Shortcakes are delicious crumbly bread, leavened by baking powder. They are drenched with berry juice and are topped with whipped cream and fresh berries.
Thanks to Swathi Iyer of Zesty South Indian Kitchen for this month’s Baking Partners Challenge.
Recipe adapted from King Arthur Flour
Recipe suggested by Reeni of Cinnamom Spice and Everything Nice
Yields: 5 Shortcakes
1 pint of Blueberries ( or any berries)
2 teaspoons + 1 tablespoon of Sugar, divided
1 cup of Pastry flour ( or 1 cup of all purpose flour – 2 tablespoons of all purpose flour+ 2 tablespoons of cornstarch)
Little less than 1/4 teaspoon of Salt
1/2 tablespoon Baking powder
1/2-3/4 cup of Heavy cream
1-2 tablespoons of melted Butter
Coarse sugar for decoration (optional)
1/2 pint of heavy Whipping cream
• Wash blueberries and soak it in a bowl with a tablespoon of sugar. Cover it and refrigerate.
• Preheat oven to 425 degrees F. Fit a large baking sheet with a silpat mat or parchment paper.
• In a large mixing bowl, sift flour, salt, baking powder and 1 teaspoon of sugar.
• Add heavy cream just to moisten the dough. When you squeeze the dough it should stay firm.
• Toss the dough on a lightly floured work surface and roll it into a small circle about 3/4″ thickness.
• Using cookie cutters, cut rounds (2- 2&1/3 inch). Combine the scraps and roll out again until you get 5 rounds.
• Dip the rounds into melted butter, and place them on a prepared baking sheet. Sprinkle coarse sugar on top.
• Bake biscuits for 15 to 18 minutes or until they are golden brown and puffy.
For Whipped Cream
• In a bowl of a stand mixer or in a large mixing bowl, beat whipping cream with 1 teaspoon of sugar on medium-high speed until you get a soft peak. Keep it ready.
• Slice the biscuits in to two. Top it with whipped cream, add some soaked blueberries, add more whipped cream, the top biscuit, more whipped cream and finish it off with blueberries.
Delicious Blueberry Shortcake is ready!
Checkout what the fellow bakers have done for this month