Perfect Berry Shortcakes
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Salt1 tbsp
Baking Powder7 tbsps
Sugar (divided)1 cup
Butter (frozen)1 cup
Half-And-Half (cold)1 cup
Heavy Cream (chilled)1 tsp
Vanilla ExtractDirections:
1
Adjust oven rack to lower-middle position and preheat to 425 degrees
2
Mix flour, salt, baking powder and 3 Tbs
3
Sugar in a medium bowl
4
Grate 2 Tbs
5
Of the butter on the coarse holes of a box grater into dry ingredients; toss to coat
6
Repeat grating and tossing with remaining butter
7
Combine egg and half-and-half; pour into flour mixture
8
Toss with a fork to form large clumps
9
Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together
10
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle
11
Cut into 6 squares, placing them 1 inch apart on a small baking sheet
12
(Can be refrigerated up to 2 hours before baking
13
) Before baking, brush tops with optional egg white for a particularly attractive sheen
14
Sprinkle with remaining 2 Tbs
15
Sugar
16
Bake until golden brown, about 12 to 14 minutes
17
Let cool until warm, 5 to 10 minutes
18
Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves
19
With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb
20
Sugar, then vanilla
21
Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries
22
Cap with cake top and serve immediately