Summer Berry Shortcake
Serves 6
Ingredients
BERRIES
- 3 pints fresh berries (such as strawberries, raspberries, and blueberries)
- 1/2 cup granulated sugar (divided use)
- 1 1/2 cup heavy whipping cream
SHORTCAKES
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (plus more for sprinkling on top)
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups heavy whipping cream (divided use)
Optional Ingredients
- Powdered sugar
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- If using strawberries, remove and discard hulls. Halve, quarter, or slice. In a large bowl, combine berries with 1/4 cup sugar. Set aside, tossing occasionally. Or, cover and chill until serving time.
- In a large bowl, combine remaining 1/4 cup sugar with 1 1/2 cups heavy cream. Whip to soft peaks. Cover and refrigerate.
- In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Slowly stir in 1 1/2 cups heavy cream to form a shaggy dough. Add a little more cream, if needed, to hold dough together. Do not overmix.
- Turn dough out onto a lightly floured surface. Knead two or three times, just until dough comes together. Gently roll or press dough into 1-inch thickness. With 3-inch round cookie cutter, cut into 6 circles.
- Place circles, about 1 inch apart, on prepared baking sheet. Brush with additional cream and sprinkle with a little granulated sugar. Bake 10 to 12 minutes or until golden brown and baked through. Cool on wire rack.
- To serve, split shortcakes in half. Place bottom halves on dessert plates. Top each with a dollop of whipped cream, berries, and a little more cream. Place tops on each shortcake. Dust with powdered sugar, if desired.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 760
- Fat: 44.0 g
- Saturated Fat: 28.0 g
- Trans Fat: 0.0 g
- Cholesterol: 135.0 mg
- Sodium: 510.0 mg
- Carbohydrates: 84.0 g
- Fiber: 6.0 g
- Added Sugars: 0.0 g
- Sugar: 38.0 g
- Protein: 10.0 g