Shortcakes

I grew up on Strawberry Shortcakes, but they were never all that enjoyable. My Mom always bought those spongy little cups, filled them with Strawberries, and topped the whole thing with copious amounts of Reddi Whip.

Today I baked my own Shortcakes, they’re easy and absolutely delicious. They’re not too sweet, not too dry, and they hold their own against fresh juicy berries and whipped or poured fresh heavy cream.

I always like to mix some different berries into the berry mix just to give it more color and texture. I also highly recommend using Krusteaz – Light & Fluffy – Buttermilk Pancake mix. Shortcakes come out as a light short-dough cookie.

Made these last night and they were scrumptious.  Some were left-over and we were eating them like cookies later in the evening. Hope you try them, they are easy and satisfying. Elegant enough for guests yet easy and humble enough for family dinner.

Krusteaz Shortcake Recipe

Ingredients:

3 cups Krusteaz Buttermilk Pancake Mix
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup butter (1 stick) chilled, cut up
3/4 cup heavy cream
1 egg

Method:

1. Preheat oven to 400°F.

2. Place Krusteaz Buttermilk Pancake Mix, flour and sugar in medium bowl. Cut in butter with pastry blender or fork until crumbly. Add cream and egg. Stir until dough forms.

3. Transfer dough to lightly floured surface. Roll out dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place shortcakes side by side with edges touching on ungreased baking sheet.

4. Bake 14-17 minutes or until golden brown. Serve with fresh berries and whipped cream. Makes 1 dozen shortcakes.

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