Perfect Berry Shortcakes
Description
This perfect berry shortcake recipe with fresh and frozen berries doesn't require a food processor, pastry cutter, rolling pin, or cookie cutter to make.
Ingredients
•
2 cups all-purpose bleached flour
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5 tablespoons sugar, divided
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup butter, frozen
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1/2 cup cold half-and-half
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1 egg, beaten
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1 egg white
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1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
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12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
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7 tablespoons sugar, divided
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1 cup chilled heavy cream
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1 teaspoon vanilla extract
Directions
1
Set oven rack to lower-middle position. Preheat the oven to 425 degrees F (220 degrees C).
2
Mix flour, 3 tablespoons sugar, baking powder, and salt in a medium bowl. Grate 2 tablespoons butter on the coarse holes of a box grater into flour mixture; toss to coat. Repeat with remaining butter. Combine half-and-half and egg in a separate bowl: pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half if needed.
3
Turn dough out onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing 1 inch apart on a small baking sheet. Brush tops with egg white. Sprinkle with remaining 2 tablespoons sugar.
4
Bake in the preheated oven until golden brown, about 12 to 14 minutes. Set aside to cool.
5
Meanwhile, mix thawed and fresh berries with 6 tablespoons sugar in another bowl; let stand until sugar dissolves. Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add remaining 1 tablespoon sugar gradually, continuing to beat until soft peaks form. Add vanilla.
6
Split each shortcake crosswise; spoon a portion of berries over each cake bottom. Add a dollop whipped cream over berries. Cap with cake top and serve immediately.