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Red, White, and Blueberry Shortcakes recipe

Show your patriotic colors when you servethis summertime favorite with red ripe strawberries, blueberriesand copious amount of whipped cream.

Recipe: Red, White, and BlueberryShortcakes

4 cups strawberries, sliced
2 cups blueberries
1/2 cup granulated sugar
1 teaspoon lemon juice
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup half-and-half
1 tablespoon half-and-half
1 large egg, beaten
2 cups whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

  • In a bowl, combine sliced strawberries,blueberries, sugar, and lemon juice. Cover and chill for 2 hours,tossing occasionally.
  • Preheat the oven to 425°F (220°C).
  • In a large mixer bowl, combine flour,sugar, baking powder, and salt. Cut in butter until flour mixtureis crumbly. Stir in up to half and half until just moistened;do not overmix.
  • Pat the dough on a floured surface to3/8-inch thick. Using a 3-inch cutter, cut out the shortcakes.Place on a greased baking sheet.
  • Combine half and half and beaten egg.Brush over the shortcakes. Bake about 15 minutes, or until puffedand lightly browned. Cool on a wire rack.
  • Just before serving, beat cream, sugar,and vanilla until stiff peaks form. Serve with the split shortcakesand the fruit mixture.

    Makes 6 servings.

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