- Jun 21, 2012 -
Summertime Barry Shortcakes
there is a promising (or taunting?) stream of sunlight pouring in my window this morning
and i thought i’d
just quickly pop in with one of my favoritest recipes for spring summer
♥
it seems
our planet has tipped and skipped over the solstice
and we’ve fallen headlong into summer
and that conjures up memories of popsicles, ice cream, sorbet
and running through sprinklers
♥
i know some of you in other parts of the world
are wallowing in scorching heat and humidity
so i thought i’d send you some cool, tart and whipped lemony filling
squished in a creamy scone center
topped with berries so it just might
cool you down
♥
i first made this dessert out at the lake in Kelowna, BC
so this tried-and-true recipe always conjures up images of long days on the boat, wakeboarding, friends, wine, and even longer nights out on the deck..
music softly playing and the sun falling all lazy from the sky..
♥
I served this on Father’s Day..
but it would be nice for a luncheon or end of year graduation party
i haven’t changed much in this one
(of course it’s Best of Bridge)
except that it’s not technically Strawberry Shortcake
because i like adding blueberries and raspberries too
and since Barry is my maiden-name… i took a few liberties with the name..
Summertime Barry Shortcakes
2013-04-08 20:24:32
3 cups flour
1 tbsp white sugar
1 tbsp baking powder
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
3/4 cup cold butter, cubed
1 1/4 cups light cream
2 eggs
2 tbsp butter
1 cup sugar
juice of 2 lemons
grated lemon zest
1 cup whipping cream
mixed berries, washed and sliced
Preheat oven to 375° F.
Mix all of the first dry ingredients, from the flour to the salt in a large mixing bowl. Cut in butter with a pastry cutter or two knives until the mixture looks like coarse meal.
Stir in cream using a fork. Then shape the dough into a ball and knead on a floured surface 8 times. Roll out to a 1″ thickness and cut with a round glass or cookie cutter.
Place on a baking sheet and bake for 12-14 minutes or until biscuits are golden brown and the centers are cooked through (might just have to break one in half to test it.. a few times;)
Meanwhile, combine eggs, butter, sugar, juice and zest in a small saucepan and bring to a boil over medium heat. Reduce heat and cook, stirring constantly for about 15 minutes until it thickens. Set aside to cool.
When ready to serve, whip the cream until stiff peaks form, then gently fold the lemon mixture in. Cut each biscuit in half and dollop with lemon filling. Place the tops back on and set on your prettiest dessert plates then cover with a handful of berries. Using a small sieve, sprinkle icing (powdered) sugar over the plate.
Just a Smidgen http://justasmidgen.com/
Like this:
Like Loading...
.png)
.jpeg)
.jpg)
.jpg)
.jpg)
.jpg)
){kind=link}
){kind=link}
by Barbara Bamber | justasmidgen
How Cute & YUMMY – just need a fork:) Have a Wonderful Day!
Your pictures are amazing!
These are absolutely g l o r i o u s Smidge and about everything I love in a dessert! Lip-smacking tart sweet barry-ness! These are going on my bulletin board and from there straight to my mouth! (and thankfully there will be a few left for sharing!) xoxo
ps your photos are stunning!
Is there anything nicer than a fresh fruit dessert in the Summer? I am glad that you are getting warmer weather now (in time for Stampede!). What lovely photos too, Smidge!
Stunning as always … your posts are like art *smile … a restaurant in Glasgow, once ruled by Mr Gordon Ramsey – had a ribbon like that around their napkins … so beautiful, napkin was cappuccino colored and the ribbon was navy blue. So of course I have done the same … at home. Barbara, you should have a little cafe …
Smidge, I’ve been wondering something. Your recipes are based on volume measure but isn’t Canada all metric?
Oh yum….did I mention yum? I know heavy cream but what is light cream? Regular cream?
