Dairyland Holiday Shortcakes

Dairyland Holiday Shortcakes

prep time

minutes
cook time

minute
servings
8

Ingredients

















Cooking Instructions

For shortcakes:


1

Combine flour, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk; mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2-inch thickness. Cut with 3-inch decorative or round cookie or biscuit cutter. Place on un-greased cookie sheet. Re-roll scraps of dough if necessary to form 8 shortcakes. Beat together egg and water; brush lightly over dough. Bake at 425°F for 12 to 14 minutes or until golden brown. Transfer to wire cooling rack.


For filling:


1

Combine raspberries and sauce with cranberry relish or chutney.


For whipped cream topping:


1

Beat whipped cream with chilled beaters until soft peaks form. Gradually beat in powdered sugar and vanilla until mixture is stiff but not dry. Chill until ready to serve.


2

To serve, split shortcakes in half with a serrated knife. Spoon fruit mixture over bottom of shortcakes; top with tops of shortcakes and garnish with whipped cream topping.


Ingredients

















Cooking Instructions

For shortcakes:


1

Combine flour, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk; mix just until dry ingredients are moistened. Knead dough gently on lightly floured surface ten times. Roll or pat out to 1/2-inch thickness. Cut with 3-inch decorative or round cookie or biscuit cutter. Place on un-greased cookie sheet. Re-roll scraps of dough if necessary to form 8 shortcakes. Beat together egg and water; brush lightly over dough. Bake at 425°F for 12 to 14 minutes or until golden brown. Transfer to wire cooling rack.


For filling:


1

Combine raspberries and sauce with cranberry relish or chutney.


For whipped cream topping:


1

Beat whipped cream with chilled beaters until soft peaks form. Gradually beat in powdered sugar and vanilla until mixture is stiff but not dry. Chill until ready to serve.


2

To serve, split shortcakes in half with a serrated knife. Spoon fruit mixture over bottom of shortcakes; top with tops of shortcakes and garnish with whipped cream topping.


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