Easy Shortcake Recipe
A fun new way to eat strawberry shortcake.
Ingredients
- 1½ cups all-purpose flour
- ½ cup white whole wheat flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup 1 stick cold unsalted butter
- 1 cup fresh blueberries
- ½ cup small stemmed strawberries*
- 1 teaspoon grated lemon zest
- ½ cup heavy cream
- 1 egg lightly beaten
- ¼ cup chopped almonds optional
- 1 cup strawberry-blackberry jam I use Smucker’s
- 2 teaspoons sparkling sugar optional
- Toppings: fresh berries sweetened whipped cream
Instructions
- Heat oven 375F. Line a 9-inch square pan with parchment leaving a 2-inch overhang for easy removal. Spray pan and parchment with non-stick baking spray.
- In large bowl, stir flours, sugar, baking powder and salt; cut in butter with a pastry blender or your fingers until crumbly.
- Stir in berries and zest. Mix heavy cream and egg together; add to flour mixture, stirring with a fork until dough comes together. Divide dough in half. Pat half the dough over bottom of prepared pan.
- Spread jam evenly over dough in pan.
- Mix almonds (if using) into remaining dough and crumble dough evenly over the top.
- Sprinkle with sparkling sugar, if desired.
- Bake 35 to 40 minutes or until golden brown.
- Cool. Cut into 3-inch squares.
- Top with berries and whipped cream.
Notes
*I grow a French strawberry variety called fraise. The berries are sweet, but maybe only ½-1-inch long. If you use regular strawberries dice them up into smaller pieces.
Nutrition
Serving: 1squareCalories: 403kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 60mgSodium: 295mgPotassium: 136mgFiber: 3gSugar: 27gVitamin A: 546IUVitamin C: 10mgCalcium: 121mgIron: 2mg
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