SUMMER SHORTCAKE
Your heart will be true to this red, white, and blue shortcake, perfect for the Fourth of July.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
- Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
- Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
- Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
- Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
- Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
- Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.
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Raheem Cannon
[email protected]I added a dollop of whipped cream to my shortcake, and it was heavenly.
Chhotu Kumar
[email protected]This shortcake is a great way to use up fresh berries. It's also a great dessert to make for a potluck or picnic.
Lesley Sarthou
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients, and it always turns out perfectly.
Sophia Shelnutt
[email protected]This shortcake is the perfect summer dessert. It's light, refreshing, and absolutely delicious.
Alan Romero
[email protected]I made this shortcake for my birthday party, and it was a huge hit!
Nel Aokash
[email protected]This is the best summer shortcake recipe I've ever tried. I highly recommend it!
Lailu Miha
[email protected]I've made this shortcake several times, and it always turns out perfectly.
Danish Mudser
[email protected]This shortcake is so easy to make, even a novice baker can do it.
prashant lopchan
[email protected]I love the way the biscuit soaks up all the berry juices. It's the perfect balance of sweet and tart.
Mainudin Ansari
[email protected]This is my go-to recipe for summer shortcake. It's always a hit with my family and friends.
Ziningi Shezi
[email protected]I made this shortcake for a brunch party, and it was a huge success. Everyone loved it!
Mohamed Yahya ben halima
[email protected]I added a dollop of whipped cream to my shortcake, and it was heavenly.
Sami Yusuf
[email protected]This shortcake is a great way to use up fresh berries. It's also a great dessert to make for a potluck or picnic.
Jessica Cain
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients, and it always turns out perfectly.
Maxim Lazo
[email protected]This shortcake is the perfect summer dessert. It's light, refreshing, and absolutely delicious.
Raja Atiq Dahnyal
[email protected]I've been making this shortcake for years, and it's always a hit. The biscuit is so light and fluffy, and the berries add a perfect amount of sweetness and tartness.
Rizwanbaba Nawaz
[email protected]This shortcake is so easy to make, and it's always a crowd-pleaser. I love that I can use whatever berries are in season.
Shaoun Chandra Shill
[email protected]I made this shortcake for a summer party, and it was a huge hit! Everyone loved the fresh berries and the fluffy biscuit. I'll definitely be making this again.
ghazi king
[email protected]This is the best summer shortcake recipe I've ever tried! The combination of berries, biscuit, and whipped cream is simply irresistible. I especially love the way the biscuit soaks up all the berry juices.
frans de Jongh
[email protected]This summer shortcake was an absolute delight! The berries were bursting with flavor, and the biscuit was fluffy and golden brown. I followed the recipe exactly, and it turned out perfectly. My family and friends raved about it.