If you’re looking for a simple and light dessert, then this blackberry shortcake is for you. This scrumptious dessert is made with homemade biscuits, homemade whipped cream, and sweet blackberries.
When I think of shortcake, I think about Spring and Summer, warm weather, and outdoor gatherings. And now that the weather is warming up, I’ve been craving blackberry shortcake. Time to indulge in this heavenly dessert. Yay!
Ingredients make 6 biscuits
1/2 cup 3.25% milk -room temperature
1 large egg -room temperature
1 tsp vanilla
1/2 cup unsalted butter -soft
2 1/4 cups flour
3 tsp baking powder
1/4 cup sugar
1 cup 35% whipping cream
3 tbsp icing sugar
1 pint blackberries
Directions
- Whisk together the milk, egg, and vanilla. Set aside.
- Put the butter in a large bowl.
- Put the flour, baking powder, and sugar into a sifter and sift on top of the butter.
- Cut the dry ingredients into the butter.
- Pour the wet ingredients into the dry ingredients and mix together using a spoon.
- Knead to incorporate the ingredients. Don't overwork the dough. The ingredients don’t have to be fully combined.
- Form a ball.
- Pre-heat the oven to 350 degrees F.
- Line a large cookie sheet with parchment paper.
- Flour a hard surface and place the dough on top. Flour the top of the dough as well.
- Using a rolling pin, roll the dough till it's a little thinner than 1 inch.
- Using a round cookie cutter or glass, cut out the dough, and place the rounds on the parchment paper.
- Bake for 22-24 minutes.
- Place the biscuits on a wire rack to cool.
- Mix together the whipping cream and the icing sugar using an electric mixer. Start on low speed and work your way up to medium-high until soft peeks form.
- Place the whipped cream in a large ziplock bag or in a piping bag.
- Cut the biscuits in half and place some blackberries on the bottom half.
- Pipe some whipped cream on top of the blackberries and place the other half of the biscuit on top.
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