Shortcakes with Fresh Berries and Cream
PREP TIME: 15 min
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COOK TIME: 12 min
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YIELD: 6 servings |
INGREDIENTS:
| 1 large egg | 1/2 cup butter chilled |
| 1/3 cup half-and-half | 3 cups sliced strawberries or whole raspberries sweetened with 1/4 cup sugar |
| 2 cups White Lily® Enriched Bleached Self-Rising Flour | 1 cup blueberries |
| 1/4 cup sugar | 1 cup heavy cream whipped |
- 1 large egg
- 1/3 cup half-and-half
- 2 cups White Lily® Enriched Bleached Self-Rising Flour
- 1/4 cup sugar
- 1/2 cup butter, chilled
- 3 cups sliced strawberries or whole raspberries, sweetened with 1/4 cup sugar
- 1 cup blueberries (optional)
- 1 cup heavy cream, whipped
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F.
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2.
WHISK egg and half-and-half in small bowl until blended. Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Add egg mixture gradually, adding only enough to moisten flour and hold dough together.
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3.
TURN onto lightly floured surface. Knead gently 2 to 3 strokes. Pat or roll dough gently to 1/2 to 3/4-inch thickness.
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4.
CUT using floured 2 1/2 to 3-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough; reroll one time. Cut as described above. Discard scraps. Place biscuits 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with half-and-half or milk.
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5.
BAKE 12 to 15 minutes, or until golden brown.
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6.
TOSS berries together in medium bowl. Split shortcakes in half; spoon fruit between layers. Replace top layer; spoon on additional fruit. Top with whipped cream. Garnish with fresh whole fruit.
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