Ingredientes para Blueberry Shortcakes
- Cake And Pastry Flour
- 1/2 cup granulated sugar + 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- Dried Blueberries
- 3/4 cup milk
- Brown Sugar
- Whipping Cream
- Blueberries
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Cómo preparar Blueberry Shortcakes
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup dried blueberries (optional).
- Make a well in the center of the dry ingredients. Gradually add 3/4 cup milk, stirring gently with a fork until just combined. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
- Using a 2 1/2-inch cookie cutter, cut out shortcakes. Gather scraps, gently pat them together, and cut out more rounds.
- Place shortcakes onto a buttered baking sheet.
- Sprinkle the tops evenly with 2 tablespoons brown sugar.
- Bake for 12-15 minutes, or until golden brown and well-risen. For extra browning, broil for the last 45 seconds.
- Let the shortcakes cool on a wire rack.
- While shortcakes cool, whip 1 cup heavy cream until stiff peaks form.
- Gently fold in 1 cup fresh or frozen blueberries (or other berries/fruit of your choice).
- Cut shortcakes in half horizontally. Fill with whipped cream and berries. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
38g
Fat
61g
Carbs
14g
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