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Star-Spangled Berry Shortcake - My Stir Crazy Kitchen
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Star-Spangled Berry Shortcake

Ingredients

  • 4 cups approx 1 pounds strawberries, rinsed, hulled, and quartered
  • 2 cups blueberries
  • 1 1/4 cups plus 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons cold 1 1/2 sticks unsalted butter, cut into small pieces
  • 2 cups heavy cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 degrees.
  • Toss the berries with 3/4 cup sugar and sit aside, stirring occasionally.
  • Using a food processor: pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Next, add the small cubes of butter, and pulse about 10-12 times until there are some pea-size bits of butter remaining.
  • Whisk together the eggs and 1/2 cup cream and pour into the flour mixture. Pulse 25-30 times until large clumps begin to form.
  • Using a 1/2-cup measuring cup, form the dough and tap out onto a baking sheet. Recipe should yield 8-10 biscuits.
  • Bake for 15-20 minutes, until lightly golden. Transfer to a rack to cool.
  • While those bake, beat the remaining 1 1/2 cups cream with 2 tablespoons of sugar with the vanilla until soft peaks form.
  • To serve, either slice the biscuits and half or serve whole.  Top with the berries, their liquid and some whipped cream. 

Notes

adapted from Martha Stewart