St. Francis Winery & Vineyards

CULINARY : Desserts : Mixed Berry Shortcake

Mixed Berry Shortcake

Pairs With:

Shortcake

Ingredients:

2 cups flour
4 teaspoons baking powder
¾ teaspoon salt
2 tablespoons sugar
2 tablespoons butter
2 tablespoons shortening
¾ cup half-and-half
Zest of 1 lemon
Melted butter to brush shortcakes
Sugar for sprinkling on shortcakes

Preparation:

Preheat oven to 400°F.
Combine flour, baking powder, salt and sugar in a large bowl. Cut in the butter and shortening using a pastry cutter or fork. Mix in the half-and-half and lemon zest. Use a large spoon to drop 8 spoonfuls of batter on to a sheet pan. Brush each mound with melted butter and sprinkle with sugar. Bake the shortcakes for 15-20 minutes or until edges brown.
Let cool.

Fresh Berries

Ingredients:

2 cups strawberries, quartered
2 cups raspberries, washed
1 cup blueberries, washed
1 tablespoon sugar
1 tablespoon port

Preparation:

Mix the berries, port and sugar together in a bowl. Refrigerate until ready to use (Can be prepped 1 hour ahead of time).

Chantilly Cream

Ingredients:

1 cup cold heavy cream
2 tablespoons powdered sugar

Preparation:

Mix the heavy cream and powdered sugar in an electric mixer until stiff peaks form, refrigerate for later use.

When cakes are cool carefully slice in half. Place a large spoonful of berries on each of the cake bottoms, add a large dollop of Chantilly cream and cover with the top.

Serve immediately.

A medley of berries with unexpected surprises.

 

Other Recipe Categories

« Back to Desserts « Back to All Recipes

Like us on Facebook

Share on Facebook

Share this site:

Print this page:

[ Click to Print Page ]