Double Blueberry Shortcakes
This is the Double Blueberry Shortcakes recipe.
- Prep: 20 min
- Cooking: 12 min - 15 min
Ingredients
- 2 1/4 cups (560 mL) Five Roses Cake and Pastry Flour
- 3 tbsp (45 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/3 cup (80 mL) cold butter cubed
- 1/2 cup (125 mL) dried blueberries or dried currants
- 3/4 cup (180 mL) Milk
- 2 tsp (10 mL) brown sugar
- 1 cup (250 mL) 35 % whipping cream
- 2 cups (500 mL) blueberries sweetened to taste
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Preparation
Combine flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut butter into dry mixture until crumbly. Stir in dried berries.
Make a well in the dry ingredients; add milk and stir with a fork until dough is soft and sticky. Turn dough out onto a lightly floured surface. Using floured hands, gently pat dough into a 3/4-inch (2 cm) thick circle. Using a 2 1/2-inch (6 cm) cookie cutter, cut out short cakes. Press scraps together and cut out more rounds. Place on a buttered baking sheet.
Sprinkle tops evenly with brown sugar. Bake in 400 ºF (200 ºC) oven for 12 to 15 minutes or until well risen; broil for 45 seconds or until golden. Cool on rack.
Whip cream until thick. Halve shortcakes crosswise and fill with whipped cream and berries.
