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Red, White, and Blue Shortcakes

Red, White, and Blue Shortcakes

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Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 50 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

Red, White, and Blue Shortcakes
1 lb Fresh strawberries, hulled and quartered
2 cup Fresh blueberries
1 tablespoon Sugar
13/4 cup All purpose flour
6 tablespoon Sugar, divided
11/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Unsalted butter
2 cup Creme Fraiche
1 tablespoon Milk
2 tablespoon Honey

directions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. Prepare berries. Toss strawberries, blueberries, and sugar in a medium-size bowl; let stand at room temperature for at least 1 hour to allow juices to accumulate.
3. Prepare shortcakes. In a large bowl, whisk together flour, 5 Tbsp. of the sugar, baking powder, baking soda, and salt. Add butter and cut in with pastry blender or rub with your fingertips until mixture resembles coarse meal. Mix in creme fraiche with a fork until moist clumps form. Alternately, in a food processor, pulse flour, sugar, baking powder, baking soda, and salt together to mix. Add butter and pulse until mixture resembles coarse cornmeal. Mix in creme fraiche with a few more pulses, just until moist clumps form. Do not overprocess. Gather dough into a ball.
4. On a lightly floured work surface, press dough into a 3.4- to 1-inch-thick disk. Roll lightly with a rolling pin to even out the dough. Cut out circles using a 21.2-inch round cutter (or the rim of a glass). Gather scraps to cut out additional rounds for a total of 8. Place shortcakes on prepared baking sheet. Brush tops lightly with milk, then sprinkle with remaining 1 Tbsp. sugar. Bake 18 to 20 minutes or until tops are golden. Transfer to a rack to cool.
5. Prepare cream filling. Using an electric mixer, beat creme fraiche until thick and creamy. Beat in honey.
6. To serve, cut shortcakes in half horizontally. Place bottoms on dessert plates. Spoon fruit over each and top with a dollop of cream filling. Place top halves of shortcakes on top and serve.
Source: Hannaford Fresh Magazine, July - August 2009

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Quantity Ingredients  
1 lb Fresh strawberries, hulled and quartered  
2 cup Fresh blueberries  
1 tablespoon Sugar  
13/4 cup All purpose flour  
6 tablespoon Sugar, divided  
11/2 teaspoon Baking Powder  
1/4 teaspoon Baking Soda  
1/4 teaspoon Salt  
1/2 cup Unsalted butter  
2 cup Creme Fraiche  
1 tablespoon Milk  
2 tablespoon Honey  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 397 kcal (19%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (41%)
Saturated Fat 18 g (90%)
Cholesterol 62 mg (20%)
Sodium 403 mg (16%)
Total Carbohydrates 48 g (16%)
Dietary Fiber 3 g (12%)
Protein 9 g (15%)
Vitamins
Vitamin A 738 IU (14%)
Vitamin C 6 mg (10%)
Minerals
Calcium 83 mg (1%)
Iron 10 mg (16%)
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