Red White and Blueberry Star Shortcakes
Lemon zest in the shortcake and fresh strawberry sauce is what takes this shortcake from ordinary to extraordinary!
Servings: 8
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp grated lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 6 Tbsp. cold butter, cut in pieces
- 1/2 cup buttermilk
- 2 tsp raw or coarse sugar crystals optional
Berry Topping
- 1 pkg. (16.oz) strawberries, hulled (about 2 cups)
- 1/3 cup powdered sugar
- 1 pkg. (6 oz) blackberries (about 1 cup)
- 1 pkg (6 oz) raspberries (about 1 cup)
- 1 cup whipping cream, lightly sweetened and whipped
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or coat with cooking spray.
- Shortcakes:
Combine flour, granulated sugar, zest, baking powder and baking soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. - Stir in buttermilk just until dry ingredients are moistened. Place dough on a lightly floured surface. Knead gently 3-4 times. Pat or roll to 1/2-inch thickness, dusting lightly with flour to prevent sticking.
- Cut 8 stars or circles using a 3-4-inch diameter cookie cutter. Place on
prepared pan. Moisten tops with water and sprinkle with sugar crystals - Bake 12-14 minutes or until golden brown. Place cakes on a wire rack to cool.
- Strawberry sauce: Blend half the strawberries, powdered sugar and lemon juice in a
blender until smooth. Can be made in advance and refrigerated. Slice and reserve remaining strawberries to serve with shortcakes. - To serve, using a serrated knife, cut shortcakes in half horizontally. Place bottom halves on dessert plates. Top each with a dollop of whipped cream. Surround with blackberries, raspberries, blueberries and reserved sliced strawberries. Drizzle with 1-2 tablespoons strawberry sauce and add the shortcake top. Serve immediately.
Notes
Kitchen Notes:
- Store berries in the refrigerator, unwashed, and use within a few days of purchase. Place in a colander and rinse gently with cool water just before serving.
- It only takes a few minutes to whip real dairy cream and there's no substitute for the taste of real whipped cream with fresh berries. About 2 tablespoons sugar lightly sweetens 1/2 pint whipping cream, or adjust to your preference for sweetness.
- Cream whips to double it's volume. ie: 1 cup cream (1/2 pint) whips to 2 cups. For best results, take cream straight from the refrigerator and whip in a chilled bowl.