HOW TO MAKE TRI-BERRY SHORTCAKE

Tri-Berry-Shortcake_1000x

Studies have shown that berries of all kinds help our brains work better. Strawberries have almost the same amount of vitamin C as an orange. Vitamin C is of course helps keep our immune system’s strong. The dark colors of blackberries and blueberries help the mind be more alert. It is only fitting to make a summer dessert with berries. They help satisfy the sweet tooth without the fat of say cheesecake or ice cream. These are fine desserts too, but when you want a to go light here is a great recipe for a light dessert.

Tri-Berry Shortcake Recipe

Serves 4-6

Ingredients

1 tablespoon of safflower oil
2 cups of self-rising flour
¼ cup of water
1 cup of sliced fresh organic strawberries
1 cup of organic blueberries
1 cup of organic blackberries
1 cup of white cane sugar
1 cup of softened salted butter from grass-fed cows
¼ teaspoon of salt
3 large cage-free eggs
2 teaspoons real vanilla extract
1 tablespoon of almond creamer
1 can of extra creamy whipping cream or cool whip
Strawberry filling (recipe below)

Strawberry Filling Recipe

1 cup of sliced fresh organic strawberries
1 cup of organic blueberries
1 cup of organic blackberries
1 cup of sugar
¼ cup of cornstarch
1 teaspoon of lemon
1 teaspoon of real vanilla extract

Directions

Preheat oven to 350 degrees

Line a 16” by 11” by1” baking sheet with parchment paper. Rub the paper with the safflower oil. You do not have to use the whole tablespoon just enough to oil it.

In a large bowl, mix the butter with an electric beater until creamy. Then add the sugar and mix until creamy and fully mixed.

In a medium bowl mix with the electric beater the eggs, water, vanilla extract, and the almond milk.

In a small bowl mix the flour and salt.

Now take the big bowl with the butter mixture and alternate mixing in the egg mix and flour mix into the large bowl with the butter. Use the electric beater to mix well. The batter will be spreadable like frosting almost.

With a spatula, spoon out mixture onto the baking sheet. Set the timer for 25 minutes. Check and make sure the cake is not overcooking after 20 minutes. Stick a toothpick in the cake after 25 minutes, if it is clean, take out the cake. It is okay for the cake to feel like it is a tiny under baked. You do not want the cake to dry out. It will also keep cooking even after you take it out of the oven.

When the cake is done take it out of the oven and let cool for at least ten minutes.

Make the berry filling while the cake is cooking.

Strawberry Filling Directions  

Wash the three different berries. Cut the stems off the strawberries. Cut the strawberries lengthwise. The blueberries and blackberries can stay whole. In a bowl mix the cornstarch, sugar, and salt.

In a medium saucepan, mix ½ cup blueberries, ½ cup strawberries, and ½ cup blackberries the lemon, vanilla, and sugar mix. Have on medium heat and allow to simmer for 20 minutes. You want a thick syrup to form. Once thick, take off the heat.

Put the other 1 1/4cups of berries in the heated mix. Leave some of each berry without sauce for garnishing. Mix together and then put in the refrigerator for 30 mins.

Putting It All Together

While the berry mix is cooling. Take a round cookie cutter. The size depends on how big you want the desserts. You can make very small ones or large ones. For the medium size, make as many circles as you can. The get a clean plate and put one circle on the bottom. Put a spoonful of berry mix in on top of the shortcake. Now take another shortcake circle put that on top. Take the whip cream swirl some on top. The put some slices of strawberry on end. Add some blackberries and blueberries in between. The garnish can be any way you want. You drizzle some of the syrup on top. Get creative and half fun.

Cool whip is easier to use because it stays firmer. Whip cream melts fast. You can use what you like. Serve with your favorite coffee, champagne or sparkling water and enjoy.

 

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