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Red, White, and Blue Shortcakes
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Servings:
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about
scaling
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Cook Time: |
1 Hour |
Prep Time: |
50 Min |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 400‹F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. Prepare berries. Toss strawberries, blueberries, and sugar in a medium-size bowl; let stand at room temperature for at least 1
hour to allow juices to accumulate. 3. Prepare shortcakes. In a large bowl, whisk together flour, 5 Tbsp. of the sugar, baking powder, baking soda, and salt. Add butter and cut in with pastry blender or rub with your fingertips until mixture resembles
coarse meal. Mix in creme fraiche with a fork until moist clumps form. Alternately, in a food processor, pulse flour, sugar, baking powder, baking soda, and salt together to mix. Add butter and pulse until mixture resembles coarse cornmeal. Mix in creme fraiche with a few more pulses, just until moist clumps form. Do not overprocess. Gather dough into a ball.
4. On a lightly floured work surface, press dough into a 3.4- to 1-inch-thick disk. Roll lightly with a rolling pin to even out the
dough. Cut out circles using a 21.2-inch round cutter (or the rim of a glass). Gather scraps to cut out additional rounds for a
total of 8. Place shortcakes on prepared baking sheet.
Brush tops lightly with milk, then sprinkle with remaining 1 Tbsp. sugar. Bake 18 to 20 minutes or until tops are golden.
Transfer to a rack to cool.
5. Prepare cream filling. Using an electric mixer, beat
creme fraiche until thick and creamy. Beat in honey.
6. To serve, cut shortcakes in half horizontally. Place bottoms on dessert plates. Spoon fruit over each and top with a dollop of cream filling. Place top halves of shortcakes on top and serve.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
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Serving Size
(210g
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Servings Per Container
8
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| Amount Per Serving |
| Calories 479 |
Calories from Fat 303 |
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% Daily Value * |
| Total Fat 33.9g |
53% |
| Saturated Fat 21g |
105% |
| Trans Fat 1g |
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| Cholesterol 112mg |
37% |
| Sodium 241mg |
10% |
| Total Carbohydrate 43g |
14% |
| Dietary Fiber 2g |
10% |
| Sugars 20g |
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| Protein 5g |
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| Vitamin A 25% |
Vitamin C 62% |
| Calcium 7% |
Iron 9% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1 lb |
Fresh strawberries, hulled and quartered |
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2 cup |
Fresh blueberries |
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1 Tbs |
Sugar |
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1 3/4 cup |
All purpose flour |
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6 Tbs |
Sugar, divided |
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1 1/2 tsp |
Baking Powder |
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1/4 tsp |
Baking Soda |
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1/4 tsp |
Salt |
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1/2 cup |
Unsalted butter |
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2 cup |
Creme Fraiche |
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1 Tbs |
Milk |
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2 Tbs |
Honey |
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