Blackberry Shortcake

Blackberry Shortcake

Yields9 Servings
DifficultyBeginnerPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 2 pt blackberries
For the cake:
 3 cups sifted all-purpose flour
 ½ tsp salt
 4 tsp baking powder
 4 tbsp sugar
 ½ cup butter
 1 ¼ cups milk
For the whipped cream:
 1 cup heavy cream
 1 tbsp sugar
Method
1

Preheat oven to 425°

2

In a large bowl, sift together 3 cups flour, ½ teaspoon salt, 4 teaspoons baking powder and 4 tablespoons sugar.

3

Using a pastry blender or two knives, chop in the ½ cup of cold butter until well mixed.

4

Add 1 ¼ cup milk to the large bowl and stir. Add more milk if needed to give a soft dough.

5

Turn the dough out on a floured surface and knead about thirty times with your hands. Add flour to your hands or the table if the dough starts to stick.

6

Press half the dough into a greased 8 x 8 inch pan. Press the second half of the dough into an eight inch square and place on top.

7

Bake until brown, about 20 minutes.

8

In a large bowl, whip cream and sugar until medium-stiff peaks form using a whisk.
Cut the shortcake into 9 pieces.

9

Serve: Put 1 square into a bowl. Split in half as you would an English muffin. Spoon ½ cup of berries and ¼ cup of whipped cream on bottom half.

10

Enjoy!

Nutrition Facts

Serving Size 1/9 of recipe

Servings 9


Amount Per Serving
Calories 405
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 12.9g20%
Trans Fat .8g
Cholesterol 65.1mg22%
Sodium 318.6mg14%
Potassium 250mg8%
Total Carbohydrate 48.3g17%
Dietary Fiber 5g20%
Sugars 12.1g
Protein 7.1g15%

Calcium 24%
Iron 15%
Vitamin D 8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 pt blackberries
For the cake:
 3 cups sifted all-purpose flour
 ½ tsp salt
 4 tsp baking powder
 4 tbsp sugar
 ½ cup butter
 1 ¼ cups milk
For the whipped cream:
 1 cup heavy cream
 1 tbsp sugar

Directions

1

Preheat oven to 425°

2

In a large bowl, sift together 3 cups flour, ½ teaspoon salt, 4 teaspoons baking powder and 4 tablespoons sugar.

3

Using a pastry blender or two knives, chop in the ½ cup of cold butter until well mixed.

4

Add 1 ¼ cup milk to the large bowl and stir. Add more milk if needed to give a soft dough.

5

Turn the dough out on a floured surface and knead about thirty times with your hands. Add flour to your hands or the table if the dough starts to stick.

6

Press half the dough into a greased 8 x 8 inch pan. Press the second half of the dough into an eight inch square and place on top.

7

Bake until brown, about 20 minutes.

8

In a large bowl, whip cream and sugar until medium-stiff peaks form using a whisk.
Cut the shortcake into 9 pieces.

9

Serve: Put 1 square into a bowl. Split in half as you would an English muffin. Spoon ½ cup of berries and ¼ cup of whipped cream on bottom half.

10

Enjoy!

Blackberry Shortcake

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