I did mention before how I joined the Baking Partners group on Facebook a couple of months back and have been loving it since then. Three months down and having participated in two challenges yet, my confidence and enthusiasm is building. I love and have passion for baking more than the stove top cooking so I am almost always looking out for opportunities to bake and Baking Partners challenges seem to be the correct platform for taking up and indulging in what I love the most.
This month’s challenge was Berry Shortcakes and suggested by Reeni of Cinnamon Spice and Everything Nice. And what better than stirring up Blueberry Shortcakes in summer? Thanks to herald harvest season in States and Europe, the people of dessert are blessed with these imported juicy goodies in Middle East. Shortcakes are easy to make and require minimum ingredients with just about right amount of sweetness. The tartness from the berries contrasts marvellously with sweet whipping cream. What’s not to love?
These blueberries shortcakes were baked in a jiffy on one lazy weekend afternoon without having to go for grocery shopping. What’s more? Pick up any of your favorite berries and try out this dessert. What next? Serve with a generous dollop of whipped cream topped with your favored choice of fruit.
Heart Shaped Blueberry Short Cakes
- Servings: 4
- Difficulty: Medium
Ingredients
- Blueberries – 1 cup
- All Purpose Flour – 1 cup
- Cornflour – 1/4 cup
- Salt – 1/2 tsp
- Baking Powder – 1/2 tbsp
- Heavy Cream – 1/4 cup or as required
- Sugar – 6 tsp, divided
- Melted Unsalted Butter – few tbsps
For Whipping Cream -
- Heavy Cream – 1 cup
- Sugar - 1 tbsp
Method -
In a saucepan, add blueberries and 2 tsps of sugar. Cook on low flame till syrup has formed. Leave to cool. Preheat oven to 200 Degrees Celcius and line the baking tray with parchment paper. In a mixing bol sift together flour, cornflour, baking powder and salt. Stir in enough heavy cream in a continous string so that the dough comes together without any dry pieces falling off. Pat the dough on lightly floured kitchen top surface and very gently roll into a cricle about 3/4 inches thick. Using a cookie cutter (heart shaped, round or any) cut through the dough and place the shaped biscuits on a lined baking tray about an inch apart. Brush the top of biscuits with melted butter and generously sprinkle with sugar. Bake for 15-20 minutes until they have turned golden brown and puffy. Let it cool on a wire rack.
In another bowl beat heavy cream and sugar till stiff peaks form.
Assemble – Split the shortcakes in half. Layer the bottom half with whipped cream and pour a spoon of prepared blueberries syrup. Top with second half, more cream and syrup. Serve.
