The perfect summer dessert
This month’s Gourmet (July) had a few really good recipes. I made the shortcakes last night. This is a winner. Easy, quick and can go with any fruit. The shortcakes cook up so quick that if Fred hadn’t looked in the oven I would have burnt them.
Unfortunately I did not take a picture but grabbed this one from Gourmet’s website. Mine pretty much looked the same although I used different fruits which I will put in this recipe.
For the Biscuits:
2 cups all-purpose flour
2 tsp. baking powder
1/2 t. baking soda
1/2 t. kosher salt
2 T. sugar
5 T. cold unsalted butter cut into bits
1 cup buttermilk
Preheat oven to 450. Whisk together all the dry ingredients. Blend the butter in the dry mixture with your fingers tips until it looks like a coarse meal. Add the buttermilk and stir until a sticky dough forms. FYI – I doubled this recipe and it was perfect. The recipe above is for 6 biscuits. I made 12.
Drop 6 mounds 2 inches apart onto an ungreased cookie sheet. Bake until browned about 10-12 minutes. Pay attention here. They cook really quick!
For the filling:
2 cups strawberries (cut into 1/2’s)
2 cups blueberries
2 T. sugar ( but you can always use a bit more if it isn’t sweet enough for you – it depends on the fruit)
Take 1 cup of each fruit and mash with a potato masher. Add the unsmashed fruit and mix in the sugar too.
The final touch:
1 cup of heavy cream
3 T. confectioners sugar
Beat until thick and holds soft peaks.
I brought these to someones house so the biscuits were cold. I warmed them up for about 5 minutes at 250 in the oven before serving them. I actually ended up cutting them each in half and putting them back in the oven half way through to make sure the insides were warm.
Put the bottom half on a plate, scoop the fruit mixture over and a dollop of whipped cream, place the other half on top, a little off to the side and voila!
This could be done with raspberries, peaches, nectarines, blackberries, you name it. They are also good heated in the morning with a some fresh jam.