Delicious and filling soup! It tastes well with a piece of toasted bread.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 8 g |
| Protein | 9 g |
| Saturated Fat | 21 g |
| Sodium | 592 mg |
| Sugars | 44 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
perfect ! we are not bakers so there was some comedy – and almost a tragedy – recommend having the butter cut before freezing as cutting half a cup from a frozen pound is .. tricky. we needed something to put freshly roasted rhubarb on and these were easy even for us and the taste and texture were perfect
This was delicious as is and I didn’t make any changes. I made a double batch and put half (unbaked) in the freezer for next time.
Super easy recipe and turned out really well. Definitely use the Egg white to help give it a nice gloss. I’d recommend a heavier sugar for dusting.
This is the best shortcake ever! I made six round shortcakes. In the future, I’ll make eight, six were pretty big. Other than that, I followed the shortcake portion of the recipe exactly and served with fresh, sugared strawberries and Reddi Whip. I took all to a dinner party. Everyone raved!
Made this for the 4th of July and it was perfect. I had a lot of fresh berries to use from berry picking so in lieu of crushing the frozen berries I just mashed some of the fresh berries.
Made them in Kansas and they were a hit
Huge hit. It’s now my summer go dessert. Tried it with strawberries and blueberries. Both are amazing.
5 stars for the biscuits! They were so good! Not hard to make, they disappear fast! Didn’t change anything.
These were so good. I made them for my 50th bday party. I ended up making 1 1/2 x the recipe. So easy, I’m gloing to use the butter grating trick again. The only change was I added a tsp of vanilla. I had so many complements on the actual shortcake. They’re light & not to sweet. I’ve been asked for the recipe. They were compared to scones. After the party I ate them wo topping. I’m looking forward to playing w the them some more. I made a compote of fresh blueberries &strawberries w 1/4 c sugar and apple juice. I also masserated fresh berries w sugar & strawberry/ pear flavored white balsamic (amazing stuff.) Mixed them together added fresh basil. Topped it w basil infused fresh whipped cream. Overall, super happy!
I only had buttermilk so I used it and I made a mistake and added the vanilla to the wet ingredients. I loved them. They were crispy on the outside and tender on the inside…just like me!
I made recipe in a glass 8 X 8 square pan and baked at same time. Rose beautifully and I cut in squares for the people as needed and split square in half and served fruit on top. Did not use frozen berries just fresh. Turned out great and shortcake stayed fresh in square pan. Less work than making into rounds and people can choose the size of their shortcake..
The flavor was decent but I thought they were fairly dense. For us there was too much bread-to-fruit even with just using a half biscuit. I’ll keep searching for something a bit flakier.
I will definetly make these short cakes again. They were very tasty and so easy to make. A great hit with my husband.
Very time-consuming and expensive to make. Grating the butter was a nightmare and I will never do that again, for any recipe… the end result was disappointing. The shortcake was heavy and tasteless.
Very successful and delicious- brought this to mother’s day lunch with the folks and they all raved. Definitely freeze the butter. I had mine in the fridge and it started to soften in my hot little hands while grating and it got a bit messy. And I used less than a tbsp of sugar on the tops of the cakes. I too hand-shaped six round cakes but I found that 14 minutes in the oven wasn’t quite enough – they still seemed undercooked slightly in the centre even after being toasted for a few minutes before serving, though nobody complained, quite the opposite. Maybe I didn’t move the rack into the right position? I’ll try one lower next time, which there definitely will be.
Very good. I didn’t have half/half so I used milk and they tasted just fine. I will definitely make them again.
I have made this a million times. I only use fresh strawberries with a little balsamic vinegar marinade. Has to be the best shortcake recipe ever! I recently made it with un bleached flour because that’s all I had and it was perfect. Seemed to cut out the mild baking powder taste it’s always had. Coincidence? Maybe. We’ll find out tonight when I make it yet again!
I’m not usually one to rate recipes, but this recipe is great. I only made the shortcake part. Having the butter completely frozen really helps the texture, but the gratings makes it so easy! Also, I cut them into smaller squares, as this recipe is a meal in itself.
So delicious! Best shortcakes ever!
I made this with frozen berry mix (raspberry, blueberry, blackberry) and fresh strawberries. The frozen butter process worked well and the dough was easy to work with. My only disappointment was the texture of the biscuits. I thought they would be softer. But my guests said they liked the hardness because it reminded them of a pie pastry crust.
I just made this recipe with wonderful results. And the idea of grating the butter is genius and I plan to use that method for other recipes. I followed the recipe as written and all the details the author included were very helpful. I only made the shortcakes as I had prepared strawberries yesterday. Thanks so much for posting this recipe, it is a keeper!