Perfect Berry Shortcakes

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You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Submitted by USA WEEKEND columnist Pam Anderson
Updated on October 7, 2022
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Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

For shortcakes:

  • 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

To assemble:

  • 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

Directions

  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.

  2. Turn dough onto 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 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.

  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.

  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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

669 Calories
34g Fat
86g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 669
% Daily Value *
Total Fat 34g 44%
Saturated Fat 21g 103%
Cholesterol 134mg 45%
Sodium 592mg 26%
Total Carbohydrate 86g 31%
Dietary Fiber 8g 29%
Total Sugars 44g
Protein 9g 17%
Vitamin C 27mg 30%
Calcium 222mg 17%
Iron 3mg 18%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.