Wednesday, July 15, 2015
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| Delicate cinnamon shortcakes with delicious sweet strawberries, blueberries, and raspberries |
Nothing says summer more than a simple berry shortcake dessert. This one is extra special because the shortcakes have
cinnamon in the batter and the berries are enhanced with brown sugar and a splash of balsamic vinegar. Enjoy this with
a dollop of whipped cream or a scoop of vanilla ice cream (as pictured).
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Yield: 8 servings Prep time: 30 minutes to prep and chill, plus 15 minutes to bake Difficulty: EASY
Ingredients:
1 quart strawberries washed, stemmed, cut in half
1 pint raspberries
1 pint blueberries
1 Tbs Balsamic vinegar
1/4 cup brown sugar
2 Cups flour
2 Cups flour
1/4 Cup sugar + 8 tsp sugar for tops of shortcakes
1 Tbs baking powder
1/2 tsp salt
8 Tbs cold butter, cut into small cubes
2/3 cup half and half + extra for brushing tops
1 tsp cinnamon
Procedure:
Preheat oven to 400 F
- Mix flour, sugar, baking powder, salt and cinnamon in large bowl
- Add cubed butter and cut in until mixture is crumbly
- Add half and half and mix gently with a fork until it just comes together
- Turn out on a floured surface and knead a few times to make a cohesive ball
- Flatten into a disk and roll out to 1/2"-3/4" thickness cut with biscuit cutter
- Space evenly on parchment lined baking sheet
- Brush with a bit of cream and sprinkle with sugar
- Chill for 20 minutes in the refrigerator
- Bake for 12-15 minutes, until light golden brown
- Cool on a wire rack
- While shortcakes are baking, slice the berries and mix with balsamic vinegar and brown sugar.
- To assemble, split the shortcake and spoon berries and juice on the bottom.
- Top with whipped cream or ice cream.
- Top with other half of shortcake and sprinkle with powdered sugar
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