Prep 20 mins
Cook 16 mins
Much easier to serve individual shortcakes, these are wonderful with any berries or fruit, I have served also with a peach or apricot filling. Use frozen berries or fruit in the winter.
- 2 1⁄4 cups cake-and-pastry flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup cold butter, cubed
- 1⁄2 cup dried blueberries or 1⁄2 cup currants
- 3⁄4 cup milk
- 2 teaspoons brown sugar
- 1 cup whipping cream
- 2 cups blueberries, sweetened to taste
- Combine flour, sugar, baking powder and salt.
- Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
- Stir in dried berries.
- Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky.
- Turn dough out onto a lightly floured surface.
- Using floured hands, gently pat dough into a 3/4 inch thick circle.
- Using a 2 1/2 inch cookie cutter, cut out short cakes.
- Press scraps together and cut out more rounds.
- Place on a buttered baking sheet.
- Sprinkle tops evenly with brown sugar.
- Bake in 400°F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden.
- Cool on rack.
- Whip cream until thick.
- Fold in berries.
- Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.
Ohhhhh yummm I think sums these tasty treats up. I made these just as written with one little change, I was out of milk so ended up having to use half and half in the shortcakes. I look forward to making these again and using different fruits. My son was really intrigued with whipped cream that didn't come out of a can. He gave this a two thumbs up.