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Fresh Berry Shortcakes

Fresh Berry Shortcakes
Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer—with a swirl of whipped cream on top for the crowning touch. —Jennifer Mastnick-Cook, Hartville, Ohio
10 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 5 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • SHORTCAKES:
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups plus 1 tablespoon heavy whipping cream, divided
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • Coarse sugar, optional
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  • In a small bowl, combine the strawberries, sugar and orange juice;
  • set aside.
  • For shortcakes, combine the flour, 1/2 cup sugar, baking powder,
© Taste of Home 2013

2 of 2

Fresh Berry Shortcakes (continued)

Directions (continued)

  • orange peel and salt; cut in butter until mixture resembles coarse
  • crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to
  • flour mixture, stirring just until moistened. Turn onto a lightly
  • floured surface; gently knead 8-10 times.
  • Pat or roll out to 1-in. thickness; cut with a floured 3-in.
  • scalloped or round biscuit cutter. Place 2 in. apart on a parchment
  • paper-lined baking sheet. Brush tops with 1 tablespoon cream;
  • sprinkle with coarse sugar if desired. Bake at 400° for 15-18
  • minutes or until golden brown. Cool on a wire rack for 5 minutes.
  • For whipped cream, beat cream in a large bowl until it begins to
  • thicken. Add confectioners' sugar and vanilla; beat until soft peaks
  • form.
  • Just before serving, cut shortcakes in half horizontally. Place
  • bottoms on dessert plates; top with strawberry mixture. Replace
  • tops; dollop with whipped cream. Yield: 10 servings.
Nutrition Facts: 1 shortcake with 1/2 cup berries and 1/3 cup whipped cream equals 664 calories, 44 g fat (27 g saturated fat), 190 mg cholesterol, 346 mg sodium, 62 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013