from The Taste of Nova Scotia
It’s almost overwhelming to use three different berries for the shortcake topping, but the result is a grand dish with much colour and flavour. Most people have it for dessert, but someone we know has convinced us that eating Summerberry Shortcake for an occasional lunch or dessert is therapeutic.
1 cup raspberries, fresh or frozen
1 ¼ cups strawberries, sliced
1 cup blueberries
1 ½ cups apple juice
Pinch ground cinnamon
Pinch ground cloves
¼ cup granulated sugar
3 tbsp cornstarch
2 cups all purpose flour
4 tsp baking powder
1 tbsp granulated sugar
½ tsp salt
½ cup shortening or margarine
1/3 cup milk
1/3 cup sour cream
In a saucepan, combine raspberries, strawberries and blueberries (if using frozen, thaw and drain) with apple juice, reserving 3 tbsp of apple juice for later.
Add spices and sugar and cook over low heat for 20 minutes. Combine cornstarch with reserved apple juice to make a paste, gradually add to fruit mixture, stirring constantly until dissolved and mixture thickens.
Cool and serve over shortcake.
In a mixing bowl, combine flour, baking powder, sugar and salt. Cut in shortening or margarine until well mixed. In a small bowl, combine egg, milk and sour cream; add to flour mixture until well blended.
Turn out into a floured surface and roll out to 1-inch thickness and cut into 2-inch rounds. Bake in a preheated 375F oven for 10-15 minutes or until golden brown.
To serve, top warm or cooled biscuits with summerberry sauce and, if desired, whipped cream.
Makes 8-10 servings
Nada’s Tips & Tricks: This recipe combines comfort with freshness. Add fresh berries on top of the whipped cream for an extra punch of goodness!
Reprinted with permission from Nimbus Publishing © 1994, 2011, Charles Lief and Heather MacKenzie https://nimbus.ca/store/taste-of-nova-scotia-cookbook.html