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Double-Berry Shortcakes (Rice)

Double-Berry Shortcakes (Rice recipe image
These Double-Berry Shortcakes offer a delightful twist on the classic summer dessert, combining the tender texture of homemade biscuits with the vibrant flavors of fresh strawberries and blueberries. The shortcakes are light and airy, providing the perfect vehicle for the juicy, sugar-kissed fruit compote. Topped with a generous swirl of lightly sweetened whipped cream, each bite balances rich dairy indulgence with bright, fruity acidity. This dish is ideal for weekend brunches, potlucks, or as a refreshing finale to a heavy meal. Simple to assemble with pantry staples and fresh produce, it brings a touch of homemade elegance to any table without requiring complex techniques or exotic ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 4077.9
Dietary: Vegetarian
Description
These Double-Berry Shortcakes offer a delightful twist on the classic summer dessert, combining the tender texture of homemade biscuits with the vibrant flavors of fresh strawberries and blueberries. The shortcakes are light and airy, providing the perfect vehicle for the juicy, sugar-kissed fruit compote. Topped with a generous swirl of lightly sweetened whipped cream, each bite balances rich dairy indulgence with bright, fruity acidity. This dish is ideal for weekend brunches, potlucks, or as a refreshing finale to a heavy meal. Simple to assemble with pantry staples and fresh produce, it brings a touch of homemade elegance to any table without requiring complex techniques or exotic ingredients.
Ingredients
  • 2 cup Unsifted self-rising flour
  • 3/4 cup Sugar
  • 1 1/3 cup Heavy cream
  • 2 pint Strawberries, hulled
  • 1 cup Blueberries
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC).
  2. 2
    In a medium bowl, combine 2 cups self-rising flour and 1/4 cup sugar.
  3. 3
    Add 1 1/3 cups heavy cream to the flour mixture and stir with a fork until a soft dough forms a ball.
  4. 4
    Turn dough onto a lightly floured surface and knead gently four times.
  5. 5
    Pat dough into a 10x3-inch strip and cut crosswise into 6 equal lengths.
  6. 6
    Place biscuits on a heavy baking sheet and bake for 15 minutes until light brown.
  7. 7
    Remove from oven and cool completely on a wire rack.
  8. 8
    Meanwhile, slice 1 cup strawberries and mash with a fork in a medium saucepan.
  9. 9
    Add remaining 1 cup sliced strawberries, 1 cup blueberries, and remaining 1/2 cup sugar to the saucepan.
  10. 10
    Cook over medium heat, stirring occasionally, for 10 minutes until berries are tender and syrupy.
  11. 11
    Remove berry mixture from heat and let cool slightly.
  12. 12
    Split cooled shortcakes horizontally.
  13. 13
    Fill each shortcake with the berry mixture and top with additional whipped cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 4077.9kcal
% Daily Value *
Total Fat 304.8g469%
Saturated Fat 185.3g927%
Cholesterol 924.0mg308%
Sodium 81.3mg4%
Total Carbohydrate 293.4g98%
Dietary Fiber 6.5g26%
Sugars 111.7g
Protein 41.6g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shortcakes, strawberries, blueberries, whipped cream, biscuits, dessert, summer, fruit, pastry, brunch, easy, classic, berry, cream, fluffy, homemade, treat, snack, party, vegetarian
Read it online: https://www.chefs-mate.com/recipe/double-berry-shortcakes-rice/