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Festive shortcakes, cut-out
with 3-inch star-shaped cookie cutters, are served with a cranberry
fruit sauce and garnished with whipped cream.
Dairyland
Holiday Shortcakes
- Shortcakes:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup buttermilk
1 large egg
1 teaspoon water
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- Filling:
1 (10-ounce) package frozen raspberries or strawberries in syrup,
thawed, undrained
1 cup cranberry-orange relish or cranberry chutney
-
- Whipped Cream Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla (optional)
- For shortcakes, combine flour, sugar,
baking powder and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs.
Add buttermilk; mix just until dry ingredients are moistened.
- Knead dough gently on lightly floured
surface ten times. Roll or pat out to 1/2 inch thickness. Cut
with 3-inch decorative star or round cookie or biscuit cutter.
Place on un-greased cookie sheet. Re-roll scraps of dough if
necessary to form 8 shortcakes.
- Beat together egg and water; brush lightly
over dough.
- Bake at 425°F (220°C) for 12 to
14 minutes or until golden brown. Transfer to wire cooling rack.
- For filling, combine raspberries and sauce
with cranberry relish or chutney.
- For whipped cream topping, beat whipped
cream with chilled beaters until soft peaks form. Gradually beat
in powdered sugar and vanilla until mixture is stiff but not
dry. Chill until ready to serve.
- To serve, split shortcakes in half with
a serrated knife. Spoon fruit mixture over bottom of shortcakes;
top with tops of shortcakes and garnish with whipped cream topping.
Makes 8 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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