Red, White and Blueberry Shortcake
Ingredients List
- 2 pint basket - strawberries, hulled and sliced
- 1/2 pint basket - blueberries
- 1/4 cup - Domino® Granulated Sugar
- Shortcake:
- 2 cups - all-purpose flour
- 1/4 cup plus 1 tablespoon - Domino® Granulated Sugar, divided
- 1 tablespoon - baking powder
- 1/4 teaspoon - salt
- 1/2 cup - butter or margarine, chilled and cut into 1/2-inch cubes
- 1/2 cup - milk
- 1 - egg
- Sweetened whipped cream (recipe follows)
- Domino® Confectioners Sugar for dusting
Instructions
In large bowl, combine berries. Sprinkle sugar over berries and allow to stand several hours in refrigerator.
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender, add butter and combine until mixture resembles coarse meal. In small bowl, whisk together milk and egg. Add milk mixture to dry ingredients. Turn dough onto lightly floured surface and knead gently. Roll dough into rectangle, and using 3-inch biscuit cutter, cut into rounds.
Arrange rounds on prepared baking sheet. Sprinkle with remaining 1 tablespoon of sugar.
Bake 12-15 minutes or until lightly golden brown. Cool on wire rack.
To Prepare Sweetened Whipped Cream:
In a chilled medium bowl, combine 1 cup of heavy cream, 2 tablespoons of Domino® Granulated Sugar and 1/2 teaspoon vanilla. Beat on medium speed until soft peaks form.
To serve, using a serrated knife, cut shortcakes in half horizontally. Lift off top layer. Spoon half of berry and half of the whipped cream over bottom layer. Replace shortcake top. Top with remaining berries, spoon cream onto berries. Sprinkle with confectioners' sugar. Serve at once.
Makes 8 servings.