American Classics: Red, White, and Blueberry Shortcakes
If you're a regular reader of this column, it's no secret that I've been a bit obsessed with strawberry shortcake of late. I've made an easy no-bake ice box version and a best-when-warm-from-the-oven "long cake." What can I say? I just can't get enough of berries and biscuits. With July 4th right around the corner, I decided to celebrate with a patriotic version.
The biscuit recipe is adapted from the Boston School of Cooking Cookbook (aka the Fannie Farmer cookbook). If you've been nervous about making your own rolled biscuits from scratch, fear not, this recipe comes together with little effort; in fact I let my toddler kitchen-helper roll out the dough and cut out the biscuit shapes.
In the end it's all about the bright and lemony strawberry-blueberry sauce. And if you're like me, you may need to resort to drastic measures to keep from eating it solo. Save yourself a guilty conscience and consider making some extra to pour over ice cream or spread on toast.
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About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.