Our favorite berry shortcake recipe inspired from a sweet family friend. A simple mixture of pantry ingredients is dipped into a butter and sugar bath then baked into a scrumptious fruit and cream summer treat.
For the shortcake:
2cupsWhite Lily Wheat and White Grape Seed Flour Blend
1/2cupgranulated sugar, plus another 1/2 cup for dipping
1 1/4cupheavy whipping cream
For the topping:
French vanilla yogurt
In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder and salt. Make a well in the center and pour all of the whipping cream in at once. Use a wooden spoon to gently mix until just moistened.
Transfer the dough to a lightly floured surface. Gently shape into an 8-inch log. Slice into 6 equal portions and transfer to a parchment lined baking sheet. Freeze for 1 hour or refrigerate at least 2 hours.
Preheat oven to 400 degrees F. Melt the butter in a bowl and pour the remaining 1/2 cup sugar into another bowl. Dip each shortcake dough into the butter first and roll in the sugar to coat. Place back on the parchment lined baking sheet. Bake for 15 minutes. Remove from oven and let sit 5 minutes before serving.
Meanwhile, in a small bowl, combine the mixed berries and sugar to taste. To serve, drizzle yogurt over top of each shortcake and top with desired amount of berries. Serve warm.
You can use self-rising flour for this recipe by leaving out the baking powder and reducing the salt to 1/2 teaspoon.