Thursday, January 29, 2009

Mixed Berry Shortcake


My husband was in the mood for a light dessert. This recipe is perfect for that craving! It is light, refreshing and delicious! Especially in the middle of winter. We did not have fresh berries, so I used a combination of frozen strawberries and mixed berries.

1 1/2 pounds (about 6 cups) fresh strawberries

1/4 cup plus 1/3 cup plus 1 tablespoon sugar2

1/2 cups all-purpose flour (spooned and leveled), plus more for dusting

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk


Directions

Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

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