Double-Berry Shortcakes Recipe

Step 1

Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar; add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 minutes or until light brown. Cool on wire rack.

Step 2

In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly.

Step 3

Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix.

Step 4

In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.

Step 5

To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops.

Things You'll Need

  • 2c Unsifted self-rising flour
  • 1/4c Sugar
  • 2 1/3c Heavy cream
  • 2pt Strawberries, hulled
  • 1c Blueberries

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