Taste of Home
Fresh Blueberry Shortcakes
TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling
YIELD: 8 servings.
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Ingredients
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sugar
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lemon juice
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fresh blueberries
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SHORTCAKE:
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all-purpose flour
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sugar, divided
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baking powder
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salt
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cold butter
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half-and-half cream or milk
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Butter, softened
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heavy whipping cream
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature.
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2.
Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened.
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3.
Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool.
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4.
Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts
1 shortcake: 506 calories, 23g fat (14g saturated fat), 69mg cholesterol, 321mg sodium, 71g carbohydrate (41g sugars, 4g fiber), 7g protein.
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