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White Lily

Shortcakes with Fresh Berries and Cream


15 min


12 min


6 servings


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. 1.
    HEAT oven to 425°F.

  2. 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.

  3. 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.

  4. 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.

  5. 5.
    BAKE 12 to 15 minutes, or until golden brown.

  6. 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.