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 witha dollop of whipped cream or a scoop of vanilla ice cream (as pictured
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
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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