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Mixed Berry Shortcakes

in Diana's Recipe Book

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Servings: 6
Ripe, plump berries, flaky biscuits and sweetened whipped cream make for a heavenly early summer dessert.

4 cups mixed berries (blueberries, raspberries and/or sliced strawberries)
4 tablespoons sugar, divided
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups heavy cream, divided

1. Preheat the oven to 425 degrees F (220 C). Grease a baking sheet. Gently toss the berries with 1 tablespoon sugar and let stand.

2. In a large bowl, mix the flour, 1 tablespoon sugar, baking powder and salt. Make a well in the center and pour in 1 cup cream. Using a fork, stir until just blended. Scrape out the dough onto a floured surface; knead gently 8-10 times.

3. Roll the dough 1/2 inch thick. Using a round cutter, cut out 6 biscuits, rerolling the scraps as necessary. Transfer biscuits to the prepared baking sheet and brush tops with 2 tablespoons cream. Sprinkle tops with 1 tablespoon sugar. Bake the biscuits for 12-15 minutes or until the edges are golden.

4. Beat the remaining 1 cup plus 2 tablespoons cream and 1 tablespoon sugar at high speed until soft peaks form.

5. Using a serrated knife, halve the biscuits horizontally. Place a generous spoonful of berries on each biscuit bottom, then top with whipped cream and biscuit tops.

Makes 6 servings.

Per serving: 513 Cal.; 6g Protein; 34g Fat; 48g Carb.; 421mg Sodium; 122mg Chol.; 4g Fiber.

Heavy cream will whip faster if you chill the beaters and bowl in the freezer for 15 minutes. Be sure that the cream is thoroughly chilled as well.

Source: Cookingvillage.com
Date: June 18, 2003


Reviewer: Shana
Yum! I loved it. Thanks Diana.


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