Blueberry Shortcakes with Strawberry Ice Cream

  • Active Time 20m
  • Total Time 1h 20m

Serves 6

Among the few things that justify turning the oven on in the summer, fresh berry shortcake ranks high. To prevent the berries from rolling away, half are simmered and lightly thickened into a luscious sauce, into which the remaining uncooked berries are stirred. Strawberry ice cream replaces whipped cream and doubles your berry pleasure.

ingredients

  • For the Blueberry Mixture:
  • 6 cups (about 1 3/4 pounds) fresh blueberries, divided
  • 3/4 cup water, divided
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • 6 hot Flaky Shortcakes, see recipe
  • About 1 pint premium strawberry ice cream, softened slightly

Companion recipe: Flaky Shortcakes

directions

FOR THE BLUEBERRY MIXTURE:

Combine 3 cups of blueberries, 1/2 cup of water and sugar in medium, non-reactive saucepan. Bring to a simmer. Cover partially and cook over medium heat until very juicy, about 3 minutes.

Meanwhile, gradually stir the remaining 1/4 cup water into the cornstarch in a small bowl. Stir the cornstarch mixture into the cooked berries. Simmer until thick, about 2 minutes. Remove from heat. Stir in the butter. Cool to room temperature. Stir in the remaining 3 cups blueberries and lemon juice. The berry mixture can be made up to 1 day ahead (it will thin slightly upon standing but will still taste good). Cover and chill, returning mixture to room temperature before using.

TO ASSEMBLE:

Split the hot shortcakes in half horizontally, setting bottoms in wide shallow dessert bowls. Spoon about 1/2 cup of blueberry mixture over each shortcake bottom. Set tops in place. Set a small scoop of ice cream beside each shortcake. Spoon about 1/4 cup more blueberry sauce over each shortcake top. Serve immediately.

Recipe created exclusively for Cooking.com by Michael McLaughlin.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4038

nutrition information per serving

627 calories; 34g total fat; 78mg cholesterol; 393mg sodium; 74g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.