Your heart will be true to this red, white, and blue shortcake, perfect for the Fourth of July.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
- Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
- Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
- Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
- Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
- Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
- Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.
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Nk gamer 77
[email protected]I made this shortcake for my family and they loved it! The cake was moist and fluffy, and the berries and whipped cream were the perfect finishing touch. I will definitely be making this recipe again.
Crystal Gresham
[email protected]This is the best shortcake recipe I've ever tried. The cake is so moist and flavorful, and the berries and whipped cream are the perfect topping. I will definitely be making this recipe again and again.
Alexander L
[email protected]This shortcake is perfect for a summer party. It's easy to make and it's always a hit with my guests. I love that I can use whatever berries I have on hand, so it's a great way to use up fresh fruit.
kamla dawadi
[email protected]I made this shortcake for my family and they loved it! The cake was moist and fluffy, and the berries and whipped cream were the perfect finishing touch. I will definitely be making this recipe again.
Corey Henderson
[email protected]This is the best shortcake recipe I've ever tried. The cake is so moist and flavorful, and the berries and whipped cream are the perfect topping. I will definitely be making this recipe again and again.
Brooklyn Anderson
[email protected]This shortcake is perfect for a summer party. It's easy to make and it's always a hit with my guests. I love that I can use whatever berries I have on hand, so it's a great way to use up fresh fruit.
Zaheer Bro
[email protected]I made this shortcake for my family and they loved it! The cake was moist and fluffy, and the berries and whipped cream were the perfect finishing touch. I will definitely be making this recipe again.
Sarah Eboigbe
[email protected]This recipe is a keeper! The shortcake was so delicious and the whipped cream was the perfect topping. I will definitely be making this again.
Jaella Mcculler
[email protected]I've made this shortcake several times now and it's always a hit. It's so easy to make and it always turns out perfectly. The cake is moist and fluffy, and the berries and whipped cream are the perfect topping. I love that I can use whatever berries
Richard peter
[email protected]This shortcake is the perfect summer dessert. It's light and refreshing, and the flavors are simply amazing. I especially love the combination of strawberries and blueberries. The whipped cream is also a nice touch. I highly recommend this recipe to
Qhahqnaj Hhhskaja
[email protected]I'm not much of a baker, but this recipe was so easy to follow that even I could make it! The cake turned out perfectly and the berries and whipped cream were the perfect complement. My family loved it and I'm sure I'll be making it again soon.
Nickalett Rae Spoor
[email protected]I made this shortcake for a potluck and it was a huge hit! Everyone raved about how delicious it was. The cake was so moist and flavorful, and the berries were perfectly ripe and juicy. The whipped cream was the perfect finishing touch. I will defini
MB Maluks
[email protected]This summer shortcake recipe is a delightful treat! The combination of fresh berries, sweet cake, and whipped cream is simply irresistible. I followed the recipe exactly and it turned out perfectly. The cake was moist and fluffy, and the berries were