Summer Berry-Cinnamon Short Cakes |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Plan your day ahead so that you can enjoy this yummy dessert. For a more traditional shortcake, substitute 4 cups sliced fresh strawberries and omit the other berries. Ingredients:
3/4 cup fresh blueberries |
3/4 cup fresh raspberries |
3/4 cup fresh blackberries |
3/4 cup sliced fresh strawberries |
2 tablespoons sugar |
2 cups self-rising flour |
3 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/3 cup chilled butter, cut into small pieces |
2/3 cup low-fat buttermilk (1%) |
cooking spray |
2 teaspoons sugar |
1 (10-ounce) package frozen sliced strawberries in light syrup, thawed |
8 tablespoons frozen reduced-calorie whipped topping, thawed |
Directions:
1. Combine first 5 ingredients in a bowl; set aside.
2. Preheat oven to 425°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar.
5. Bake at 425° for 12 minutes or until golden. Remove shortcakes from baking sheet, and cool on a wire rack.
6. Place thawed strawberries in a blender or food processor. Process 20 seconds. Strain puree through a sieve into a bowl; discard solids. Stir strawberry puree into berry mixture.
7. Cut shortcakes in half. Spoon 1/4 cup fruit mixture over bottom of each shortcake. Place top of shortcakes over fruit mixture; spoon 1/4 cup fruit mixture over tops. Dollop 1 tablespoon whipped topping onto each shortcake. Serve immediately.
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