The perfect 4th of July dessert: tender, flaky shortcakes topped with sweetened red and blue berries and perfectly white whipped cream.
The 4th of July is my faaaaavorite holiday. I love the parades, the fairs, the BBQs, and the fireworks.
Now I realize that most people are out and about at large gatherings for the Fourth of July. But, on the off chance you aren’t one of those people, and you find yourself hosting or attending a small gathering for about four people, then know that this post is for you.
Even if you are spending the fourth at a large party, make these sometime earlier in the week. You won’t be sorry.
I’m kind of a sucker for any dessert that involves sweetened fresh berries and whipped cream.
Oh, wait. I’m a sucker for any dessert. I guess that’s sort of why I write this blog.
Did I mention that we moved yesterday? From a 1300 sq. ft. apartment to a 1000 sq. ft. apartment, in the same complex. We moved across the parking lot, literally. The smaller space is perfect for our family, but I’m up to my eyeballs in boxes to unpack. I’d much rather bake.
That’s probably the reason why I unpacked the kitchen first; so I can bake something every time I get tired of unpacking everything else.
Anyone want to come unpack boxes for me? I’ll pay you in home-baked goodies.
- 1 lb strawberries, sliced
- 6 oz. fresh blueberries
- 3 tbsp sugar
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tablespoons cold butter, cut into cubes
- 1/2 cup buttermilk
- 1/2 tsp vanilla
- 1 tablespoon milk for brushing + additional sugar for sprinkling
- 1 recipe tangy whipped cream (recipe in notes)
- Toss the sliced strawberries and blueberries in 3 tbsp sugar. Cover and refrigerate. Place a small-medium bowl and the beaters of an electric hand mixer in the freezer for 15-20 minutes. You will use this bowl when you whip the cream.
- Preheat oven to 400˚F. In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt. Cut in butter until pea sized balls form. Mix together buttermilk and vanilla. Pour into dry ingredients. Stir just until dough comes together.
- Knead dough a few times on a well-floured surface. Roll into a 7x7x1″ square. Using a 3″-3.5″ round biscuit cutter, cut four biscuits from the dough. Place on a parchment paper lined quarter baking sheet. Brush tops lightly with milk and sprinkle with a pinch of sugar. Bake for 14-15 minutes, or until golden brown. Set aside to cool.
- Meanwhile, make tangy whipped cream (see recipe below). Serve shortcakes with sugared berries and tangy whipped cream.
- 1/2 cup whipping cream, very cold
- 2 tbsp sour cream
- 2 tbsp powdered sugar
- 1/8 tsp pure vanilla extract
- Place a small-medium bowl and the beaters of an electric hand mixer in the freezer for 15-20 minutes.
- Remove bowl from freezer and whip all four ingredients together until stiff peaks form.
- This whipped cream is best served fresh.
