Recipe of the Week: Red, White, & Blue Shortcake

For this week’s recipe, I’ve chosen a simple, yet lovely shortcake recipe from Betty Crocker. Doesn’t it look fabulous? And even though it’s a 4th of July recipe, I think this one is definitely fit to stick around for the entire summer!

1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3cups Bisquick mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.

Comments

  1. "Intentionally Katie" says

    OOOH – this looks so festive and delish.

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