Monday, 4 August 2014

Berry Short Cakes

Berry Short Cakes

Berry shortcakes was a Baking partners challenge. The July month challenge (I know I am late) was suggested by Reeni of Cinnamon nice and everything nice.  This eggless recipe is a simple one and you can use any berries of your choice.  
I agree that there is no better way to showcase them then with fresh whipped cream and classic shortcakes. These shortcakes are like biscuits only instead of butter they use heavy cream.

My family love them a lot. In fact by the time I came back from a bloggers meet they were all gone. 
Thanks Reeni and Swati!


Berry Short Cakes 

Yield: 10 shortcakes
Ingredients:
  • 5 cups berries (I used frozen cranberries)
  • 4 tsps + 2 tblspn sugar, divided
  • 1 + 3/4 cups maida or APF
  •  1/4 cup corn flour
  • 3/4 tsp salt
  • 1 tblspn baking powder
  • 1 to 1 ¼ cups   heavy cream( I used Amul Cream)
  • 1 to 2 tblspn melted butter
  • Coarse   sugar, (optional for decorating the tops)
  • 2 cups whipping cream

Method:
  • In a large bowl toss the berries with 2 tblspn of sugar to let some of the juices come out.
  •  Cover and refrigerate.
  • Preheat the oven to 200 °C or 425 degrees F.
  •  Fit a large baking sheet with a silpat mat or parchment paper. As I do not have a silpat that fits in my oven I greased the lightly the back of my moulds and used that as my baking tray.
  • Into a medium mixing bowl sift together the flour, salt, baking powder, and 2 tsps sugar.
  •  Stir in enough heavy cream to moisten the dough thoroughly. When you squeeze the dough it should stay together without any dry pieces falling off.
  • Turn the dough out onto a lightly floured work surface and very gently pat it or roll it into an 8" circle about 3/4" thick.
  • Use a sharp biscuit cutter (2 - 2 + 1/3-inch) to cut into rounds. Combine the scraps and roll out again until you get 10 rounds.
  • Dip the rounds into melted butter, and place them on the prepared baking sheet. Sprinkle them generously with coarse sugar.
  • Bake the biscuits for 15 to 18 minutes until they're golden brown and puffy.
  • Meanwhile make the whipped cream. In the bowl of a stand mixer or in a large mixing bowl beat the whipping cream with 2 tsps sugar on medium-high speed until thick and stiff. When you lift the beater the cream should stick to it without falling off.


To serve:

  •  Split the shortcakes in half, top with whipped cream, a few spoons of the berries and the juice, more cream, the top biscuit, more whip cream and a few more berries.


An InLinkz Link-up

Linking to Bake Fest # 34 Started by Vardhini and being hosted at Full Scoops.

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