Southern Shortcakes with Fresh Fruits
Serve these Southern-style shortcakes with a selection of your favorite seasonal fruits and berries.
Preparation time: PT30M
Cooking time: PT15M
Total: PT45M
All Recipes, Cakes & Cupcakes,
What you need:
- Filling:
- 1 quart fresh sliced ripe fruits and berries
- ¼ cup sugar
- Biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 4 ounces Lurpak® Unsalted Butter, chilled
- ¾ cups cream or milk
- Topping:
- 1 cup whipped cream
What to do:
Combine the flour, baking powder, sugar and salt in the bowl of a food processor. Cut the butter 6 pieces and add it to the bowl. Process the mixture until it resembles a coarse meal. Transfer the mixture to a bowl and make a well in the center. Pour the cream into the well and using a fork, toss the mixture until the dough begins to pulls together.
Transfer dough to a floured surface and knead it two or three times until it holds together. Pat the dough into a 6×12-inch rectangle. Press out biscuits with a 3-inch cookie cutter. Transfer the biscuits to a baking sheet and bake until they more than double in size and slightly brown, about 12 minutes. Remove and cool.
Split the biscuits in half and arrange them on dessert plates. Dab the cut sides of the biscuit with the juices from the fruit.Spoon a half-a-cup of fruit over the bottom piece of biscuit and replace the top. Serve with a dollop of whipped cream.
