4th of July Recipe: Strawberry Blueberry Shortcake

4th of July Recipes with Sugar Loco

I heart Strawberry Shortcake! I truly do. I love it on camping trips. I love it for breakfast and I love it for dessert! If I have a batch made, I’m pretty sure I could eat it all day. (My mom says it’s a balanced breakfast — Bread, Fruit & Dairy – Sounds like breakfast to me!)

Today, Mike DeSimone and Jeff Jenssen are sharing with us their recipe for Strawberry Blueberry Shortcake from their book the Fire Island Cookbook. I think this is such a wonderful treat to enjoy for the 4th this year!

Strawberry Blueberry Shortcake

Strawberry-Blueberry Shortcake

From The Fire Island Cookbook By Mike DeSimone and Jeff Jenssen

Makes 8 Servings

 

Berries:

2 pints strawberries

2 pints blueberries

½ cup sugar

Grated zest of 1 lemon

 

Shortcakes:

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

2 tablespoons sugar

8 tablespoons (1 stick) cold butter, cut into chunks

¾ cup heavy cream

 

Topping:

2 cups heavy cream

½ cup confectioners’ sugar

Prepare the berries: Wash the berries in cold tap water and let drain. Hull and slice the strawberries. Combine the blueberries, strawberries, sugar, and lemon zest in a glass bowl. Toss and set aside for 2 hours.

 Meanwhile, make the shortcakes:  Preheat the oven to 400 F.

 Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Using your hands, combine the butter with the flour mixture until you have coarse pebbles. Slowly add the heavy cream and mix with a wooden spoon until everything is combined and you are able to form a ball. Divide into 8 equal pieces and gently work the dough into small flattened balls. Bake on a nonstick baking sheet until the tops are golden brown, 13 to 16 minutes. Transfer to a rack to cool.

 To make the topping: Put a bowl and beaters into the freezer for 30 minutes. Place the cream in the cold bowl and whip at medium speed for 2 minutes. Add the confectioners’ sugar slowly and continue whipping until stiff peaks form. Do not overwhip.

To assemble: Split the shortcakes horizontally. Place the bottom half on a dessert plate. Spoon 3 to 4 tablespoons of the strawberry and blueberry mixture onto each. Liberally top each with whipped cream and top with the other half of the shortcake. Serve immediately and enjoy.

From THE FIRE ISLAND COOKBOOK by Mike DeSimone and Jeff Jenssen. Published by Emily Bestler Books, a Division of Simon & Schuster, Inc. Copyright © 2012 by The World Wine Guys, LLC. Printed by permission.

 

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(we are thrilled to be sharing with you some delicious RED, WHITE & BLUE inspired recipes. For updated list of 4th of July recipes featured on Sugar Loco click HERE)

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