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Berry Shortcake

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Source: Dessert - The Grand Finale

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Active Time:  20 Minutes
Total Time:  35 Minutes
Yield:  Serves 8

RECIPE INGREDIENTS

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar

10 tablespoons butter, cut into pieces

2/3 cup milk

Berry Cream

2 1/2 cups heavy cream

3 cups berries

4 tablespoons sugar

DIRECTIONS

Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan or baking dish.

In a food processor, combine the flour, baking powder, salt and sugar. Add the butter and process the mixture to a coarse meal. Add some of the milk and continue to process until the mixture just comes together.

Turn the dough onto a floured surface and gently knead to a smooth ball. Gently pat the dough into the prepared pan and bake for 15 minutes, until the shortcake is slightly puffed and golden. Remove from the oven and allow to cool slightly. Unmold using 2 forks. Split the shortcake in two, horizontally.

Berry Cream:

Whip the cream to soft peaks. Process one-third of the berries with the sugar to a puree. Strain the puree through a fine sieve into the cream. Beat the cream mixture until stiff.

Top each shortcake with the Berry Cream and decorate with the remaining fresh berries.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8

Calories:

576

Fat. Total:

43g

Fiber:

Carbohydrates, Total:

44g

Sodium:

171mg

% Cal. from Fat:

67%

Cholesterol:

142mg

Protein:

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