Berry Shortcakes Recipe
Summer time for us in the Northern Hemisphere is just around the corner and super excited to share my favorite summer bakes. This month, I’m going to dig into my collection of family favorites that bring back lots of memories.
To kick-off the great month of bakes, I’m starting with Berry Shortcakes. Whether your a strawberry, raspberry, blueberry or blackberry and maybe event cherry fan, this versatile recipe for shortcakes is great to bake ahead of your summertime picnics. I have this recipe from my granny, very similar to biscuit dough, but with a bit more liquid.
I make mine now in the food processor, really makes a nice soft dough to work with and the results never fail me.
For the berries, you could cook them down into a compote, cover them in sugar and let stand while the sugar melts, or raw and simple.
I like to use fresh whipped cream with a hint of lemon zest to really help pull out the flavor of the fruit. And then a dash of sea salt to give that sophisticated salty sweet flavor! So many possibilities to make it your own. My mom loves fresh mint and that would be heaven on this delicious summer time favorite.
Here is the recipe for you to enjoy and as always let me know what you think, questions or share your favorite.
2 1/2 cups of all-purpose unbleached flour
1/2 cup sugar (plus a little extra for dusting)
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter or shortening
1 cup milk
In a food processor, combine all the dry ingredients. Then pulse to completely mix the dry ingredients together. Then, add your butter or shortening. Pulse until a nice crumble forms. (It won’t be like pie dough, but you can see it forming on the sides of the processor.)
Then on slow setting, add your milk slowly until fully incorporated. Don’t over process. Then remove onto a floured surface. Work the dough gently and form into an 8″ x 4″ rectangle.
Using a large biscuit cutter, cut your shortcakes and place on cookie sheet with parchment paper or a Silpat mat. Sprinkle the tops of your shortcakes with sugar before baking.
Bake for about 20 minutes in a 425 degree oven, being careful not to over bake. You want them a bit hard so it can take the wet ingredients you’re going to place atop. I don’t like a mushy shortcake.
Remove and let cool on a wire rack. The shortcakes will pull apart nicely without much effort. Fill with your favorite ingredients.
These are great for picnics, parade watching and taking to neighbors for summer time celebrations.
Enjoy the bake!