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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Blueberries and orange sections are welcome additions to the more traditional strawberries-only version. Sugar tenderizes these sweet, biscuitlike shortcakes and allows for caramelization, which creates a rich, sugary crust. Ingredients:
4 cups sliced strawberries |
2 cups blueberries |
1/2 cup orange sections |
1/3 cup sugar |
1/4 cup fresh orange juice |
2 cups all-purpose flour (9 ounces) |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup chilled butter, cut into small pieces |
3/4 cup fat-free buttermilk |
cooking spray |
2 teaspoons water |
1 large egg white |
2 teaspoons sugar |
Directions:
1. To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.
2. Preheat oven to 400°.
3. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat dough into a 9-inch round cake pan coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough. Combine water and egg white; brush mixture over dough. Sprinkle 2 teaspoons sugar over dough.
5. Bake at 400° for 25 minutes or until golden. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut shortcake into 10 wedges. Split each wedge in half horizontally. Fill each wedge with 1/2 cup filling.
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