Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Elizabeth J. Taliaferro
Recipe by Cooking Light May 2002

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 400°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

292 calories; calories from fat 30%; fat 9.8g; saturated fat 5.8g; mono fat 2.8g; poly fat 0.6g; protein 4.4g; carbohydrates 48.3g; fiber 3.2g; cholesterol 25mg; iron 1.6mg; sodium 335mg; calcium 99mg.
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