Summer Berry Shortcakes
Encrusted in almonds, these simple shortcakes provide the perfect base for fresh strawberries and a warm blueberry sauce.
- 2 tbsp (30 mL) butter, divided
- 2 pkg (8 oz/235 g each) refrigerated crescent dough, divided
- 2 tbsp (30 mL) sugar, divided
- 1/2 cup (125 mL) sliced almonds
- 1 quart fresh strawberries, hulled
- 3 tbsp (45 mL) sugar
- 2 tsp (10 mL) cornstarch
- 3/4 cup (175 mL) water
- 1 lemon
- 1 cup (250 mL) fresh blueberries
- Additional sliced lemons for garnish (optional)
- Vanilla ice cream (optional)
Preheat oven to 375°F (190°C). Place butter into (1-cup/250-mL) Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Unroll 1 package of the crescent dough onto Cutting Board; pinch perforations to seal. Brush dough with 1 tbsp (15 mL) of the butter using Chef's Silicone Basting Brush; sprinkle with 1 tbsp (15 mL) of the sugar. Roll dough into a log, starting at short end; set aside. Repeat with remaining package of dough, butter and sugar. (Do not roll up dough.) Place log crosswise onto second layer of dough. Roll dough up around log to form a thicker cylinder; seal seams.
Cut cylinder crosswise into 12 equal disks using Utility Knife. Coarsely chop almonds using Food Chopper. Dip top of each disk into almonds and place almond-side up onto Large Bar Pan. Bake 14-16 minutes or until golden brown. Immediately press centers of shortcakes with Mini-Tart Shaper to make 2-inch-wide (5-cm) wells; remove to Stackable Cooling Rack.
For sauce, combine sugar, cornstarch and water in (8-in./20-cm) Sauté Pan; stir until dissolved. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL) zest. Juice lemon to measure 2 tbsp (30 mL) juice. Add zest, juice and blueberries to sugar mixture. Bring to a boil over medium heat; simmer 4 minutes or until sauce develops a deep purple color, stirring occasionally.
To assemble shortcakes, cut strawberries into quarters and divide evenly among wells of shortcakes. Spoon about 2 tbsp (30 mL) blueberry sauce over each shortcake and garnish with lemon slices, if desired. Serve with ice cream, if desired.
- 12 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 230, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 27 g, Protein 4 g, Sodium 280 mg, Fiber 2 g
For a no-bake version of this recipe, substitute one 16-oz pound cake, sliced into 12 slices, for the shortcakes. Increase cornstarch to 1 tbsp (15 mL) and prepare sauce as recipe directs in Classic Batter Bowl. Microwave on HIGH 2-3 minutes, stirring after every 30-second interval, until sauce develops a deep purple color. Proceed as recipe directs; sprinkle shortcakes with toasted almonds, if desired.