Berry Shortcake
This is Ethan's favorite Berry Shortcake recipe.
Ingredients
| Ingredients | |
|---|---|
| 2C | all purpose flour |
| 1/2 t | salt |
| 1 TBLS | baking powder |
| 5 TBLS | sugar, divided |
| 1/2 C | butter, frozen |
| 1 | egg, beaten |
| 1 | egg white (opt) |
| 1/2 C | half & half (cold) |
To Perpare
- Thaw & crush 1 (16 ounce) of unsweetened frozen raspberries, blackberries, blueberries or strawberries.
- 12 Ounces of fresh reapberrries, blackberries or blueberries (rinsed and patted dry), or strawberries, hulled and sliced.
- 7 Tablespoons of sugar divided
- 1 Cup chilled heavy cream
- 1 teaspoon vanilla
Directions
- Preheat oven to 425 F.
- Mix flour, salt, baking powder and 3TBS sugar in medium bowl.
- Grate 2 TBLS of butter on the coarse holes of a box grater into the dry ingredients; toss to coat. Repeat grating and tossing with the remaining butter.
- Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form a large clumps. Lightly press clumbs into a ball; add a teaspoon or more of half-and-half to the bowl if the dough won't come together.
- Turn dough onto work surface and press into a 8x4 to 5" rectangle. Cut into 6 squares, placing them 1" apart on a small baking sheet. (can refrigerate up to 2 hours before baking. Before baking, brush tops with optional egg white for attractive sheen. Sprinkle with remaining 2 TBLS sugar. Bake until golden brown, 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 hand mixer, beat cream to soft peaks, gradually adding 1 TBLS sugar, then vanilla.
- Split each cake crosswise; spoon a portino of berries over each cake bottom, then dollop of whipped cream over berries. Cap with cake top and serve immediately.