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Summer Berry Shortcakes picture

Summer Berry Shortcakes

Shortcake and fresh berries make for a beautiful summer dessert. Baked shortcakes freeze well so keep some on hand and you’ll have a made-from-scratch dessert in minutes. Just thaw, reheat and serve.

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3

Ingredients

  • For the berries:
  • 2 pints fresh strawberries, washed, hulled and sliced, or other seasonal berries
  • 1 tablespoon sugar (or more if your berries aren't very sweet)
  • 1 tablespoon orange or raspberry liqueur (optional)
  • For the shortcakes:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 cup (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
  • 3/4 cup plus 1 tablespoon heavy cream (split)
  • To serve:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar

Makes 8

  1. Preheat the oven to 425F.
  2. In a large bowl toss the berries with 1 to 2 tablespoons of sugar (depending on your taste and sweetness of the berries), and the liqueur (if using). Let the berries soak at room temperature until ready to serve, up to 1 hour.
  3. To make the shortcakes, in a medium bowl combine the flour, salt, baking powder and sugar.
  4. Using a pastry cutter or your fingers, incorporate the butter into the flour until the mixture looks like cornmeal with a few larger pieces of butter in it. (Alternatively, pulse the mixture just a few times in a food processor, being careful not to over process.)
  5. Add 3/4 cup heavy cream and stir gently, just until most of the dry mixture has been moistened.
  6. Lightly flour your work surface and your hands. Turn the dough onto the work surface and gently knead the dough a few times until it comes together. Keep flouring your hands and your work surface lightly as necessary - the dough will be very sticky.
  7. Pat the dough into a rectangle, about 8-inches long and 5-inches wide. Cut the dough in half length-wise, and then cut each half into 4 squares. Brush the top of each square with the remaining tablespoon of heavy cream.
  8. Place the dough squares on an ungreased baking sheet and bake for 10 to 12 minutes or until the tops are pale golden brown. Transfer to a wire rack and cool to room temperature.
  9. Meanwhile, place 1 cup of cream plus 1 tablespoon sugar in the bowl of an electric mixer (a hand mixer works well also.) With the wire whisk attachment, whisk on medium-high speed until the cream thickens and holds a soft peak.
  10. Cut the shortcakes in half horizontally. Top each half with some of the berries and a dollop of whipped cream. Serve immediately.

Thank you Susan!!!! Your work is inspiring and the food is always great!

Robin