Strawberries, blueberries and whipped cream are an enticing trifecta of color perfect for the Fourth of July. The berries and cream can be sandwiched between shortbread halves just before serving, or for a hands-on experience, guests can assemble their own shortcake.
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick cold butter, cut into chunks
- 1 pint, plus 1 cup heavy cream; more as needed
- 1 pint fresh strawberries, stemmed and sliced
- 2 pints fresh blueberries
- ½ cup, plus 2 tablespoons sugar
- Zest of 1 lemon
- ½ cup confectioner’s sugar
Heat oven to 400˚F.
Combine flour, baking powder, baking soda, salt and 2 tablespoons sugar in large glass bowl. Combine the butter and dry ingredients with hands until consistency of coarse pebbles. Slowly add 1 cup cream. Mix with wooden spoon until ball forms, drizzling in more cream if needed. Divide into eight equal pieces. Gently shape into rounds. Bake on nonstick baking sheet until tops are golden brown, 13–16 minutes. Transfer to cooling rack and cool. May be made 1 day ahead and stored in airtight container.
Toss blueberries, strawberry slices, ½ cup sugar and lemon zest in glass bowl. Set aside for 2 hours.
To make the whipped cream, chill mixing bowl and beaters in freezer at least 30 minutes. Whip 1 pint cream on medium speed for 2 minutes, slowly pouring in confectioner’s sugar, and continue whipping until stiff peaks form. Do not over-whip.
Cut shortcakes in half. Place bottom half on medium-sized dessert plate. Top each with 3–4 tablespoons of strawberry-blueberry mixture. Spoon whipped cream over fruit. Top with other half of shortcake. Serve immediately. Serves 8.
The blue compass-like star on the bottle of Roscato’s NV Sparkling Moscato adds an ocean-going note to your table. Its soft florality and white peach flavor are a natural alongside buttery shortbread, berries and whipped cream.