Berry Shortcake Photo
Berry Shortcake
Yield: Makes 6 servings
Ingredients:
1-3/4
cups all-purpose flour

1
tablespoon baking powder

1/8
teaspoon salt

1/2
cup cold butter

1/2
cup milk

1
teaspoon vanilla

1
egg

1
teaspoon water

1
cup sliced strawberries

1
cup raspberries

1
cup blueberries

3
tablespoons no-sugar-added strawberry pourable fruit*

4
tablespoons almond-flavored liqueur,** divided

1
cup whipping cream



 
Preparation:
1.
Preheat oven to 425°F. Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and vanilla; mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2-inch thickness. Cut with 3-inch heart- or round-shaped biscuit cutter; place on ungreased baking sheet. If necessary, reroll scraps of dough in order to make six shortcakes. Beat egg and water in small bowl; brush lightly over dough. Bake 12 to 14 minutes or until golden brown. Cool slightly on wire rack.

2.
Meanwhile, combine berries, pourable fruit and 3 tablespoons liqueur; let stand at room temperature 15 minutes. Beat cream with remaining 1 tablespoon liqueur until soft peaks form. Split warm shortcakes; fill with about 2/3 of the berry and whipped cream mixtures. Replace tops of shortcakes; top with remaining berry and whipped cream mixtures.





This recipe appears in: Cakes

you might also like...
FPO

Creamy Cappuccino Frozen Dessert

With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.

FPO

Peanuts

Who can pass up a peanut butter cookie? Check out our recipes and you'll be able to share these delectable morsels with all of your friends.