Red, white and BERRY 🍓🫐🤍
Recipe below ⬇️
FOR SHORTCAKE:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon poppy seeds
1 lemon, zested
1/2 teaspoon salt
6 tablespoon cold unsalted butter, grated
3/4 cup buttermilk,
1 pint fresh strawberries, diced small
1 pint fresh bluebberies
4 tablespoons granulated sugar, divided
1 lemon, juiced
FOR WHIPPED CREAM:
1/2 cup mascarpone cheese
3/4 cup heavy cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
PREPARATION
Preheat the oven to 475° F and prepare a parchment-lined sheet tray.
To prepare biscuits, whisk together the flour, baking powder, poppy seeds, lemon zest, and salt in a bowl. Slowly drizzle buttermilk into the flour mixture and mix using the back of a wooden spoon until a dough mass is formed.
Remove the dough onto a floured surface and roll with a rolling pin to create a rectangle, fold the dough into 3 pieces to create layers of flakey pastry. Repeat rolling and folding one more time.
Roll dough into an even rectangle and cut into rounds if using a biscuit cutter or cut into squares if you have no biscuit cutter. Keep rerolling until you have 10 mini biscuits.
Place biscuits onto a prepared sheet tray right next to each other, and brush with extra buttermilk.
Bake biscuits for 8 - 12 minutes or until golden brown. Remove from the oven and let cool.
In a bowl, combine strawberries, divided sugar, and lemon juice. Gently toss strawberries together so the sugar distributes, but the strawberries hold their shape. Repeat with blueberries.
In a stand mixer, whisk heavy cream, sugar, and vanilla until soft peaks form. Then fold in mascarpone.
Assemble mini shortcakes by splitting each in half, top the bottoms with strawberries, and a dollop of whipped cream, then reverse the top bun and top with more strawberries and blueberries, dollop with whipped cream, and top with more blueberries.
More info on this recipe on our website!
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29 июн 2024
