July 2014 Recipe of the Month!
Strawberry-Blueberry Shortcake
- 1 ½ cups All Purpose Flour
- ¼ cup sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon salt
- ¼ teaspoon Baking Soda
- ⅓ cup cold butter
- 1 egg lightly beaten
- ½ cup sour cream or plain yogurt
- 3 tablespoons milk
- 5 cups sliced Strawberries + 2 cups Blueberries
- 3 tablespoons sugar
- 1 container Vanilla Instant Custard
- 1 Pastry Pride
- 1 ½ pints whip cream
Instructions
- Preheat oven to 400°F
- Grease an 8″ x 2″ round baking pan, set aside
- In a medium bowl, combine the flour, ¼ cup sugar, baking powder, salt and baking soda
- Using a pastry blender, cut in the butter in butter until mixture resembles coarse crumbs
- Make a well in the center of the flour mixture
- In a small bowl, stir together the egg, sour cream, and milk. Add egg mixture all at once to flour mixture, stirring with a fork just until moistened
- Using a small offset spatula, spread dough evenly in the prepared pan
- Bake 18 – 20 minutes or until done
- Cool on wire rack while still inside pan
- Using a small plastic spatula, loosen sides of shortcake. Invert pan on a 8″ cardboard
- Combine diced strawberries and 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly. Set aside
- Mix custard as per recipe
- Whip heavy whipping cream and fold the two together
- Your are now ready to use your imagination on how you would like to serve!
- Makes 6 servings