A Blueberry Pecan Twist on Strawberry Shortcake
This delicious twist on the traditional Strawberry Shortcake is both beautiful and delicious!
Begin by making the raspberry syrup which will flavor your whipped cream.
Blueberry Pecan Twisted/Swirled 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 teaspoon vanilla extract (add to milk below)
3/4 cup milk
1 cup fresh blueberries (rinsed and drained)(then I lightly smashed them with my pastry cutter)
1/2 cup chopped pecans
cinnamon sugar (for sprinkling)
a little extra granulated sugar for dipping
Preheat oven to 450 degrees.
Prepare the blueberries & pecans (rinse, chop).
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/vanilla mixture using a wooden spoon.
Using your hands, form the dough together into a ball. Then, on a lightly floured surface roll the dough (about 1/2 inch thick)(see picture below).
Spread the blueberries and pecans evenly on the dough leaving an empty edge all around (see picture below). Sprinkle some cinnamon sugar on top of the blueberry/pecans (literally only a tablespoon or two).
Begin with the lower end and start rolling upwards (see picture below).
Continue rolling until you reach the other end (see 2 pictures below). Dab a little water on the top edge of the dough for a light seal to keep the swirls from opening up in the oven.
Finally it will look like a log with all the fruit/nut mixure inside the log (as seen in picture below).
Mark slice lines on your dough log (with a knife) to make 8 somewhat equally sized swirls.
Now slice through to make individual shortcakes (see below).
Dip the top of each swirl into some granulated sugar (or sprinkle sugar on top) to give it a delicate sugary slightly crisp top layer. And then place all sugar topped swirls ontop a parchment lined cookie sheet (see 3 pictures below)
Bake in 450 degree oven for 10 to 12 minutes (or until desired brownness is achieved)
(see pictures below).
(see pictures below).
Cool on baking rack and continue onto preparing the 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.
Whipping Cream Topping
2 cups heavy whipping cream
a few tablespoons of powdered sugar
dash of vanilla extract
Pour the heavy whipping cream in a large mixing bowl and whip using an electric mixer. When the whipping cream just starts to form - then add the sugar and extract and continue whipping until peaks form (do NOT overwhip otherwise it becomes butter).
Take 1 Shortcake and place on a plate (you may break it apart if you desire but I prefer it whole).
Then scoop some strawberries on top and drizzle some of the scrumptious juice from the strawberries onto the shortcake.
Top with the whipped cream.
(see pictures below)
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