A Potpourri of Shortcake

All this week we have brought you a “potpourri” of  subjects.  We want to finish out this week with a recipe that will allow you to make a potpourri of shortcakes.
One of the best things about summer, even the end of summer, is shortcake…..strawberry, blueberry, raspberry, boysenberry, blackberry, peach, plum or nectarine or a combination of fruits.  Basically any berry or stone fruit can be used to make a delicious shortcake dessert.  Any way you make it, with whatever fruit you choose, you are sure to savor the yummy bounty of the season in this easy but classic summer dessert!  Bon Appetit!

Shortcake

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

2/3 cup sugar plus 1 Tablespoon for topping

6 tablespoons butter

3/4 cup half and half

Melted butter to brush shortcakes

Berries or stone fruits (peaches, plums, nectarines etc)

Whipped cream*

Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and 1/3 cup of sugar. Cut in butter. Mix in half-and-half. Drop, by large spoonfuls, onto a baking sheet. Brush with melted butter and sprinkle with 1 Tablespoon sugar. Bake for 15 minutes or until brown. While shortcakes are baking, cut up strawberries or stone fruit (no need to cut raspberries, boysenberries, blueberries or blackberries if using). Sprinkle  whatever fruit you are using with sugar and  stir occasionally to extract juices.  When shortcakes are done, cool and cut in half.  Pile with whipped cream and add fruit.  YUM!!!
(The number of shortcakes this makes will depend on you and how large or small you want to make them.  It will make 6 -8 medium sized biscuits.)

* Whipped Cream

2 cups heavy cream
1/4 cup sugar or 2 Tablespoons agave syrup
1 teaspoon vanilla

Beat the cream with an electric mixer on high until it begins to thicken.  Add sugar or agave and vanilla and continue beating until stiff peaks form.  Watch carefully so as not to over beat which will turn cream to butter.  Pile spoonfuls of cream on shortcakes and enjoy 🙂