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Berry Shortcakes

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

1 3/4  c  Flour
1  tb  Baking powder
1/4  ts  Salt
1/2  c  Cold butter or marg
1/2  c  Milk
1  t  Vanilla
1    Egg
1  c  Sliced strawberries
1  c  Raspberries
1  c  Blueberries
3  tb  No sugar/strawberry
    -pourable fruit
4  tb  Almond flavored liqueur,
1  c  Heavy cream
1  t  Water

Preheat oven to 425. Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles course crumbs. Add milk and vanilla, mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2 inch thickness. Cut with 3 inch heart or round-shaped biscuit cutter; place on ungreased cookie sheet. If necessary, reroll scraps of dough in order to make six shortcakes. Beat together egg and water; brush lightly over dough. bake 12 to 14 minutes or until golden brown. Cool slightly on wire rack. While shortcakes are baking, combine berries, pourable fruit and 3 tablespoons liqueur; let stand at room temperature 15 minutes. beat cream with remaining 1 tablespoon liqueur until soft peaks form. Split warm shortcakes; fill with about 2/3 of the berry and whipped cream mixtures. replace tops of shortcakes; top with remaining berry and whipped cream mixtures. *2 tablespoons no-sugar-added strawberry fruit spread combined with 1 tablespoon warm water may be substituted. **3 tablespoons thawed frozen unsweetened apple juice concentrate plus 1/2 teaspoon almond extract may be substituted for the liqueur in the berry mixture, and 1 tablespoon thawed frozen unsweetened apple juice concentrate may be substituted for the liqueur in the whipped cream mixture. Submitted By PAULA DAVIS MSG#: 2292

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