we enjoyed the best dessert for our 4th of july picnic. this recipe came from everyday food from martha stewart. it was delicious and very patriotic with red, white and blue features.
i made the shortcakes earlier in the day and they were perfect for dessert time. the recipe will make eight shortcakes, and i would think it would be perfectly acceptable to divide the recipe in half for a smaller quantity. the texture of the shortcake is similar to a scone, though this recipe does not have any eggs.
i used frozen vanilla yogurt and fat free reddi whip instead of higher calorie ice cream or whipped cream. the taste was delicious and i didn’t miss the calories at all.
to make the shortcakes: combine 2 1/2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon fine salt, and one stick of cold unsalted butter cut into small pieces. i used a sharp mezzaluna to incorporate the butter into the flour mixture. a food processor could also be used.
when the mixture has only a few pea sized pieces of butter remaining, add the following to the mixture: 3/4 cup cold heavy cream, 1/4 cup buttermilk, and 1 cup whole raspberries. stir but do not overmix.
next, preheat the oven to 400 degrees. divide the dough into 8 portions and shape into rounds. place on a parchment lined baking sheet and refrigerate or freeze for 15 minutes before baking. sprinkle the tops with sanding sugar and bake for 20 minutes until browned on top. cool before serving.
when ready to serve, slice in half, add blueberries, whipped cream, non fat whipped cream, ice cream or frozen yogurt to taste. i added a paper flag for decoration.