So, I have been busy! I know it has been a few weeks since I have added any recipes. At the beginning of the month, we had a great visit with my parents. I was able sing and dance around the kitchen for fun family meals. Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father. Nevertheless, I wanted to make a special treat on July 4th. Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style. Fireworks! Plus there were leftover shortcakes for a repeat the following evening. It is easy to say that I believe it has become a family favorite. Enjoy!- Amanda
1 (16-oz.) container fresh strawberries, rinsed & quartered
1 pint container fresh blueberries, rinsed
3/4 cup sugar, divided
1/4 t almond extract
1 cup whipping cream
2 T sugar
2 3/4 cups all-purpose flour
4 t baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
1 t vanilla extract
Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. Bake at 450° for 12 to 15 minutes or until golden. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Using 1/3 cupfuls you will make around 12 shortcakes.