Blueberries And Cream Shortcake Recipe
- 2 c. all-purpose flour
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1 1/4 c. whipping cream
- 1 Tbsp. melted butter (optional)
- 2 c. fresh blueberries
- 1/3 c. blueberry or possibly other fruit jelly
- 3/4 c. sweetened whipped cream or possibly whipped topping
- Preheat oven to 400 degrees.
- Spray a 9 inch square baking pan with nonstick cooking spray.
- In a medium bowl, combine flour, sugar, baking pwdr and salt.
- Stir in cream to create a dough.
- Pat dough proportionately on the bottom of the pan.
- Bake till the top is golden, about 18 min; if you like, brush the top with butter after 15 min.
- Cold shortcake slightly; cut into six rectangles.
- Cut each one diagonally in half.
- In a microwaveable bowl, combine berries and jelly; microwave on high till jelly melts, about 45 seconds.
- Place 1 triangle on each dessert plate.
- Top triangles with two-thirds of the berries and the whipped cream, dividing equally.
- Prop remaining triangles on top; add in the remaining whipped cream and berries.
flour, sugar, baking pwdr, salt, whipping cream, butter, fresh blueberries, fruit jelly, cream
Taken from cookeatshare.com/recipes/blueberries-and-cream-shortcake-87674 (may not work)