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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This fruit-filled summer dessert looks so pretty served in parfait glasses. Strawberries, blueberries and a cool custard sauce are layered between tender cubes of homemade shortcake. Our Test Kitchen came up with the berry delicious treat. Ingredients:
1/2 cup plus 1/3 cup sugar, divided |
3 tablespoons cornstarch |
2-3/4 cups fat-free milk |
2 egg yolks, lightly beaten |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons cold butter |
2/3 cup buttermilk |
4 cups sliced fresh strawberries |
4 cups fresh blueberries |
8 whole strawberries, halved |
1/2 cup reduced-fat whipped topping |
Directions:
1. In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate.
2. In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack.
3. Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping. Yield: 8 servings.
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