Written by Chris
Delight in a little red, white and blue with a festive combination of fresh seasonal berries, tender shortcake and a scoop of light vanilla ice cream. The patriotic flavor in this dish is more than enough to rival the fireworks lighting up the sky! These shortcakes are simple to make, and you likely have the ingredients on-hand. If you don’t have Greek yogurt, plain yogurt or sour cream work great too. If fact, you could even replace the milk and yogurt entirely with 1 cup lowfat buttermilk.
Most of the recipes I create are on the sensible side, meaning, a little healthier than when prepared the traditional way. This recipe is no exception. In fact, just yesterday I pushed these shortcakes even further by making them with white whole wheat flour. Big success! I snapped pictures along the way to show you just how simple it is.
Mixed Berry Shortcakes, shown at top
Ingredients for 6 servings:
- 2 pounds fresh strawberries, sliced (about 6 cups total)
- 2 containers (6 ounces each) fresh blueberries (about 2 1/2 cups total)
- 7 tablespoons granulated sugar, divided
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into pieces
- 2/3 cup lowfat milk
- 1/4 cup lowfat plain Greek yogurt or sour cream
- Sparkling sugar (optional)
- 3 cups Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream
COMBINE strawberries, blueberries and 3 tablespoons granulated sugar in large bowl (if you have raspberries, add those too!); stir gently. Let stand for 30 minutes (the sugar helps draw out the moisture in the berries creating a little syrup), as shown above.
PREHEAT oven to 425° F. Spray baking sheet with nonstick cooking spray.
WHISK flour, remaining 4 tablespoons granulated sugar, baking powder and salt in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs as shown above.
ADD milk and yogurt; stir just until moist dough forms as shown above. If using white whole wheat flour, you will likely need an extra ¼ cup milk.
TURN the dough onto a floured work surface. With floured hands, knead 6 to 8 times until the dough is smooth (the image above has been kneaded just 2 times, it will get smoother after 8).
ROLL dough into a 9 x 6-inch rectangle or until about ½-inch thick.
CUT into six 2 ½-inch circles with biscuit cutter, as shown above. You will have a little remaining dough. If desired, you can pat dough back into a ball, flatten slightly and cut into circles. Doing this, you should get 9 circles.
TRANSFER to baking sheet. Sprinkle with sparkling sugar, as shown above.
BAKE for 10 to 12 minutes or just until golden.
TRANSFER biscuits to individual plates; split open. Top each with about 1 cup berry mixture (plus a little accumulated juice) and ½ cup vanilla ice cream.
Have a safe and fun celebration! Check back soon for more delicious recipes!
Related July 4th recipes:
Marinated Strawberries & Mango Puree Over Angel Food Cake
Chocolate Chip Strawberry Shortcake