Fourth of July Recipes
Star-Spangled Shortcakes Recipe


Star-Spangled Shortcakes

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cut into chunks
3/4 cup milk
1 1/2 teaspoons granulated sugar

1 cup fresh strawberries, hulled, sliced
1 cup fresh blueberries
1 tablespoon granulated sugar

3/4 cup heavy whipping cream
1 tablespoon granulated sugar
1 1/2 teaspoons orange-flavored liqueur or orange juice

Preheat oven to 450 degrees F.

Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in milk with fork until mixture forms a ball.

Knead dough 5 times on lightly floured surface until smooth. Roll out to 9 x 6-inch rectangle, 1/2-inch thick. Cut out 6 shortcakes with 3-inch star-shaped cutter. Place on ungreased baking sheet; sprinkle with 1 1/2 teaspoons sugar. Bake for 10 to 12 minutes or until lightly browned. Cool slightly; split in half.

Meanwhile, combine strawberries, blueberries and 1 tablespoon sugar in medium bowl; set aside.

Beat chilled whipping cream and 1 tablespoon sugar in chilled small mixer bowl until stiff peaks form (2 to 3 minutes). Gently stir orange-flavored liqueur into whipped cream.

To serve, place bottom of shortcake on individual dessert plate, top with 2 tablespoons whipped cream and 1/3 cup fruit. Top with remaining half of shortcake; dollop with whipped cream. Repeat with remaining shortcakes and fruit.


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