Double-Berry Shortcakes
Yield
6 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
self-rising flour
unsifted |
|
| ¼ | cup |
sugar
|
|
| 2 ⅓ | cups |
heavy whipping cream
|
|
| 2 | pints |
strawberries
hulled |
*
|
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
self-rising flour
unsifted |
|
| 59 | ml |
sugar
|
|
| 552 | ml |
heavy whipping cream
|
|
| 946 | ml |
strawberries
hulled |
*
|
| 237 | ml |
blueberries
|
|
Directions
Preheat oven to 425℉ (220℃).
In medium bowl, combine flour and ¼ cup sugar; add 1⅓ cup heavy cream.
With fork, stir until soft dough begins to form a ball.
Turn out onto lightly floured surface; knead gently 4 times.
Pat into 10x3 inch strip; cut crosswise into 6 lengths.
Place on heavy baking sheet.
Bake 15 mintues or until light borwn.
Cool on wire rack.
In medium saucepan, place 1 cup strawberries; with potato masher or form, mash.
Reserve 2 tablespoon sugar; add remainder to mashed strawberries.
Heat to boiling; boil 1 minute.
Pour into medium bowl; chill thoroughly.
Slice remaining strawberries; add to cooled mashed berries.
Add blueberries; mix.
In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.
To serve: Split shortcakes horizontally, fill with berries and whipped cream.
Replace tops.
