Double-Berry Shortcakes

1. 1

   Preheat oven to 425F (220C).

2. 2

   In medium bowl, combine flour and 1/4 cup sugar; add 113 cup heavy cream.

3. 3

   With fork, stir until soft dough begins to form a ball.

4. 4

   Turn out onto lightly floured surface; knead gently 4 times.

5. 5

   Pat into 10x3 inch strip; cut crosswise into 6 lengths.

6. 6

   Place on heavy baking sheet.

7. 7

   Bake 15 mintues or until light borwn.

8. 8

   Cool on wire rack.

9. 9

   In medium saucepan, place 1 cup strawberries; with potato masher or form, mash.

10. 10

    Reserve 2 tablespoon sugar; add remainder to mashed strawberries.

11. 11

    Heat to boiling; boil 1 minute.

12. 12

    Pour into medium bowl; chill thoroughly.

13. 13

    Slice remaining strawberries; add to cooled mashed berries.

14. 14

    Add blueberries; mix.

15. 15

    In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form.

16. 16

    To serve: Split shortcakes horizontally, fill with berries and whipped cream.

17. 17

    Replace tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.