Sunday, March 30, 2014

Berry Shortcake

It's strawberry season here in Austin, Texas, so what better use than to make shortcake? It literally took me 20 minutes from start to finish... Plus about 2 minutes to eat...  I was too busy eating my quick and easy dessert to take a picture! But I assure you it was berry tasty and adorable ;) 


1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons + 2 teaspoons butter
1/3 cup low-fat milk
1 cup berries (I used strawberries and raspberries)
1 tablespoon sugar
1 tablespoon honey
1 teaspoon butter
1/4 cup water

How To

Preheat the oven to 450. Wash and cut the berries to bite sized pieces and sprinkle with 1 tbsp sugar and set aside. In a mixer, combine the flour, baking powder, salt, other tablespoon of sugar, and 2 tbsp + 2 tsp butter. Mix well and scrape bowl. Add the milk and mix until the dough clings to the beater. Turn dough out onto lightly floured surface and knead for about 20 seconds. Roll dough out to 1/2" thick and use a cookie cutter to make the biscuits. Place on greased cookie sheet, and once the oven is heated, bake for 12-15 minutes.

Meanwhile, place the berries in a mesh strainer over a small saucepan at a low heat. The liquid from the berries should slowly see out but you might want to add the remaining 1/4 cup of water to add a little juice. Add the honey and stir every now and then to be sure all the juice is dripping in the pan. When you have about 2 minutes remaining, add the teaspoon of butter to the juice for a little more oomph!

Place each biscuit in a ramekin (because it's cute!), top with berries and pour juice over. Makes 2 strawberry shortcakes and 8 biscuits (increase the berries and sugar for more servings)! Enjoy!!

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