- Sponsored By: Edy's® Ice Cream
Shortcake makes for a perfect summer dessert. Try this recipe for a delicious summer berry shortcake, featuring Edy's Ice Cream!
- Edy's Dreamery Black Raspberry Avalanche Ice Cream
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 2 Tbsp. baking powder
- 1/2 cup sugar
- 4 Tbsp. butter
- 2 tsp. lemon zest, chopped fine
- 1 egg, beaten lightly
- 1 tsp. vanilla extract
- 1/2 to 1 1/4 cups buttermilk
- 1 egg plus 2 Tbsp. water, mixed lightly
- 1/4 cup sugar
- Fresh strawberries, hulled and cut in half
- Fresh raspberries
- Fresh blackberries
- Whipped topping (optional)
Preheat oven to 425° F.
Mix dry ingredients in a large bowl. With your hands or a pastry cutter, combine butter and flour until it resembles coarse crumbs. Make a well in the mixture and add egg, vanilla and a bit of buttermilk. Mix together until it just holds together, adding more buttermilk as needed.
Place dough on a floured board and roll out to 3/4 inch thick. Cut out shortcakes with a 3-to-4-inch cutter. Place shortcakes on a parchment-lined sheet pan. Brush the tops with some of the egg glaze and sprinkle with sugar. Bake about 15-25 minutes until risen and golden brown. Cool completely.
Split shortcake in half horizontally. Place bottom half on serving plate. Spoon mixed berries on top of shortcake. Cover with a scoop of ice cream and top with the upper half of the shortcake. Top with whipped topping and additional berries, if desired.