Fresh, seasonal fruit paired with a delicious shortcake. Great for any occasion – birthday, holiday, or backyard BBQ.
What you’ll need:
Shortcake:
- 2 cups Self Rising Flour
- ½ cup Sugar, divided
- ¼ cup Cold Butter
- 1 cup of Milk
- 1 stick Butter, melted
Berries:
- 15 halved Fresh Strawberries
- 1 cup fresh Blueberries
- 1 cup fresh Blackberries
- ¼ cup Sugar
Topping:
- 2 cups Whipping Cream
- ¼ Powder Sugar
- 1 tsp. Vanilla Extract
Directions:
- In a large bowl, combine flour and ¼ cup sugar. Cut in butter until mixture resembles coarse crumbs.
- Gradually stir in milk until a soft dough forms.
- Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet.
- Brush tops with the melted butter liberally and sprinkle with remaining ¼ cup of sugar.
- Bake at 375 F for 16-18 minutes or until lightly browned. Cool on a wire rack.
- Meanwhile, mix all the berries and sugar in a bowl and let sit at room temperature to allow the sugar to draw out the moisture and make a syrup.
- Place the whipping cream in a cold bowl. Using an electric mixer, whip the cream till peaks begin to form. Mix in Powdered Sugar and Vanilla until the desired consistency is achieved.
- Split Shortcakes in half. Place bottom halves on serving plates; top with Berry mixture and whipped topping. Replace shortcake tops.
