Mixed Berry Shortcake Recipe
Who is ready for dessert? I know I am always ready! Check out this yummy mixed berry shortcake recipe and let me know what you think. If you make it, I would love to see pics.
2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/3 cup milk
1 tsp vanilla
Berries of choice, frozen or fresh
Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Pour batter into prepared baking pan.Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Use berries of your choice. I like to caramelize the fruit. It adds a much richer flavor. See the recipe below.
1/2 pound fruit
1 to 2 teaspoons unsalted butter
1 tablespoon vinegar (raspberry, cider, or balsamic)
3/4 to 1 teaspoon sugar
Orange juice (up to 1/4 cup)
Prepare the fruit by cleaning and cutting into desired size and shape. Place a medium-small pan over medium heat for about a minute. Add the butter, and when it melts, swirl to coat the pan. Reduce the heat to medium-low. Place the fruit in the pan and cook for around 5 minutes or so, until fruit becomes soft. Flip the fruit to the other side and drizzle with vinegar. Let cook for another 3-5 minutes. Sprinkle with sugar and continue to cook the fruit until the sugar melts. Keep checking to be sure the fruit doesn’t burn. Turn down the heat as needed. Once the sugar has melted, transfer your fruit onto your shortcakes and try to get as much of the sauce as you can. Pour the orange juice into the pan, and return it to low heat for a minute or so, mixing and scraping to deglaze the rest of the sauce. Pour this over the top also for an added bonus. Enjoy!