Thursday, August 8, 2019

Triple Berry Shortcake RECIPE

by Angie Ouellette-Tower for photo DSCF0027_zpsotr3ajqj.jpg

Triple Berry Shortcake

If you have followed me for any length of time then you will know that I love flavor combinations.  In this creation I combined three berry flavors by making a blueberry shortcake, strawberry topping & a raspberry whipped cream.  It's the ultimate twist to the traditional strawberry shortcake.

Begin by making the raspberry syrup which will flavor your whipped cream.

by Angie Ouellette-Tower for photo DSCF0008_zpsqkfzdmmr.jpg

Printable Recipe

Raspberry Syrup
1/2 cup fresh raspberries
3/4 cup water

In a medium saucepan - combine the above ingredients.  Bring to a boil and immediately turn down to a slow simmer uncovered for about 20 minutes (be sure to watch!!  It could all evaporate if the heat is too hight).  
Strain (see picture below) (straining will take about 30 minutes- just let all the juices drip out)  You should have 1/4 cup of raspberry juice.
Allow to cool to luke warm. 

1/4 cup sugar
1 teaspoon cornstarch
In a small saucepan, stir together the sugar and cornstarch.  Slowly pour in the cooled raspberry juice and stir until combined.  Place on low heat and cook until thickened (STIRRING ALL THE TIME).  Remove from heat, allow to cool and set aside until later.

by Angie Ouellette-Tower for photo DSCF0014_zpsot0pelxa.jpg

Blueberry Shortcake(Biscuits)
1/2 cup butter
2 cups flour
1 tablespoons sugar (plus extra set aside for dipping later)
3 teaspoons baking powder
1/2 teaspoon salt 
1/2 cup fresh blueberries
3/4 cup milk

Preheat oven to 450 degrees.  
Mix the dry ingredients (flour, sugar, baking powder & salt) together in a large bowl.   Cut the butter into the dry ingredients using either a pie cutter or a fork.  Once the dough looks chunky or crumbly  - then stir in the milk using a wooden spoon.  Finally, stir in the blueberries until combined (see picture below).

by Angie Ouellette-Tower for photo DSCF0009_zps0qttz6s8.jpg

Using your clean hands - combine the dough and form it into a log (as seen in picture below).

by Angie Ouellette-Tower for photo DSCF0010_zpssulcvgau.jpg

Cut round slices about 1 inch thick and then dip the top into some granulated sugar (or sprinkle sugar on top) to give it a delicate sugary slightly crisp top layer. (see picture below). 

by Angie Ouellette-Tower for photo DSCF0011_zps7mqfl7en.jpg

 Bake in 450 degree oven for 10 to 12 minutes (or until light brown)
(see picture below).

by Angie Ouellette-Tower for photo DSCF0012_zpsd1ffse3o.jpg

Cool on baking rack and continue onto preparing the strawberry topping.

by Angie Ouellette-Tower for photo DSCF0016_zpsz5lkndjy.jpg

Strawberry Topping
1 Pint of fresh strawberries
Juice from 1/2 of a lemon
1/4 cup to 1/2 cup sugar (depending on your sweet tooth)

Wash, dry and hull (take out leaves & stem base) the strawberries.  Slice or largely chop the strawberries (see picture below).  Then stir in lemon juice and  sugar (1/2 cup sugar if your taste is more on the sweet side).  Let this sit at room temperature for 15 minutes to bring out the natural strawberry juices.

by Angie Ouellette-Tower for photo DSCF0017_zps8gepis5s.jpg
by Angie Ouellette-Tower for photo DSCF0019_zpscvoynpt0.jpg
by Angie Ouellette-Tower for photo DSCF0020_zpsu6zhmcvn.jpg

To Assemble  
Take 1 Shortcake and break into quarters or smaller pieces (or keep it whole).
Then scoop some strawberries on top and drizzle some of the scrumptious juice from the strawberries onto the shortcake. 
Top with the raspberry whipped cream.
(see pictures below)

by Angie Ouellette-Tower for photo DSCF0021_zpsfrr15krg.jpg
by Angie Ouellette-Tower for photo DSCF0022_zpswsmhdsno.jpg
by Angie Ouellette-Tower for photo DSCF0023_zps4wsjs6yy.jpg

Serve & ENJOY!

by Angie Ouellette-Tower for photo DSCF0024_zpstqnzm4rr.jpg
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