Name: Summer Fruit Shortcakes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: All-purpose flour - 1 ½ cups; White sugar - 1 ½ teaspoons; Baking powder - ½ teaspoon; Baking soda - ¼ teaspoon; Salt - ½ teaspoon; Cold butter, cut into small pieces - ¼ cup; Buttermilk - ½ cup; 2% low-fat milk - ¼ cup; Fresh blueberries, rinsed and dried - 1 pint; Fresh apricots, pitted and sliced - 4; Cherries, pitted and halved - ½ pound; Confectioners' sugar, divided - 3 tablespoons; Whipping cream - ¾ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Summer Fruit Shortcakes

1. All-purpose flour - 1 ½ cups

2. White sugar - 1 ½ teaspoons

3. Baking powder - ½ teaspoon

4. Baking soda - ¼ teaspoon

5. Salt - ½ teaspoon

6. Cold butter, cut into small pieces - ¼ cup

7. Buttermilk - ½ cup

8. 2% low-fat milk - ¼ cup

9. Fresh blueberries, rinsed and dried - 1 pint

10. Fresh apricots, pitted and sliced - 4

11. Cherries, pitted and halved - ½ pound

12. Confectioners' sugar, divided - 3 tablespoons

13. Whipping cream - ¾ cup

How to cook deliciously - Summer Fruit Shortcakes

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Stage

Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.

3. Stage

Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.

4. Stage

Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.

5. Stage

Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.