|
| Filling:
|
| 2 |
quarts
mix of fresh strawberries, blueberries, and/or raspberries for
garnish |
| 1/4 |
cup
lightly packed brown sugar |
| 1/4 |
cup
white sugar |
| |
Strawberry
preserves, optional |
| |
Creme
de Cassis or Chambord, optional |
| |
| Cakes: |
| 1 |
cup
all-purpose flour |
| 1
1/2 |
teaspoons baking powder |
| 1/4 |
teaspoon
salt |
| 1
1/2 |
tablespoons
sugar |
| 3
1/2 |
tablespoons
chilled butter |
| 1 |
small
egg, slightly beaten |
| 1/4 |
cup
milk |
| |
|
| Assembly: |
| 2 |
cups
or so whipped cream for garnish |
| 6 |
mint
leaves for garnish |
|
|
|
In
a blender, puree 1 cup of the berries with the sugars. If berries
are not sweet enough, add some preserves and/or the liqueur to desired
sweetness. Slice the remaining berries and add to the puree. Refrigerate
for 2 hours.
Meanwhile,
preheat the oven to 400°. Coat a cookie sheet coated with DuPont
SilverStone® non-stick with cooking oil spray (optional). In
a large bowl, sift together the flour, baking powder, salt, and
sugar. Cut the butter in with a pastry blender. Make a well in the
center. Beat together the egg and milk and pour into the well, mixing
just until blended. Drop by the rounded tablespoonful, making 3-inch
circles, using up all of the batter to form 6 biscuits. Bake for
9 to 12 minutes or until golden brown. Let cakes cool to room temperature
on a wire rack.
To
serve, split the shortcakes in half. Place bottom half on a serving
plate and spoon the berry mixture overtop. Add the top of the biscuit
to form a sandwich. Pour more berries overtop. Add a dollop of whipped
cream, a whole berry and a mint leaf.
|
|
