Berry Shortcakes
By bweber
Ingredients
- 3 cup(s) all-purpose flour
- 1 Tablespoon(s) baking powder
- 1/2 teaspoon(s) kosher salt
- 1/4 cup(s) granulated sugar
- 3 tablespoon(s) granulated sugar
- 3/4 cup(s) (1 1/2 sticks) very cold unsalted butter, cut into small cubes
- 1 cup(s) very cold whole milk
- 1 teaspoon(s) pure vanilla extract
- 1 cup(s) very cold heavy cream
- 2 tablespoon(s) very cold heavy cream
- 1 pound(s) fresh strawberries, sliced
- 6 ounce(s) fresh raspberries
- 2 pint(s) chocolate chip ice cream
Details
Preparation
Step 1
Heat oven to 425 degrees F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar. Add the butter and rub between your fingers until the mixture resembles fine bread crumbs.
Combine the milk and vanilla. Using a large fork, gradually add the milk to the flour mixture, stirring and folding until just combined (do not overmix).
Drop 8 large mounds of dough on the prepared baking sheet, spacing them 1 inch apart. Brush with 2 tablespoon cream and sprinkle with 1 tablespoon sugar. Bake, rotating the baking sheet halfway through cooking, until light golden brown, 20 to 22 minutes. Transfer to a wire rack to cool.
Meanwhile, in a medium bowl, gently toss together the strawberries, raspberries, and the remaining 2 tablespoons sugar. Let sit for 10 minutes. Using an electric mixer, whisk the remaining cup of cream until stiff peaks form, about 2 minutes.
Split the shortcakes, top the bottom halves with the ice cream, whipped cream, and berries, then sandwich with the tops.
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