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Triple-Fruit Shortcakes

Becky Luigart-Stayner; Melanie J. Clarke
Yield 10 servings
Blueberries and orange sections are welcome additions to the more traditional strawberries-only version. Sugar tenderizes these sweet, biscuitlike shortcakes and allows for caramelization, which creates a rich, sugary crust.

Ingredients

  • Filling:
  • 4 cups sliced strawberries
  • 2 cups blueberries
  • 1/2 cup orange sections
  • 1/3 cup sugar
  • 1/4 cup fresh orange juice
  • Shortcakes:
  • 2 cups all-purpose flour (9 ounces)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chilled butter, cut into small pieces
  • 3/4 cup fat-free buttermilk
  • Cooking spray
  • 2 teaspoons water
  • 1 large egg white
  • 2 teaspoons sugar

Nutrition Information

  • calories 292
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 5.8 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 4.4 g
  • carbohydrate 48.3 g
  • fiber 3.2 g
  • cholesterol 25 mg
  • iron 1.6 mg
  • sodium 335 mg
  • calcium 99 mg

How to Make It

  1. To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.

  2. Preheat oven to 400°.

  3. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

  4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat dough into a 9-inch round cake pan coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough. Combine water and egg white; brush mixture over dough. Sprinkle 2 teaspoons sugar over dough.

  5. Bake at 400° for 25 minutes or until golden. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut shortcake into 10 wedges. Split each wedge in half horizontally. Fill each wedge with 1/2 cup filling.