Star-shaped shortcakes are perfect for the 4th of July or any other special celebration.
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
cup sugar |
| 2 |
|
teaspoons baking powder |
| 1 |
|
teaspoon salt |
| 1/3 |
|
cup cold LAND O LAKES® Butter |
| 3/4 |
|
cup milk |
| 1 1/2 |
|
teaspoons sugar |
| 1 |
|
cup fresh strawberries, hulled, sliced |
| 1 |
|
cup fresh blueberries |
| 1 |
|
tablespoon sugar |
| 3/4 |
|
cup whipping ceam |
| 1 |
|
tablespoon sugar |
| 1 1/2 |
|
teaspoons orange-flavored liqueur or orange juice |
| 1 |
|
star fruit (carambola), sliced into 6 "stars" |
Heat oven to 450°F. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball.
Knead dough 5 times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2-inch thick. Cut out 6 shortcakes with 3-inch star-shaped cutter. Place onto ungreased baking sheet; sprinkle with 1 1/2 teaspoons sugar. Bake for 9 to 12 minutes or until lightly browned. Cool slightly; split in half.
Meanwhile, combine strawberries, blueberries and 1 tablespoon sugar in medium bowl; set aside.
Beat whipping cream in small bowl until stiff peaks form. Gently stir orange-flavored liqueur into whipped cream.
To serve, place bottom of shortcake on individual dessert plate; top with 2 tablespoons whipped cream and 1/3 cup fruit. Top with remaining half of shortcake; dollop with whipped cream. Garnish with star fruit. Repeat with remaining shortcakes and fruit.
