Teresa's Recipes
Delicious Blackberry Shortcake
Indulge in this delightful blackberry shortcake, where juicy, ripe blackberries are lovingly macerated in sugar and lemon juice, creating a sweet and tangy burst of flavor that perfectly complements the fluffy, buttery shortcake biscuits. Topped with a cloud of whipped cream and garnished with fresh mint leaves, this dessert is not just a treat for the palate but also a feast for the eyes. Traditionally, shortcake has roots in the 16th century, where it was often made with a variety of fruits and served at celebrations, making it a timeless dessert that brings joy to any occasion.
Ingredients
- 2 cups Fresh blackberries
- 1/4 cup Granulated sugar
- 1 tablespoon Lemon juice
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 3/4 cup Milk
- 1 cup Whipped cream
- for garnish Fresh mint leaves
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 15g
- Carbs: 42g
- Protein: 4g
- Sodium: 210mg
- Sugar: 18g
Instructions
- In a bowl, combine the blackberries, sugar, and lemon juice. Stir gently and let sit for 10 minutes to macerate, allowing the flavors to meld.
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix; the dough should be slightly lumpy.
- Turn the dough out onto a lightly floured surface. Gently knead the dough just a few times to bring it together.
- Roll out the dough to a thickness of about 1/2 inch. Use a round biscuit cutter to cut out shortcakes.
- Place the shortcakes on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and fragrant.
- Remove the shortcakes from the oven and let cool slightly on a wire rack.
- To assemble, split the shortcakes in half horizontally. Spoon generous amounts of the macerated blackberries onto the bottom half of each shortcake.
- Top with a dollop of whipped cream and place the other half of the shortcake on top.
- Garnish with fresh mint leaves and serve immediately for the best experience.