Recipe: Strawberry Blueberry Shortcake
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Today on cooking at home we'll be making homemade buttermilk shortcakes and topping those with fresh blueberries and sliced strawberries....and then finishing that with cinnamon whipped cream!
4 cups of all-purpose flour
2 Tbs baking powder
1/2 cup light brown sugar
1 tsp salt
1 stick of cold, unsalted, cubed butter
1 1/2 cups buttermilk
Additional white sugar
1 1/2 - 2 cups heavy cream
Preheat the oven to 400 degrees a good bit ahead of time. Use a large mixing bowl to combine the all-purpose flour with the baking powder, light brown sugar, salt and cubed butter. Use a pastry cutter to incorporate the butter into the flour.
At that point, add 1 1/2 cups buttermilk and gently fold that together until it just forms a ball. Roll that out on a floured work surface into a 1-inch thick rectangle and then cut that into 12 equal squares.
Place those squares onto a heavy-bottomed baking tray, brush the tops with a little more buttermilk, sprinkle on a little white sugar and place the tray onto the center rack of the preheated oven.
Those are going to take just about 14 minutes to bake, and in the meantime make the cinnamon whipped cream.
Add 1 1/2 - 2 cups heavy cream to an electric mixer and beat that on high speed until it starts to form soft peaks. Sprinkle in a little ground cinnamon, and a little sugar if you like, and turn the machine off.
It is a good idea to spin the baking tray halfway around once while the shortcakes are baking.