Sweet and simple, these home-style shortcakes are filled with summer's best berries.
- 2/3 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 cup assorted fresh berries, such as strawberries, blackberries or raspberries
- 2 tablespoons sugar
- 1/4 teaspoon Double-Strength Vanilla
- Sweetened whipped cream (optional, see Cook's Tips)
- Fresh mint (optional)
Preheat oven to 450°F. For shortcakes, combine flour, sugar, baking powder and salt in Classic Batter Bowl. Add whipping cream; stir just until a soft dough forms. Spoon onto Small Bar Pan, forming two equal mounds; pat down lightly. If desired, brush tops with a small amount of additional sugar. Bake 17-19 minutes or until golden brown; remove from oven. Remove shortcakes from pan to Stackable Cooling Rack; cool completly.
Meanwhile, for filling, gently toss berries with sugar and vanilla in Small Batter Bowl; let stand at least 30 minutes.
Split shortcakes in half horizontally using Bread Knife. For each serving, place bottom half of shortcake onto serving plate; top with half of the berry mixture. Top with a dollop of sweetened whipped cream, if desired. Cover with top half of shortcake. Garnish with mint, if desired.
- 2 servings
Nutrients per serving:
Calories 430, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 80 mg, Carbohydrate 59 g, Protein 5 g, Sodium 430 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 starch, 1 1/2 fruit, 4 fat (3 1/2 carb)
The sugar that is sprinkled over the shortcakes can burn onto the surface of the stone, Line the bar pan with a piece of Parchment Paper for easy clean-up.
To make sweetened whipped cream, combine 1/4 cup heavy whipping cream, 1 tablespoon of sugar and 1/8 teaspoon Double-Strength Vanilla in a chilled Stainless (2-qt.) Mixing Bowl. Beat on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)
If desired, 1/2 teaspoon vanilla can be substituted for the Double-Strength Vanilla in the berry mixture, and 1/4 teaspoon vanilla can be substituted for the Double-Strength Vanilla in the sweeteened whipped cream.