Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Perfect Berry Shortcakes

4

30 min

Perfect Berry Shortcakes

Perfect Berry Shortcakes Photo 1

Category

Cake Recipes

Time

30 min

Serving

6 persons

Calories

669

Rating

4.00★ (274)

Cuisine

Author: Victoria Buriak
You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Ingredients

  • all-purpose bleached flour: 2 cups
  • salt: 0.5 tsp
  • baking powder: 1 Tbsp
  • sugar: 5 Tbsp (divided)
  • butter, frozen: 0.5 cup
  • egg: 1 piece (beaten)
  • egg white: 1 piece (optional)
  • half-and-half: 0.5 cup (cold)
  • unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and: 1 pack (16 ounce pack, crushed)
  • ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced): 12 piece
  • sugar: 7 Tbsp (divided)
  • chilled heavy cream: 1 cup
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

Perfect Berry Shortcakes Photo 21
Perfect Berry Shortcakes Photo 32
Perfect Berry Shortcakes Photo 43
Perfect Berry Shortcakes Photo 54
  1. 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.
    Perfect Berry Shortcakes Photo 2
  2. 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.
    Perfect Berry Shortcakes Photo 3
  3. 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.
    Perfect Berry Shortcakes Photo 4
  4. 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.
    Perfect Berry Shortcakes Photo 5

How did you like this article?

You may also like