Every spring and summer, berries begin to overtake our home. We love the sweet-tart tastes, especially combined with nutty breads and sweet creams. My children squeal when they see berries washed, sliced, and sugared because they know something truly divine is going to emerge after dinner, perfect for those quiet nights on the patio as the sun sets over the mountains.
With the 4th of July just around the corner, this dish looks beautiful when strawberries and blueberries are combined atop the white sweet cream.
Ingredients:
1 1/2 cups white flour
1/2 cup whole wheat flour or almond flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
6 tablespoons cold butter
1/3 cup milk
1/4 to 1/2 teaspoon ground nutmeg
Prep: 20 minutes, Total time 60 minutes
Preheat oven to 400 F.
Combine flour, sugar, baking powder, salt, and nutmeg. Work in butter with fingertips until you have a coarse grainy flour. Add egg and milk. Mix until dough is moist. Turn dough onto a buttered and floured cookie sheet and pat into an 8 to 9 inch round cake.
Bake 15-20 minutes or until golden brown. Test with toothpick. If there is any dough, reduce heat to 350 and bake for an additional 3-5 minutes.
Remove from oven and lightly butter the top of the cake. Allow to cool for 20 minutes. Slice the shortcake in half horizontally with a serrated knife. Butter the inside bottom layer lightly. Allow the butter to melt and the cake to fully cool on separate plates.
Cover the bottom layer with sweet whipped cream and candied strawberries, black berries, raspberries, or blueberries. Replace the top layer and repeat whipped cream and berries with juices drizzling down.
This can be made a day ahead and rest in the refrigerator until ready to eat. Enjoy!
With the 4th of July just around the corner, this dish looks beautiful when strawberries and blueberries are combined atop the white sweet cream.
Ingredients:
1 1/2 cups white flour
1/2 cup whole wheat flour or almond flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
6 tablespoons cold butter
1/3 cup milk
1/4 to 1/2 teaspoon ground nutmeg
Prep: 20 minutes, Total time 60 minutes
Preheat oven to 400 F.
Combine flour, sugar, baking powder, salt, and nutmeg. Work in butter with fingertips until you have a coarse grainy flour. Add egg and milk. Mix until dough is moist. Turn dough onto a buttered and floured cookie sheet and pat into an 8 to 9 inch round cake.
Bake 15-20 minutes or until golden brown. Test with toothpick. If there is any dough, reduce heat to 350 and bake for an additional 3-5 minutes.
Remove from oven and lightly butter the top of the cake. Allow to cool for 20 minutes. Slice the shortcake in half horizontally with a serrated knife. Butter the inside bottom layer lightly. Allow the butter to melt and the cake to fully cool on separate plates.
Cover the bottom layer with sweet whipped cream and candied strawberries, black berries, raspberries, or blueberries. Replace the top layer and repeat whipped cream and berries with juices drizzling down.
This can be made a day ahead and rest in the refrigerator until ready to eat. Enjoy!
Mysti Reutlinger is a freelance writer and author residing in Wyoming. She covers a wide variety of topics pertaining to life and living. Mysti's work has appeared on e-How, Suite101, The Nest, Animal Fair, The WAHM Magazine (digital Mag), Crafting Fiction, and more.
For more information, visit www.InspirationalLifeWriter.com.
For more information, visit www.InspirationalLifeWriter.com.
Hmmm, I am going to have to try this. It sounds great!
ReplyDeleteThat is so going in my recipe box!
ReplyDeleteSkye - It is delicious! Especially with almost flour. The nuttiness of it really comes out in baking and accents berries very well!
ReplyDeleteYou will have to let me know what you think of it once you try it, Dayle!
ReplyDelete