Description
Perfect Berry Shortcakes are a deliciously sweet treat with tender homemade shortcakes, topped with a mix of fresh and crushed berries, and finished with a dollop of vanilla whipped cream. This dessert is a refreshing and indulgent way to enjoy seasonal fruits.
Ingredients
Units
Scale
- For shortcakes:
- 2 cups all-purpose bleached flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons sugar, divided
- 1/2 cup butter, frozen
- 1 egg, beaten
- 1 egg white (optional)
- 1/2 cup cold half-and-half
- To assemble:
- 1 (16-ounce) package unsweetened frozen raspberries, blackberries, blueberries, or strawberries, thawed and crushed
- 12 ounces fresh raspberries, blackberries, or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
- 7 tablespoons sugar, divided
- 1 cup chilled heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, salt, baking powder, and 3 tablespoons of sugar. Grate the frozen butter into the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the beaten egg, egg white (if using), and half-and-half. Add this mixture to the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Use a round cutter to cut out shortcakes and place them on the prepared baking sheet.
- Brush the tops of the shortcakes with a little extra egg white, then sprinkle with the remaining 2 tablespoons of sugar. Bake for 15-18 minutes, or until golden brown.
- While the shortcakes bake, prepare the berry mixture. In a bowl, combine the thawed crushed berries with 3 tablespoons of sugar. Stir gently to combine.
- In a separate bowl, beat the heavy cream with the remaining 4 tablespoons of sugar and vanilla extract until soft peaks form.
- Once the shortcakes have cooled slightly, slice them in half. Spoon the crushed berry mixture onto the bottom halves, then top with fresh berries and a dollop of whipped cream. Place the top half of the shortcake on top and serve immediately.
Notes
- Feel free to use any combination of berries you like, or substitute with other fruits such as peaches or nectarines.
- If you prefer a sweeter shortcake, you can add a little more sugar to the dough.
- For extra richness, you can also add a little mascarpone cheese to the whipped cream.
Nutrition
- Serving Size: 1 shortcake with berries and whipped cream
- Calories: 350
- Sugar: 28g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg