Tuesday, July 2, 2013

This Bytes: Strawberry Berry Shortcake Stars Recipe

Posted By on Tue, Jul 2, 2013 at 4:49 PM

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Fourth of July is this week -- you're welcome for the reminder. As we all know, this holiday brings out the American flag tanks and cut off shorts. Hundreds of people will flock to beaches and pools, rivers and lakes -- well pretty much anywhere with a body of water. As in true American fashion we must all have the essential hot dogs, hamburgers, and beer on our menu, and if we could have it our way we would be blasting any song from John Mellencamp. That guy just screams 'American.' A menu can't be complete without a little sweet somethin' somethin' at the end of the meal. Are we right?! That's where we come in! We have created these Strawberry and berry shortcake stars just for you, because, well, they're delicious and also red white and blue (very original). These stars are light and cool. Perfect for a hot summer day/night. Fireworks will be going off while you enjoy this decedent dessert. Sounds like a perfect Fourth of July to me! Enjoy the holiday everyone!
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1. Preheat oven to 400 degrees. In a medium bowl combine 2 cups sliced strawberries, 2 cups blueberries and 1/3 cup sugar. Set aside. 2. For shortcakes: In a large bowl combine 2 cups all-purpose flour, 1  1/2 tsp baking powder, and 1/4 tsp salt. Using a pastry blender or your fingers, cut 1/3 cup butter into the flour mixture until it resembles coarse crumbs. In a small bowl combine 1 egg, 1/2 cup whipping cream, 1/4 cup honey, 1/4 cup sliced strawberries and 1/4 cup blueberries. Add this to the flour mixture. Using a fork gently stir mixture until moistened and dough comes together. 3. On a VERY floured surface knead dough by gently folding and pressing until it holds together. Pat dough out to about 3/4 inch thickness. Using a floured star, preferably a 2 inch star, cut out shortcakes. Reform scraps and use to form more stars. The dough will be pretty sticky so don't be afraid to use flour, and make sure to always flour your star between each cut. 4. Place shortcakes 1 inch apart on an ungreased baking sheet. Bake for 10-12 minutes or until golden brown. Cool on a baking sheet for 5 minutes. Serve with strawberry, blueberry mixture and plenty of whipped cream.
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*recipe adapted from BHG.com/ShortcakeStars -Libby, Katy, Mandy & Emily Castillo


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