These shortcakes, studded with blueberries, achieve what many others don’t: a tender, moist crumb. Top them with sweetened, sliced strawberries and a dollop of whipped cream, and you just might have the quintessential all-American dessert. For the prettiest shortcakes, use the smallest blueberries you can find.
4 cups sliced strawberries
1/2 cup plus 5 tablespoons sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled, cut up
3/4 cup half-and-half or whole milk
2 eggs, lightly beaten
3/4 cup fresh blueberries
1 cup heavy whipping cream
1. Combine strawberries and 1/2 cup of the sugar in medium bowl. Let stand at room temperature 15 to 30 minutes or until sugar is dissolved, or refrigerate up to 4 hours.
2. Meanwhile, heat oven to 400ºF. Whisk flour, 3 1/2 tablespoons of the sugar, baking powder, salt and cinnamon in medium bowl. With fingers, rub in butter until mixture resembles coarse crumbs. With fork, stir in half-and-half and eggs until dry ingredients are moistened. Gently fold in blueberries. (Dough will be very moist and sticky.)
3. With well-floured hands, pat dough into rustic 9-inch round on parchment paper-lined baking sheet. Sprinkle with 1/2 tablespoon of the sugar.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and top is rich golden brown. Cool on wire rack 10 minutes to serve warm, or cool completely.
5. Meanwhile, beat cream and remaining 1 tablespoon sugar in medium bowl at medium-high speed until soft peaks form.
6. Cut shortcake into 8 wedges. Serve with strawberries; top with whipped cream.
8 servings
PER SERVING: 480 calories, 27 g total fat (16 g saturated fat), 7 g protein, 55 g carbohydrate, 135 mg cholesterol, 370 mg sodium, 3 g fiber