Strawberry Blueberry ShortcakesThey are equal parts gorgeous and delicious and really can’t be beat. Plus they are patriotic, without being complicated or fussy, for the upcoming Memorial Day celebrations! Brought to us by What’s Gabby Cooking.
INGREDIENTS – Strawberry Blueberry Shortcakes
For the Shortcakes
- 3 cups all purpose flour
- 2 teaspoons lemon zest
- 3 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla extract
Strawberries + Blueberries
- 1 pound strawberries tops removed and sliced
- ⅓ cup white sugar
- 1 pint blueberries
Cream
- 2 cups heavy cream
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
INSTRUCTIONS
Biscuits
- Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
- You can add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.
- Combine the cream and vanilla in small bowl.
- Then add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
- Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch thick.
- Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
- Preheat the oven to 425ºF.
- Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.
For the Strawberries + Blueberries
- Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.
- Then before serving, toss the marinated strawberries with the blueberries
For the Cream
- Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
To Assemble
- Slice the biscuits in half and place the bottom half in a bowl. Top with a large spoonful of the fruit and a large dollop of the cream. Place the other half of the biscuit on top and serve immediately.
NOTES
You can make the biscuits early in the day or the day before a party. Then assembly comes together quickly after your dinner is done.
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