Fourth of July is such a fun day of the year! We get to celebrate America’s Independence Day with parades, picnics, beach time, barbecues, family and friends. It is always such a bonus because it is fun to decorate for the day with our stars and stripes and our red, white, and blue color theme.
I went one step farther this year and made the shortcakes into star shapes with my cookie cutter and sprinkled them with some red and white sugar crystals I had left over from Valentine’s Day. I thought they might look fun and festive.
Before we go into the recipe,…let’s go into the fruit here…just a quick thought…I was thinking that we always love our veggies roasted in the oven these days (or on the grill), why not attempt some berries in the oven too?! I mean, if roasting brussels sprouts in my oven can make non-Brussels lovers even love them, just IMAGINE what it can do for the berries we ALREADY love, right? Ding! Ding! Ding! We have a winner here, folks! (and you won’t BELIEVE how good roasted berries smell! )
Summer Berry Shortcakes
3 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 c. better
2/3 cup half and half
1 tsp vanilla
1/2 tsp almond extract
1 egg beaten
sprinkles, sugar, or crystal sugar for decorating (optional)
2 cups blueberries, cleaned and dried
2 cups strawberries, cleaned and dried
Whipped Cream—1 cup whipping cream whipped just until stiff peaks then add 3-5 Tbs sugar and 1 tsp vanilla extract.
Preheat your oven to 350 degrees. Line a baking sheet or two with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Now, using a pastry blender, add in the butter. Once the butter is incorporated, stir in the half and half, vanilla and almond extracts and the egg. Kneed the dough on a floured board for a few minutes and it will all come together into a nice, smooth dough. Press the dough into a rectangle about 1/2″ thick and cut into desired shapes. Put on the baking sheets. Sprinkle with your sugar. Bake for about 18-20 minutes. (My stars are on the smaller side, so they took about 18 minutes, but if you are using some kind of larger shape, they may take longer.) You want them to be done, but not too golden brown. Keep an eye on them and let them cool on the paper and off of the sheet.
Preheat oven to 350 degrees. Put the berries on a parchment lined baking sheet. Sprinkle with sugar…I don’t know how much I used…a few tablespoons maybe…
Bake for about 20 minutes until the berries are bubbly and smell amazing.
Remove from oven, allow to cool for a few minutes, then using the parchment paper as a tool, dump the fruit in a dish to cool.
Assemble the shortcakes and top with whipped cream. YUM!
What did I love about this recipe: I loved it all. I think the shorcakes are delicious and the roasted berries are amazing. It made plenty of shortcakes so I froze some for another summer day.
What didn’t I love about this recipe? Not. One. Little. Thing. Nothing. Nada. Nope. Not one. Really. It is that good. Yup, it is ♥