Strawberry and Blueberry Shortcake: A Sweet Salute
By Brave the Kitchen on May 29, 2011
Featured Member Post
Strawberry shortcake is a classic American dessert. Although shortcake recipes vary throughout the country, including using pound cake, sponge cake, and the traditional sweetened biscuit, one constant remains . . . it is the ultimate summer treat. (By the way, I’m in the biscuit camp.)
In honor of Memorial Day, I created this patriotic version of the traditional strawberry shortcake as a sweet salute to the U.S.A. and all of those that have protected and defended her.
Strawberry and Blueberry Shortcake
6 cups fresh strawberries, hulled and sliced
3 tablespoons granulated sugar
1 pint fresh blueberries
2 cups unbleached cake flour, plus extra for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, divided into 6 or 8 pieces
1 large egg, slightly beaten
1/2 cup half-and-half
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extra
For the fruit topping, in a medium bowl, add 3 cups of the sliced strawberries. Using a potato masher, gently crush the strawberries. Add the remaining three cups of strawberries and the sugar, then gently stir to combine. Set aside to macerate for at least 30 minutes.
To prepare the shortcakes, adjust an oven rack to the middle position and pre-heat the oven to 425 degrees.
In a food processor, pulse the flour, sugar, baking powder, and salt for a few seconds to combine. Add the butter to the food processor and process until well combined, approximately 20 seconds. Transfer to a large bowl.
In a small bowl, mix the egg and the half-and-half. Pour the egg mixture into the flour mixture. Stir to combine.
Dust a working surface with flour. Turn the biscuit dough onto the working area. Gently gather the dough into a ball. Then, spread the dough out evenly until it is approximately 1 inch thick.
Using a biscuit cutter, cut out 8 biscuits.
Place the biscuits, evenly spaced, onto a baking sheet lined with parchment paper. Bake until the cakes are golden brown, approximately 14 minutes.
Remove the cakes from the oven and allow to cool.
For the whipped topping, add the heavy cream, sugar, and vanilla to a medium bowl. Using a mixer, beat the ingredients on low speed for a few seconds to combine. Then, turn the mixer to high speed and beat until desired thickness, approximately 60 to 90 seconds.
To assemble, split the cakes in half, then place the bottom of the cake on a serving dish. Top with a little strawberry mixture, sprinkle with blueberries, then add a dollop of whipped cream.
Cover with the cake top, and serve immediately.