Red White and Blue Shortcake

Among watching patriotic movies, eating hot dogs, viewing fireworks, and playing with sparklers, making a Berry Shortcake for the Fourth of July is one of my ways of saying, "Happy birthday America! You're awesome!"

Making this dessert for one of the most important American holidays is becoming more of a tradition for me, and I'm happy to finally share it with you this year!

What You Need
Shortcake
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup heavy cream
- Melted butter for brushing shortcakes
-Little extra sugar for shortcakes


Berries
- 1 package strawberries
- 3 tablespoons sugar
- 1 package blueberries


Whipped Cream
- 1 1/2 cups heavy cream
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract


What You Do

Shortcake
1. Preheat oven to 400 degrees.

2. Mix the flour (2cups), baking powder (4tsp), salt (3/4tsp), and sugar (1tbsp). Cut in the butter (2tbsp) and shortening (2tbsp). Next, mix in the heavy cream (3/4cup) until combined.

3. Drop dough by large spoonfuls on a baking sheet lined with parchment paper. Brush the tops with melted butter and sprinkle with sugar.

4. Bake for 15 minutes, or until brown. Let cool completely.

Berries
1. Cut up strawberries and place in a medium-sized bowl. Mix with sugar (3tbsp) and place in the refrigerator until ready to assemble.

Whipped Cream
Whipped cream is best served immediately. I'd recommend to make this right before you assemble your shortcake dish.
1. Place mixing bowl and whisk attachments in the freezer 10 minutes before you are ready to make your whipped cream.

2. Using a mixer, beat the heavy cream (1 1/2 cups), sugar (3tbsp), and vanilla (1 1/2 tsp) until peaks form.

**To assemble: Cut shortcake in half, add strawberries on the base of the shortcake and then add the top half. Dollop with whipped cream and blueberries**

I hope everyone had a fun and safe 4th of July!