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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight. Ingredients:
3/4 cup domino® or c&h® pure cane granulated sugar |
2 tablespoons lemon juice |
4 cups fresh blueberries |
shortcake: |
2 cups king arthur unbleached all-purpose flour |
3 to 4 tablespoons domino® or c&h® pure cane granulated sugar, divided |
2-1/2 teaspoons baking powder |
1/4 teaspoon salt |
6 tablespoons cold butter |
2/3 cup half-and-half cream or milk |
butter, softened |
1 cup heavy whipping cream |
confectioners' sugar, optional |
Directions:
1. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature.
2. Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened.
3. Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool.
4. Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. Sprinkle with confectioners' sugar if desired. Serve immediately. Yield: 8 servings.
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