There’s an emerging revelation at our house this week. Shortcakes are not just for strawberries. Seriously. Did all of you know this and were just not telling me? I’ve always thought that strawberry shortcakes were as untouchable as that cute little cartoon that shares the same name. Well move aside Miss Strawberry. There’s a new gal in town. Her name is Blueberry and she’s ready for her chance to shine.
I like my shortcake more like drop biscuits. The same way my mom makes them, except with twice as much butter. To me shortcakes should be rough on the outside but fluffy, rich and buttery on the inside. Not the perfectly square brownie-like cuts. The rough edges help the berry filling absorb into all of the corners and cracks. Add a scoop of vanilla ice cream and it’s all over. We started with 8 shortcakes on Saturday morning and were down to 2 by the end of the weekend. So so good.
Rumor (and a Google search) has it, blueberries aren’t the only fruit that make a gorgeous fruit topping for shortcakes. Peaches, raspberries and some tropical fruits also make good fillings. Or try a combination of your favorite fruit. Triple berry, a mix of stone fruit, and lemon-blueberry have all entered my daydreams about shortcake this week. Hey…Don’t judge. I can’t be the only one that thinks about dessert while stuck in traffic.
To summarize the points from above: 1) Shortcakes are delicious, with or without strawberries as the star. 2) Make them. 3) Eat them. 4) Repeat #2 and #3 at regular intervals.
(Recipe adapted from BH&G New Cookbook and Simply Recipes.com)
For the shortcake
1/4 C. sugar
2 C. all-purpose flour
2 Tsp. baking powder
1/2 C. cold butter
1 egg, beaten
2/3 C. milk
For the Blueberry Topping
5 C. blueberries
1/2 C. sugar
1 tsp. lemon juice
pinch of cinnamon
1. Preheat oven to 450°F and prepare the shortcakes first. Stir the sugar, flour, and baking powder together in a large mixing bowl. Using two knives or a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add in egg and milk all at once. Stir with a spoon until just moistened — any more and the shortcakes will become tough.
2. Drop the dough 1/4 C. at a time onto a ungreased baking sheet. (Batch should make 10-12 shortcakes). Bake for 10-12 minutes until shortcakes are golden brown on the bottom and edges. Remove to a baking sheet and allow to cool.
3. While shortcakes are baking, prepare the topping. Combine blueberries, sugar, lemon juice and cinnamon in a medium sauce pot over low heat. Stirring frequently, bring to a boil and immediately reduce heat to avoid scorching the sugar. Simmer for 3-5 more minutes until blueberries have opened and topping is thick.
4. To assemble each individual shortcake: Gently slice the shortcake in half horizontally. Cover bottom have of shortcake with blueberry topping and replace the top half of the shortcake. Serve warm with vanilla ice cream or freshly whipped cream.