Red, White and Blueberry Shortcake

Red, White and Blueberry Shortcake

These patriotic pastries are layered with fresh berries and sweetened homemade whipped cream.

YIELDS

8 servings

INGREDIENTS

Filling

  • 2 pints fresh strawberries, hulled and sliced
  • 1/2 pint fresh blueberries
  • 1/4 cup Domino® Granulated Sugar

Shortcake

  • 2 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon Domino® Granulated Sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, chilled and cut into 1/2-inch cubes
  • 1/2 cup milk
  • 1 egg

Sweetened Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons Domino® Granulated Sugar
  • 1/2 teaspoon vanilla extract
  • Domino® Confectioners Sugar for dusting

INSTRUCTIONS

Filling

In large bowl, combine berries. Sprinkle sugar over berries; allow to blend several hours in refrigerator.

Shortcake

Preheat oven to 400°F. Line large baking sheet with parchment paper.

In large bowl, combine flour, 1/4 cup 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; 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 sugar.

Bake 12 to 15 minutes, or until lightly golden brown. Cool on wire rack.

Sweetened Whipped Cream

In a chilled medium bowl, combine cream, sugar and vanilla. Beat on medium speed until soft peaks form.

To serve, use a serrated knife to cut shortcakes in half horizontally. Lift off top layers. Spoon half of the berry mixture and half of the whipped cream over bottom layers. Replace shortcake tops. Top with remaining berries; spoon cream over berries. Sprinkle with confectioners sugar. Serve at once.