Strawberry/Blueberry Shortcake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 + 4 t cup(s) sugar |
4 cup(s) strawberries and blueberries chopped and rinsed |
2 cup(s) flour |
2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
6 tablespoon(s) butter cut into small pieces |
1 pint(s) heavy cream |
1/2 teaspoon(s) vanilla |
1/4 cup(s) candied ginger |
1/2 cup(s) pecans |
Directions:
1. Pre-heat oven to 400. With rack in center of oven. Line large baking sheet with parchment. In bowl,toss friut with1/4 C. sugar. Whisk flour, 1/4 C sugar,.baking powder and salt. Mix in butter, until makes fine crumbs, like cornmeal.Stir in 3/4 C. cream.May add 1/2 C. toasted pecans to dough. Turn out dough onto a floured surface, and knead twice,, pat into a 3x9 inch rectangle. Cut dough diagonally into 3 squares. Cut each square into 2 triangles, making 6 biscuits. Transfer to the baking sheet. Brush tops with cream. Bake until lightly browned, about 15 minutes. Also, when making whipped cream, add candied ginger to the whipped cream.
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