Perfect Berry Shortcakes Recipe
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Perfect Berry Shortcakes

By: USA WEEKEND columnist Pam Anderson  
"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."

Rating: This weblink has been rated 122 times with an average star rating of 4.7 Read Reviews (108)

Rate/Review | 3,285 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • For shortcakes:
  • 2 cups all-purpose bleached flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 5 tablespoons sugar, divided
  • 1/2 cup butter, frozen
  • 1 egg, beaten
  • 1 egg white (optional)
  • 1/2 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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 669 | Total Fat: 34g | Cholesterol: 138mg

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2005 by SILLYSARAHC123 
Oh. My. God. This is the best shortcake I have EVER tasted!!! I didn't follow the berry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2005 by JODILICIOUS 
I only used the shortcake part of this recipe and they were so good! I just dropped the dough... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2005 by KCBMW 
This recipe is exactly what I've been looking for to make great strawberry shortcake! I only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2005 by CHOCTAW5150 
I followed this recipe exactly and it is AMAZING! I did sift together the dry ingredients,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by Jillian Supporting Member (Click to learn more about Supporting Membership)
I have never grated butter before, but it was a good idea for this recipe. These turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2005 by Mrs. K 
This is the best shortcake ever! I followed the shortcake recipe exactly, but improvised on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2005 by SUNNYZ 
Wow! These are so good! I loved the tip of freezing and grating the butter. I thought about... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2005 by ECHOXC 
really good, but kinda dry and don't roll the dough just squish the dough in to balls. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2005 by HSAKOWSKY 
I followed the recipe for the shortcakes exactly and it was incredibly easy, and a huge hit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2005 by HFOLINO 
This was unbelievable...everyone raved. MORE

 
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