America the Beautiful Shortcake Recipe

From Dorothy McNett's Recipe Book.

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America the Beautiful Shortcake

From Dorothy McNett's recipes at What a perfect dessert at any time of the year, but especially attractive for a Fourth of July party! Enjoy eating the red, white, and blue!

2 cups all purpose unbleached flour
1 teaspoon sea salt
1 tablespoon baking powder
2 teaspoons raw sugar
1 to 1 1/2 cups half and half
1/4 cup unsalted butter, melted
2 cups fresh strawberries
1 cup fresh blueberries
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon real vanilla extract or vanilla bean paste

Preheat oven to 425 degrees. Whisk together the flour, salt, baking powder and sugar in batter bowl. Slowly add 1 cup of the half and half to the mixture, stirring constantly. Gather the dough together; when it hold together and feels tender, it is ready to knead. But if it seems shaggy and pieces are dry and falling away, then slowly add enough additional half and half to make the dough hold together. Place the dough on a lightly floured board and knead the dough for 1 minute. Pat it into a square about 1/2 inch thick. Place on ungreased baking sheet or pat into an 8 inch square or similar sized oblong pan. Brush with the butter. Bake for about 15 minutes, or until lightly browned. Cool. When ready to serve, whip the cream with the powdered sugar and vanilla, and using the strawberries and blueberries, make a decorative red, white, and blue design on the cake. Ooh and ah, and then serve.

Recipe created 1995-06-27.

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