Phases. We all get into it. Taking a break from the usual mundane thing that you do. At times even taking a step back from your most favourite thing. Changing the way you think (at least trying to). Looking things in a different light. We all have phases. I have this theory that we keep changing. Not only in our physical appearances but also in our thought processes. We keep running in and out of different phases throughout our lives.
With all my ranting above, its time to admit that I have been in this phase of ignoring the baking groups that I have been a part of for the last 4-5 months. The basic reason for joining these groups was to bake along with equally passionate bakers and have the opportunity to experience new bakes. And I have learned so many new techniques and such a variety of amazing bakes.
I finally decided that it was time to come out of my phase and pull up my lazy socks. A great way to start was to bake this month's challenge before anyone else did. Baking Partners challenge for this month was suggested by Reeni of Cinnamon spice and everything nice who encouraged us to try Berry Shortcakes. I noted down the recipe the moment it was shared (yes, I maintain a hand written diary) and decided to use cherries instead of the fancy blueberries, blackberries, raspberries suggested since we do not find them here. You can use any fruit in place of the berries like the way I used cherries. Summery stone fruits like plums, peaches will work great with this recipe.
The shortcake is a really simple recipe and uses very easily available ingredients. You will require some whipped cream to fancy it up and that all about it.
Ingredients : Yields 3-4
- about 50 gm cherries
- 2 tsp + 1 tsp sugar
- 6 tbsp all purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking powder
- 1/4 cup heavy cream
- 12 tsp melted butter
- 1/2 cup whipped cream
Pit the cherries by removing the seed and then chop in halves. Toss 1 tsp sugar with the cherries and keep aside.
Preheat oven to 200 degree Celsius. Line a baking tray with aluminium foil.
In a bowl, sift all purpose flour, cornstarch, sugar and baking powder. Stir in the heavy cream a little at a time and moisten the dough. You may not need the entire quantity.
Gently pat to a circle about 3/4" thick and use round biscuit cutters to cut them out.
Gather the remaining dough to get some more.
Dip the rounds in the melted butter and place on the prepared baking tray. Sprinkle sugar and bake for about 15 mins till they become puffy and golden in colour.
Allow to cool.
Split shortcakes in half and spread whipped cream and prepared cherries. Top with some more.
Happy Shortcake Indulging