Is there anything better than fresh berry shortcake? It is strawberry season in Maine and we've indulged in this recipe a few times this month. The biscuit recipe is from an old New England cookbook we've had kicking around the house for years and somehow the book always manages to open to this page. We've updated the recipe a bit to feature SKORDO ingredients and have to say, the additions are pretty delicious!
- 1 quart of Strawberries
- 1/4 cup Sugar
- 2 teaspoons Vanilla Bean Sugar
- 1/2 quart Blueberries
Remove strawberry greens and slice fruit into halves or quarters. Once all strawberries have been prepped, add sugars and let sit for at least 30 minutes. Rinse blueberries and reserve.
- 1/4 cup Sugar
- 1/4 teaspoon fresh ground Nutmeg
- 2 cups All Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 cup Butter
- 1 Beaten Egg
- 2/3 cup Milk
Preheat oven to 450 degrees Fahrenheit
Stir sugar, nutmeg, flour, and baking powder together in a large bowl. Cut in butter until mixture resembles course crumbs. Lightly beat egg in a small bowl and add milk. Pour milk and egg mixture into the dry ingredient and stir in to moisten batter. Place rough rounds on a baking sheet lined with parchment paper and back for 10-15 minutes or until a toothpick comes out clean. Allow the shortcakes to cool fully before serving.
- 1 cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract or 1/2 teaspoon Almond Extract
- 2 tablespoon Vanilla Bean Sugar
- 1 tablespoon Blueberry Sugar
Combine the cream, 1 tablespoon of Vanilla Bean Sugar and extract in a medium bowl or stand up mixer bowl. Whip the cream by hand or at a low-medium setting with a stand up mixer. In a small bowl mix the remaining Vanilla Bean Sugar and Blueberry Sugar.
Place the shortcakes on a large platter and top with strawberries, whipped cream and blueberries. Finish the the Vanilla Bean and Blueberry Sugar. Enjoy!