Red, White and Blueberry Shortcakes with Honey Cream
Shortcakes with strawberries, blueberries and a honey cream are just what you want to make for a Fourth of July party or any summertime get together.
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Ingredients
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- 2 cups Shawnee Mills All Purpose Flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup Hiland Dairy Unsalted Butter
- 1 cup Hiland Dairy Milk
- 2 pint strawberries, sliced
- 1 pint blueberries
- 1 tablespoon freshly squeezed orange juice
- 1 1/2 cup Hiland Dairy Heavy Whipping Cream
- 1 1/4 cup Roark Acres Honey
- In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter, using a pastry cutter or two forks, until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
- Drop the dough into eight mounds on a lightly greased baking sheet. Bake in a preheated 425-degree oven for about 12 minutes, or until lightly browned. Cool on a wire rack.
- In a small bowl, combine strawberries, blueberries and orange juice. Add sugar, according to taste, until sweetened. Set aside.
- Pour the whipping cream into a large mixing bowl. Mix on medium speed until slightly thickened, then turn to high, continuing to mix until soft peaks have formed.
- Stop the mixer, add honey, then continue to beat with the mixer until thoroughly combined.
- Slice each shortcake in half horizontally. Place bottom halves on plates, then top with whipped cream and berries. Add a shortcake top to each.