Show Your Colors: Red White & Blueberry Shortcakes

Looking for a patriotic treat to serve up? Nothing says summer like red, white and blue!

Mixed berries add a burst of color to any dish and keep desserts tasting fresh – not heavy! Driscoll’s Red White and Blueberry Shortcakes are a sweet summer treat for adults and kids alike.

Perfectly portioned for single servings, these light and flaky shortcakes are topped with fresh whipped cream and mixed berries. Bright, juicy strawberries, blackberries, raspberries and blueberries will explode like flavorful fireworks with each mouthful!

Red White and Blueberry Shortcakes
Prep time: 15 minutes
Cook time: 12 minutes
Makes 8 servings

Shortcakes
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon grated lemon zest
2 teaspoons baking powder
½ teaspoon baking soda
6 tablespoon cold butter, cut into small pieces
½ cup buttermilk
4 teaspoons coarse sugar crystals

1 package (16 ounces) Driscoll’s strawberries, hulled, sliced
½ cup powdered sugar, divided
1 tablespoon lemon juice
1 package (6 ounces) Driscoll’s Blackberries
1 package (6 ounces) Driscoll’s Blueberries
1 package (6 ounces) Driscoll’s Raspberries
1 cup cold heavy cream

To make shortcakes:
Preheat oven to 400F.
Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl.
Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb.
Stir in buttermilk just until dry ingredients are moistened.
Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to ½-inch thickness.
Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with ½ teaspoon sugar crystals.
Bake 12 minutes or until golden brown. Cool on wire rack.

To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, ¼ cup powdered sugar and lemon juice until smooth.

To makes whipped cream: Beat with an electric mixer heavy cream and remaining ¼ cup powdered sugar until thickened and soft peaks form.

To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about ½ cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.

Nutrition Per Serving: 408 calories, 20.30g total fat, 12.42g saturated fat, 5.34g protein, 54.63g carbohydrate, 64.82mg cholesterol, 3.56g fiber, 601.12mg sodium

Lighten Up: Instead of using whipped cream. Dollop with frozen thawed fat free prepared whipped topping.

Helpful tip: Cutting cold butter into the flour makes little crumbs of fat that produces light, flaky shortcakes.

A light stirring and kneading of the dough makes the flakiest shortcakes.