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BLUEBERRY SHORTCAKES

Yield: Makes approximately 9 large shortcakes.

Shortcakes:
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
1 large egg
3/4 cup milk

Topping:
4 cups fresh Florida
3/4 cup sugar
1/2 cup warm water
2 cups whipped cream

 
Method for shortcakes: sift together the dry ingredients then cut in the shortening. Add the egg and milk and stir just until moistened. Bake in a greased muffin pan at 350 degrees for 12 to 15 minutes or until golden brown.

Method for topping: Combine blueberries, sugar, and water. Let stand for 1-2 hours. Stir occasionally.

Assembly: Cool cakes slightly and cut in half horizontally, spoon blueberry mixture over bottom half and then put shortcakes back together. Again spoon mixture over entire shortcake and top with whipped cream.


Courtesy of the Florida Department of Agriculture and Consumer Services
 

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