Fresh Berry Shortcakes

  Desserts

Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer—with a swirl of whipped cream on top for the crowning touch.

Fresh Berry Shortcakes

Average Rating: 4.625

TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 10 servings.

Ingredients

  • 5 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 1/4 cup orange juice

  • SHORTCAKES:
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups plus 1 tablespoon heavy whipping cream, divided
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Coarse sugar, optional

  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • 1. In a small bowl, combine the strawberries, sugar and orange juice; set aside.
  • 2. For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange zest and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
  • 3. Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
  • 4. For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  • 5. Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.

Nutrition Facts

1 shortcake with 1/2 cup berries and 1/3 cup whipped cream: 664 calories, 44g fat (27g saturated fat), 190mg cholesterol, 346mg sodium, 62g carbohydrate (29g sugars, 3g fiber), 7g protein.

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