Just what we need here as we have a hot, dry, horrible wind…this would calm me down perfectly! Love the name and also the filling – could just eat a bowl of that on its own
Oh yes, I’d love to be running through sprinklers right now. But, I guess, eating lots of berries will have to do
.
You too! xx
Thanks so much
Hahaha.. “barry-ness” love it! Thanks for pinning.. or do you have a real bulletin board.. I have both and love both.. xo to you xo
I know!! Just thinking which Stampede recipes I might have up my sleeve:)
Thanks so much for your lovely comments.. and thank you for the lovely email you sent this morning, made my day!!
ps I’d love to own a cafe.. just a little one..
A pleasure … I will come and to the washing up *smile
Oh, Misky.. this is the thing aobut Canadians.. we’re such contrarians.. yes we’ve switched to metric and there was an early switch in recipes.. but well-loved recipes triumphed and the cups and spoons asserted themselves and I think metric just gave up.. Strange, it’s the only thing in metric although inches and feet and yards still appear. Especially a yard of ale;)
Oh.. well.. it’s any cream that’s not whipping cream.. I had extra so I used half whipping cream and half whole milk. I usually see it called “light cream” or “half and half” or “coffee cream”.. it just has less milk fat and thus less calories so one can eat all she wants;) xoxo
I’m so sorry to hear you have a wind like that.. does it have a name like our Chinook wind? It can make you positively miserable if it’s gusting all the time!!
Me too <3
Yes, it´s called El Terral and it whips up dry dust and drops it everywhere. I think it comes up from North Africa and drives you demented! Sounds much like your Chinook wind
I have both and love both too but it’s Pinned!
A perfect dessert for a nice, summer day! Yesterday my kids, hubby and I rode bikes through some sprinklers – soooo much fun!
What a fabulous sounding and looking shortcake. I had never thought of a lemon cream filling. That’s ingenious! Your photos, as always, are stunning. You astound me with your many talents. Writing, photography, cello, baking and cooking…what can’t you do exceptionally?
The images you include in your posts are always amazing, I love them!
I feel like the sun has come down onto a plate right here my friend
This is beautiful!
Cheers
Choc Chip Uru
Lovely, so lovely, Smidge! Lucky you… all I’ve had is rain pouring through my window…
Very berry, or shoudl I say very Barry! I ‘m loving the idea of the lemony filling alongside the sweet but slightly tart fruit. a real taste of summer. and like Frugal – it’s cool and wet here – but on the outside of the window
I am glad to hear you saw some sunlight streaming through your window this morning as like PP and Frugal I am watching what seems like a ceaseless stream of rain. These biscuits are very pretty. They look like what we would call scones in Ireland and the recipe has all the ingredients for scones but I am not sure if they are one and the same as I haven’t got a book to hand which would help me convert cups to metric. xo
These look so lovely and I don’t think they are just to cool you down on a hot day. We’re having some cold weather here in Sydney and I think these would work very well for us – except of course I couldn’t afford the fresh berries at this time of year! xx
Your bit of the world might have skipped into summer, but over here we seem to have skipped straight into Autumn!
It’s so nice to come here, Barb, and read not a word about snow, your weather finally matching you sunny disposition. The warm weather suits you. Just look at this dessert! The mixture of the lemon filling and those berries is pure heaven. I’m pinning this so I can keep track of it. Pinterest is becoming the short term memory I never had.
Hey.. just found you and followed you on Pinterest.. I didn’t know you were there, that’s awesome!! Pinning is such fun, I think, but I’m defs not as addicted as some! I think it’s a great place to store “memories”
Looks so yummy….I’m not much of a cook but I’m going to keep this recipe as it doesn’t look tooo hard..Diane
Thank you, from sweltering Ontario! Wish I’d had this yesterday evening on the verandah. Some dramatic t-storms just ran through and now it’s blessedly cool … and I’d still like to have some of this luscious shortcake!
Thank you so much for this. Although yesterday was the official first day of summer, we have been in the 90′s and the humidity is awful! lol That’s typical in Louisiana though.
