Prep 20 mins
Cook 30 mins
A summer dessert suitable for the 4th of July! Found this one in my cooking club magazine.
- 709.77 ml all-purpose flour
- 158.51 ml sugar
- 14.79 ml baking powder
- 158.51 ml butter, chilled,cut into pieces
- 236.59 ml blueberries
- 236.59 ml milk
- 2 eggs
- 19.71 ml grated lemons, rind of
- 946.36 ml sliced strawberries
- 473.18 ml raspberries
- 73.94 ml sugar
- 236.59 ml whipping cream
- Heat oven to 450°F.
- Grease 2 (9-inch) round cake pans.
- In large bowl, combine flour, 2/3 cup sugar and baking powder; mix well.
- With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
- Add blueberries.
- In small bowl, combine milk, eggs and lemon peel; blend well.
- Add to flour mixture; stir just until mixture is moistened.
- Spread dough evenly in pans.
- Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool pans on wire racks 10 minutes; invert cakes onto wire racks.
- Meanwhile, in large bowl, toss strawberries, raspberries and 1/4 cup sugar until well mixed.
- Beat whipping cream with 1 Tbs sugar until soft peaks form.
- To assemble shortcake, place one warm cake layer flat side up on serving plate.
- Top with half of berry mixture.
- Place second cake layer flat side down on top of first layer.
- Top with remaining berry mixture.
- Cut into wedges.
- Serve with whipped cream.
People often use angel food cake in "shortcake" recipes, as shortcake can sometimes come out dry and bland. This came out moist and tender and not at all dry and crumbly. I think the trick is being gentle and not over-mixing the batter when you add the wet ingredients. The hint of lemon in the cake went well with the blueberries. The shortcake wasn't overwhelmingly sweet and the fresh fruit and whipped cream were delicious and added just the right amount of sweetness. I added a little bit of vanilla to the whipped cream. I'll definitely make this again! Perfect for the fourth of July!