Blueberry Shortcakes
A great berry twist on a classic dessert!
Servings 12 Servings
Cost $8
Ingredients
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
- 3/4 Cold Butter Cubed Into Small Pieces
- 3/4 Cup Buttermilk
- 3/4 cup Heavy Cream
- 1 Egg
- 1/4 Cup Heavy Cream
- 1/4 Cup Granulated Sugar
- Fresh Blueberries
- 2 Cups Heavy Whipping Cream
- 1/4 Cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
Instructions
- Whisk all dry ingredients in a large bowl.
- Using a pastry cutter (or your hands) cut butter into the dry mixture until the butter pieces are the size of peas and covered in flour.
- Mix buttermilk, 3/4 cup cream and egg in separate bowl.
- Slowly pour into the butter and flour mixture and stir to combine until it just starts to come together.
- Turn out onto a lightly floured surface and gently knead dough 4-5 times.
- Roll dough into a 1" thick rectangle.
- Fold into thirds and roll into another 1" thick rectangle.
- Fold in half and gently roll into one last 1" thick rectangle.
- Using a 3" round cookie cutter, cut out shortcakes.
- Lightly spray a standard cookie sheet with cooking spray.
- Place shortcakes onto the baking tray 2" apart.
- Brush the tops of the shortcakes with remaining 1/4 cup cream.
- Sprinkle the tops generously with the remaining 1/4 cup sugar.
- Bake at 425 for 13-18 minutes, until golden brown then cool completely before serving.
- In a large bowl beat together whipping cream, vanilla and sugar together until stiff peaks form. About 3-5 minutes.
- Split shortcake in half, place a dollop of whipped cream on top and sprinkle with fresh blueberries.