Today on The Stay At Home Chef
I'm showing you how to make my Red, White, and Blueberry Shortcakes.
Not only are these fun treats patriotic, they're also super tasty!
We're going to start by making our shortcakes.
I have the oven preheating to 400 degrees,
and then we're going to make our batter right here in the food processor.
I'm going to pour in 2 cups of all-purpose flour,
3/4 cup of powdered sugar,
1 tablespoon of baking powder,
and 1 teaspoon of salt.
Put the lid on real quick and just pulse this for a second.
A couple pulses is all it takes to combine.
Next we can add in our butter.
If you're not using a food processor you'd use a pastry cutter to cut this in,
but let me tell you the food processor makes it so much easier.
So I have 4 tablespoons of butter that I've just sliced up into a tablespoon each,
kind of makes it easier for the food processor.
Put the lid on and blend this until it looks like cornmeal.
I don't know what I'd do without my food processor
because this is so much easier than using a pastry cutter.
Once it looks like cornmeal or sand we can add in our wet ingredients.
I have 1/2 cup of milk.
Just pour that in,
and then 1/4 cup of heavy whipping cream.
Put the lid on and blend this until it's a dough.
This part goes really fast too.
It's a pretty wet dough.
Next I have a baking sheet lined with parchment paper,
and just take a spoon and take scoops of this and plop it right onto the baking sheet.
You want to make about 12 little biscuits.
Once you have all 12 biscuits in place,
bake them in a 400-degree oven for about 15 minutes until the tops are just kissed with brown.
While the short cakes are in the oven we'll go ahead and prep the rest of our ingredients.
I have about 1 pound of sliced strawberries here in a bowl
and 12 ounces of blueberries here in another bowl.
I'm keeping mine separate so I can play with the colors and do layers of red, white, and blue,
but you can just combine them all together if you want if that's easier for you.
Next I'm going to sprinkle in 1/4 cup of sugar,
and since I divided it I have to be careful and make it sort of even.
This is very forgiving though so it's okay.
Then I'm going to pour in the juice of one lemon,
once again I have to divide it up,
and then the zest of one lemon too,
then just stir these together.
The lemon juice and lemon zest are the key to this recipe.
It brings out this vibrant flavor that just makes this the treat of the summer!
Set these aside to marinate in their own juices and we're going to make some freshly whipped cream.
Pour 1 3/4 cup of heavy whipping cream into the bowl of a stand mixer
and then sprinkle in 2 tablespoons of sugar,
and I'll let this whip gradually increasing the speed until stiff peaks form.
Once you have those beautiful stiff peaks you'll want to put this in the fridge until you're ready to serve.
Now let's check on those shortcakes.
All right they are perfect.
You can see just little spots of brown forming so you know they're done.
Be sure to let the biscuits cool completely before you assemble your dessert.
Now you can serve these up however you want it
with just a biscuit and some berries and whipped cream,
but I think it's really fun to serve them in mason jars.
I hope you enjoyed these red, white, and blueberry shortcakes.
Not only are they patriotic they also taste really good.
I seriously can't get enough of them!
You can find the full written recipe in the video description,
as well as a link to the printable recipe.
Be sure to subscribe to my channel and check out my other great videos
where you can find more than 100 restaurant quality recipes
you can easily make at home.
See you later!