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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I combined my mother's and mother-in-law's strawberry shortcake recipes to come up with the ultimate summer treat. Ingredients:
2 cups sliced fresh strawberries |
1 cup fresh blueberries |
2 tablespoons sugar |
shortcake: |
1 cup king arthur unbleached all-purpose flour |
1/4 cup plus 1 tablespoon sugar, divided |
1/2 teaspoon baking soda |
dash salt |
1/4 cup cold butter, cubed |
1/3 cup milk |
1/4 cup sour cream |
whipped cream, optional |
Directions:
1. In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside.
2. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and sour cream; stir into crumb mixture just until moistened.
3. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges.
4. To assemble, cut each wedge in half; place bottoms on dessert plates. Top each with berry mixture. Replace wedge tops. Garnish with whipped cream if desired. Yield: 6 servings.
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