Yummy berry shortcakes are perfect for a 4th of July weekend backyard party!
If you don’t want to make shortcakes from scratch pick up some Fisher Scone Mix and add-in a handful of chocolate chips for a quick knock-off of my scratch recipe. I also love to make shortcakes with other fruits such as juicy nectarines, peaches or pitted fresh cherries.
Berrylicious Chocolate Chip Shortcakes
4 cups fresh berries, such as strawberries, raspberries or blackberries
1/4 – 1/2 cup sugar, more or less to taste, depending on the tartness of the berries
2 tablespoons berry liqueur (optional)
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/3 cup shortening or butter
1/2 cup chocolate chips
1 cup milk, more or less as needed
1 cup whipping cream
2 tablespoons sour cream
1/3 cup powdered sugar
Garnish: fresh mint sprigs
Preheat oven to 375 degrees F.
In a large bowl, lightly toss the berries, sugar and liqueur together. Refrigerate. Meanwhile, in a second large bowl, sift flour, baking powder, salt and sugar together. Cut in shortening, then stir in chocolate chips. Lightly stir in enough milk to make a soft, moist dough. Turn dough out onto a lightly floured surface.
Lightly pat dough to 1/2 inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter. Place on a baking sheet, sides touching. Bake approximately 18 to 20 minutes or until biscuits are lightly browned. Let cool.
Just before serving, whip cream with sour cream powdered sugar till softly peaked. Place split biscuits on plates, spoon on berries, and top with dollops of whipped cream. Place biscuit tops slightly askew. Garnish with fresh mint sprigs if you like.
Recipe copyright 2008by Kathy Casey.