Blackberry ShortcakeBrooke McLay
Shortcake is one thing, but blackberry shortcake is entirely another. It’s rich and fresh at the very same time, creamy and smooth with the sweet bite of berries. This recipe can be made in no time at all with a bit of Bisquick, lemon zest, and a happy sprinkling of sugar. Topped with a dollop of fresh cream, this is one recipe you’ll want to make all summer long.
2 1/3 cups Original Bisquick® mix
2/3 cup milk
3 tablespoons sugar
Grated peel of 1 lemon
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1 pint fresh blackberries
1 cup sugar
1/2 cup water
Whipped cream for garnish
Heat oven to 425°F. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar. Bake 10 to 12 minutes or until golden brown. Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries. Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
Check out a video of me making these easy shortcakes in a snap.