Honey Berry Shortcakes
This recipe is taken from the 2001 Milk Calendar. The combination of honeyed whipped cream, berries and these light and tender biscuits is splendid. Use whichever berries are in season or in your freezer.
- Prep: 15 min
- Cooking: 12 min - 15 min
Ingredients
- Biscuits
- 2 tbsp (30 mL) liquid honey
- 3/4 cup (180 mL) Milk
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/3 cup (80 mL) cold butter cut in cubes
- Filling
- 1/4 cup (60 mL) liquid honey
- 1 tbsp (15 mL) vanilla extract
- 1 cup (250 mL) 35 % cream
- 3 cups (750 mL) sliced mixed berries (strawberries, raspberries, blueberries)
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Preparation
Biscuits:
Preheat oven to 450 °F (230 °C). Heat honey in microwave for about 10 sec or on stovetop until fluid; whisk into milk. Set aside.
In large bowl, combine flour, baking powder and salt; with pastry blender or 2 knives, cut in butter until it resembles fine crumbs. With fork, stir in milk mixture just until combined.
Gather dough with hands and knead gently on lightly floured surface just until dough holds together, about 10 times. Pat out to 3/4 inch (2 cm) thickness. Using 2 1/2-inch (6 cm) or 3-inch (8 cm) cookie cutter, cut into 6 to 8 biscuits, re-rolling scraps. Bake on unbuttered baking sheet for 12 to 15 min or until golden. Let cool on rack.
Filling :
Heat honey in microwave at Medium-High for about 20 sec or on stovetop until fluid; stir in vanilla extract.
Whip cream until soft peaks form; beat in honey mixture. Set aside 1/2 cup (125 mL) each of the cream and berries for garnish.
To assemble:
Split biscuits crosswise; spoon whipped cream over biscuit bottoms, sprinkle with berries and cover with biscuit tops. Garnish with reserved cream and berries.
Tips
Nutritional information
Per serving| Energy: | 369 Calories |
| Protein: | 5 g |
| Carbohydrate: | 44 g |
| Fat: | 19 g |
| Fibre: | 2.8 g |
| Sodium: | 249 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 106 mg |
| Folate: | 20 % |
| Vitamin A: | 20 % |
| Thiamin: | 18 % |
| Riboflavin: | 16 % |
