These individual Blueberry and Strawberry Shortcakes are light, fluffy and delicious. The shortcake is soft and crumbles in your mouth. The blueberries and strawberries add wonderful flavor and sweetness. Any berries could be used to make these melt-in-your mouth shortcakes.
I am back! I took a little bit of a break from blogging. Family life, family emergencies and a new part-time job, put a damper on my blog writing. Well, to be honest, it was more a damper on my food making ideas and creativity.
In the midst of all the craziness of life, we watched a lot of the recent olympics, so to celebrate I came up with a treat that “required” a fun red, white and blue dessert. I had made these shortcakes for Fourth of July. I know, that was almost a month ago, but craziness happened again and I didn’t get the recipe up on the website in time for holiday, so I made them again to celebrate the USA’s achievements in the olympics. For my fellow Canadians, you can also make it without the blueberries.
My middle son (D) has asked for these shortcakes for his birthday instead of his usual chocolate cake. This is unheard of for him. He usually loves the rich dense desserts, but he gobbled up his shortcake and was disappointed that I only made enough for one each.
Deliciously crumbly and sweet individual Strawberry and Blueberry Shortcakes.
- 1 1/2 cups flour
- 4 Tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, chilled
- 3/4 cup buttermilk or heavy cream
- 1 cup whipping cream
- 4 teaspoons sugar
- 2 cups fresh berries (strawberries, blueberries)
- Preheat oven to 450 degrees.
- In medium bowl, whisk together flour, sugar, baking powder, cream of tartar, baking soda and salt.
- Cut in butter using a pastry cutter until the mixture has pea-size crumbs.
- Add buttermilk (or milk) and mix until mixture is moistened.
- Divide dough into five mounds and place on stone pan.
- Bake for 12-15 min or until golden brown.
- Whip whipping cream with sugar until soft peaks form.
- Quarter strawberries.
- Cut shortcakes in half, spoon some whip cream followed by strawberries and blueberries, replace shortcake top.
- Top with more whip cream if desired.
- Any berries will work with this recipe, I personally love raspberries.
- Add a bit of lemon zest to give your shortcakes a tart flavor.
- Using Pizzacraft Baking/Pizza Stone will prevent burning and create a light and crumbly pastry.
Enjoy these Blueberry and Strawberry Shortcakes!
Go USA (and Canada!)
Check out these other cute olympic dessert ideas from other great bloggers.