Perfect Berry Shortcakes

Perfect Berry Shortcakes

206

"You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate."

Ingredients

servings 669 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 85.6g
  • 28%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
  2. Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
  3. Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
  4. Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

206
  1. 253 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I have never grated butter before, but it was a good idea for this recipe. These turned out so good my husband doesn't usually like sweets but he raved over this. I didn't use frozen berries, j...

Most helpful critical

really good, but kinda dry and don't roll the dough just squish the dough in to balls.

I have never grated butter before, but it was a good idea for this recipe. These turned out so good my husband doesn't usually like sweets but he raved over this. I didn't use frozen berries, j...

Oh. My. God. This is the best shortcake I have EVER tasted!!! I didn't follow the berry instructions (I just used fresh strawberries with sugar & topped w/ whipped cream), just the biscuit instr...

I only used the shortcake part of this recipe and they were so good! I just dropped the dough in little flattened balls to save time. The egg white and sugar were a really nice touch too. Spr...

This is the best shortcake ever! I followed the shortcake recipe exactly, but improvised on the berries. I omitted the frozen berries and used fresh raspberries, marion berries and strawberries...

This recipe is exactly what I've been looking for to make great strawberry shortcake! I only used a fork to cut in the butter and the butter was not frozen -- just used it straight from the ref...

Wow! These are so good! I loved the tip of freezing and grating the butter. I thought about skipping that, but am so glad I didn't. It works amazingly well and I've since used that trick with ot...

I followed this recipe exactly and it is AMAZING! I did sift together the dry ingredients, but that's just my preference. Also, instead of placing the dough into a loaf pan and cutting into sq...

really good, but kinda dry and don't roll the dough just squish the dough in to balls.

I followed the recipe for the shortcakes exactly and it was incredibly easy, and a huge hit for my July 4th party - will definitely make this again.