Friday, July 2, 2010

Red, White and Blueberry

I love the fourth of July! Watermelon, fried chicken and fireworks! Food, family and fun! Start your day in patriotic fashion with these tasty shortcakes topped with berries.

Red White and Blueberry Shortcakes
Prep time: 15 minutes
Cook time: 12 minutes
Makes 8 servings

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
½ teaspoon baking soda
6 tablespoon cold butter, cut into small pieces
½ cup buttermilk
4 teaspoons coarse sugar crystals

1 package (16 ounces) Driscoll’s strawberries, hulled, sliced
½ cup powdered sugar, divided
1 tablespoon lemon juice
1 package (6 ounces) Driscoll’s Blackberries
1 package (6 ounces) Driscoll’s Blueberries
1 package (6 ounces) Driscoll’s Raspberries
1 cup cold heavy cream

To make shortcakes:
Preheat oven to 400F. 
Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl. 
Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb.
Stir in buttermilk just until dry ingredients are moistened.
Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to ½-inch thickness.
Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with ½ teaspoon sugar crystals.
Bake 12 minutes or until golden brown.  Cool on wire rack. 

To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, ¼ cup powdered sugar and lemon juice until smooth. 

To makes whipped cream: Beat with an electric mixer heavy cream and remaining ¼ cup powdered sugar until thickened and soft peaks form.

To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about ½ cup berries.  Place top of shortcake over berries. Serve with remaining strawberry sauce. 

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