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Dairyland Holiday Shortcakes recipe

Dairyland Holiday Shortcakes.

Festive shortcakes, cut-out with 3-inchstar-shaped cookie cutters, are served with a cranberry fruitsauce and garnished with whipped cream.

Recipe: Dairyland HolidayShortcakes

1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
1 large egg
1 teaspoon waterFilling:
1 (10-ounce) package frozen raspberries or strawberries in syrup,thawed, undrained
1 cup cranberry-orange relish or cranberry chutneyWhipped Cream Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla (optional)

  • For shortcakes, combine flour, sugar,baking powder and salt in medium bowl. Cut in butter with pastryblender or two knives until mixture resembles coarse crumbs.Add buttermilk; mix just until dry ingredients are moistened.
  • Knead dough gently on lightly flouredsurface ten times. Roll or pat out to 1/2 inch thickness. Cutwith 3-inch decorative star or round cookie or biscuit cutter.Place on un-greased cookie sheet. Re-roll scraps of dough ifnecessary to form 8 shortcakes.
  • Beat together egg and water; brush lightlyover dough.
  • Bake at 425°F (220°C) for 12 to14 minutes or until golden brown. Transfer to wire cooling rack.
  • For filling, combine raspberries and saucewith cranberry relish or chutney.
  • For whipped cream topping, beat whippedcream with chilled beaters until soft peaks form. Gradually beatin powdered sugar and vanilla until mixture is stiff but notdry. Chill until ready to serve.
  • To serve, split shortcakes in half witha serrated knife. Spoon fruit mixture over bottom of shortcakes;top with tops of shortcakes and garnish with whipped cream topping.

    Makes 8 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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