Big Berry Shortcake with Honey-Rosewater Cream

10 servings | Prep Time: 30 minutes (plus cooling time) | Cook Time: 35 minutes

Ingredients:

For the Shortcake:

For the Honey-Rosewater Cream:

Steal the show with this Big Berry Shortcake and Honey-Rosewater Cream

Bursting with flavor and the beauty of red, white, and blue, this quick and easy-to-bake dessert combines fresh berries with real Washington dairy for one sweet celebration of independence.


Big Berry Shortcake with Honey-Rosewater Cream

10 servings | Prep Time: 30 minutes (plus cooling time) | Cook Time: 35 minutes

Ingredients:

For the Shortcake:

  • 3 cups all-purpose flour
  • ⅓ cup plus 2 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 1 stick chilled Darigold Unsalted Butter, cut into small cubes
  • 1½ cups plus 1 tablespoon Twin Brook Heavy Cream, divided

For the Honey-Rosewater Cream:

  • 1½ cups Twin Brook Heavy Cream
  • 3 tablespoons runny wildflower honey
  • ¾ teaspoon rosewater
  • 1 pint strawberries, hulled and sliced
  • 1 pint blueberries
  • One 6oz container raspberries
  • ¼ cup sugar
Directions:
  1. Preheat oven to 400℉. Grease an 8” round cake pan with cooking spray. Line the bottom with parchment paper.
  2. In a food processor combine and pulse flour, 1/3 cup sugar, baking powder, and salt. Add butter and pulse. Add 1 ½ cups cream and pulse until dough comes together.
  3. Transfer dough to a bowl and knead. Press dough evenly into the prepared cake pan.
  4. Brush dough with 1 tablespoon cream and sprinkle with 2 tablespoons sugar. Bake for 30-35 minutes.
  5. Let cool in the pan for 20 minutes, then flip it right side up onto a cooling rack.
  6. For the honey-rosewater cream, in a stand mixer fitted with the whisk, combine cream, honey, and rosewater. Whip on medium speed.
  7. To assemble the shortcake, use a long serrated knife to cut the shortcake into 2 layers. Place the bottom layer on a serving platter.
  8. Combine the strawberries, blueberries, raspberries, and sugar in a medium bowl and let sit for 10 minutes.
  9. Scatter the juicy berries over the bottom of the shortcake. Dollop the whipped cream over the berries. Place the upper layer of the shortcake on top.
  10. Serve.

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