Mixed Berry Shortcake
When berries are ripe for picking, mix this traditional shortcake recipe. Layer raspberries, blueberries, and strawberries between warm-from-the-oven buttermilk biscuits. And top with whipped cream.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
2 servings
Ingredients
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1/2 cup all-purpose flour
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2 teaspoons granulated sugar
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3/4 teaspoon baking powder
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1/8 teaspoon cream of tartar
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1/8 teaspoon baking soda
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1 tablespoon butter
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1/4 cup buttermilk or sour milk*
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Coarse sugar (optional)
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1/3 cup whipping cream
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2 teaspoons granulated sugar
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2 cups mixed berries (such as raspberries, blueberries, and/or sliced strawberries)
Directions
1.
In a medium bowl stir together the flour, 2 teaspoons granulated sugar, baking powder, cream of tartar, and baking soda. Using a pastry cutter or two table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once to flour mixture. Using a fork, stir just until moistened.
2.
Drop the dough into 2 mounds on a greased baking sheet. If desired, sprinkle with coarse sugar. Bake, uncovered, in a 450 degree oven for 10 to 12 minutes or until golden brown.
3.
In a small bowl beat the whipping cream and 2 teaspoons granulated sugar with an electric mixer on medium speed or with a rotary beater until soft peaks form (tips curl).
4.
Split the shortcakes into 2 layers. Place the bottom layers in 2 dessert bowls. Spoon some of the berries and whipped cream over bottom layers. Top with the remaining shortcake layers, berries, and whipped cream.
Nutrition information
Calories 406, Total Fat 21 g, Saturated Fat 13 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 3 g, Cholesterol 71 mg, Sodium 346 mg, Carbohydrate 49 g, Total Sugar 21 g, Fiber 6 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 73%, Calcium 18%, Iron 11%. Exchanges: Fruit 2, Starch 1.5, Fat 4.
Percent Daily Values are based on a 2,000 calorie diet
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