Hi Ya'll ! Sorry I'm getting this posted so late.. I had to work today and made this after I got off work..
I hope everyone had an awesome holiday! I spent the day working, then came home to make desert while the hubs grilled burgers and brats.
Red White and Blueberry Shortcake:
4 cups sliced strawberries
1/2 cup plus 5 tablespoons sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled, cut up
3/4 cup half-and-half or whole milk
2 eggs, lightly beaten
3/4 cup fresh blueberries
1 cup heavy whipping cream
Combine strawberries and 1/2 cup of the sugar in medium bowl. Let stand at room temperature 15 to 30 minutes or until sugar is dissolved, or refrigerate up to 4 hours.
Meanwhile, heat oven to 400 degrees. Whisk flour, 3 1/2 tablespoons of the sugar, baking powder, salt and cinnamon in medium bowl. With fingers or pastry blender, cut in butter until mixture resembles coarse crumbs. With fork, stir in half-and-half and eggs until dry ingredients are moistened. Gently fold in blueberries. (Dough will be very moist and sticky.)
With well-floured hands, pat dough into rustic 9-inch round on parchment paper-lined baking sheet. Sprinkle with 1/2 tablespoon of the sugar.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and top is rich golden brown. Cool on wire rack 10 minutes to serve warm, or cool completely.
Meanwhile, beat cream and remaining 1 tablespoon sugar in medium bowl at medium-high speed until soft peaks form.
Cut shortcake into 8 wedges. Serve with strawberries; top with whipped cream.