Zutaten für Firecracker Shortcake
- All Purpose Flour
- Sugar
- 4 teaspoons baking powder
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- 1 cup fresh blueberries
- ¾ cup milk
- 1 large egg
- Lemons, Rind Of
- 2 cups sliced strawberries
- 1 cup raspberries
- 1 cup heavy whipping cream
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Zubereitung von Firecracker Shortcake
- Preheat oven to 450°F (232°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, ⅔ cup sugar, and baking powder.
- Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the blueberries.
- In a separate bowl, whisk together the milk, egg, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 14-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are baking, gently toss the strawberries, raspberries, and ¼ cup sugar in a large bowl.
- In a separate bowl, beat the heavy whipping cream with 1 tablespoon of sugar until stiff peaks form.
- To assemble the shortcakes, place one cake layer flat side up on a serving plate.
- Top with half of the berry mixture.
- Place the second cake layer flat side down on top of the first layer.
- Top with the remaining berry mixture and whipped cream.
- Cut into wedges and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
126g
Fat
89g
Carbs
25g
