Hello all– Is is summer where you are?? School ended here yesterday. The grand-girls and I had a water squirting adventure in the front yard this evening. We’ve been eating dinner out back under the maple trees. And there are mounds of berries at the market here. We’ve made it to summer!
So Monday night when friends came in for dinner, this is what we had for desert. Sweet tender little cakes, just a bit crispy around the edges — with cream and ripe black berries. What’s more summery than that?!
BLACK BERRY SHORTCAKE
1 1/2 cup flour
1/3 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (1 stick)
2/3 cup buttermilk*
1 tsp. vanilla
12 oz. blackberries (2 small cartons)
2 tab. sugar
1 point heavy whipping cream
2 tsp. powdered sugar
2 tsp. instant vanilla pudding mix**
In a mixing bowl, stir together the flour, 1/3 cu sugar, baking powder and salt. With a pastry blender (or 2 forks), cut in the butter until it resembles pea size lumps. Then stir in the buttermilk and vanilla.
Drop mounds of dough onto a baking sheet sprayed with cooking spray (makes about 8 medium shortcakes). Bake them in a 400 degree oven for 10 to 12 minutes until they’re nicely browned and crispy around the edges.
While they are baking, wash the berries and mix them with the 2 tab. of sugar.
With an electric mixer, beat the whipping cream, powdered sugar and vanilla pudding mix. Set it into the fridge to firm up until your ready to serve the shortcake.
Set each shortcake on a pretty place and top with berries & cream.
*If you don’t have buttermilk on hand (like me), pour a tablespoon of cider vinegar in with whole milk to make 2/3 cup. Let it sit a couple minutes to thicken.
**The instant pudding stabilizes the cream, so it will stay firm when you serve it.