Claire Tansey brings us her favourite summer dessert recipe that you can customize to your liking. Try adding in strawberries, rhubarb, or raspberries — the options are endless!
Blueberry shortcakes
Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- zest from 1 lemon
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup half-and-half cream, plus 1 tbsp for brushing
- 2 tsp coarse or granulated sugar for sprinkling
- 3 125-g containers fresh blueberries
- 3 tbsp granulated sugar
- 1 cup whipping cream
- 1 tbsp granulated sugar
- 1/4 tsp cinnamon
Method:
Position oven rack so biscuits will sit in centre of oven. Preheat oven to 425F. Line a baking sheet with parchment paper. To make biscuits, choose 1 of these methods:
With food processor: Pulse flour, 2 tbsp sugar, baking powder, salt and zest in processor bowl until mixed. Add butter. Pulse until coarse crumbs form. Add 3/4 cup half-and-half cream, pulsing just until dough comes together. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.
By hand: Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended. Using your fingers or a pastry blender , mix in butter until mixture forms coarse crumbs. Using a fork, gradually stir in 3/4 cup half-and-half cream, just until dough can be gathered into a ball. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.
Turn dough onto a lightly floured counter. Divide into 6. Gently pat each into a circle about 3/4 in. thick. Place biscuits on baking sheet at least 1 in. apart. Brush with 1 tbsp cream. Sprinkle with coarse sugar. Bake until lightly golden, 12 to 14 min. Cool on a rack.
Place half of berries in a large bowl. Using a potato masher, lightly mash. Stir in remaining berries and 3 tbsp sugar. Let stand 30 min.
Pour whipping cream into large bowl. Add 1 tbsp sugar and cinnamon. Using electric mixer, beat until stiff peaks form when beaters are lifted.
Assemble by cutting biscuits in half horizontally and layering with berries and cream.
Kitchen tip: Shape the biscuits as gently and quickly as possible to get the flakiest results. Store them in an airtight container at room temperature for up to 1 day, or freeze for up to 1 month. Layer with berries and cream just before serving.
Makes 6
Courtesy Claire Tansey