Berry Shortcake
Cook Time
12-15 minutes
In This Recipe
Turbinado Cane Sugar, Organic Cane Sugar
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons Stevia In The Raw
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup cold buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
- 2 tablespoons Stevia In The Raw
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream, chilled
- 1 1/2 tablespoons Stevia In The Raw
- 1/2 teaspoon vanilla extract
Preparation
- Step 1
Preheat oven to 425°F. In a bowl, whisk flour, baking powder, salt, and Stevia In The Raw.
- Step 2
Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until just combined.
- Step 3
Turn dough out onto a floured surface, pat into 1-inch thickness, and cut into rounds or squares.
- Step 4
Place on a baking sheet, brush with buttermilk, and bake for 12 to 15 minutes until golden. Let cool slightly.
- Step 5
In a separate bowl, combine berries, lemon juice, zest, and Stevia In The Raw. Let sit for 15 to 20 minutes.
- Step 6
In a chilled bowl, whip cream, Stevia In The Raw, and vanilla until soft peaks form.
- Step 7
Slice shortcakes, layer with berries and whipped cream, and serve immediately.
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