Red, White, and Blueberry Shortcake
- Preheat oven to 375 degrees F. Place the dried berries in a small bowl; cover with boiling water. Let stand for 10 minutes; drain well. Meanwhile, grease and flour a 15x10x1-inch baking pan; set aside.
- In a large bowl combine flour, the 2/3 cup sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Stir in drained dried fruit, if using. Spoon batter into pan, spreading evenly with a thin metal spatula.
- Bake for 18 to 20 minutes or until evenly golden. Cool on a wire rack. In a medium bowl combine strawberries and blueberries. Sprinkle with 2 tablespoons sugar. Toss gently. Cover; let stand up to 1 hour.
- Using a 3-inch star-shape cutter, cut shapes from cake. To serve, place a single shortcake star in a small shallow bowl or serving plate, spoon berry mixture over the shortcake, and top the berries with a squirt of whipped topping. Makes 16 to 18 servings (1 shortcake plus 1/4 cup berries).
From the Test Kitchen
Prepare two shortcake recipes. Use 5 cups fresh strawberries, 3 cups fresh blueberries, and 3 tablespoons sugar. Three cans of pressurized whipped dessert topping is sufficient.
Prepare three shortcakes. Use 9 cups fresh strawberries, 4-1/2 cups fresh blueberries, and 1/3 cup sugar. Four or five cans of pressurized whipped dessert topping is sufficient.
Test Kitchen Tip:
Shortcakes can be made ahead and frozen for up to 1 month. Thaw before cutting into stars.
Nutrition Facts (Red, White, and Blueberry Shortcake)
- Per serving:
- 208 kcal ,
- 9 g fat
- (5 g sat. fat ,
- 2 g monounsaturated fat ),
- 53 mg chol. ,
- 158 mg sodium ,
- 27 g carb. ,
- 2 g fiber ,
- 15 g sugar ,
- 3 g pro.