Recipe: Red White & Blue Strawberry Shortcake

INGREDIENTS

2 cups of strawberries, thinly sliced

1 cup blueberries 

1-1/2 teaspoon lemon zest 

1/8 cup plus 3 tablespoons sugar, divided 

2 cups all-purpose flour 

1 table baking powder

1/2 teaspoon salt

1 stick cold butter, sliced

2/3 cup plus 1/8 cup half-and-half, divided white sanding sugar

1 cup fresh cream 

1 tablespoon sugar

1 teaspoon vanilla 

INSTRUCTIONS 

1. Preheat oven to 400'f. In a bowl, gently mix strawberries and 1/8 cup sugar; set aside. The longer this sits, the more strawberry juice it will make. 

2. In a food processor, pulse together flour, baking powder, salt, remaining sugar, and lemon zest. Add butter and continue to pulse until mixture looks like cornmeal. 

3. Pour mixture into a large bowl. Make a well in the center, and pour in 2/3 cup half-and-half. Mix gently with a spatula or wooden spoon, be careful not to over mix. It should be sticky. 

4. Pour sticky dough onto lightly floured surface. Turn over a couple of times until dough comes together. Pat it out to 3/4 inch thickness. 

5. Cut out 8 round 3-inch biscuits and place on a Silpat or parchment. Brush with remaining half-and-half and sprinkle with sanding sugar. 

6. Bake for 12 to 18 minutes, or until biscuits have risen and browned. 

7. Place an empty mixing bowl and beaters in refrigerator for 10 minutes to chill. Beat cream with sugar and vanilla until peaks form. 

8. Once biscuits have cooled, cut or break in half to make a sandwich, or use a whole biscuit as a bottom and another whole biscuit as a top. 

9. Add strawberry mixture, blueberries, and top with whip cream. Serve Immediately. 

     Prep: 20 minutes   Cook: 18 minutes

                 Yield: 4 to 8 servings