Recipe Details
Ingredients
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2cupsall-purpose bleached flour
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½teaspoonsalt
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1tablespoonbaking powder
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5tablespoonssugar, divided
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½cupbutter, frozen
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1egg, beaten
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1egg white (Optional)
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½cupcold half-and-half
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1(16 ounce) packageunsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
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12ouncesfresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
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7tablespoonssugar, divided
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1cupchilled heavy cream
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1teaspoonvanilla extract
Cooking Directions
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Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won’t come together.
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Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
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Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
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Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories669 | |
% Daily Value * | |
Total Fat 34g |
44% |
Saturated Fat 21g |
103% |
Cholesterol 134mg |
45% |
Sodium 592mg |
26% |
Total Carbohydrate 86g |
31% |
Dietary Fiber 8g |
29% |
Total Sugars 44g |
|
Protein 9g |
|
Vitamin C 27mg |
134% |
Calcium 222mg |
17% |
Iron 3mg |
18% |
Potassium 298mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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