Red, White, & Blue Shortcakes!
Measure out your ingredients.
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Add flour, baking powder, sugar, salt, & fresh lemon zest to a large bowl.
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Next, add cubes of cold butter to the bowl & ‘cut in’ with a pastry cutter.
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Don’t worry about mixing all the butter into the dry mix. We’re going for a sandy texture!
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Add milk, egg, & vanilla extract. Mix to bring just together and dump onto a floured board.
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Shape the dough, while lightly pressing into a large circle. Cut rounds using a biscuit cutter.
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Place the shortcakes onto a parchment lined baking sheet.
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Brush with an egg yolk and half & half glaze. Sprinkle with Turbinado sugar on top for crunch!
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Bake for 12 minutes at 450F, until puffed and golden brown.
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Slice your strawberries & add to a large bowl with fresh blueberries.
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Sprinkle white sugar and let sit for 10 minutes to macerate. The berries will soften & get syrupy!
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Next, beat a pint of heavy cream with sugar & vanilla extract.
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Homemade fresh Vanilla Whipped Cream! Yum!
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To assemble; slice the shortcakes and spoon the berries & whipped cream in layers.
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Find more at ‘Straight to the Hips, Baby’, a cooking & food blog
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