The Pioneer Woman Tasty Kitchen
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Star-Spangled Berry Shortcake

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Level: Intermediate

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Description

I have been making this recipe for berry shortcake every fourth of July for over ten years. Strawberry shortcake is one of those desserts that everyone likes, so I can’t believe people settle for anything less than this version.

Ingredients

  • 4 cups Strawberries, Rinsed, Hulled, And Quartered
  • 2 cups Blueberries
  • 1-¼ cup Sugar, Plus 2 Tablepoons, Divided
  • 3 cups All-purpose Flour
  • 4 teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 12 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)
  • 2  Large Eggs
  • 2 cups Heavy Cream, Divided
  • ½ teaspoons Vanilla Extract

Preparation

Preheat oven to 375ºF.

Toss berries with 3/4 cup sugar and set aside, stirring occasionally.

Using a food processor, pulse flour, baking powder, 1/2 cup sugar, and salt until combined. Add small cubes of butter and pulse about 10-12 times until there are some pea-size bits of butter remaining.

Whisk eggs and 1/2 cup cream and pour into the flour mixture. Pulse 25-30 times until large clumps begin to form.

Using a 1/2-cup measuring cup, form the dough and tap out onto a baking sheet. Recipe should yield 8-10 biscuits. Bake for 15–20 minutes, until lightly golden. Transfer to a rack to cool.

While those bake, beat remaining 1 1/2 cups cream, 2 tablespoons of sugar, and vanilla until soft peaks form.

To serve, either slice biscuits and half or serve whole. Top with berries, their liquid and some whipped cream.

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