Monday, June 22, 2015

Family Circle’s Blueberry-Strawberry Shortcake


4 cups all-purpose flour
1/4 cup sugar, plus extra for sprinkling and to sweeten cream
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold
1 cup solid vegetable shortening, very cold
1/2 cup buttermilk
1 quart strawberries, hulled and sliced
1 quart blueberries
3 cups heavy cream, whipped

In a large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter and shortening until mixture resembles coarse sand. Add buttermilk and mix just until dough comes together in a ball. Divide dough evenly into thirds; wrap in plastic and refrigerate 2 to 3 hours.

Heat oven to 325 degrees Roll each piece of dough on lightly floured parchment to a 10-inch circle. Prick with a fork and sprinkle liberally with sugar. Bake at 325 degrees for 30 minutes.

To assemble: Set aside a few strawberries and blueberries to top finished dessert. Place one pastry disk on a serving plate and cover with a third of the remaining berries, followed by a third of the whipped cream. Repeat layering two more times and finish with reserved berries.

Haylee’s Note:
We loved this dessert!  It was delicious!  Darin grew strawberries and blueberries in our garden this year, so I think I will make it again!  I think this is a really pretty dessert, and perfect for a patriotic celebration like 4th of July!

1 comment:

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