Every year around this time, I find myself in the kitchen experimenting (though, I have no idea why since it is usually 90 – 100 degrees outside in Houston this time of year and using the oven seems counter intuitive).
There is something about the onset of Independence Day that makes me want to cook, perhaps because I like to test out recipes I plan to take to family gatherings and BBQ’s on the 4th of July.
This year’s definite winner after a long day of standing in front of the stove was Red, White, and Blueberry Shortcakes. A bit of a spin on traditional Strawberry Shortcake, I threw some blueberries into the mix to make this classic dessert a bit more patriotic for the upcoming holiday.
It is fairly easy to prepare and is a delicious way to end a hot summer day.
Red, White, and Blueberry ShortcakesTotal Time: 1:00 hour Prep Time: 25 minutes Cook Time: 35 minutes
You will need:
2 cups flour
2 tsp. baking powder
1/3 cup, 1/2 cup, & 2 tbsp. sugar
3/4 tsp. salt
3/4 cup milk
4 tbsp. butter, melted
juice of one lemon
1/3 cup water
1 pint fresh blueberries, rinsed
1 pint fresh strawberries, rinsed, stems removed, sliced
whipped cream for topping
1. Preheat oven to 400 degrees.
2. Mix cut strawberries and 1/3 cup sugar in a bowl. Place in the fridge.
3. In a medium sauce pan combine half the blueberries, 1/2 cup sugar, water, and lemon juice. Cook over medium heat stirring frequently until the sugar dissolves and the berries begin to soften, about 10 minutes. Add the other half of the blueberries to the pan and continue to cook over medium heat until all the berries have softened and their color begins to bleed just a bit, another 10 minutes or so. Using a potato masher or wide spoon, gently mash the berries in the pan while they are still warm. Remove from heat and set aside.
3. In a large bowl combine flour, baking powder, 2 tbsp. sugar, and salt. Add milk and butter. Knead ingredients together to form a soft dough.
4. Spoon dough onto an ungreased baking sheet to form 4 – 6 cakes.
5. Brush the top of each cake with melted butter and then sprinkle with sugar.
6. Place in the oven and bake for 15 minutes at 400 degrees.
7. Remove cakes from the oven and allow to cool.
8. Split each shortcake in half by slicing them horizontally. Spoon strawberries and blueberries over each shortcake base. Add a large dollop of whipped cream and then the shortcake top.
Yield: 4 – 6 servings