Looks absolutely beautiful and delicious! I can’t remember one thing I’ve ever seen on your blog that doesn’t.
The pictures are gorgeous and I bet everyone thoroughly enjoyed their father’s day dessert. I like to add other berries to mine as well. Who says we just have to stick to strawberries?! Love how you sneaked your maiden name in there! ~ April
I kept wondering if it was a big type-o, but glad to see it’s not. I love me some shortcake and yours just looks simply divine, Smidge!
Mmmm, this looks wonderful! There’s almost nothing I like better than scones and cream
Happy Summer!
The cake and the pictures are just screaming out ‘its summertime!’ Beautiful….
This is the perfect summer treat and I can’t wait to try it
I can only imagine how creamy the filling is, add scones and this becomes irresistable
Oh my, Yummy and more yummy!! tfs. Fab photos.
Regards Florence xx
Perfection! So inviting and lovely. And the food photography rocks!
I was just commenting elsewhere on strawberries and it it got me thinking of cream and scones and then I saw your post and I thought… “How did Smidge know?”.
How did you know, Smidge?
Gorgeous, Smidge! Not very summery here. Rain, rain, rain. Will cook this up as comfort food, I think
Thanks Smidge I feel cooler already. Its a balmy 34 degrees Celsius with 100 percent humidity in Hong Kong today. I really like the lemon addition it really makes it fresh and bright and I am so in love with all of your vintage tableware
You’ve done such a wonderful job here – again!
You have a great site and outlook, young lady!
Now bikes would make it even more fun!!
Geni.. thanks so much for your compliments.. I hope you have a wonderful weekend!
Yum! I wondered about “Barry!” LOL!
My raspberries are “in” so I will have to make this fab recipe!
It’s becoming more and more difficult reading about all the fruits and veggies everyone in warmer parts of the world are already enjoying;) Lucky you.. Raspberries already?!
Rain.. and those fantastic blondies.. I bet those are going a long way to make you feel better!
This post is like a breath of cool, fresh air on what will be a very hot day. Such a lovely dessert, Smidge.
First off… yum. Second – these ethereal photos have a life and story of their own… lovely.
I want one of these so bad!! These are adorable and look soooo freakin good.
Oh, how refreshing. Great photos!
Perfection.
Mandy
What delicious shortcakes!
Pretty pretty pretty! Even to those of us who are in the midst of winter..
What a delightful dessert and would be very welcomed on a hot day like today.
This looks delightful Smidge, and just right for a hot summer day. Mmmmm!
How nice of you to try to cool us down with this lovely dessert. I’d even be happy with the filling alone – it looks lemony good.
Just beautiful!
Hey, we’re on the same page (stay tuned)! Wow. Gorgeous, gorgeous. These sound and look delicious. And have I mentioned how much I love your header images, too? Is that your table? Dreamy.
Yes.. it was a brief respite in our endless stream of rain as well..we are fully back in rain these past few days. I have always gotten the Scones/Biscuits debate muddled in my head. Do scones have more sugar in them than biscuits??
I love shortcakes but I’ve never had them with a custard filling. All I can say is WOW! I’m absolutely making this recipe. And your pictures are stunning Smidge!
Wow! Another wonderful creation from your kitchen, Smidge. Simply perfect on a warm sunny day. Great presentation as always!
I am biscuit challenged. I only get them right about 10% of the time. This may sound like a come-on (It’s not, I swear, I’m happily married
) but your biscuits look so tender and beautiful, I could die! Next time I try them, I’ll stick to your recipe. All these photos are just amazing! Christy
Just gorgeous photography, Smidge! And I’ll definitely be printing out this recipe! Debra
Ooooo, I can just imagine how cool and refreshing these must taste. Can’t wait to start baking again now that I have my oven back
Summer on a plate !
Wow, this is fancy: I’ve never had a lemon cream Barry shortcake. Someday I just might though. We love lemon desserts here and berries are my favorite fruit, unless it’s peaches. (I never can decide)