Celebrate Independence Day with a star-studded explosion of berries and cream.
Martha Stewart Living Television
- 3 cups all-purpose flour, plus more for dusting
- 8 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
- 1 teaspoon grated orange zest
- 3 cups heavy cream, plus more for brushing
- 1/2 cup whole milk
- Medium sanding sugar, for sprinkling tops of shortcakes
- 1 pint strawberries, hulled and quartered lengthwise
- 1/2 pint blueberries
- 1 tablespoon freshly squeezed orange juice
- 1/2 cup confectioners' sugar
- Line a baking sheet with a Silpat (French nonstick baking mat), and set aside. Into the bowl of an electric mixer fitted with the paddle attachment, sift together flour, 6 tablespoons granulated sugar, the baking powder, and salt. Add butter and zest, and mix on low until the mixture resembles coarse meal, about 2 minutes. Combine 1 cup cream with the milk, and add to the mixer bowl. Mix until the dough comes together. Remove dough to a lightly floured surface, and shape into a rectangle about 1/2 inch thick.
- Preheat oven to 400 degrees. Using a 3-inch star-shaped cutter, cut out 12 stars from the dough. Place stars on prepared baking sheet. Brush lightly with heavy cream, and sprinkle with sanding sugar. Bake until the shortcakes are barely brown, about 15 minutes. Transfer shortcakes to a rack to cool.
- Meanwhile, in a medium bowl, combine berries; sprinkle berries with orange juice and remaining 2 tablespoons granulated sugar. Set aside. In another medium bowl, beat the remaining 2 cups cream with the confectioners' sugar using a hand mixer until soft peaks form. Using a serrated knife, split the cakes in half horizontally. Place each bottom half on a plate, and cover with a dollop of whipped cream; top with berries and another dollop of whipped cream. Cover with top shortcake halves, and serve.
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