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Blueberries and Cream Shortcake




Source of Recipe


Macklinda


List of Ingredients




Blueberries and Cream Shortcake

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups heavy (whipping) cream
1 tablespoon melted butter (optional)
2 cups fresh blueberries
1/3 cup blueberry or other fruit jelly
3/4 cup sweetened whipped cream or whipped topping



Recipe



Preheat oven to 400°F. Spray a 9-inch square baking pan with nonfat cooking spray. In a medium-sized bowl, combine flour, sugar, baking powder and salt. Stir in cream to form a dough. Pat dough evenly on the bottom of the pan. Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes. Cool shortcake slightly; cut in six rectangles. Cut each one diagonally in half. In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about 45 seconds. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally. Prop remaining triangles on top; add the remaining whipped cream and berries.