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4th of July: Berry Shortcakes




Source of Recipe


Internet


Recipe Link: http://www.foodpix.com

List of Ingredients




Biscuits:
2 cups all-purpose flour
2 tablespoons + 2 tablespoons granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
4 tablespoons unsalted butter, chilled and cubed
1/2 cup + 2 tablespoons heavy cream

Filling:
3 cups strawberries, washed, hulled, & halved
3 cups blueberries, washed and picked over
1 1/2 tablespoons kirschwasser (optional)
1/3 cup granulated sugar
1 1/2 cups heavy cream, chilled
1 1/2 tablespoons granulated sugar
1/2 teaspoon real vanilla extract


Recipe



Preheat oven to 450ºF.

Combine washed berries, kirschwasser and sugar. Toss lightly and set aside to macerate.
Sift together the flour, salt, baking powder and 2 tablespoons of the sugar in a mixing bowl. Cut in the butter until mixture resembles coarse crumbs. Pour in the 1/2 cup of cream and mix until the dough just comes together. Do not overwork dough or the shortcakes will be tough.
Roll dough out on a floured smooth surface to a thickness of about 5/8 inch. Cut into 3-inch rounds with a floured cookie cutter or a glass. Gather the scraps and roll out again so that you have six rounds. Brush the cakes with the remaining cream and sprinkle with the remaining sugar.

Bake shortcakes on a parchment-lined or greased baking sheet for about 10 minutes or until puffed and lightly browned. Cool the biscuits to room temperature, and split them horizontally.
Whip the chilled heavy cream with the granulated sugar and vanilla extract to soft peaks. Be careful not to over whip or the cream will be grainy.

Place the bottoms of the shortcakes on dessert plates. Spoon the berries generously upon the bottoms and top with a dollop of whipped cream. Place the other half of the shortcake on top of the whipped cream. Spoon more berries and another dollop of whipped cream on the top. Crown each dessert with a single perfect strawberry.

Serve immediately.

Serves 6