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Bumble Berry Shortcake
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Preparation:
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20 minutes
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Baking:
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23 minutes
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Makes:
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about 6 servings
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Ingredients - Shortcake
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) granulated sugar
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/2 cup (125 ml) Sealtest butter
1 cup (250 ml) Sealtest or Québon Buttermilk
Ingredients - Filling:
4 cups (1L) berries (strawberries, raspberries, blackberries, blueberries)
2 cups (500 ml) Sealtest or Ultra’cream 35% Whipping Cream
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Preparation - Shortcake:
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1.
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Combine first 5 dry ingredients in mixing bowl.
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2.
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Cut in butter with pastry blender until mixture resembles coarse crumbs.
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3.
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Add buttermilk, stirring just until moistened.
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4.
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Spread dough in greased 8" (20 cm) square pan.
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5.
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Bake
at 400°F (200°C) for 25-30 minutes or until
toothpick inserted in center comes out clean.
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Preparation - Filling:
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1.
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Combine berries. Sweeten to taste if desired.
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2.
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Beat cream to soft peaks.
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3.
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To serve, cut cake into 6 squares; cut each square in half horizontally.
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4.
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Spoon berries over bottom half; add a spoonful of whipped cream.
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5.
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Repeat layers with top of cake, more berries and another generous dollop of whipped cream.
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Tips:
• Mix berries with a little sugar and orange liqueur. Let stand a few hours. The juices are delicious when soaked into the cake.
• Prepare parts in advance, then assemble when ready.
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