1        quart                   fresh assorted berries (blueberries, blackberries, raspberries and strawberries)

1/2    cup                      sugar

1        tablespoon       sugar

2        cups                    all-purpose flour

4        teaspoons         baking powder

1/2    teaspoon           salt

1        pinch                   ground nutmeg

1        teaspoon            cream of tartar

1/2    cup                      butter                            (1 stick)

2        egg                      yolks

1/2    cup                      milk

1        cup                      whipping cream whipped

 Cut strawberries into 1/4-inch slices and place in a stainless steel bowl with assorted berries.  Sprinkle sugar over berries.

 In another bowl, double-sift flour and mix in baking powder, salt, nutmeg, remaining 1 tablespoon sugar and cream of tartar. Cut butter into mixture with food processor or by hand, with two forks or using a pastry blender. Slowly add egg yolks and milk to make a coarse dough.

 Roll dough out onto a lightly-floured surface to 1/2-inch thickness. Cut into rounds, about 3 inches in diameter.      

Place shortcakes on a greased baking sheet in a preheated, 450 degree oven 10-12 minutes. Cool for 5-10 minutes and cut in half horizontally. Place bottom half of shortcake on a dessert dish, layer with whipped cream, assorted berries, a dollop of whipped cream, then the shortcake top. Garnish with cut assorted berries.

This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 6/13/2018