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Recipe
Strawberry-Blueberry Shortcake Recipe
This red, white and blue shortcake is perfect for July 4th!
| Prep time: 20 Minutes |
American
|
| Cook time: 15 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 525 | |
| Calories from Fat 249 | 47% |
| Total Fat 28.22g | 35% |
| Saturated Fat 12.71g | 51% |
| Trans Fat 3.81g | |
| Cholesterol 59mg | 20% |
| Sodium 760mg | 32% |
| Potassium 244mg | 7% |
| Total Carbs 62.04g | 17% |
| Dietary Fiber 3.2g | 11% |
| Sugars 26.12g | 17% |
| Protein 7.1g | 11% |
Ingredients Convert Measures
- Fruit:
- 2 cups of fresh strawberries
- 2 cups of fresh blueberries
- Shortcake:
- 1 cup sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/3 cup shortening
- 1 cup milk
- Whipped Cream:
- 2 cup heavy cream
- 1/2 cup sugar
- 2 teaspoon vanilla
Directions
- Slice strawberries
- Place strawberries and blueberries in a bowl and sprinkle with sugar. Let stand.
- Shortcake:
- Heat oven to 450°. Grease an 8-inch round layer-cake pan.
- In a mixing bowl, combine flour, baking powder, salt, and sugar. Cut in shortening with 2 forks until crumbly.
- Stir in milk.
- Pat dough into prepared pan
- Bake 15 minutes until golden brown.
- Let cool and cut horizontally.
- Whipped Cream:
- Whip heavy cream until almost stiff.
- Add sugar and vanilla.
- Beat until cream holds peaks.
- Fill the middle of the shortcake with berries and whipped cream.
- Top generously with berries and whipped cream.
