Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, July 15, 2013

Berry Shortcakes

When we had my mom's birthday celebration at our house last week, I made these. Strawberry shortcake is her favorite dessert so we had it instead of birthday cake. To make it easier, I diced these little biscuits and made small individual shortcakes in small plastic cups. We placed them on the dessert table ahead of time so they were ready whenever the guests wanted one. We DID try one the night before, regular strawberry shortcake style, and both were delicious! I loved these little biscuits. Soft and tender but soaked up the juice of the berries just like they're supposed to!

Berry Shortcakes

4 1/4 cups flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
7 tablespoons cold shortening
6 tablespoons cold butter
2 cups buttermilk
1/4 cup heavy cream ~ to brush tops of shortcakes
4 cups sliced fresh strawberries
1 pint fresh blueberries 

1 teaspoon vanilla
1/2 cup sugar
1 cup heavy whipping cream
3 tablespoons powdered sugar

Line a baking sheet with parchment paper. Set aside.  Preheat oven to 425 degrees.

Stir together peaches, blueberries,  vanilla and 1/2 cup granulated sugar; cover and chill.

Sift together the flour, sugar, salt, baking powder and baking soda in a large bowl. Set in the fridge to chill for 1 hour.

With a pastry blender, cut shortening and butter into cold flour mixture crumbly.

Add 2 cups cold buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a floured surface and pat into a 1-inch-thick circle. Cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on prepared baking sheet. Repeat with remaining scraps of dough.

Brush shortcake tops with 1/4 cup heavy cream.

Bake for 12 to 15 minutes or until lightly browned. Cool on baking sheet on wire racks.

Beat 1 cup whipping cream and 3 tablespoons confectioners sugar at medium speed with an electric mixer until soft peaks form.

Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes and top with remaining halves and some whipped cream.

Makes 8 - 10 shortcakes

All you need

Mix the flour, sugar, baking powder 
and baking soda in a bowl.

Pop it in the fridge for a while to chill.

Cut in the chilled butter.

Then add the buttermilk.

Pat into a circle one inch thick.

Then cut into 3 inch circles. 
Repeat until all dough is used.

Place on cookie sheets. Brush on
 some cream and sprinkle with sugar.

Bake and cool.

Mix the berries, sugar and 
vanilla and let it do it's thing 
in the fridge for a while.

Split open one of the shortcakes 
and assemble. Top with sweetened 
whipped cream.