Tuesday, July 10th, 2012
I’ve never known a summer without strawberry shortcake. I don’t want to! But why do we limit shortcake to strawberries? WHY.
Let’s just make shortcakes with every berry we can think of, shall we? Driving down the highway last weekend I saw a sign for “Monster Berries” at some place called “Berry Empire.” I’d like to move to Berry Empire PRONTO. Let’s go there.
This is no big deal and totally a big deal at the same time. You don’t need a mixer but you do need to turn on the oven. I know that’s asking a lot right now…but it’s worth it! All berries, all the time.
Adapted from Everyday Food
Makes 8-10 shortcakes
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter or margarine, cut into small pieces
3/4 cup soy milk
1/4 cup low-fat yogurt (I used vanilla)
1 cup fresh or frozen mixed berries (I used raspberries, blackberries, and blueberries)
coarse or granulated sugar, for sprinkling
fresh cherries and vanilla ice cream, for serving
In a large bowl, whisk together flour, sugar, baking powder, and salt. Use a pastry cutter, two forks, or your hands to cut butter into flour mixture, working until the mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Gently stir in soy milk, yogurt, and berries until just combined. Don’t overmix!
Divide dough into 8-10 equal portions and shape gently into rounds. Place about 2 inches apart on parchment-lined baking sheets, and sprinkle with sugar. Freeze shortcakes for 15 minutes. While they’re in the freezer, preheat the oven to 400°F.
Bake until golden brown and set, about 20 minutes. Let cool completely on sheets, on wire racks. To serve, halve and fill with cherries and ice cream (or whipped cream).