaining strawberries; add to cooled mashed berries.
Add blueberries; mix.
In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
To serve: Split shortcakes horizontally, fill with berries and whipped cream.
Replace tops.
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