Perfect for Independence Day* dessert! I kept the sugar low, but the fat content is, well it is what it is, but the fresh berries make up for all that cream, right?
The shortcake recipe is based on my Light as a Feather Cream Biscuits. I added vanilla, a couple of spoonfuls of sugar, and a tad of nutmeg to complement the berries. Buy a pint of cream to make the shortcakes, and softly whip the remaining 1/2 cup to top them.
*4th of July in USA, and or any country whose flag is red, white and blue.
Shortcakes: Makes 5 or 6 large shortcakes
2 cups flour
1 Tb baking powder
1/4 tsp salt (I use sea salt)
1/4 tsp nutmeg
2 Tb sugar
1 1/2 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.
1 tsp vanilla
Preheat oven to 450′
Sift dry ingredients into a large bowl and stir in sugar. Add vanilla to the cream and pour it into the flour mixture. Slowly stir until the dough is shaggy. Turn it over a few times with your hands to gather up any flour into the dough.
Spray an insulated cookie sheet with nonstick spray. Grab a piece of dough the size of the biscuit you wish to make and quickly form it into circle with your hands. You don’t want to handle the dough too much, so the circle doesn’t need to be perfect.
Bake for 12 minutes, until biscuits are light brown. Keep the oven light on so you can keep an eye on them.
Let cool on a rack about 20 minutes.
Softly whip 1/2 cup cream with 1 tsp vanilla and 1 tsp sugar or maple syrup.
Rinse 1 pint each strawberries and blueberries. Organic berries are best, since conventionally grown berries contain a lot of pesticides. Cut tops off strawberries, then slice. Mix berries together in a bowl.
Split shortcakes in half crosswise (top and bottom). Spread whipped cream on the center, cover with berries, then put a dab of whipped cream on the top and cover with more berries.