Recipe by Derf
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.
Top Review by Kellie in SLO
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.
- 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
Directions See How It's Made
- 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.