Raspberry Blueberry Shortcakes

by Country Spoon

 

An all-American dessert with freshly picked berries from a nearby berry farm. Warm, buttery and slightly sweet shortcakes dolloped with whipped cream and topped with berries is perfect for any patriotic party or simple after dinner treat.  Happy Independence Day America!

Raspberry Blueberry Shortcakes:

2 c. all-purpose flour

4 T. sugar

2 t. baking powder

1/2 c. butter – cut into pieces

3/4 c. milk

2 c. red raspberries

1 c. blueberries

homemade whipped cream

Preheat oven to 400. Combine flour, sugar and baking powder in a large bowl. Using a pasty cutter, blend the butter into the flour mixture until crumbles form. Pour in milk and mix until combined. Be careful not to over mix. Flour your counter surface and turn out the batter. This will be sticky, so be sure to flour your hands and your counter well. Gently pat out the dough and using a star shaped cookie cutter dipped in flour, cut out star shapes.

Line a baking sheet with parchment paper and add star cut outs to baking sheet.  Bake for about 15 minutes until lightly golden. Remove from oven and cool slightly. Place one star shortcake on a plate and add a swirl of whipped cream and top with another shortcake. Add blueberries and raspberries and top again with a swirl of whipped cream.  You can also sprinkle your berries with some sugar to get some juice to soak the shortcakes more.

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