To make this delicious shortcake you don’t need a pastry cutter, food processor or any of that, this delicious shortcake is very simple and easy to realize!
Preparation Time: 20 mins
Cook: 15 mins
Servings: 6
Ingredients.
- 2 cups all-purpose bleached flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons sugar, divided
- ½ cup butter, frozen
- 1 egg, beaten
- 1 egg white (Optional)
- ½ cup cold half-and-half
- 1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
- 12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
- 7 tablespoons sugar, divided
- 1 cup chilled heavy cream
- 1 teaspoon vanilla extract
Preparation.
Step 1.
Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won’t come together.
Step 2.
Turn dough onto the work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated for up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Step 3.
Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
Step 4.
Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
