Can you believe it's July already? WOW! Before you know it, we will be thinking about Christmas, then again, I need to start thinking that far ahead, to avoid the rush! But, it's all about celebrating our freedom and family get together's this week, and when I found this recipe in the recent issue of Better Homes and Gardens, I knew what I was making on the 4th, so in case you'd like to join me, I'm sharing the recipe this week. I just love the star shortcake!
1 1/2cups fresh or frozen* tart red cherries, pitted
1 1/2cups fresh or frozen*blueberries
2cups all-purpose flour
1 1/2teaspoons baking powder
1cup whipping cream
1/4cup fresh or frozen* tart red cherries, pitted and chopped
1/4cup fresh or frozen*blueberries, chopped
1.Preheat oven to 400 degrees F. In a medium bowl combine 1 1/2 cup cherries, 1 1/2 cup blueberries, and sugar. Set aside.
2.For shortcakes, in a large bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, 1/2 cup cream. honey, 1/4 cup cherries, and 1/4 cup blueberries; add to flour mixture. Using a fork, gently stir until moistened and dough comes together.
3.On a floured surface, knead dough by gently folding and gently pressing it just until it just holds together. Pat dough out to 3/4-inch thickness. Using a floured 2 1/2-inch star cutter, cut out shortcakes; re-form scraps as necessary.
4.Place shortcakes 1 inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden. Cool on baking sheet for 5 minutes.
5.Meanwhile combine remaining whipping cream and vanilla; beat to soft peaks.
6.Serve shortcakes with cherry berry mixture. Top with whipped cream.