A beautifully rich twist on Strawberry Shortcake, using blackberries and blueberries. This shortcake also doesn’t use the traditional macerating method, but starts with a quick jam-like sauce that makes the treat extra special. So time to break out of the box and enjoy some other berries from this Summer’s bounty.
Black & Blue Shortcake
serves 7-8 Shortcakes:
- 2 cups AP Flour
- 1/4 cup sugar
- 1 Tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup butter, chilled and cubed
- 1 egg, lightly beaten
- 1 Tablespoon water
- 2 teaspoons raw or sparkling sugar
Blueberry & Blackberry Sauce:
- 1 pint blueberries, divided
- 1/2 cup sugar
- 2 Tablespoons lemon juice
- 1/2 Tablespoon cornstarch
- 1 carton (6 ounces) blackberries
For serving: 1 carton of whipped topping or 1 recipe for whipped cream. (1 cup heavy cream, 1/8 – 1/4 cup sugar, 1-2 teaspoons vanilla) DIRECTIONS: Preheat oven to 400 degrees.
Shortcakes: Combine first 6 ingredients (flour, sugar, lemon zest, baking soda & powder, and salt) in a large mixing bowl; stir with pastry blender or whisk. Cut in chilled butter, followed by gently stirring in buttermilk. Turn out onto lightly floured surface and knead a few times (3-4) until it comes together and then pat/roll into a 1/2-inch thick disk. Cut 7 to 8 rounds with a 3-inch biscuit cutter.
Arrange on a sprayed or parchment lined cookie sheet. Brush with eggwash (1 egg, beaten + water), sprinkle tops with sugar crystals, and bake for 12-13 minutes. Cool on wire rack.
Blueberry & Blackberry Sauce: Whilst your shortcakes are cooking – Combine 1 cup of blueberries, sugar, lemon juice, and cornstarch in a small pot. Cook over medium to medium-high heat, stirring and mashing the berries occasionally. The mixture should come to a boil, thicken, and the sugar should dissolve; about 5 minutes. ***Tip: I use the mixture a lot to take my blueberry muffins over the top, or to make swoon-worthy breakfast syrup, and as a quick refrigerator jam. It’s a quick and handy method and works with all kinds of fruits. Adjust the sugar to your liking! And a pinch of salt never hurts!
Remove from heat and combine the mixture with the remaining blueberries and your carton of blackberries. Fold to combine and set aside or refrigerate until ready to serve. If necessary, make your whipped cream – we like double sweet and double the vanilla for this deep rich berry treat.
TO SERVE: Split shortcakes in half with a serrated knife and top each round with the Black & Blue Sauce; add a generous dollop of whipped topping and ENJOY! The sauce is velvety smooth with whole juicy berries in every bite and the hint of lemon in the shortcakes is perfect. Each element is spoon-worthy on its own, but all together this is a great Summer treat sure to please.
I’m off to watch Soccer y’all,