Baking Summer Star-Shaped Shortcakes
Seasonal Dessert Features Fresh Strawberries and Blueberries
Jul 4, 2009
Summer brings the best premium blueberries that can be found--smooth skins, brilliant indigo color with just a light silver lacing pattern. Strawberries, too, are at their height of flavor. The brilliant red color is offset with a patch of green at the top. There are several different ways to serve these berries, but one of the most popular and most favorite way is piled on top of shortcakes--tender, fluffy biscuits that are split apart, filled with fresh berries and topped with freshly whipped cream.
In honor of Independence Day and the Labor Day holidays, this recipe combines strawberries and blueberries on top of flaky, star-shaped shortcakes. The shortcakes are also delicious with any type of berry and can be spread with jam or lemon curd when berries are not available.
RECIPE
Summer Star-Shaped Shortcakes
Makes 8 Shortcakes
Ingredients:
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons plus 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 2/3 cup milk
- 1 cup plus 4 tablespoons heavy cream
- Medium sanding sugar, for sprinkling tops of shortcakes
- 1 1/2 pints strawberries, hulled and quartered lengthwise
- 1 1/2 pints blueberries
Directions:
- Line a baking sheet with a piece of parchment paper and set aside.
- In a medium mixing bowl, combine the flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt. Cut in the butter with a pastry blender just until the mixture begins to look like coarse crumbs. Gradually add the milk, stirring until the mixture comes together. Remove dough to a lightly floured surface and shape into a round about 1/2-inch thick.
- Preheat oven to 400 degrees F. Using a 3-inch star-shaped cutter, cut out eight stars from the dough. Place stars on the prepared baking sheet. Brush the tops lightly with the 4 tablespoons heavy cream and sprinkle lightly with sanding sugar. Bake until the shortcakes are just lightly golden brown, about 10 to 15 minutes. Transfer shortcakes to a rack to cool.
- Combine the strawberries and blueberries in a small bowl; set aside. In a medium bowl, beat 1 cup heavy cream with the 1/2 cup sugar using a hand mixer until stiff peaks form. Using a serrated knife, split the shortcakes in half horizontally. Place each bottom half on a plate and cover with a dollop of whipped cream. Spoon half of the berry mixture onto the whipped cream. Top berries with another dollop of whipped cream. Cover with remaining shortcake halves and berry mixture. Serve.
SOURCES
Star-shaped cookie cutters
214 East 52nd Street
New York, NY 10022
212-688-4220
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