BC blueberries are here! To celebrate, we made a batch of easy cream shortcakes on BT Calgary this morning, with berries in the dough as well as simmered to spoon over the split biscuits. Add some whipped cream or a scoop of vanilla ice cream, and you have a dessert that tastes like summer. All the berries are coming into season now, and would be fantastic piled on a freshly baked, crunchy-topped shortcake – here’s the recipe!
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Shortcakes
- 1 1/2 cups all-purpose flour
- 3Tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup whipping cream
- extra cream or milk, for brushing
- coarse sugar, for sprinkling (optional)
Berries
- 1 cup fresh or frozen blueberries
- 2 Tbsp sugar
- 1 Tbsp lemon juice
Instructions
- Preheat the oven to 425˚F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream (and any additions you like) and stir just until the dough comes together.
- On a lightly floured surface, pat the dough out about an inch thick. Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim.
- Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15 minutes, or until golden.
- Meanwhile, simmer the berries, sugar and lemon juice in a small skillet for a few minutes, until the berries soften and release some of their juices. Serve the berries on split shortcakes, with whipped cream or ice cream
- Makes 6 shortcakes.
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